Recipe: Recipes Using Candied Fruit (13)

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12-16-99 - 13 Recipes Using Candied or Dried Fruit

Sandy,TX (06:31:29) : CRAISINS OATMEAL WHITE CHOCOLATE CHUNK

2/3 cup margarine, softened
2/3 cup brown sugar
2 eggs
1 1/2 cup old-fashioned oats
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1-6oz. pkg. Craisins sweetened dried cranberries
2/3 cup white chocolate chunks

Preheat oven to 375 degrees. Using an electric mixer, beat margarine and sugar together in bowl until light and fluffy. Add eggs, mixing well. combine oats, flour baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in the dried cranberries and chocolate chunks. Drop by spoonfuls onto ungreased cookie sheet and bake for 10 to 12 minute or until golden brown.

MrsSanta (03:53:56) : ORANGE CRANBERRY BREAD

3 cups all-purpose flour
1 cup fresh or frozen cranberries, chopped
3/4 cup granulated sugar
1/2 cup walnuts, chopped
1 1/2 tsp baking powder
1/2 tsp baking soda
1 lg egg
1/2 cup prepared cranberry-orange sauce
1/3 cup milk
1/4 cup butter or margarine, melted
2 tbsp apple jelly or apricot preserves
whole cranberries, optional
green candied cherries -optional
confectioners' sugar, -optional

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

Makes one 6-inch ring loaf or about 12 servings.

MrsSanta (03:53:04) : JULEKAKE DOUGH

Yield: 1 Loaf

1 cup milk
5 tbsp butter, cut up
1 lg egg, lightly beaten
3 cups bread flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp freshly ground cardamom
1 pkg active dry or rapid-rise yeast (1 tbsp.)
1/2 cup candied red & green cherries
1/4 cup golden or dark raisins

Scald the milk by heating to just below the boiling point. Pour the milk into the bread pan, add butter and stir until melted. Add the egg. Add the flour, sugar, salt, cardamom and yeast.

Set the machine to the Dough cycle and press Start. After 15 to 18 minutes of mixing, add the cherries and raisins.

In about 1 1/2 hours the machine will indicate the dough is ready. Remove dough from the machine. Shape into a round ball.

Place on a lightly greased cookie sheet. Cover and let rise in a warm place until almost doubled in size, 30 to 45 minutes.

Preheat oven to 350 degrees. Uncover dough and bake 30 to 35 minutes until golden brown and a wooden skewer inserted into the center of the loaf comes out clean and dry.

Cool loaf on a rack. Frost, if desired. Makes 1 large loaf.

MrsSanta (03:52:17) : SWEDISH HOLIDAY TEA RING
Yield: 1 Loaf

-----DOUGH---------------------------
1 cup warm milk
1 egg, slightly beaten
3 cups bread flour
1/3 cup sugar
4 tbsp butter, cut up
1 tsp salt
1 pkg active dry/rapid-rise yeast

----FILLING--------------------------
3 tbsp Soft butter (to 4 tbsp)
1/2 cup Chopped candied cherries
1/2 cup Golden or dark raisins
1/2 cup Chopped walnuts or pecans
1/2 cup Sugar
1 tsp Ground cinnamon

Measure the dough ingredients into the container of the bread machine in the order given. (Reverse the order in machines which call for adding the liquids last of all).

Set the machine to the Dough cycle and press Start.

About 1 1/2 hours later, when the dough is ready, coat a work surface lightly with nonstick cooking spray.

Turn the dough out onto the surface and pat and roll out to about 16 by 20 inches. Spread with the butter and sprinkle with the cherries, raisins and nuts. Mix the sugar and cinnamon and sprinkle over.

Roll the dough up to enclose the filling, starting from the 20-inch side. Seal the roll.

Place on a lightly greased baking pan and pinch the ends together to make a wreath shape. With a pair of scissors make cuts almost all the way through the roll from the outside toward the center every 1/2 ~inch. Pull the cuts outward and lay dough down with a cut side up.

Let rise in a warm place for about 45 minutes, until puffy. Preheat the oven to 375 degrees. Bake the tea ring for 20 to 25 minutes until golden. Remove from the oven and cool on a rack. Frost with a powdered sugar and milk icing, if desired. Serve warm. Makes about 8 servings.

