The iced fruitcake looks like something I might have to try this year. As long as it's dark, full of fruit & nuts with not much cake, how can it be anything but delicious? This is my favorite recipe for a dark fruitcake. Over the years, I've substituted all kinds of fruits & nuts & it always turn out great. Maybe the rum helps! RUM CROCK FRUITCAKE Makes 1 Bundt (+ 1 mini loaf pan) or 2 3x5x9 loaf cakes 1 lb dried currants 1 lb dark raisins ½ lb golden raisins ½ lb citron or dried fruit 1 C filberts or almonds or figs ½ lb chopped dates (or pecan halves) 1 C dried or candied cherries (dried cranberries work just as well) ½ C candied citrus peel 3 C (a fifth) of Dark Rum (cheap is okay, but it needs to be dark) ---------------------------- ½ lb sweet butter, softened 2 C packed dark brown sugar 5 large eggs 2 C flour 2 t. baking powder --------------------------- Grind enough whole spices to make these quantities, mix & set aside: 1 t. ground cloves 1 t. ground cinnamon ½ t. ground nutmeg 1 t. ground allspice ½ t. ground mace Mix all the fruits & nuts together in a crock or a ceramic or glass bowl. Stir in the rum (adding more, if needed, to cover), & let stand, loosely covered, in a cool place for at least 3 weeks. (A day or 2 has always been okay for me.) When you are ready to prepare the cake, preheat the oven to 275 F. & place a large shallow pan of water on a lower rack. Prepare pans by greasing, lining with brown paper or parchment, & greasing lightly again. Drain the contents of the rum crock (discard the rum or use in another batch of marinade if making additional fruitcakes) & set aside. Cream the butter with the sugar until fluffy & stir in eggs, one at a time, blending well. Sift together the flour, baking powder & spices. Sift half of the flour into the butter mixture, mixing well. Gradually add the fruits/nuts, alternating with the remaining flour mixture & blending thoroughly. Put batter into pans & bake for about 2 ½ hours (more for a bundt pan) or until a cake tester comes out clean & the edges shrink from the pan. Cover the cake lightly with pieces of foil if it browns too quickly (usually after 1 ½ hours). Remove the cake & cool in pan for about 1 hour. Turn onto a cake rack & remove the paper. When the cake has cooled, wrap in foil & store in an airtight container to age for at least 1 month before serving. (Its also excellent after 1 week of aging as DH is too impatient to wait longer).

RUM-BAKED BLACK BEANS Serves: 6 (Makes 4 cups) Source: The New Family Cookbook for People with Diabetes INGREDIENTS - 1-1/4 cups dried black beans (1/2 pound) - 3/4 cup chopped onion - 1 cup finely chopped celery - 2/3 cup chopped carrot - 2 cloves garlic, minced - 1 small bay leaf - 2 tablespoons chopped fresh parsley - 3/4 teaspoon dried thyme - 1/4 teaspoon salt - 1/2 teaspoon freshly ground pepper - 1 tablespoon margarine - 2 tablespoons dark rum - 1 orange, cut into 6 wedges DIRECTIONS Rinse the beans. Cover with water and soak overnight; drain. Place the beans, 3 cups water, the onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot. Bring to a boil; cover and simmer 1 hour. Preheat the oven to 325 degrees F. Transfer the beans and the liquid in the pot to a bean pot or a 1-1/2-quart casserole prepared with nonstick pan spray. Stir in the margarine and rum. Cover and bake for 2 hours. Remove the cover and bake 30 minutes longer. Serve topped with orange wedges. Nutritional Information Per Serving: (2/3 cup)Calories: 187, Fat: 3g, Cholesterol: 0mg, Sodium: 147mg, Carbohydrate: 33g, Dietary Fiber: 8g, Sugars: 6g, Protein: 10g ++++ Diabetic Exchanges: 2 Starch, 1 Vegetable

Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:55 Ruthanna has picked a really fun topic. DRIED FRUITS! This includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. The dried fruits can be used in either sweet or savory recipes. So bring on the recipes and ideas. Our virtual dinner will be on Saturday, April 11, 2009. Don't hesitate to post earlier than that if needed. I know how life gets in the way at times. For those that may have missed the previous Cookalongs ..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time. I'm going to make an attempt to link all the cookalongs together. Nancy Here is a link that might be useful: Cookalong #5 LEMONS Follow-Up Postings: o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Mar 30, 09 at 20:59 Ok......I'll be the first to start the cookalong. Hazlenut/apricot bread. 3 1/4 cups of AP flour 1/2 cup WW flour 1 1/2 Tablespoons of instant yeast 1 1/2 teaspoons of salt 1/4 tsp of cinnamon...just a whiff! Mix in the food processor, Add 1/3 cup chopped dried apricots and 1/4 cup coarsley chopped toasted hazel nuts zap the processor to mix. Add 2 to 3 tablespoons of honey and pulse to mix. Slowly add 1 1/4 cups of cold water or enough so that the dough cleans the work bowl. Blend 30 seconds, turn out into a bowl, cover, place in a warm place until double, punch down and allow to double again....punch down form into 2 free form loaves, allow to almost double and bake at 350 in a steamy oven for 40 minutes until the internal temperature measures 190. Brush the top with egg glaze before baking for a shiny finish. Linda C o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Mar 30, 09 at 21:19 Okay here's one from me: Cranberry-Almond Biscotti Makes about 20. Ingredients: Juice and zest of 1 orange - (my orange yielded 1/2 cup of juice) 1 TBSP Amaretto liqueur - ( I used 1 teasp almond extract) 1/2 cup (1 x 75 gram pack) dried cranberries 1 3/4 cups (250 grams) (9oz) wholewheat flour 1/2 cup (8 TBSP) sugar (I use granulated fructose) 1 teasp cinnamon 1/2 teasp baking powder 1/2 teasp bicarbonate of soda (baking soda) 1/4 teasp ground nutmeg 1 large egg 1 egg white 1/3 cup (50 grams) (2 oz) toasted almonds, chopped 1. Heat the orange juice, Amaretto and cranberries in a small saucepan just until hot. Remove from heat and let stand for 10 minutes. Drain and reserve the juice. 2. Preheat the oven to 350F (177C) (Gas 4) and line a baking sheet with baking parchment. 3. Mix together in a large bowl the flour, sugar substitute, cinnamon, baking powder, baking soda and nutmeg. 4. In a separate bowl, whisk together the egg, egg white, orange zest and 2 TBSP of the reserved juice. Stir this into the dry mixture until combined, adding more juice if necessary to make the dough moist. Stir in the almonds and cranberries. 5. With lightly floured hands, shape into a 16 inch (40 cm) log, then flatten slightly. Bake for 20 minutes or until firm. Slide log onto a cooling rack and cool for 10 minutes while you reduce the oven to 320F (160C) (Gas 2). 6. Cut the log diagonally into 1/2 inch (1 cm) thick slices. Place on the baking sheet, leaving a 1 inch (2 - 3 cm) space between each slice. (I didn't have room to do that...mine were touching.) Bake until golden brown and crunchy, about 25 minutes. Allow to cool on the rack. The Biscotti can be stored in an airtight container for up to 1 week or wrapped and frozen for up to 3 months. Source: Rick Gallop's GI Diet Greenlight Cookbook I didn't find Amaretto and wouldn't have bought a whole bottle just for the 1 TBSP called for in the recipe so I substituted 1 teasp of almond extract. It seemed to do the job just as well. SharonCb o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1971 (My Page) on Mon, Mar 30, 09 at 22:55 This may not qualify as a dried fruit recipe, but you all may like to try it. AUNT ELLA LEE'S ORANGE SLICE CAKE Sift together: 3 1/2 cups sifted flour 1/2 tsp salt 1 lb orange slice candy (cut up) 1 8 oz pkg pitted dates (chopped) 2 cups chopped walnuts 1 can (3 -1/4 oz) flaked coconut Add 1/2 cup of flour mixture to candy mixture Beat 1 cup butter or margarine until light; gradually add 2 cups sugar; add 4 eggs separately, beating well after each. Combine 1 tsp soda and 1/2 cup buttermilk. Add alternately with flour mixture, blending well after each addition. Add candy mixture -- mix well. Turn into large greased and floured tub pan. Bake in a slow oven -- 300 degrees, 1- 3/4 hours. Remove from oven. Combine 1 cup orange juice and 2 cups sifted powdered sugar. Mix well, pour over hot cake; cool. Let stand in refrigerator overnight before removing