Recipe: Recipes Using Candied or Dried Fruit (8)
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Recipes Using Candied or Dried Fruit - 2000-11-17 (8)
recipelink.com (07:06:12) :
Fruitcake Biscotti
Recipe By : Cindy Briscoe Southern Living 11/96
1/2 cup butter or margarine -- softened
2 cups sugar
4 large egg
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dried cranberries
3/4 cup dried tart cherries
1/2 cup candied orange rind
3/4 cup whole blanched or slivered almonds -- coarsely
chopped
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.
Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly.
Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely.
Cut each log diagonally into 1/2 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.
Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool. Yield: 3 1/2 dozen
NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.
recipelink.com (07:05:56) :
FRUITED CHEESE LOG
1/2 cup Dried apricots
1 tsp Poppy seeds
1 lb Monterey Jack cheese
1/2 tsp Seasoned salt
1/3 cup Golden raisins
8 oz Cream cheese
1/3 cup Dates
1/3 cup Dry sherry
Walnuts
Cherry
Grapes
Soak apricots in 1 cup water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Source: unknown
recipelink.com (07:05:27) :
Apple-Cranberry Streusel Pie
Recipe By : Eating Well, October 1996
Serving Size : 8
crust
1 cup all-purpose white flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
streusel topping
1/2 cup rolled oats -- plus 1 tablespoon
1/2 cup all-purpose white flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons canola oil
1 tablespoon fresh lemon juice
filling
1/2 cup granulated sugar
3 tablespoons all-purpose white flour
2 pounds (about 6 cups) flavorful tart apples -- peeled and cored and cut into chunks (such as northern spy, Cortland or York)
1 cup dried cranberries
grated zest of 1 lemon
juice of 1 lemon
TO MAKE CRUST:
1. Lightly oil a 9-inch pie pan or coat it with nonstick cooking spray. In a medium bowl, stir together flour, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter/oil mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough cold water (1 to 2 tablespoons) so that the dough holds together easily. Press the dough into a flattened disk.
2. Place two overlapping sheets of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into the prepared pie pan. Gently press the dough into the bottom of the pan. Remove the remaining plastic wrap. Fold the edges under and crimp. Preheat oven to 3500E Place rack in lower third of oven.
TO MAKE STREUSEL TOPPING:
In a bowl, combine 1/2 cup of the oats, flour, brown sugar and cinnamon. Add oil and lemon juice and work in with your fingertips until small crumbs form. Set aside.
TO MAKE FILLING & ASSEMBLE PIE:
1. In a small bowl, stir together sugar and flour. In a mixing bowl, toss apples and cranberries with lemon zest and juice. Sprinkle the sugar mixture over the apples and toss well. Pile the filling in the pie shell.
2. Spread the reserved streusel topping evenly over the apples and sprinkle the remaining tablespoon of oats over the top. Set the pie on a baking sheet to catch any drips.
3. Bake for 55 to 65 minutes, or until the fruit is bubbling at the edges and is easily pierced with a skewer in the center. Check the pie toward the end of the baking time; if the crust or the topping is becoming too dark, cover the pie loosely with foil.
Makes one 9-inch pie, for 8 servings
Kelly~WA (10:57:58) :
FROZEN FRUITCAKE SALAD/DESSERT
Everyone loves this. It's good for dessert too.
Serving Size: 6
1 cup Sour cream
2 oz Cool whip -- thawed
1/2 cup Sugar
2 tbsp Lemon juice
1 tsp Vanilla
13 oz Crushed pineapple -- drain
2 Bananas -- diced
1/2 cup Red Candied cherries -- chop
1/2 cup Green Candied cherries -- chop
1/2 cup Nuts -- (pecans or walnuts)
Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving.
Kelly~WA (10:57:02) :
FRUIT BREAD
1 lb Prunes
1 lb Figs
1 lb Dates
1/4 c Raisins
1/4 c Dried currants
1 tbsp Chopped candied citron
1 tbsp Chopped candied lemon peel
1 tbsp Chopped candied orange peel
1/4 c Chopped blanched almonds
2 Yeast cakes
4 1/2 c 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.
Kelly~WA (10:56:26) :
Holiday Harlequin Fudge
Yield: 2 1/2 pounds
1 1/3 cups Granulated sugar
1/3 cup Brandy or pineapple juice
1/2 cup Sour cream
2 tbsp Butter
16 Large marshmallows, quartered
1/4 tsp Salt
6 oz Semi-sweet chocolate bits
1/2 cup Chopped walnuts
3/4 cup White chocolate, cut up
1/4 cup Chopped red candied cherries
Combine sugar, brandy or pineapple juice, sour cream, butter, marshmallows and salt in a heavy saucepan. Stir over moderate heat until sugar is dissolved. Place candy thermometer in mixture and boil about 10 minutes to 234 degrees or soft ball stage.
