ombine flour, baking powder, mixed dried fruits and nuts and chocolate chunks
he lamb cubes.
Add dried fruits, the lemon juice, and the
o mixed seeds.
Cut dried fruit into small pieces.
Grind dried fruits and soak it in 3
Simmer dried fruits with seasonings until tender.
Dissolve cornstarch in 2 tablespoons cold water.
Bring soup to boiling and stir in starch.
Cook, covered, until soup has thickened and is clear.
Cool with cover on.
To serve, pour over creamed rice or top with whipped cream.
tir in chopped nuts or dried fruits. I rarely do this, because
This recipe makes enough compote for 13
In small batches, pulse all the dried fruits in a food processor until very finely chopped.
Melt butter in a large pan.
Add all ingredients except 1/2 c of brandy and nuts.
Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.
br>Stir in brown sugar, dried fruits, and salt and cook at
Slice Twinkies into pieces about an inch tall.
Slice fruit rollups in strips to be long enough and wide enough to wrap around the Twinkie pieces.
Place dried fruits and candies into the cream filling.
Place Twinkie rolls on a plate or in a Bento box.
Garnish with strips of dried mango to resemble pickled ginger if you wish.
Serve with chopsticks.
Mix together all dried fruits.
Cover with boiling water.
Leave in a sealed container overnight to soften.
Peel all fresh fruits and cut into quarters.
Place in saucepan and cover with water.
Bring to boil and simmer till soft - about 15 - 20 minutes.
When soft, drain and combine with drained dried fruit.
Allow to cool, refrigerate before serving.
Can be served hot or cold.
If some fruits are very dry or hard, pour boiling water over them and let them soak about 15 minutes. Drain.
Put dried fruits in food processor and process until mixture is \"ground together\".
Cook dried fruits, raisins, cinnamon and water.
Bring to boiling, then simmer uncovered until fruits are tender, about 30 minutes.
Add remaining ingredients.
Bring to a boil; cover. Cook over low heat 15 minutes longer, stirring occasionally. Serve warm or chilled.
Makes 8 to 10 servings.
Remove pits from prunes and stems from figs.
Using metal blade of food processor, process dried fruits, figs and coconut until ground and almost paste.
s you like, such as dried fruits, other sweet spices, diced apples
erving dishes.
Add sweetener, dried fruits and spices, as desired. Basically
In a small bowl whisk together the vinegar, canola oil, olive oil cinnamon & pepper, then set the mixture aside.
In a medium bowl, combine the carrots, mixed dried fruits & the oil/vinegar, stirring to mix well.
Refrigerate at least 4 hours before stirring again & serving.
In a saucepan over medium-high heat, add the oats, salt, and water; stir to combine.
Bring to a boil.
Lower heat and simmer until the oats are tender.
Stir in the cream and simmer until the mixture is creamy and thick.
Add in the brown sugar and dried fruits.
Stir until heated through.
Ladle into individual bowls and top with toasted walnuts.
Cream butter and sugar until light and creamy.
Add eggs one at a time and beat until a smooth mixture is achieved.
Add pumpkin puree and choice of dried fruits.
Fold in sifted flour and spices.
You may wish to add 1/4 cup of crystalised ginger and 1/4 cup of golden syrup, for something different.
Grease a large round cake tin with deep sides.
Place in a pre-heated oven. (150c regular or 130c fan forced).
Cook for 1 1/2 hours or until skewer comes out clean.
Remove from oven. Allow to cool.
br>Mix in almonds and dried fruits or chocolate chips ( if desired