from pan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 23:32 Annie, I can't believe I forgot about dates. I would enjoy a cup of tea and the results of any of the previous recipes tonight. I've posted this one before because it's my favorite way to prepare beets: APRICOT-GLAZED BEETS 4 servings 2 Tbs. butter 1 tsp. lemon juice 1/4 cup maple syrup 1/4 cup apricot juice-* 1/8 tsp. freshly grated nutmeg 1/8 tsp. grated ginger root (optional) 12 to 16 baby beets, about 1 inch in diameter, cooked and peeled In saucepan, combine all ingredients except beets. Bring to a boil over medium heat. Reduce to low and simmer for 4 to 8 minutes. Add beets and toss gently to coat. Heat through for one minute. You can use larger beets, cut into quarters or eighths. * - To make your own apricot juice: Combine 1/4 cup dried apricots and 1 cup water in a small saucepan. Bring to a boil. Reduce heat, cover, and simmer over very low heat for about 40 minutes, or until apricots are soft. Remove apricots (these can be diced and sprinkled over the beets or used in scones, nut bread, etc.) o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Tue, Mar 31, 09 at 8:36 Creative choice! My favorite company salad: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan # 4 tbls olive oil # 2 oz thinly sliced prosciutto cut into strips # 1 tbls raspberry jam # 3 tbls fig balsamic vinegar # 1/3 cup dried figs, chopped into ¼ inch pieces # 1 tbls finely chopped shallot # 5 cups baby arugula # ½ cup chopped walnuts, toasted # 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ¼ tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 31, 09 at 9:55 On a search for a beef stew with dried cherries I found this From Bubbe.... Recipe from Renée Adler Ascher's kitchen *** Apricot Honey Cake Source: "Cooking Live" recipe courtesy of The Jewish Holiday Baker Prep and cooking time: About 1 1/2 hours Yield: 1 cake, servings: 8 (to 10) Notes: My adjustments are in parenthesis Equipment: 10 x 5 x 2 1/2 loaf pan Batter equals about 6 cups Ingredients: 1/2 cup dried apricots, roughly chopped (about 3 1/2 ozs.) 1/4 cup dark rum 2 large eggs 1 cup clover honey (8 oz. liquid measure) 1/3 cup vegetable oil (I used canola) Grated peel and juice of 1 lemon Grated peel and juice of 1 orange 1/3 cup sugar 1 tsp. salt (I used sea salt) 1/3 cup apricot jam (I used preserves which I puréed first) 1 3/4 cups white rye or unbleached all-purpose flour (I used the regular flour, I couldnt even find the white rye flour] 1/4 cup cake flour (or more unbleached flour) 1/2 tsp. baking soda 1/2 cup slivered almonds, or roughly chopped walnuts or cashews Instructions: Soak apricots in rum for at least 30 minutes in a small bowl. Strain and reserve the excess rum. (There isnt much) Preheat oven to 350º Grease a 10 by 5 inch loaf pan (I lined the bottom with parchment paper, which I also greased). Whisk the eggs in a large bowl. Incorporate honey, vegetable oil, grated lemon and orange peel, juice, sugar salt, and apricot jam. Sift flour and baking soda into another bowl Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop (authors word, I found the batter thin enough to pour) batter into the prepared pan. Sprinkle with the nuts. Bake on the lower middle oven rack for 50 to 55 minutes, or until the center of the cake is firm when you press it. Remove from the oven and cool on a rack. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally_grower (My Page) on Tue, Mar 31, 09 at 12:18 OK...this is my first time to participate in one of these so please bear with me if I goof up. This is not a T&T, but one I am going to try it. I hope it's good. I may cut the recipe in half for the first time. Date Nut Bread Sprinkle 1 tsp baking soda over 2 cups chopped dates. Pour 1 cup boiling water over mixture and let cool. While cooling, cream together ¼ lb butter ¾ cup brown sugar Beat in 1 egg Stir in date mixture Add 1½ cups flour ¼ tsp salt ½ cup chopped nuts (optional) Pour into lightly greased and floured pans. (I spray the aluminum ones-no flour-3 1lb loaves) Bake 50-60 minutes at 325º. