Nut And Fruit Filling And Frosting Recipes
MIXED FRUIT-AND-NUT COOKIES
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
- Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.
SWEDISH NUT CAKE
This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.
Provided by LMFARM
Categories World Cuisine Recipes European Scandinavian
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
- For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 38 g, Cholesterol 35.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 166.3 mg, Sugar 28.9 g
FRUITCAKE WITH APRICOT BUTTER ICING
This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Makes a 20cm cake, about 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
- In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
- When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don't allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).
Nutrition Facts : Calories 699 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 86 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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- Cherry Filling. This cherry filling is a simple, six-ingredient recipe that takes no time to make and tastes great on everything. You can add it to cakes, pies, bagels, cookies, and more.
- Mascarpone Cream. Mascarpone has something special that makes it ideal for pretty much everything, be it sweet or savory. It’s like cream cheese, just sweeter, less tangy, and much smoother.
- Vanilla Custard Cake Filling. Custard isn’t for everyone, but my family adores it. I love that you can flavor it however you like (with chocolate or dried fruit powder), but this recipe is for good, old-fashioned vanilla.
- Raspberry Cake Filling. Ah, ruby red raspberry filling. Who wouldn’t love it? It’s tart and tangy, full of raspberry goodness, and the texture is thick, sticky, and fantastic.
- Strawberry Filling for Cakes Tarts and Desserts. This strawberry filling looks much like the raspberry filling above, and they even have a similar texture.
- Orange Curd Cake Filling. Add a boost of citrusy flavor to your cakes with this orange curd filling. It’s bright and tangy and tastes so much better than the word “curd” makes it sound.
- Lemon Curd. Of course, lemon curd is probably the one you’ve tried before. It’s zippy, bright, and adds a big kick of lip-smacking goodness to your food.
- Simple Vanilla Buttercream (American Buttercream Recipe) I love whipped frosting, but I’m in the minority in my family. Literally everyone else goes for the buttercream.
- Blueberry Curd. Here’s another tart and tangy treat that often gets overlooked because of the “curd curse.” It has a lovely pinkish-purple color and tastes like pure blueberries.
- Classic French Buttercream. As I mentioned earlier, I prefer whipped frosting to buttercream. It isn’t that I don’t like buttercream; I do. It’s just so overwhelmingly sweet (which is probably why most people love it).
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