Fruity Cookie Crispies Food

FRUITY KRISPY TREATS

Steps:

• Spray an 8x10-inch pan with cooking spray.
• In a large saucepan over low heat, melt the butter. Gently stir the marshmallows into the butter, and allow to fully melt. Stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. Spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.

COOKIE CRISPIES

Steps:

• Preheat oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.
• Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 11 min. or just until cookies begin to brown. Cool on wire racks.

FRUITCAKE COOKIES

Steps:

• Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
• Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

FRUITCAKE COOKIES

Steps:

• Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
• Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
• Preheat the oven to 350 degrees.
• With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

RANGER COOKIES

Steps:

• Preheat oven to 375°F.
• In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
• In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
• Beat in eggs.
• Gradually add flour mixture; mix well.
• Stir in oatmeal, coconut, and Rice Krispie cereal; mix well.
• Roll into small balls and flatten with hand.
• Bake on ungreased cookie sheets for 10-12 minutes or till light brown.

FRUITY PEBBLES KRISPIE TREATS RECIPE

Steps:

• Melt butter in a large saucepan at low heat.
• Once butter is completely melted, add marshmallows to saucepan. Keep on low heat, stirring frequently. Melt marshmallows completely (no lumps).
• Add Fruity Pebbles cereal to saucepan and mix well with melted marshmallows. Add vanilla (optional).
• Pour mixture into a 13x9 inch pan coated with cooking spray. This step can get a bit sticky! Use wax paper or a spatula coated in butter to gently press mixture down evenly throughout the pan.
• Once completely cooled, cut treats into squares and enjoy!Store in an airtight container at room temperature.

OATMEAL FRUIT COOKIES (LOW FAT)

Steps:

• Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
• Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
• Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
• Stir in by hand the cranberries, raisins and nuts (if using).
• Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
• Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
• Serve or store in an air tight container.

FRUITY COOKIE CRISPIES

Steps:

• Preheat oven to 350°F
• Beat cake mix, oil, water and egg in large bowl until well blended.
• Add cereal; mix well.
• Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 11 minutes or JUST until cookies begin to brown.
• Cool on wire racks.

FRUIT COOKIES

Steps:

• Preheat oven to 170C/ gas mark 4.
• Sprinkle a very light dusting of flour onto the baking tray
• Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
• Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
• Place them apart on the baking tray and flatten well with the back of the tablespoon.
• Cook for 12-15mins until evenly browned.
• Let cool a little before removing from the tray and placing to cool on the wire wrack.

CANDIED FRUIT COOKIES

Steps:

• Cream shortening with sugar until fluffy.
• Blend in unbeaten egg.
• Sift flour with salt and baking powder.
• Add vanilla to milk and add to creamed ingredients alternately with flour.
• Cut candied fruits fine and add to mixture.
• Drop on greased baking sheet.
• Top each cookie with half candied cherry.
• Bake in a moderate oven -- (375 degrees) for about 10 minutes.

FRUITY RICE KRISPIE TREATS / SQUARES - KIDS NO BAKE

Steps:

• Place the chocolate, margarine & goldeb syrup in a large microwavable bowl & cook for approx 2 mins or until melted. Quickly mix together.
• Add the dry ingredients & mix well.
• Line a large rectangular or square baking dish / tin (approx 11" x 25") with aluminium foil.
• Spoon the mixture into the dish & smooth the top, slightly pressing down at the same time.
• Place in the fridge to set, then slice into squares, slices or use cookie cutters to create other shapes. Alternatively, you can spoon the mix into paper cases & chill in the fridge.
• Store in the fridge for upto a week.

FRUITY PEBBLES RICE KRISPIE TREATS

Steps:

• Melt butter in a medium saucepan set over medium low heat along with marshmallows, vanilla, and salt. Gently stir to ensure even melting and to prevent scorching.
• Once marshmallows have melted into a creamy consistency remove the saucepan from heat and pour the marshmallow mixture into a large bowl over the Fruity Pebbles cereal.
• Using a silicone spatula, stir to combine the cereal mixture while the marshmallows are still warm and spreadable. Stir gently to avoid crushing the cereal as much as possible.
• Pour the treats into a greased 11x7 baking dish, and press mixture flat to fill the dish. Be careful not to over press them or they will crush into bricks.*
• Let cool, then cut and enjoy.