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Mar 31, 09 at 12:43 I'll add the first recipe using dried plums. I've made this cake with other dried fruits and the prunes are definitely the best. My mom used to make this often to pack for our lunches and I did the same with our girls. I like it best unfrosted but sometimes make it as a mini layer cake. FRUIT & NUT LUNCH BOX CAKE 1/4 cup soft butter 1/2 cup sugar 1 egg 1 cup flour 3/8 tsp. each of salt, ground cloves, nutmeg and ginger 3/4 tsp. cinnamon 1/2 tsp. each of baking powder and baking soda 3/4 cup buttermilk 1/2 cup diced moist-pak prunes 1/2 cup chopped walnuts 1/4 cup golden raisins Cream butter and sugar together. Add egg and beat until light and fluffy. Sift together flour, spices, baking soda and powder in another bowl. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir in prunes, raisins and nuts. Turn into greased 8 inch square pan and bake at 350 degrees for 25-35 minutes or until cake tests done. Cool in pan on for 5 minutes; then turn onto rack to cool completely. Cut in half and spread with vanilla, orange or lemon cream cheese frosting between layers and on top and sides of cake. You can also cool in the pan on a rack and serve unfrosted right from the pan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by cookie8 (My Page) on Tue, Mar 31, 09 at 15:19 Can it be for breakfast? I'll do, if so. I was thinking hot cross buns. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Tue, Mar 31, 09 at 18:51 Oooh! I can attest for Cathy's Arugula and Fig salad. It is fabulous. I do not have fig balsamic, so I might substitute, but I will be making that salad for sure...and I don't even like figs. But that salad, Mama Mia, I could not stop eating it! I will try to post my stuffed pork loin (apricots and prunes) this weekend. o dried fruits with brie clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Tue, Mar 31, 09 at 19:55 This recipe was given to me at a wine and cheese pairing class. I regret I did not record the name of the author. T&T Serves 8 For dessert Dried Fruit Compote with Brie 1 3/4 cups water 1 cup sugar 3/4 cup sweet wine such as Moscato d'Oro 1/3 cup fresh lemon juice ( juice from one large lemon) or orange juice 6 strips lemon peel ( 1" x 1/4") 8 oz pkg dried Black Mission figs 6 oz pkg dried apricots 1 cup dried tart cherries (appx 4.5 oz)) 8 oz brie or Camembert cut into 8 wedges Compote: In a medium saucepan combine all ingredients except cherries and cheese. Bring to simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Add the cherries and continuing simmering, stirring occasionally, until fruit is tender and juices are reduced to a medium-thick syrup, about 15 -20 minutes. Let cool to room temp. (Compote can be made 2 days in advance and refrigerated. Bring to room tem before serving. Makes about 4 cups.) To serve, place a wedge of cheese on its side on each of 8 plates. Spoon compote over cheese. Cut cheese when cold; bring to room temp before serving. Good wine... Mocato d'Oro Any/all of the dried fruits can be replaced with an equal quantity of some other dried fruit. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Apr 5, 09 at 9:15 Given it's Easter next weekend this one may be appropriate. I always make these for Easter breakfast my family love them. Clive loves them! Hot Cross Buns. 4 1/2-5 cups all-purpose flour, divided 2/3 Cup sugar 1 (1/4-oz.) envelope rapid-rise yeast 1 Tsp salt 3/4 Tsp ground nutmeg 1/2 Tspground cinnamon 1 Cupmilk 1/4 Cup water 1/3 Cup unsalted butter,cut up 2 large eggs Vegetable cooking spray 2/3 Cup currants 1/3 Cup golden raisins 1 Tbl all-purpose flour 1 egg white , lightly beaten 1. Combine 2 1/2 cups flour, sugar, and next 4 ingredients in mixing bowl of a heavy-duty stand mixer, stirring well. Set aside. 2. Combine milk, 1/4 cup water, and butter pieces in a saucepan; cook over medium heat, stirring constantly, just until butter melts. Cool 5 minutes (to 130'). 