Remove from heat; pour 3/4 cup of the hot mixture into a 1 quart measure and add semi-sweet
chocolate; stir until the chocolate is melted. Quickly stir in walnuts. Turn into a buttered 9x5 inch loaf pan and spread level with back of spoon or spatula. Set the pan with remaining syrup into shallow pan of boiling water; add white chocolate and cherries and stir until the chocolate is melted.
Turn into pan with chocolate mixture and quickly spread level; let stand until set before cutting
into squares.
Kelly~WA (10:55:43) :
Pumpkin Pound Cake
Serving Size: 2
2 cups Packed light brown sugar
2 cups Margarine or butter
4 cups All-purpose flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
2 teaspoons Ginger
1 teaspoon Nutmeg
1 teaspoon Salt
6 large Eggs
1 can Pumpkin (16-oz.)
Candied orange peel for
Garnish
2/3 cup Confectioners' sugar
1 tablespoon Orange juice (opt.)
Preheat oven to 325. Grease two 9 x 5" loaf pans. In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula.
Increase speed to high; beat 2 min., occasionally scraping bowl. Spoon batter into pans. Bake loaves 70-75 min. until toothpick inserted in center comes out clean. Cool loaves in pans on wire racks 10 min.; remove from pans and finish cooling on racks.
Meanwhile prepare Candied Orange Peel. To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves, each 16 servings
CANDIED ORANGE PEEL: With veg. peeler, peel 1"-wide long strips of peel from 2 large oranges. Trim off as much white membrane from peel as possible. In 1-qt. saucepan over high heat, heat orange peel strips, 3/4c. water, and 1/3 c. sugar to boiling. Reduce heat to low;
simmer 15 min., stirring occasionally until orange peel is limp and translucent. Drain orange peel and place on cookie sheet; sprinkle randomly with 1 tsp. sugar. Let dry.
Kelly~WA (10:54:32) :
Candied Citrus Peel
zest of 4 large lemons, 3 oranges, or 2 grapefruit
1 cup sugar
1/3 cup water
First simmer zest in 1 quart water for 6 min. Drain, rinse with cold
water, and set aside. Bring sugar and water to simmer. When sugar
dissolves, cover pan and boil a few minutes until last drops of syrup fall
from the end of a metal spoon to form a thread. Remove from heat, stir in
peel, and steep 1 hr. Ready to use or store covered in refrigerator.
Recipes Using Candied or Dried Fruit - 2000-11-17 (8)
recipelink.com (07:06:12) :
Fruitcake Biscotti
Recipe By : Cindy Briscoe Southern Living 11/96
1/2 cup butter or margarine -- softened
2 cups sugar
4 large egg
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dried cranberries
3/4 cup dried tart cherries
1/2 cup candied orange rind
3/4 cup whole blanched or slivered almonds -- coarsely
chopped
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.
Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly.
Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely.
Cut each log diagonally into 1/2 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.
Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool. Yield: 3 1/2 dozen
NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.
recipelink.com (07:05:56) :
FRUITED CHEESE LOG
1/2 cup Dried apricots
1 tsp Poppy seeds
1 lb Monterey Jack cheese
1/2 tsp Seasoned salt
1/3 cup Golden raisins
8 oz Cream cheese
1/3 cup Dates
1/3 cup Dry sherry
Walnuts
Cherry
Grapes
Soak apricots in 1 cup water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Source: unknown
recipelink.com (07:05:27) :
Apple-Cranberry Streusel Pie
Recipe By : Eating Well, October 1996
Serving Size : 8
crust
1 cup all-purpose white flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
streusel topping
1/2 cup rolled oats -- plus 1 tablespoon
1/2 cup all-purpose white flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons canola oil
1 tablespoon fresh lemon juice
filling
1/2 cup granulated sugar
3 tablespoons all-purpose white flour
2 pounds (about 6 cups) flavorful tart apples -- peeled and cored and cut into chunks (such as northern spy, Cortland or York)
1 cup dried cranberries
grated zest of 1 lemon
juice of 1 lemon
TO MAKE CRUST:
1. Lightly oil a 9-inch pie pan or coat it with nonstick cooking spray. In a medium bowl, stir together flour, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter/oil mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough cold water (1 to 2 tablespoons) so that the dough holds together easily. Press the dough into a flattened disk.
2. Place two overlapping sheets of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into the prepared pie pan. Gently press the dough into the bottom of the pan. Remove the remaining plastic wrap. Fold the edges under and crimp. Preheat oven to 3500E Place rack in lower third of oven.
TO MAKE STREUSEL TOPPING:
In a bowl, combine 1/2 cup of the oats, flour, brown sugar and cinnamon. Add oil and lemon juice and work in with your fingertips until small crumbs form. Set aside.
