Shortbread Cookies with Winter Herbs and Dried Fruit

April 6th, 2012 § 0 comments § permalink

Makes 3 dozen cookies

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
3½ teaspoons fresh rosemary, chopped fine
10 tablespoons (1¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
½ cup dried cherries, chopped
Fine sanding sugar for sprinkling

Directions

Preheat oven to 350°F. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Add egg and dried cherries and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

*Alternatively use fresh thyme, orange zest and chopped dried dates; dried cranberries, fresh thyme and 1 teaspoon fresh ginger, chopped fine, Winter Savory and 1 teaspoon lime zest, 1 teaspoon lemon zest and 1 teaspoon orange zest and 2 teaspoons orange juice.

Moroccan Spiced Dried Fruit & Nut Sundaes

January 2nd, 2012 § 0 comments § permalink

Serves 4-6

Ingredients

½ cup dried apricots, chopped
½ cup dried figs, chopped
½ cup dried dates, chopped
½ cup almonds
1 teaspoon cinnamon, freshly grated
1 tablespoon orange zest
1 tablespoon traditional ros el hanout recipe
1 cup turbinado sugar
¼ cup water
3 tablespoons orange juice
½ stick butter
¼ tablespoon heavy cream
½ teaspoon vanilla
Vanilla ice cream

Directions

In a medium mixing bowl mix together the dried fruit, nuts, cinnamon, zest and ros al hanout until well mixed. In a small sauce pan on medium heat place the sugar, water and orange juice and stir until the sugar dissolves. Increased the heat to high and boil, stirring constantly until the sugar turns a deep amber color. Brush the sides down with a wet pastry brush to ensure that caramel doesn’t form on the side of the pan. This should take approximately five minutes. Whisk in the butter and then once the butter is melted and whisked in, whisk in the heavy cream and vanilla. Add the dried fruit and nut mixture and take off heat. Let stand a few minutes to cool and drizzle over ice cream!

Simple Scones with Dried Fruit

December 8th, 2011 § 0 comments § permalink

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
21/2 teaspoons baking powder
1/4 teaspoon salt
4 oz cold butter or margarine
2/3 cup whole milk
1 egg separated
3/4 cup dried fruit
2 teaspoons sugar for sprinkling

Directions

Preheat oven to 325°F.

In a large bowl, stir together flour, 2 tablespoons sugar, baking powder and salt.
Cut butter into flour mixture. Will resemble crumbs.
In a small cut, with fork, mix milk and egg yolk.
Make well in center of flour mixture. Pour in milk mixure and dried fruit. Stir just until combined.
Transfer dough to un-greased large cookie sheet.
With floured hands, shape into 7 in round. With floured knife, cut into 8 wedges, but do not separate wedges.
Brush wedges with egg white sand sprinkle 2 teaspoons of sugar on top.
Bake 22-25 minutes until golden brown and just cooked through.
Transfer to a wire rack to cool.

Recipe Property of Shawona Jones

Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings

Ingredients

Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray

Directions

Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Dried Ginger Blackberries

April 19th, 2011 § 0 comments § permalink

Makes ½ cup dried fruit

Ingredients

1 cup blackberries
1 tablespoon fresh ginger, grated
2 tablespoons honey

Directions

Preheat oven to 225° F. Mix ginger and honey in a small bowl. Brush liquid mixture over berries evenly, and place on baking sheet lined with parchment paper. Place in oven for 4 to 5 hours or until dried through. Store in an airtight container up to 4 weeks.

Cardamon Nutmeg Dried Blueberries

April 19th, 2011 § 0 comments § permalink

Makes ½ cup dried fruit

Ingredients

1 cup blueberries
1 teaspoon honey
1 teaspoon cardamom pod, seeds removed
1 teaspoon nutmeg, freshly grated

Directions

Preheat oven to 225°F. Mix honey, cardamom seeds, and nutmeg in a small bowl. Drizzle on top of blueberries and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Sweet Vanilla Dried Strawberries

April 19th, 2011 § 0 comments § permalink

Makes 1 cup dried fruit

Ingredients

2 cups strawberries, destemmed and sliced thin
3 tablespoons sugar
1 vanilla bean, scraped (bean discarded)

Directions

Preheat oven to 225°F. Mix vanilla bean scraping with sugar in a small bowl. Lay on top of prepared strawberries, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Lentil Spiced Snack Bars

January 2nd, 2011 § 0 comments § permalink

Makes 16 bars

Ingredients

1 large egg
1 large egg white
½ cup light brown sugar
½ cup honey
1 tablespoon canola oil
1 tablespoon ground cinnamon
1 teaspoon ground clove
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups toasted oats
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 tablespoon whole wheat flour
1 cup lentils (any color), cooked and drained

Directions

Preheat oven to 325°F. Line an 8-by-11 inch pan with foil. Coat with cooking spray.
In a large bowl, whisk together egg, egg white, sugar, honey, oil, cinnamon, cloves, salt, and vanilla. Once combined, add the rest of the ingredients. Spread into prepared pan, and press down, making sure bars are even. Bake until golden brown, 30 to 35 minutes. Cool, and cut into bars with a lightly oiled knife.

Recipe property of Robin Simpson

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