Best Fruit Gushers Surprise Four Leaf Clovers Recipes

FRUIT GUSHERS® SURPRISE FOUR-LEAF CLOVERS

Fruit Gushers® Surprise Four-Leaf Clovers image

Enjoy these four-leaf clovers with a hidden surprise as an after-lunch snack or after-school treat.

Provided by Betty Crocker Kitchens

Categories Snack

Time 15m

Yield 8

Number Of Ingredients 2

Ingredients

8 Blazin' Blue/Green Betty Crocker™ Fruit Roll-Ups® fruit flavored snack from the Blastin' Berry Hot Colors® pack or Fruit Fusion™ variety pack
8 pieces Betty Crocker™ Fruit Gushers® fruit flavored snacks (any variety)

Steps:

Unroll and remove paper from 8 Betty Crocker Fruit Roll-Ups snacks. Cut 2 four leaf clover shapes out of each snack using 2 1/2-inch four leaf clover cookie cutter. Place 1 cutout on cutting surface. Brush lightly with water.
Place 1 Gushers snack on center of 1 cutout. Place second cutout on top. Press edges to seal. Place on serving platter. Repeat 7 more times.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 0 g, TransFat 0 g

FIND THE 4-LEAF CLOVER ROLLS

Find the 4-Leaf Clover Rolls image

These taste just like the clover leaf rolls that my mother used to make. I found this in a British recipe book called 500 Fabulous Cakes and Bakes. I like the idea of making a few of the rolls 4-leaf clovers. Who will be the one or two that get lucky. :)

Provided by Summerwine

Categories Yeast Breads

Time 3h30m

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups milk
2 tablespoons superfine sugar (caster sugar)
4 tablespoons butter, softened
2 teaspoons dry active yeast
1 egg
2 teaspoons salt
4 cups flour, plus a bit extra if needed
2 tablespoons butter, melted for brushing
shortening, for lining bowl and pans

Steps:

Warm the milk until lukewarm.
In a large bowl pour in the lukewarm milk, stir in sugar, the 4 tablespoons of softened butter and the yeast. Let stand for 15 minutes.
Add eggs and salt to the mixture.
Stir in 4 cups of flour a little at a time adding more if needed to get a rough dough texture.
Knead dough until smooth (about 5-10 minutes).
Place the dough into a clean bowl coated with shortening; cover with tea towel and let sit in a warm place until doubled in size (about 1 1/2 hours).
Coat 2 muffin pans with shortening.
Punch down raised dough and roll into balls, sized to fit 3 into each cup in the pan. Make a few to fit four balls in the pan for the 4-leaf clovers.
Cover the pans with a tea towel and let rise in a warm place for 1 1/2 hours.
Preheat the oven to 400F; brush the rolls with the melted butter and bake about 20 minutes until lightly browned.
Let cool slightly before serving.

Nutrition Facts : Calories 238.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 37.2, Sodium 450.4, Carbohydrate 35.6, Fiber 1.3, Sugar 2.2, Protein 6.1

CHEDDAR CHIVE FOUR-LEAF CLOVER SCONES

Cheddar Chive Four-Leaf Clover Scones image

Start your St. Patrick's Day off on the right foot with these savory scones shaped like four leaf clovers.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups heavy cream, plus more for brushing
1 large egg
2 tablespoons low-fat dry milk powder
30 chives
3/4 cup lightly packed fresh dill fronds
3/4 cup lightly packed fresh parsley leaves
3 cups all-purpose flour, plus more for dusting (see Cook's note)
1 tablespoon baking powder
2 teaspoons kosher salt
4 ounces extra-sharp white Cheddar, grated (about 1 cup)
2 sticks (1 cup) unsalted butter, 1 cold and 1 at room temperature
Flaky sea salt, for sprinkling

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.
Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing until only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
Turn the dough out onto a lightly floured surface and pat into a 3/4-inch-thick rectangle (about 9 by 7 inches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.
Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.
Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter.