Dried Fruits And Nuts Recipes

DRIED FRUIT AND NUT CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
• In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
• In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
• Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
• When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
• To serve, cut into thin slices with a sharp heavy knife.

DRIED FRUIT AND NUTS

Steps:

• Combine nuts and fruit.

HONEY-ROASTED NUTS AND FRUIT

Steps:

• Line a baking sheet with parchment paper or foil and coat with cooking spray.
• In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
• Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins.
• Immediately spread onto prepared baking sheet; cool completely.
• Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.

DRIED FRUITS AND NUTS

Steps:

• In a bowl toss ingredients to combine well.

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

NUT AND FRUIT BREAD

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

DRIED FRUIT AND NUT BITES

Steps:

• In a food processor, pulse dried fruit; transfer to a bowl.
• Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
• Knead together and form 1-inch balls; roll each ball in sesame seeds.

PORRIDGE WITH DRIED FRUITS AND NUTS

Steps:

• Fill a large pot with water; cover and bring to a boil. Add wheat berries and return to a boil. Cook until grains are al dente, about 1 hour. Drain.
• Meanwhile, bring 4 cups water to a boil in a medium saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes. Add 1/2 cup milk along with molasses, honey, cinnamon, and drained wheat berries. Cook, stirring constantly, until heated through and thick, about 5 minutes.
• Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately.

WILD RICE WITH DRIED FRUIT AND NUTS

Steps:

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

DRIED-FRUIT-AND-NUT HEALTH BARS

Steps:

• Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
• Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
• Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.

QUINOA SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

ZUCCHINI BREAD WITH DRIED FRUITS AND NUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
• Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

DRIED NUT AND FRUIT CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
• Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
• Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
• Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
• Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
• Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
• Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
• To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.

DRIED FRUIT AND NUT CROSTATA

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
• Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
• Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.

MACERATED DRIED FRUITS AND NUTS

Steps:

• Mix all the ingredients together; add more water if necessary, enough to cover the fruit by an inch or two. Cover and put aside (if your house is very warm, refrigerate).
• Stir every few hours, for 12 to 24 hours. Serve when the fruits are tender.