Best 6 Fruit And Nut Spread Recipes

EASY FRUIT AND NUT GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Combine the oats and nuts in a large bowl. In a separate mixing bowl, combine the sugar, oil, vanilla, salt and 1/4 cup water. Pour the liquid mixture over the oat mixture and stir until combined. Pour onto two baking sheets and spread evenly. Bake until golden brown, 25 to 30 minutes, stirring halfway through.
• Pour the cooked oat mixture into a bowl and stir in the raisins and cherries. Let cool. The granola will keep in an airtight container at room temperature in a cool, dry place for up to 3 weeks.

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.

PUFF PASTRY BRAID

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
• Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
• Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
• Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
• While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
• Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.

CREAM CHEESE SPREAD WITH FRUIT AND NUTS

Steps:

• 1. In a small bowl. To room temperature cream cheese blend in vanilla and then jam. Taste to make sure it has as much flavor as you want.
• 2. Add chopped nuts. Blend well. Scrape into an air tight container and refrigerate until chilled. Label and date.
• 3. It will keep well refrigerated up to 30 days.

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.

NUTTY CHEESE SPREAD WITH FRUIT CHUTNEY

Steps:

• Mix all ingredients except walnuts, cream cheese and crackers in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring frequently, until fruit is plump and mixture is thick. Cover and refrigerate about 1 hour or until completely cooled.
• Meanwhile, heat oven to 350°. Spread walnuts on cookie sheet. Bake 5 to 7 minutes, stirring twice, until light golden brown; cool.
• Mix walnuts and cream cheese in medium bowl. Spread cream cheese mixture in 1/2-inch-thick layer on serving plate. Top with chutney. Serve with crackers.