DRY FRUITS LOGO RECIPES

Steps:

• Set the oven racks at the top and bottom thirds of the oven. Preheat the oven to 170°F (75°C), or its lowest temperature. Line up to 4 baking sheets with nonstick reusable mats.
• Cut the top off of the pineapple, and slice a thin layer off the bottom so it stands upright. Core the pineapple and discard the skin and core. Cut into 2-3-inch (5-7.5 cm) pieces. Arrange in a single layer on a baking sheet.
• Peel the skin off the kiwis, then slice into ¼-?-inch (½-1 cm) wide rounds. Arrange in a single layer on a baking sheet.
• Peel the skin off the mangoes. Cut around the pit, then slice into ¼- to ?-inch (½-1 cm) wide strips. Arrange in a single layer on a baking sheet. Squeeze the lemon over the mango so it does not oxidize in the oven.
• Remove the tops from strawberries, and cut into ¼-?-inch (½-1 cm) wide slices. Arrange in a single layer on a baking sheet.
• Bake the fruit, in batches if necessary, for 6-8 hours, until dried, leathery, and all moisture has evaporated. The kiwis and strawberries should take less time, while the pineapple will take the longest. Crack the oven door every hour or so, especially in the beginning, to allow moisture to escape.
• Let the fruit cool, then store in an airtight container for up to 1 week, ideally with a silica gel packet to maintain dryness.
• Enjoy!

Steps:

• Grease and lightly flour an 8-inch fluted tube mold. Or, grease an 8x4x2-inch loaf pan; line pan with parchment paper; grease paper. Set aside.
• Combine flour, baking powder, and baking soda; set aside. In a bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar; beat until mixture is combined. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
• Combine orange peel, juice, corn syrup, and vanilla. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined. combine fruits and nuts. Fold into batter. Spread into prepared pan.
• Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
• Cook cake in tube pan on wire rack 10 minutes. Remove from pan; cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan. Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth. Overwrap in foil. Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed. If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing. Makes 16 servings.