TO MAKE FILLING & ASSEMBLE PIE:
1. In a small bowl, stir together sugar and flour. In a mixing bowl, toss apples and cranberries with lemon zest and juice. Sprinkle the sugar mixture over the apples and toss well. Pile the filling in the pie shell.
2. Spread the reserved streusel topping evenly over the apples and sprinkle the remaining tablespoon of oats over the top. Set the pie on a baking sheet to catch any drips.
3. Bake for 55 to 65 minutes, or until the fruit is bubbling at the edges and is easily pierced with a skewer in the center. Check the pie toward the end of the baking time; if the crust or the topping is becoming too dark, cover the pie loosely with foil.
Makes one 9-inch pie, for 8 servings
Kelly~WA (10:57:58) :
FROZEN FRUITCAKE SALAD/DESSERT
Everyone loves this. It's good for dessert too.
Serving Size: 6
1 cup Sour cream
2 oz Cool whip -- thawed
1/2 cup Sugar
2 tbsp Lemon juice
1 tsp Vanilla
13 oz Crushed pineapple -- drain
2 Bananas -- diced
1/2 cup Red Candied cherries -- chop
1/2 cup Green Candied cherries -- chop
1/2 cup Nuts -- (pecans or walnuts)
Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving.
Kelly~WA (10:57:02) :
FRUIT BREAD
1 lb Prunes
1 lb Figs
1 lb Dates
1/4 c Raisins
1/4 c Dried currants
1 tbsp Chopped candied citron
1 tbsp Chopped candied lemon peel
1 tbsp Chopped candied orange peel
1/4 c Chopped blanched almonds
2 Yeast cakes
4 1/2 c 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.
Kelly~WA (10:56:26) :
Holiday Harlequin Fudge
Yield: 2 1/2 pounds
1 1/3 cups Granulated sugar
1/3 cup Brandy or pineapple juice
1/2 cup Sour cream
2 tbsp Butter
16 Large marshmallows, quartered
1/4 tsp Salt
6 oz Semi-sweet chocolate bits
1/2 cup Chopped walnuts
3/4 cup White chocolate, cut up
1/4 cup Chopped red candied cherries
Combine sugar, brandy or pineapple juice, sour cream, butter, marshmallows and salt in a heavy saucepan. Stir over moderate heat until sugar is dissolved. Place candy thermometer in mixture and boil about 10 minutes to 234 degrees or soft ball stage.
Remove from heat; pour 3/4 cup of the hot mixture into a 1 quart measure and add semi-sweet
chocolate; stir until the chocolate is melted. Quickly stir in walnuts. Turn into a buttered 9x5 inch loaf pan and spread level with back of spoon or spatula. Set the pan with remaining syrup into shallow pan of boiling water; add white chocolate and cherries and stir until the chocolate is melted.
Turn into pan with chocolate mixture and quickly spread level; let stand until set before cutting
into squares.
Kelly~WA (10:55:43) :
Pumpkin Pound Cake
Serving Size: 2
2 cups Packed light brown sugar
2 cups Margarine or butter
4 cups All-purpose flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
2 teaspoons Ginger
1 teaspoon Nutmeg
1 teaspoon Salt
6 large Eggs
1 can Pumpkin (16-oz.)
Candied orange peel for
Garnish
2/3 cup Confectioners' sugar
1 tablespoon Orange juice (opt.)
Preheat oven to 325. Grease two 9 x 5" loaf pans. In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula.
Increase speed to high; beat 2 min., occasionally scraping bowl. Spoon batter into pans. Bake loaves 70-75 min. until toothpick inserted in center comes out clean. Cool loaves in pans on wire racks 10 min.; remove from pans and finish cooling on racks.
Meanwhile prepare Candied Orange Peel. To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves, each 16 servings
CANDIED ORANGE PEEL: With veg. peeler, peel 1"-wide long strips of peel from 2 large oranges. Trim off as much white membrane from peel as possible. In 1-qt. saucepan over high heat, heat orange peel strips, 3/4c. water, and 1/3 c. sugar to boiling. Reduce heat to low;
simmer 15 min., stirring occasionally until orange peel is limp and translucent. Drain orange peel and place on cookie sheet; sprinkle randomly with 1 tsp. sugar. Let dry.
Kelly~WA (10:54:32) :
Candied Citrus Peel
zest of 4 large lemons, 3 oranges, or 2 grapefruit
1 cup sugar
1/3 cup water
First simmer zest in 1 quart water for 6 min. Drain, rinse with cold
water, and set aside. Bring sugar and water to simmer. When sugar
dissolves, cover pan and boil a few minutes until last drops of syrup fall
from the end of a metal spoon to form a thread. Remove from heat, stir in
peel, and steep 1 hr. Ready to use or store covered in refrigerator.
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