Best 9 Fruit And Nut Spread Recipes

FRUIT AND NUT SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
• In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
• Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.

DRIED FRUIT AND NUT CROSTATA

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
• Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
• Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.

NUT AND FRUIT BREAD

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

FRUIT 'N' NUT SPREAD

Steps:

• In a blender or food processor, combine the cottage cheese, lemon juice and allspice; cover and process until smooth. Stir in fruit and nuts.

WARM FRUIT AND NUT SNACK

Steps:

• In a medium airtight container, combine fruit and nuts. To store, keep at room temperature, up to 1 month.
• Preheat oven or toaster-oven to 350. For 1 serving: Spread 1/3 cup mixture on a small rimmed baking sheet; bake until warm, about 5 minutes. Serve.

FRUIT AND NUT SHORTBREAD

Steps:

• Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

FRUIT SPREAD

Steps:

• In a small bowl, beat cream cheese and orange juice until smooth. Fold in cranberries and pecans. Cover and refrigerate for at least 30 minutes. Serve with crackers or breads.

FRUIT AND NUT SPREAD

Steps:

• In a small mixing bowl, beat cream cheese and orange juice until smooth. Fold in the cranberries and pecans. Cover and chill for atleast 30 minutes.
• Yield 1 1/2 cups. Cooking time is chill time.

FRUIT AND NUT ROLL

Steps:

• In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.
• Create a well in the center, add the egg yolks and stir to form a paste.
• Stir in the salt, cinnamon and water and form into a ball.
• Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
• On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.
• Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.
• Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.
• Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!