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Fruit Gushers (sometimes simply "Gushers") were introduced in 1991 [1] as a Betty Crocker fruit snack. [2] Each box of Fruit Gushers was list priced at US$2.19 (equivalent to $4.9 in 2023) and contained six pouches of Gushers, each of which had nine individual pieces for 90 calories (380 kJ) per pouch.
Kirschwasser, produced in Germany and bottled at 40% ABV. Kirschwasser (/ ˈ k ɪər ʃ v ɑː s ər /, UK also /-v æ s ər /, German: [ˈkɪɐʃvasɐ] ⓘ; German for 'cherry water'), or just Kirsch (German: ⓘ; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from double distillation of ...
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom , certain rich versions may be iced and decorated . Fruitcakes are usually served in celebration of weddings and Christmas .
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Gugelhupf is made with a soft yeast dough, baked in a high, creased, toroidal pan. Depending on the region it can contain raisins, almonds or sometimes also Kirschwasser cherry brandy. Traditional Gugelhupf always contains some dried fruit, usually raisins, and sometimes other dried fruits like sour cherries can be soaked in orange juice or liquor.
A New York inventor is working on making a fruit label that dissolves in water and turns into a fruit wash. That means clean produce and trouble-free sticker removal all in one. Related: Foods ...
The frosting is a walnut cream [9] or, according to Polish Food magazine published by MRiRW, icing made of sugar, water and milk powder melted together [1]. The thick layer of icing is spread over baked cake and finally decorated with dried fruit (raisins), almonds and walnuts into a pattern [9] [1].
The German plum cake, known as Zwetschkenkuchen, can be found all over the country, although its home is Bavaria. In chef Robert Carrier's recipe the base is made from yeast pastry rather than often-used shortcrust pastry, because the yeast pastry "soaks up the juice from the plums without becoming soggy". [27]