3. Pour milk mixture into flour mixture, and beat at low speed with dough hook attachment 2 minutes or until dry ingredients are moistened. Increase speed to medium; add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat 3 more minutes. Reduce speed to low, and gradually beat in enough remaining flour (up to 2 1/2 cups) to make a soft dough (dough will be sticky). Beat at medium speed with dough hook attachment 5 minutes. 4. Scrape dough into a large bowl coated with cooking spray, and lightly spray the top of the dough. 5. Cover and let rise in a warm place (85'), free from drafts, 1 hour. (dough will almost double in bulk.) 6. Punch dough down, and turn out onto a floured surface. Combine 2/3 cup currants, 1/3 cup raisins, and 1 Tbsp. flour, stirring to coat. Knead about one-fourth of fruit mixture at a time into dough until all fruit mixture is evenly dispersed. 7. Divide dough into 20 equal portions; shape each portion into a 2-inch ball. Evenly space dough balls on a parchment paper-lined 15- x 10-inch jelly-roll pan; cover and let rise in a warm place (85'), free from drafts, 1 hour or until doubled in bulk. 8.Meanwhile make a smooth paste from 1/4 cup flour , 1 tsp of sugar and enough water to make the paste.Using a baggie with the tip cut off, pipe a cross on each bun. Gently brush tops with beaten egg white. 9. Bake at 375' for 15 minutes or until buns are a deep golden brown and sound hollow when tapped. Cool buns 15 minutes in pan on a wire rack. Makes 20 buns. Note if you rather you can make a plain white icing and use that to pipe the cross after the buns have baked. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Apr 5, 09 at 11:56 I eat dried fruits a lot. I make fruit compote and serve it over cake, vanilla pudding or yogurt. Always very popular. And dead easy to make. Just mix whatever dried fruits you have in the pantry together with water to barely cover, or add orange juice or apple juice/cider. Throw in some spices and maybe some lemon or orange rind, and stew gently for 45 min. or so. My favorite fruits are raisins (golden and regular) currants, cherries, prunes, apricots and either dried apples or regular apples added towards the end. Dried peaches are nice too, but not necessary. I add a cinnamon stick at the very least, a couple of cloves stuck in a lemon slice, a hunk of vanilla bean if I have it, and some allspice and/or cardamom pods. But just plain old cinnamon is fine. Can add liqueur or sweet wine too. But just plain old water is fine too for stewing. If it's too runny, boil away some of the water at the end. Good with oatmeal for breakfast too. I use dried fruits in quick breads and muffins too, all kinds. And ocassionally scones. Here's the other way I like dried fruit, in savory dishes Picadillo (from the 'Three Guys from Miami' Cuban Food Web site.) Olive oil for frying 1 large onion diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs ground beef or ground round (I sub two cups fake meat crumbles, dark red kidney beans, or smoked tofu) 3 tomatoes, peeled seeded and chopped (yeah, right. I either use a small can of chopped tomatoes, or whole tomatoes and then cut them up, or use garden fresh tomatoes, in which case I do not peel them) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. cloves 1/2 tsp. oregano 1/2 cup green olives, chopped (optional, but I love them in this dish) or can use capers too. 1/3 cup raisins (optional, but to me, essential) Salt and pepper to taste Saute onion, green pepper and garlic in olive oil (I dunno, about 1.5 TBLSP I would say, more or less depending on how calorie conscious you are.) Fry about 5 min. til onion is soft and translucent, then add ground beef. Mash seasonings into the ground meat in the frying pan. Brown the meat. Then add the tomato and spices. Reduce heat to low simmer and cook 15 min. Add olives and raisins and simmer 5 min. longer. Season with salt and pepper. To make vegetarian, after sauteeing onion and pepper, add canned tomatoes and spices and fake meat crumbles. Simmer 15 min, then add olives and raisins, and simmer 5 more min. Serve with potatoes or rice. Here's a recipe from Cooking Light magazine that was the HIT of Thanksgiving in 2007 and 2008. I bought cranberries to freeze this year just so I can make this! Cranberry Cherry Crumble 3/4 cup of sugar 1/4 cup of dried cherries 1/4 cup of dried cranberries 1 bag of cranberries (12 oz.) 1 bag of frozen DARK RED SWEET CHERRIES (not pie cherries)(I think maybe 10-12 oz. bag, doesn't really matter too much, whatever size they come in. I've found varied sizes. What's a few more or less cherries!) 