Dried Fruit Balls Food

DRIED FRUIT

Steps:

• In a large mixing bowl, combine the lemon juice and water. Set aside until ready to use.
• Peel, core and dice the fruit into 1/2-inch cubes, with the exception of the strawberries. Slice the strawberries 1/8 of an inch thick. Place the fruit into the lemon water and allow to soak for up to 2 minutes. Remove and drain thoroughly.
• Lay 1 (14 by 14-inch) plastic dehydrator sheet on 1 of the air-conditioning filters. Place the fruit on the plastic dehydrator sheet and cover with another plastic sheet. Repeat this process with remaining plastic sheets and two more filters, stacking on top of the first one. Top these with the remaining empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to high. Dry for 42 to 48 hours. When dry, the fruit should be pliable but not sticky. You should not be able to squeeze moisture from the fruit. If using a commercial dehydrator, follow the manufacturer's directions.
• Remove the fruit from filters and store in an airtight container in a cool dry place.

DRIED FRUIT AND NUT BITES

Steps:

• In a food processor, pulse dried fruit; transfer to a bowl.
• Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
• Knead together and form 1-inch balls; roll each ball in sesame seeds.

NO-BAKE SPICED FRUITCAKE BALLS

Steps:

• Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.
• Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.
• Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)
• Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.
• Put the sanding sugar on a plate. Roll the balls in the sugar to coat.

DRIED FRUIT BALLS

Steps:

• In a food processor, finely chop dates, figs, prunes/apricots and raisins.
• In a medium bowl, mix chopped fruit with nuts and seeds.
• Stir in lemon juice.
• Shape into 1/2-1" balls.
• Roll in coconut.
• Dry in your dehydrator at 135º for 4 to 6 hours, or until crisp on the outside.

DRIED FRUIT ENERGY NUGGETS

Steps:

• Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.

DRIED FRUIT CHEESE BALL

Steps:

• Mix everything together except nuts and roll into a ball.
• Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
• Chill until ready to use.
• Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.

DRIED FRUIT CHEESE BALL

Steps:

• In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.
• Form into a ball and roll in chopped nuts. Chill for at least 3 hours.

COCONUT FRUIT BALLS

Steps:

• Finely chopped sultanas, dates and apricots and place them in a mixing bowl. Mix well.
• Add cinnamon and mix well.
• Add enough condensed milk (roughly a tablespoon) to make it sticky so the fruit sticks together more easily.
• Place a teaspoon of mixture in palm of hand and mould/squish/squeezing mixture into a small ball.
• Place desiccated coconut on plate and roll balls in desiccated coconut, coating the whole ball.
• Store in refrigerator until your ready to use.
• Enjoy.

MINI CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese until smooth. Add remaining ingredients except walnuts; blend well. Refrigerate mixture 30 minutes or until easy to handle. Shape into 1 inch balls. Roll in chopped walnuts.
• Refrigerate until firm.
• Serve with crackers.
• Store in refrigerator up to 2 weeks.

POWER BALLS

Steps:

• Measure all ingredients dump them in the food processor and mix very well.
• Measure out heaping tablespoons full and roll into balls or flatten into patties (like a cookie).
• Refrigerate until the coconut oil is hardened and they hold their shape. Although that hasn't stopped me from sampling them before they hardened. Quality control check, you know!