How To make Fruitcake Biscotti
1/2 c Butter or margarine;
-softened 2 c Sugar
4 lg Egg
1 ts Grated lemon rind
1/2 ts Vanilla extract
1/4 ts Almond extract
5 c Flour
2 ts Baking soda
1 ts Baking powder
1/2 ts Salt
3/4 c Dried cranberries
3/4 c Dried tart cherries
1/2 c Candied orange rind
3/4 c Whole blanched or slivered
-almonds -- coarsely Chopped Recipe by: Cindy Briscoe Southern Living 11/96 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well. Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds. Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly. Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely. Cut each log diagonally into 1/2 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots. -----
How To make Fruitcake Biscotti's Videos
Semolina Fruit Cake | Suji Fruit Cake Recipe
Semoline Fruit Cake | Suji Fruit Cake – Both of these versions tasted scrumptious and delightful. These cakes are gone within an hour, can’t stop grabbing them. It’s an easy recipe. If you really can’t find semolina or suji flour, simply replace with normal flour or all-purpose flour. Both ways taste amazing. Let me know your feedback in the comment box down below. Enjoy!
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Ingredients:
I used 15cm or 6x6 inch pan
170g [¾ cup] unsalted butter
120g [½ cup + 2 tbsp] semolina flour
120g [½ cup] whole milk
120g [1 cup] all-purpose flour
7g [1½ tsp] baking powder
100g [⅔ cup] dried mixed fruits
130g [½ cup + 2 tbsp] caster sugar
1 tsp vanilla extract
¼ tsp salt
3 eggs OR 120g [½ cup] plain yogurt
Instructions:
1. Preheat oven at 175°C/348°F.
2. In a mixing bowl, add in the butter. Set aside until softened.
3. Add the milk into the semolina flour and soak for about 30 minutes.
4. Sift the dry ingredients: all-purpose flour and baking powder. Give them a quick mix. Set aside.
5. Scoop 1 tbsp of the flour into the bowl of mixed fruits. Mix to coat them well.
6. Once the butter is softened, add sugar. Mix on high speed until creamy and fluffy and pale for at least 1-2 minutes. Scrap the bowl occasionally.
7. Add in the vanilla extract and salt. Mix until well combined.
8. Add in the eggs, one at a time. Mix until well combined. The batter may seem curdled, it is normal.
[FOR EGGLESS: replace the eggs with the plain yogurt, add all at one go]
9. Add in the soaked semolina. Mix until well combined.
10. Fold in the sifted ingredients in 2 batches. Fold until combined.
11. Transfer into the prepared pan, greased and lined with parchment paper.
12. Bake in preheated oven at 175°C/348°F for 50-55 minutes.
13. Let it cool on the cooling rack before cutting.
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Splenda: GBBO Inspired Sugar Free Biscotti Recipe
Are you enjoying the Great British Bake Off! We are absolutely loving the opportunity to try out the amazing creations from the show.
Impress the judges at home with Splenda's delicious recipe for Biscotti. Baked with Splenda Yellow, this gorgeous treat tastes amazing but without the calories of sugar. If you're looking to enjoy your favourite treats but trying to keep your sugar levels down, Splenda is the sugar substitute to try.
Creating this recipe and want to share on Instagram? You could win £200 and Splenda products. Simply tag @splenda_eu on Instagram, share your image and use the hashtag #SplendaBakeOff
Ingredients:
3 large eggs
18g SPLENDA® Granulated
2 tbsp (30ml) Milk
1 tsp Vanilla extract
⅛ tsp Salt
240g Plain Flour
1 tsp Baking powder
100g Unsweetened chocolate chips
Cooking Instructions:
Preheat oven to 180°C fan/gas mark 6. Line a baking tray with baking parchment and set aside.
Beat the SPLENDA® Granulated, 3 eggs, and milk at medium speed of an electric mixer for 3 minutes or until mixture is smooth, fluffy and pale yellow in colour. Then beat in the vanilla extract.
In another bowl, add the flour, baking powder and salt and stir until well combined. Carefully add the flour mixture to the egg mixture and fold together until well blended. Stir in the chocolate chips. The dough should be slightly sticky.
