Try this twist on a holiday tradition: Mango Mint fruitbutter adds a light bright flair of golden brilliance to traditional macaroons.
This is quck, easy and unique for cookie exchanges, teas, or dessert trays. As always- sweet, but not cloying.
14 oz pkg of Unsweetened Flaked Coconut
3/4 C Sugar
6 TBS Flour
1/4 (scant) tsp ground Nutmeg
1/4 tsp Salt
4 Egg Whites
1/2 tsp Vanilla Extract
Mango Mint Fruit butter
Mix together Flour, Sugar, Nutmeg and Salt. Add Coconut Flakes – mix well. Add Egg White and Vanilla mix until everything is well blended.
Drop by mounded tablespoon onto a parchment lined baking sheet (important so they don’t stick). make a small indent about pinky sized -(or about 1/4 tsp size) on the top of each mound. This is where fruit butter will go later on.
Bake in a 325 degree oven about 20 minutes – or until coconut just begins to brown on edges. Remove to cooling racks.
To serve, fill each little indentation with about 1/4- 1/2 tsp Mango Mint Fruit butter.
Happy Fabulous Friday! Denver got the first snow of the season yesterday- so hot soup and a warm dessert was in order. As always at Fabulous Fruits we embrace tradition, but give it our own modern twist! This modern spiced gingerbread has so much flavor you won’t miss the refined sugar. Maple Gingerbread baking smells fabulous and will make your mouth water. No waiting for this one to cool. While the Maple Gingerbread is still warm top each serving with a dollop (about 1 TBS) of Ginger Pear Fruit butter for a delicious warm dessert so much lower in calories. Try this out and share your thoughts!
1 1/2 C Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
2 tsp Ginger
1 tsp Cinnamon
1/4 tsp Allspice
Mix together in a medium bowl and set aside.
In a medium sized bowl-
Melt 4 TBS of Butter
2/3 C Real Maple Syrup
2/3 C Molassas
2/3 C Sour Cream
1 slightly beaten Egg
Wisk together until smooth, then add dry ingredients and mix together just until all moistened. Bake in a greased and floured 8×8 (may use 9×9) square pan in an oven preheated to 350 degrees. Baking time will be about 35 minutes (toothpick whould come out clean).
Let cool slightly (about 15 minutes should be enough) then cut into 9 squares and serve each sware with a dollop (about 1 TBS of Ginger Pear Fruit butter.
To All of You who love to check out what Fabulous Fruitbutter ideas we have come up with in the last week,
Thank you!! It has been a fabulous summer season and many Farmers Market customers have followed ideas and suggestions that we have posted.
We have Fabulous new to share! This Fall we are growing, and no longer solely a cottage foods vendor. With our move to a professional kitchen we can share our Fabulous Fruitbutter with a larger marketplace!
Please help Fabulous Fruits grow! Please post how you enjoy Fabulous fruitbutters best and help us spread the word #“Fruitbutter- it’s Fabulous!”
We need your support and your uses! Have your “fruitbutter favorite” selected for Fabulous Friday and receive a free sample size of our newest (not yet available to the public) test flavors.
Remember to order your favorite fruitbutter flavors for the holidays before the fruits run out!
And while you are working on your submission try the following snack:
Hawaiian Bread toasted with Strawberry Vanilla fruitbutter – the tart strawberry is fabulous with the sweet bread!
First Freeze brings to mind oatmeal. To make it fabulous try adding the following to your own favorite plain oatmeal (either slow cook or instant.)
If you don’t have a slow cook oatmeal recipe try the following: (This is per 1 serving, may easily be increased for more servings)
Quaker Old fashioned oats (1/2 C)
2% Milk (3/4 C)
Dash of Salt
Bring milk temperature up over medium heat just to begin to bubble at edges (just before boil).
Add in oats and dash of salt –
Cook 5 minutes, stirring occasionally.
1 TBS Cinnamon Apple Fruitbutter
1 TBS Raisins
1 TBS dried unsweetened Cranberries
1 TBS Chopped and toasted Walnuts
Stir and cook 2-3 minutes more.
Fabulous Start to a chilly morning!
This recipe may be easily modified to use your favorite fruitbutter and fruit combinations get creative and let us know what you come up with!
Before you go and order these out, try making them at home, with this quick and easy start from a mix recipe. These are fabulously fluffy and flavorful!
2 C Baking Mix (suggest Pioneer)*
1 2/3 C Buttermilk
2 TBS Melted Butter
2 slightly beaten eggs
1 tsp Vanilla
4 TBS Cinnamon Apple fruitbutter
Melt butter and let cool slightly.
In large bowl combine all ingredients EXCEPT fruitbutter- mix well.
Once mixed add in fruitbutter and gently swirl thru with your mixing spoon.
Cook pancakes over medium high heat about 2 -3 minutes per side until golden brown. (Flip when surface is covered in bubbles).
