ours for large bowl.
Dried Fruit Compote.
In large nonreactive
Place dried fruit in a large heatproof bowl.
s dissolved.
Add the dried fruit and cover tightly.
Store
Preheat oven to 325\u00b0.
Lightly grease cookie sheet.
Coarsely chop the dried fruit.
In a medium bowl, combine coconut, sugar, flour and salt.
Stir in the egg whites and vanilla.
Stir in the chopped fruit and walnuts.
Drop rounded teaspoonfuls of dough 1-inch apart onto the cookie sheet.
Bake for 15 minutes or until edges of the macaroons are golden.
Remove macaroons to cool. Repeat with remaining dough.
Choose kind of dried fruit. Soak fruit overnight. Wash and cook until soft-cooked.
Drain off water. Add sugar and your favorite spice. Chill well in refrigerator.
Roll out Butter-Me-Not biscuits.
Fry in Mazola oil in electric skillet for slow even cooking.
One package of dried fruit makes about 20 pies.
Preheat over to 325, lightly grease cookie sheet.
Coarsley chop the dried fruit.
Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
Fold in fruit and nuts.
Drop by rounded teaspoonfuls onto prepared cookie sheet.
Bake 15 minutes.
Immediately remove the macaroons to a rack to cool.
Repeat with remaining dough.
he brown sugar, all the dried fruit, and nuts and mix thoroughly
50g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black
b>dried fruits and citrus zests in large bowl. Pour brandy over fruit
Place dried fruit, cinnamon sticks and water in large saucepan. Bring to boil, turn down heat to moderate simmer.
Cook until water is absorbed.
Stir in honey to taste.
Combine cashew nuts and water to cover in blender.
Blend and add water or nuts until cashews are a whipped cream consistency.
Place fruit in compote and top with big dollop of cashew whipped cream.
Fruit may be served warm or cold.
ot slow cooker.
Layer dried fruit evenly over pork.
Mix
ote: For best results, soak dried fruit in hot water or warm
rown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon
Preheat oven to 375 degrees F (190 degrees C)
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
ust blended.
Stir in dried fruit.
On a floured surface
spatula and combine with dried fruit.
Store mixture airtight for
Dip half of each piece of the dried fruit into melted chocolate and place on wax paper to dry.
Spray slow cooker insert lightly with cooking spray.
Measure oats, water, salt, and cinnamon into pot; stir to combine.
Stir in dried fruit.
Cover and cook on low for 3 hours (use the timer function; otherwise, you might have to get up early to turn the slow cooker on).
Leftovers can be reheated in the microwave.
n sheets.
Stir in dried fruit and chocolate chips, if desired
tir.
Add nuts and dried fruit to mixture and stir.