MrsSanta (03:51:29) : Hawaiian-Style Bread

SMALL LOAF---------
2/3 cup buttermilk
1 egg
1 1/2 tsp margarine or butter
2 cups bread flour
1/4 cup whole wheat flour
2 tsp sugar
1/2 tsp salt
1 1/2 tsp yeast
1/4 cp macadamia nuts, coarsely chopped or sliced almonds
1/3 cup coconut, toasted
1/3 cup pineapple, dried or candied, chopped
1 vanilla icing

--------LARGE LOAF------------------------------
1 cup buttermilk
1 egg
1 tbsp margarine or butter
3 cups bread flour
1/3 c whole wheat flour
1 tbsp sugar
3/4 tsp salt
2 tsp yeast
1/3 cup macadamia nuts, coarsely chopped, or sliced almonds
1/2 cup coconut, toasted
1/2 cup pineapple, dried or candied, chopped
1 vanilla icing

Place all except last four ingredients in machine and push start. Use raisin bread setting if available, adding nuts, coconut, and pineapple at the beep. If desired, before serving, glaze with Vanilla Icing and sprinkle with additional fruit and nuts. Vanilla Icing: In a small mixing bowl, stir together 1 cup sifted powdered sugar, 1/4 tsp vanilla, and enough milk (2-3 tsp) to make an icing of drizzling consistency. Makes 1/2 cup.

MrsSanta (03:50:41) : Applesauce Treasure Loaf
Yield: 2 loaves

1 cup shortening; soft
1 1/2 cups brown sugar, firmly packed
4 eggs
2 1/2 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp soda
1 1/2 tsp salt
2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
2 cups sweetened canned applesauce
1 1/2 cups quaker oats, uncooked (quick or old-fashioned)
1 cup raisins
1 cup pitted dates, cut in small pieces
1 cup candied red cherries, cut in small pieces
1 cup chopped nutmeats

Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats.

Combine remaining 1/2 cup flour with raisins, dates, cherries and nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans.

Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of hot water in bottom of oven while loaves are baking. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread and store one day before slicing.

MrsSanta (03:49:52) : NORWEGIAN NOG CHRISTMAS BREAD
Yield: 1 Loaf

1 pk active dry yeast
1/2 cup low-fat or regular eggnog, heated to 105 to 115 degrees
2 cups bread flour (to 2 1/4 cups)
1 tsp ground cardamom
1/4 tsp salt
1 lg egg
1 lg egg yolk
4 tbsp unsalted butter, softened
1/3 cup dried currants or raisins
1/3 cup chopped candied fruit & rind
confectioners' sugar glaze

1. Combine yeast and eggnog in the bucket of a bread machine, stirring to dissolve yeast. Let stand until foamy, about 5 minutes. Add 1 cup flour. Begin dough cycle, letting it run just long enough to mix dough. Stop cycle and leave mixture in bucket, covered, until it is light and puffy, about 1 hour.

2. Add 1 cup of the remaining flour, the cardamom, salt, egg, egg yolk and butter. Begin dough cycle. After dough is mixed and as it is still kneading, check the texture of the dough and add additional flour as needed, to make a soft, slightly sticky dough. Add currants and fruit as indicated in instruction manual. Complete dough cycle. When bread is cool, glaze if desired.

Note: If you prefer a traditional shape, the dough can be removed from the bread machine after the rising cycle. Shape dough into an oval, place it on a greased baking sheet, cover and let rise at room temperature for about 40 minutes. Brush the loaf with a glaze made from an egg yolk mixed with 1 tablespoon whipping cream; sprinkle with coarse sugar. Bake in a heated 325 degree oven until golden, 30 to 35 minutes.