Fabulous topped with warmed honey and toasted walnut pieces or with maple syrup and toasted pecan pieces.
*Or use a gluten-free mix and boost the healthy with a dollop of Vanilla yogurt and a slice of apple!
As the weather cools, it’s time for a warm sandwich. Try this grilled cheese with Ginger Pear Fruit butter (or if you are not a lover of pears you can substitute Cinnamon Apple Fruit butter).
Two slices of Whole Grain Bread
3 TBS (approximate) thinly sliced or shredded Gouda Cheese (suggest young gouda)
1 1/2 TBS (approximate) shredded Sharp Cheddar Cheese
1 TBS Ginger Pear Fruitbutter
1-2 tsp Butter
Spread Fruitbutter on one slice of bread, top with Gouda, then cheddar then other slice of bread. Spread about 1/2 tsp-1 tsp softened butter on top of sandwich. Heat pan to medium high – place sandwich in pan butter side down. Butter the top side with 1/2 tsp-1 tsp of butter. Reduce heat to Medium cook about 2-3 minutes, just until breadhas browned. Turn over cook another 2-3 minutes until bread browns.
Enjoy with some fruit slices or a cup of soup!
This recipe makes a dozen delicious muffins that are Fabulous with Blueberry Lavender Fruit Butter on top.
2 2/3 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Mix together in large bowl – set aside.
1/2 C melted Butter (cooled to room temp)
juice and zest of 3 medium Lemons
2/3 C Honey
Whisk together until smooth.
Whisk in 2 Eggs (1 at a time)
Whisk in 1/2 C Vanilla Greek Yogurt
Add wet ingredients to dry and mix gently just until moistened.
Fill a dozen lined muffin cups. Bake at 425 degrees for 5 minutes, then reduce temp to 375 degrees and bake an additional 10-12 minutes.
Cool for at least 10 minutes before topping with Blueberry Lavender Fruit Butter!
If you love our Blueberry Lavender Fruitbutter, but are ready for a more hearty use as the summer is cooling off try your Fabulous Blueberry Lavender Fruitbutter on these delicious cornmeal scones. (It you need a turbo version use cornbread instead of scones).
2 C Flour
1 C Cornmeal
2 TBS Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Pepper
1/2 C COLD cubed butter
1 C Buttermilk
Mix together dry ingredients in a medium-sized bowl. Cut in COLD cubed butter until mixture is mealy. (Use a pastry blender or just a fork.)
Mix in Buttermilk- just until mixture is moist.
Knead 4-5 times, then roll out on floured board to 3/4 inch thick rectangle (ideally about 4 inched wide- but just estimate).
Cut into scones using a sharp knife. Cut off a strip about 3 inches long then cut on the diagonal so you have 2 triangles- continue until you have all scones cut.
Place on Ungreased Cookie Sheet- brush tops with about 1-2 TBS of Buttermilk.
Bake in preheated 425 degree oven for about 12-15 minutes until firmly set.
Serve- With a heaping helping of Blueberry Lavender Fruitbutter over the top! Fabulous served warm!
As cool weather begins to come over the mountains, and fall is approaching so are sweet and juicy Pears! This recipe is very simple adding a sophisticated flavor to a rustic tart as Fall evokes nostalgic feelings of old-fashioned goodness!
For the “crust”: Use 1 puff pastry sheet rolled out to about 12″ x 12″ size (doesn’t have to be perfect) – roll out while puff pastry is cold but not frozen on a floured surface.
For the filling:
Peel and slice 6 firm pears (choose your favorite or create a blend of varieties). Place in a bowl
Add 1 TBS flour (coat pears well)
Add 1/4 C dried Cranberries and 1/4 Cup chopped, toasted walnuts – mix
Add 4 oz of Ginger Pear fruit butter
Place Puff Pastry on a baking sheet with a lip or edge to catch any drips. place Pear Filling in center spread out – but leave at least 2 inches of pastry rim. Fold pastry rim up and onto pear filling. The center will be uncovered fruit, but folding up will create almost like a little bowl shape to catch all of the juices and hold the fruit in. Brush the pastry with milk, then sprinkle Turbinado sugar (2 TBS or so) over the top of the tart. Bake in a 400 degree oven about 20 minutes, until top is golden brown and bubbly.
Allow to cool at least 15 minutes before serving (may cool all the way to room temperature). Fabulous with a dollop of Whipped Cream!
Fabulous Friday Fun Topping for your favorite ice cream or frozen custard
For each serving use:
2 TBS Fruit Butter (Peach Cardamom or Strawberry Sage are fantastic but Blueberry Lavender or Cherry Tarragon work too)
1/8 tsp (just a dash!) Salt
1 TBS Maple Syrup (use the real stuff!)
Mix – if you like fresh fruit added as well chop in fine dice 1 TBS per serving of fresh matching fruit (Peach, strawberry, etc) and mix in.
Once mixed this is best to let flavors blend for at least 1 hour before serving.