29 fruit batter Recipes

  • White Chocolate Fruit Tarts
    yellow cake mix (or 5 cups american-style batter from you... and
    11 More
    yellow cake mix (or 5 cups american-style batter from your favorite recipe) or 1 (18 oz) box white cake mix, plus ingredients to prepare batter according to package directions (or 5 cups american-style batter from your favorite recipe), white chocolate chips, melted & cooled slightly, cream cheese or 8 oz light , at room temperature, cool whip, thawed or 1/4 cup sweetened whipped cream, fresh strawberries, hulled and sliced, fresh pineapple chunk (or use canned, drained ), mandarin orange, drained well, kiwi fruits, peeled & sliced, pineapple juice, lemon juice, cornstarch, granulated sugar
    4 hour , 12 ingredients
  • Robin's Fruited Scones
    dried fruit , i like welch's berry medley best and
    12 More
    dried fruit , i like welch s berry medley best, unbleached all-purpose flour, sugar, baking powder, salt, baking soda, cold butter, sour cream, egg yolks, you can add a dash of mccormicks orange peel and a few grates of fresh nutmeg to the batter, egg white, sugar, cinnamon
    30 min, 13 ingredients
  • Easy Batter Fruit Cobbler
    butter, all-purpose flour, sugar , plus, sugar and
    4 More
    butter, all-purpose flour, sugar , plus, sugar, baking powder, salt, milk, fruit , of choice (heaping)
    1 hour 25 min, 8 ingredients
  • Whiskey Cake Enough Said
    whiskey cake. enough said and
    3 More
    whiskey cake. enough said, some cakes are made with traditional ingredients such as nuts and fruit, and others are made with, let s say, odd ingredients -- mayonnaise, sauerkraut or ketchup. today we re featuring a whiskey cake. whiskey may not be your cup of tea, but this type of cake is very popular in some parts of the country. and of course there are different versions -- irish whiskey cake, chocolate whiskey cake, tennessee whiskey cake and tipsy cake., version is made with a packaged pineapple cake mix. chopped nuts, instant pudding and maraschino cherries are added to the batter., finishing touch is the whiskey-butter syrup , which is poured over the hot cake. this cake is lush and moist. and the whiskey flavor is not overpowering. try it -- you ll love it
    4 ingredients
  • Trinidad Black Cake
    fruit, mixture, currants, raisins, prune, dark brown sugar and
    8 More
    fruit, mixture, currants, raisins, prune, dark brown sugar, mixed spice, cherry brandy, dark rum, cake batter, butter (softened ), eggs, self rising flour, vanilla essence
    338 hour , 14 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Fruit Batter Pudding Fruit Batter Pudding
    butter, sugar, egg, flour, baking powder, milk, salt and
    2 More
    butter, sugar, egg, flour, baking powder, milk, salt, almond flavoring, fruit (your choice )
    35 min, 9 ingredients
  • Fruit Upside Down Muffin Fruit Upside Down Muffin
    fruit (frozen or fresh ) and
    3 More
    fruit (frozen or fresh ), prepared buttermilk pancake batter, brown sugar, butter
    20 min, 4 ingredients
  • Real Fruit Sour Cream Fruitcake Real Fruit Sour Cream Fruitcake
    dried pineapple, diced, dried cherries (sour or sweet) and
    14 More
    dried pineapple, diced, dried cherries (sour or sweet), dried apricots, diced , or slivered dried apricots, golden raisins, brandy or rum, for soaking the fruit, vegetable shortening, sugar, salt, nutmeg, eggs, brandy or rum, to add to the cake batter, king arthur unbleached all-purpose flour, baking powder, sour cream, walnuts or pecans, chopped
    55 min, 16 ingredients
  • Yummy Fritter Batter Yummy Fritter Batter
    flour, baking powder, melted margarine, egg and
    5 More
    flour, baking powder, melted margarine, egg, milk (depending on which type of fritter you choose, see below) or 1/2 cup fruit juice (depending on which type of fritter you choose, see below), salt, minced ham, bananas, diced apples
    40 min, 9 ingredients
  • Christmas Batter Bread Christmas Batter Bread
    active dry yeast, warm water (110o to 115o) and
    13 More
    active dry yeast, warm water (110o to 115o), butter, softened, sugar, salt, ground cinnamon, ground nutmeg, king arthur unbleached all-purpose flour, chopped candied fruit, raisins, chopped walnuts or pecans, sugar, milk
    1 hour , 15 ingredients
  • Choose Your Fruit Coffee Cake Choose Your Fruit Coffee Cake
    eggs, oil, sugar, salt, baking powder and
    2 More
    eggs, oil, sugar, salt, baking powder, flour (may need a little more to make batter thick enough to spread), pie filling, your choice
    35 min, 7 ingredients
  • Butternut Squash  Battered French Toast Butternut Squash Battered French Toast
    butternut squash, sugar, vanilla bean, flour, milk and
    5 More
    butternut squash, sugar, vanilla bean, flour, milk, ground cinnamon, a pinch of nutmeg, sandwich bread ( white or egg ), fresh fruit and whipped cream for garnish, vanilla bean syrup
    45 min, 10 ingredients
  • Cobblers Pie Cobblers Pie
    fruit, white sugar, water, heat until sugar dissolves . and
    6 More
    fruit, white sugar, water, heat until sugar dissolves ., batter, sugar, milk (sweet ), baking powder, flour, salt
    10 ingredients
  • Fruit in Beer Batter Fruit in Beer Batter
    sugar, ground cinnamon and
    10 More
    sugar, ground cinnamon, all-purpose flour, plus more , for dredging, egg yolks, beaten, flat pale ale, egg whites, cream of tartar, salt, sugar, granny smith apples, peeled, cored and cut into 1/4-inch rings, bartlett or d anjou pears, peeled, cored and each cut in 8 wedges, canola oil, for frying
    41 min, 12 ingredients
  • Raspberry-pear Cobbler Raspberry-pear Cobbler
    fruit mixture, frozen red raspberries, thawed, sugar and
    11 More
    fruit mixture, frozen red raspberries, thawed, sugar, cornstarch, cinnamon, pears, peeled, cored and sliced (2 1/2 cup.), batter, flour, sugar, baking powder, egg, beaten, sour cream, tb. butter, melted, salt
    30 min, 14 ingredients
  • Tips For Making Good Fruitcake Tips For Making Good Fruitcake
    fruitcakes get an awful lot of bad press , especially the... and
    3 More
    fruitcakes get an awful lot of bad press , especially the mass produced varieties, but a rich homemade version can be incredibly delicious., fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years, have it your way ..., if there are certain fruits you don tsp like , you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup
    4 ingredients
  • Tam Tiddlers Tam Tiddlers
    frozen tart shells, fruit jam (any flavour) and
    2 More
    frozen tart shells, fruit jam (any flavour), white cake batter, your own or a mix, marachino cherries sliced
    30 min, 4 ingredients




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