Frozen Christmas Fruitcake Salad Food
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
FROZEN FRUIT AND NUT SALAD
For a cool treat, I serve this frozen salad. The fruit is so flavorful and is so easy to whip up.-Betty Shaw, Weirton, West Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13-in. x 9-in. pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired.
Nutrition Facts :
FROZEN CHRISTMAS SALAD
My mom's use of red and green cherries to decorate dishes at Christmastime inspired me to create my holiday-themed molded salad. It's cool, creamy and fun to serve guests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine pineapple and marshmallows. Set aside until marshmallows are softened, about 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir into marshmallow mixture. Fold in cherries and walnuts., In a small bowl, beat whipping cream until soft peaks form. Fold into pineapple mixture. Spoon into a 6-cup mold; freeze overnight. Let stand at room temperature for 15-20 minutes; unmold onto a serving plate.
Nutrition Facts : Calories 371 calories, Fat 28g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
FROZEN FRUITCAKE SALAD
Steps:
- Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving.
Nutrition Facts :
MOM'S FROZEN FRUIT SALAD
This fruit salad is a family favorite handed down to me by my mother, Marjorie V. Hutchinson.
Provided by Beth Steinke
Categories Salad Fruit Salad Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
- Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
- Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
- Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 23.4 g, Cholesterol 29 mg, Fat 10.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 122.3 mg, Sugar 18.9 g
FROZEN CHRISTMAS FRUITCAKE SALAD
So easy to make, and so delicious, a great dessert for the holidays, because of the red and green cherries...I usually make two of these when I am making this recipe, and just keep them frozen in the freezer until ready to serve.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix all ingredients together.
- Turn into a mold; freeze.
- Remove from freezer, unmold, let stand 5-10 minutes before serving.
Nutrition Facts : Calories 318.3, Fat 18.1, SaturatedFat 7.8, Cholesterol 29.9, Sodium 25.2, Carbohydrate 39.1, Fiber 2.2, Sugar 30.9, Protein 3.6
BEAUTIFUL CHRISTMAS FRUIT SALAD
A festive red and green fruit salad; easy to make and delightful to the senses. Not too sweet, a variety of textures, and plenty of room for personal variation. The time to make may look a bit high, but that's based on someone like me with no knife skills and little experience with pomegranate seeds. Enjoy!
Provided by Larelyn
Categories Dessert
Time 1h
Yield 4 quarts, 10-20 serving(s)
Number Of Ingredients 9
Steps:
- Wash the fruit well.
- Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
- Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
- Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
- Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
- Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
- Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
- Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
- Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
- Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
- Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
- Takes about an hour to make depending on your knife skills. Makes about 4 quarts.
Nutrition Facts : Calories 153.8, Fat 0.8, SaturatedFat 0.1, Sodium 74.8, Carbohydrate 38.3, Fiber 4.9, Sugar 31.3, Protein 1.7
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