1 TBLSP flour 1 1/2 tsp. cornstarch Topping 1/4 cup slivered almonds 1/4 cup oats 1/8 tsp. almond extract (I never have this so you can leave it out if you don't have any) 2 TBLSP chilled butter 1/4 cup flour 1/4 cup brown sugar 1/4 tsp. salt 1/8 tsp. nutmeg 1/8 tsp. cinnamon Spray 8 inch pan with cooking spray. (I have used bigger pans) Preheat oven to 375 degrees Combine fruit, sugar and thickeners. Pour into prepared pan. Mix topping ingredints together with pastry cutter or do in food processor or use forks to mash together. Sprinkle crumble topping over the top. Bake for 45 min. until bubbly. Do not underbake. P.S. Cooking Light is always kinda skimpy on the toppings, that's how they cut calories, so you can double it if you're using a larger pan. Is fine as is though. Great with ice cream or whipped topping or yogurt. Here is a link that might be useful: Three Guys from Miami Cook Cuban o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Apr 5, 09 at 23:14 My favorite use for dried fruit is in Habanero Gold, it takes dried apricots: Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Annie o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Apr 8, 09 at 9:45 I don't know if I'll have time to make anything this time. We'll be traveling again. I want to make some oatmeal cookies that have dried apricots and flax seed. I'll have to experiment with the recipe, as I don't have an absolute recipe. They're made by DH's cousin, and she said she just uses the recipe on the oatmeal box and adds dried apricots and flax seed - I think I remember it was a half cup, but I'll have to double check. Anyway, her oatmeal cookies are the only oatmeal cookies I've ever liked. Sally o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Apr 9, 09 at 15:34 Haven't yet decided on what I'll make this weekend for the cookalong... but it's no problem for me to use dried fruits..love them! Chase, I plan on making Hot Cross Buns too...I do it every Easter. Problem is, I eat one too many and then could care less about Easter dinner. I did make some Lemon Blueberry Bread this week and used dried blueberries instead of fresh. Turned out very good and now I'm thinking about trying lemon icebox cookies and adding dried blueberries to that.. Here's the bread Photobucket Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by cream_please (My Page) on Fri, Apr 10, 09 at 1:25 My Mother used to make a dried fruit soup. I remember it had prunes (dried plums), apricots and not sure what else. It was in a creamy sweetened sauce and was eaten warm. Might have had a sprinkling of nutmeg. Wish I would have paid attention. Cream o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Fri, Apr 10, 09 at 10:37 Here is a side dish I made up yesterday, and it turned out quite well. I think it would be equally as good made with other sorts of dried fruits. Lemon scented Couscous with Cranberries 1 ½ c couscous (Moroccan style, not Israeli) Juice of one large lemon (appx. 1/3 c) + enough water to make up 1 ½ c total liquid. 1 t sugar ½ t salt ¼ t tumeric powder Zest of one lemon (be careful to get only the yellow, with as little pith as you can manage), appx. 1 packed t. 1 t brown mustard seeds (yellow are fine, though not as pretty) ¼ t asafoetida powder* 1 large serrano pepper, quartered. 