Type what you have

Ingredients

• ✓ candied fruit
• water
• flour
• yeast
• egg
• olive oil
• raisin
• blueberry
• apricot
• stevia powder
• sugar substitute

Instructions

1. 1 Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
2. 2 Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
3. 3 Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

By rossellapruneti

Ingredients

• ✓ candied fruit
• water
• raisin
• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• pecan
• all-purpose flour
• white sugar
• canola oil
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
3. 3 Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
4. 4 Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
5. 5 Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

By Debbie Ries

Ingredients

• ✓ candied fruit
• egg
• white sugar
• salt
• active dry yeast
• all-purpose flour
• milk
• butter
• egg
• almond
• anise seed
• shortening
• confectioners' sugar
• milk
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ candied fruit
• coconut
• crispy rice cereal
• butterscotch chip
• chocolate chip
• oat
• all-purpose flour
• butter extract
• vanilla extract
• cream of tartar
• baking soda
• salt
• egg
• vegetable oil
• margarine
• sugar
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.
3. 3 Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.
4. 4 Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

By Eryka Anson

Ingredients

• ✓ candied fruit
• green candied fruit
• pecan
• confectioners' sugar
• salt
• meringue powder
• water
• salt
• all-purpose flour
• egg
• yeast
• butter
• white sugar
• milk
• pecan
• butter
• marzipan
• cinnamon
• sugar
• water
• orange juice
• currant
• candied citron

Instructions

1. 1 Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
2. 2 Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
3. 3 Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
4. 4 Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
5. 5 Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
6. 6 Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
7. 7 Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
8. 8 Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
9. 9 Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
10. 10 Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
11. 11 Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
12. 12 Preheat the oven to 350 degrees F (175 degrees C).
13. 13 Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
14. 14 Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
15. 15 Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.

By allflashgordon

Ingredients

• ✓ candied fruit
• panettone
• ricotta cheese
• mascarpone cheese
• pistachio nut
• white sugar
• dark chocolate
• cherry
• vin santo
• dark chocolate

Instructions

1. 1 Line a large bowl with plastic wrap to make a mold.
2. 2 Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
3. 3 Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
4. 4 Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
5. 5 Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
6. 6 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
7. 7 Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

By NazarBlue

Ingredients

• ✓ candied fruit
• water
• whole wheat berry
• egg
• sugar
• ricotta cheese
• orange zest
• lemon zest
• vanilla extract
• cinnamon
• butter
• salt
• pastry
• confectioners' sugar

Instructions

1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Ingredients

• ✓ candied fruit
• all-purpose flour
• baking soda
• salt
• pecan
• date
• raisin
• vanilla extract
• black pepper
• ginger
• clove
• cinnamon
• allspice
• molasses
• water
• brown sugar
• butter

Instructions

1. 1 Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Bring to a simmer over medium heat, then remove from the heat, and allow to cool. Once warm to the touch, stir in the vanilla extract, and pour into a mixing bowl. Cover, and let stand at room temperature at least 8 hours.
2. 2 Stir in the raisins, dates, pecans, and candied fruit. Whisk together the salt, baking soda, and flour; stir into the fruit mixture until no dry lumps remain. Refrigerate 3 to 4 hours until firm.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Form the mixture into golf ball-sized balls. Place onto ungreased baking sheets 1 1/2-inches apart, and flatten with your palm to 1/4-inch thick. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Canadian Jen