Divide dough in half and shape each portion into a 20cm log. Place the logs on the prepared baking tray cookie sheet and flatten to 2cm thickness. If you find the dough sticks to your hands, sprinkle a little extra flour over the dough and then flatten with your hands.
Bake for 20 minutes until puffed and golden brown; remove from oven and reduce oven temperature to 165°C fan/gas mark 4.
Leave the biscuits to cool on the baking tray for 10 minutes. Gently remove the baking parchment and cut each log diagonally into 2cm thick slices with a serrated knife.
Place slices on a baking tray with the cut sides facing upwards.
Bake for 6 minutes, turn slices over and bake 6 additional minutes.
Remove to wire racks to cool.
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Christmas Cookies
These are actually fruitcake cookies from somewhere in the 1970's.
Fruitcake Cookies
The batter:
1 cup butter (2 sticks) softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt
2 tablespoons rum
1 teaspoon vanilla extract
Mix all together until smooth and thoroughly combined.
2 2/3 cups all-purpose flour or cake flour (sift before measuring)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Combine flower mixture with butter mixture
Fruits and nuts
8 ounces candied cherries, snipped in half
8 ounces candied pineapple, snipped into small pieces
1 cup golden raisins, soaked in hot water for about 30 minutes then drained.
8 ounces chopped walnuts
8 ounces chopped pecans
Thoroughly mix fruits and nuts with 2 tablespoons all-purpose flour
Combine fruit and nut mixture with batter making sure all are coated with the batter.
Drop by tablespoon onto parchment lined baking sheets spaced about 2 apart.
Bake at 350 degrees
25 minutes if using stainless steel thick bottom baking pans on bottom rack of the oven
If using dark or thin baking sheets bake for 15-20 minutes.
Cool in pans about five minutes then transfer to cooling racks
These cookies will keep for several weeks in a cookie jar.
Stainless steel baking sheets sold by Amazon - see thumbnail on my website under
Products I Highly Recommend
Thanks for watching
Fruits and
Fruitcake Cookies
Fruitcake Cookies
5 to 6 cups chopped dried fruit
1 Tablespoon honey
2 Tablespoons of whatever alcohol you have
1 Tablespoon of lemon juice
1 cup of chopped pecans
Mix all this together and set aside for at least one hour
2 sticks butter
1/2 cup sugar
1/3 cup of light brown sugar
1 egg
2 2/3 cups of flour
Pinch of salt
1/2 Teaspoon ground cloves
Mix all together and roll into logs and refrigerate for at least 2 hours. Slice and bake for 15 to 20 minutes depending on your stove.
Thank you @Jeni_Gough for this collaboration with these fantastic channels. They are all listed below.
Enjoy and may you all be blessed beyond measure!!
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Homemade Dry Cake/ Cake Rusk Recipe for kids by Tiffin Box | Bakery Style crispy Dry Cake Biscuit
Hi everyone, very glad to share with you this recipe of Homemade Dry Cake or cake rusk. This is a perfect bakery-style rusk recipe and very easy to make. You can enjoy this crispy cake rusk in Breakfast/ as tea time snack or just pack for kids Tiffin.
You should try this recipe once...I'm sure , you'll going to fall in love with this..
Enjoy!!
How to make bakery style dry cake rusk at home..
Ingredients :
All purpose flour - 1 cup
Baking Powder - 1.5 tsp
Sugar - 1/2 cup
Butter - 100 g
Egg - 3 medium
Vanilla essence - 1 tsp
#Cake_rusk
#Dry_cake
#bakery_style_cake
#sponge_cake
#Vanilla_cake
#biscuit
#cookies
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Fruitcake Cookies/Christmas Rocks
Fruitcake Cookies/Christmas Rocks
Mix together:
¾ cup butter
1 ½ cup granulated sugar
3 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
3 eggs beaten before adding
½ cup cooking sherry or grape juice
½ cup concentrated orange juice
1 lb combination of candied red cherries and green candied cherries diced
1 lb candied pineapple diced
2 ½ cups pecan pieces
Place on foil sheets to bake, dip out ¼ teaspoon bite size cookies
Bake 350 10-15 minutes
Makes @ 350 cookies
Dixie’s tip… She told me to mix the diced candied fruit with some of the flour before mixing together to keep the fruit from being so sticky.