MrsSanta (03:48:18) : FRUIT BREAD

1 lb Prunes
1 lb Figs
1 lb Dates
1/4 cup Raisins
1/4 cup Dried currants
1 tbsp Chopped candied citron
1 tbsp Chopped candied lemon peel
1 tbsp Chopped candied orange peel
1/4 cup Chopped blanched almonds
2 Yeast cakes
4 1/2 cups Sifted flour
1/4 tsp Cloves
1/4 tsp Cinnamon
1/4 tsp Salt

Soak prunes and figs 1 hour in just enough water to cover. Add dates and cook gently in the same water for 20 minutes. Remove fruit, chop and mix with other fruits and nuts. Reduce liquid to 3/4 cup. Cool to lukewarm, add yeast and stir until well blended. Add 2 cups flour, beating well. Let rise until light and spongy. Add spices, salt, fruit mixture and remaining flour to make a stiff dough. Knead until smooth. Let rise until doubled in bulk. Shape into oval loaves, brush with slightly sweetened milk and sprinkle with split almonds. Let rise again and bake in a 425 degree oven for 45 minutes. Makes 3 loaves. If desired, when cool, spread with icing and garnish with candied fruits and nut meats.

MrsSanta (03:47:38) : FRUIT LOAF

1/4 cup red and green candied cherries
1/4 cup nuts
1/4 cup mixed peel
1 3/4 cups flour -- sifted
2 tsp baking powder
1/2 cup sugar -- white
2 eggs
1/3 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
6 tsp shortening -- melted

Preheat oven to 450F. Cut cherries into quarters; add to nuts and mixed peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat eggs till light and fluffy. Add in milk, vanilla, almond extract and shortening. Add fruit to flour and mix well. Make hole in dry ingredients and egg mixture. Bake in greased loaf pan, lined with wax paper 35 minutes at 350F. One of mom's recipes, originally came from a neighbor from Newfoundland. It packs well for lunches and is not too sweet or crumbly. It can be spread with jam and served for teatime.

MrsSanta (03:46:29) : PANETTONE BREAD
(Breadmachine)

1 1/2 pound loaf
3/4 c Milk
1 Egg
3 tbsp Applesauce
3 c Bread flour
2 tbsp Honey
1 1/2 tsp Anise seed, crushed
3/4 tsp Salt
1 tsp Yeast
1/3 c Light raisins
1/3 c Currants
1/3 c Chopped candied citron

Use light setting. 103 cal.

Sandy,TX (11:15:03) : TROPICAL FRUIT BREAD

BREAD
1 (15.6-oz) pkg Pillsbury Lemon Poppyseed Quick Bread Mix
1 cup water
2 tbsp. oil
1 egg
1 cup dried tropical fruit bits
2 tsp. grated orange peel

GLAZE
1/4 cup powdered sugar
1 to 2 tsp. orange juice

Heat oven to 350 degrees. Grease and flour bottom only of loaf pan. In large bowl, combine quick bread mix, water, oil and egg. Stir 50 strokes or until mix is moistened. Stir in fruit bits and orange peel. Pour batter into greased and floured pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove form pan; cool 30 minutes or until completely cooled. In small bowl, blend powdered sugar and enough orange juice for desired consistency for glaze. Brush glaze over cooled loaf. Wrap tightly and store in refrigerator.

Sandy,TX (11:03:17) : TWO-IN-ONE HOLIDAY BARS

BASE
1 cup sugar
3/4 cup margarine or butter, softened
1 tsp. vanilla
1 egg
2 cups all purpose flour
1 cup diced mixed candied fruit
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

GLAZE
1 cup powdered sugar
1 to 2 tbsp. milk

Heat oven to 350 degrees. In large bowl, combine the sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Spread dough in ungreased 15X10X1 inch baking pan. Sprinkle half of dough with candied fruit; sprinkle the other half with chocolate chips and pecans. Press lightly into dough. Bake at 350 degrees for 25 minutes to 30 minutes or until edges are lightly browned. Cool 1 hour or until completely cooled. In small bowl, combine powdered sugar and enough milk for desired consistency; blend until smooth. Drizzle over cooled bars. Let stand until firm.

Sandy,TX (10:53:35) : CRANBERRY-CHOCOLATE BARK

1 (6oz) pkg (cup) semi-sweet chocolate chips
2 oz. sweet baking chocolate, cut into pieces
1/2 cup blanched whole almonds, toasted
1/2 cup sweetened dried cranberries

Line a cookie sheet with foil. In small saucepan, melt chocolate chips and chocolate pieces over low heat, stirring constantly until smooth.

Stir in almonds and cranberries, Pour onto foil-lined cookie sheet; spread to 1/4-inch hickness. Refrigerate 30 minutes or until firm. break into pieces. Store in covered container in refrigerator.