|Fresh Flavors of India|
|by David Loftus|
Here is Indian food as never before: fresh and healthy ingredients, vibrant flavors, and best of all, simple recipes that anyone can master.
31 - 40 of 95 for fruit wraps
Cream butter and ... blend in pecans, fruit and cherries. From ... inches in diameter. Wrap in plastic wrap ... tea type cookies have a long shelf life.
Soak raisins in ... candied cherries and fruit cake mix. Fill ... degrees about 25 minutes. When cool, wrap in Saran Wrap. Will keep this way for 6 months.
Grease an 8x4x2 ... the mixed dried fruit bits, raisins, chopped ... Remove from pan. Wrap fruit cake in ... hours or up to two weeks. Makes 24 servings.
Soak the glazed fruit in the wine ... top. Cool well. Wrap in wax paper ... is medium light. If you use dark molasses and grape jelly, it is almost black.
Peel and core fruit. Blend until ... out clear plastic wrap. Use one ... to lowest possible temperature. Leave 6-8 hours. The plastic wrap will not melt.
Cream sugar and ... Then add floured fruits. Place in ... syrup and coat tops to seal. Wrap when cooled in foil or saran wrap. Keep in tins in cool place.
Put fruit in double boiler ... cheesecloth and place in the sun for 2 days. Take in at night. When dried cut into strips and wrap individually in plastic wrap.
Heat oven to ... pan with Reynolds Wrap and grease. Mix fruit and nuts together. ... becomes too dark, cover with Reynolds Wrap last 30 minutes of baking.
Mix candied fruit, nuts, raisins, ... about 2 hours before taking from pan. Wrap in heavy Reynolds Wrap. Put apple or orange slice on top of cake to moisten.
Stir together honey ... 1/3 cup dried fruit. Stir the ... fruit bits into top and cool. Cut into bars and wrap each bar in plastic wrap. Yields 24 bars.
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