Get the latest Fruit recipes from Group Recipes. http://www.grouprecipes.com/tag/fruit Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore. I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2 009/12/06/fruit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf. http://www.grouprecipes.com/107950/slightly-soused-seeded-sourdough.html I don't call this a fruitcake although made with candied fruit! When my kids were small they hated any fruit cake because of the sticky candied fruit and peel that was used in making the cakes. Hubby and I love fruit cake. So I had to compromise and make something the kids would love and not associate as a typical fruit cake. Thus this recipe was born. Its a basic pound cake recipe with finely chopped candied fruit, peel, and nuts and raisins.However not your typical poundcake texture . You'll have to try it to see what I mean. Its a good keeper and very moist and freezes well. Let flavors mellow overnight before cutting. It's great plain and one may dust with powdered sugar instead of the icing. It's also a great way to use leftovers such as applesauce, candied fruit, nuts and raisins and great for the new year too To achieve the proper texture the kids likes, I had to place the candied peel in my food processor and chop it up almost to the point where it turned into a paste but still kept the colors and much smaller pieces of fruit and peel. I do hope you enjoy this! http://www.grouprecipes.com/107903/applesauce-ambrosia-cake.html Adapted from Nancy McDermott’s Southern Cakes, attributes it to one Cornelia Walker posted on smitten kitchen I have made similar and from experience this tastes best when allowed to mellow flavors overnight . http://www.grouprecipes.com/107884/pear-bread.html A dark adult twist on an old favorite. http://www.grouprecipes.com/107882/pineapple-rum-upside-down-cake.html Off an online recipe group: Note: This is an excellent refreshment for entertaining, and the kid's love it! Remember to add more scoops of sherbet when it melts. Enjoy! http://www.grouprecipes.com/107848/snow-punch.html These are fantastic. I have been making these for years. I'm not sure where the recipe came from, but know it is a favorite in my home, hope you like it as well. Enjoy http://www.grouprecipes.com/107739/apple-and-onion-pork-chops.html This tasty Cranberry Bread will be a great addition to any special occasion. http://www.grouprecipes.com/107716/cranberry-bread.html Don’t let your slumber party slumber through breakfast. Wake up those sleepy palates with a breakfast fondue. Easy and nourishing, the simple fruit sauce can be whipped up in minutes, and you will be wowed by how much kids will eat of this delicious and nutritious dip once they start dunking. Serve it with whole-grain, silver-dollar-size pancakes, quartered waffles and/or French toast fingers. http://www.grouprecipes.com/107714/breakfast-fondue.html Start off your morning with this delicious take on French toast. http://www.grouprecipes.com/107713/fruity-french-toast.html CHICKEN COSMOPOLITAN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. http://www.grouprecipes.com/107679/chicken-cosmopolitan.html