10 Kari leaves** 3 T chopped, dried cranberries ¼ c coarsely chopped, raw cashews 2 T chana dal*** 1 green onion, chopped (appx 1/3 c) veggie oil for frying Bring water, lemon juice & tumeric to boil. Add couscous and stir for about a minute. Then cover saucepan, and remove from heat, setting aside to soften for 5 or 10 minutes. Fluff with a couple of forks until the grains are nicely separate. Deep fry the cashew pieces over a moderate heat until golden brown, remove from oil and set aside to drain. Repeat with chana dal. Reserve the oil. Heat enough of the reserved oil (med-high heat) in a large saute pan to ensure couscous doesnt stick. Add the mustard seeds, cover and gently shake the pan now and then until the popping of the seeds slows down. Remove cover and add the serrano pepper quarters, asafoetida, and Kari leaves, and saute until the leaves wilt and are fragrant. Add cranberries and couscous and toss to mix the ingredients and heat the couscous through. Remove from heat, and toss in the cashews, chana dal, lemon zest and green onions. Adjust for salt and serve. *Asafoetida is a strongly scented powdered spice made from the sap of a herbaceous perennial plant. It is available from Indian grocery stores, and is used much as we use garlic powder. A blend of onion and garlic powders can be substituted, but add it to the oil right before tossing the mustard seeds and kari leaves into the couscous rather than cooking it with them. **Kari leaves are also available in some Indian markets, fresh is best. There really is no comparable substitute, but the recipe will be very tasty made with a different fresh herb. A few fresh sage leaves would probably be my choice, but some fresh basil, minced rosemary, thyme or savory would be good choices as well. ***Chana dal is a small relative of the garbanzo bean, which is dried and split. It adds a nice crunchy texture and nutty taste to the couscous. Again, it is available at Indian markets. If you cant find it, substitute extra cashews. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Apr 10, 09 at 18:14 Cream I'm definately going to have to try your recipe, since I bought a bunch of asafoetida, mustard seeds and chana dal. No kari but I think I might try celery seeds, which I put in with my Indian spices. I love garbanzos. But I will probably sub rice for the couscous. I just cannot develop a taste for couscous, as much as I want to! It may be a couple of weeks before I get back into the kitchen though, to do any real cooking. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Fri, Apr 10, 09 at 21:23 I have actually made a similar dish using rice, and it worked quite well. Using celery seeds sounds intriguing. I would not have thought of it, but they are similarly pungent (though of a different flavor) as kari leaves. I've only recently begun experimenting with celery seed...dunno why, it was just one of those spices that slipped past my radar for many years. That's why this forum is so great, ideas from others who think outside the box!! :D o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Apr 11, 09 at 9:30 Well, it's just not happening. I thought I'd be able to make the cookies Thursday night, but I didn't get home from cleaning cat cages and shopping for ingredients until close to 10:00 p.m., so I decided to blow it off until last night. But, we went truck shopping instead. I thought we'd be home by 9:00 from the truck shopping, but we ended up buying a truck, and again, we didn't get home from that until after 10. We're heading out of town tonight after work, yada yada yada....I just haven't been able to squeeze this cookathon into my schedule. I want to clarify the vague recipe I posted for those oatmeal cookies. DH's cousin said she uses the recipe on the Quaker Oatmeal box and adds 1/3 cup ground flax seed, plus she'll add nuts, dried apricots or dried cranberries, and either orange or almond extract. I wish I had time to test drive this recipe to make it more of an exact recipe. I'll try this sometime and report back. Sally o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Apr 11, 09 at 9:32 Actually celery seeds is a better sub for fenugreek leaves, although it isn't really like that either. I just have to use up these celery seeds, darn it! :) My mom puts celery seeds in potato, tuna, egg and macaroni salad because my dad is "allergic" to celery. (and just about anything else green!) I can get kari leaves at Wegmans in the international section, but since I don't often cook Indian, I really can't afford to splurge on buying them since I won't use them that often. I bought the aesofetida, dried mango powder and some black cumin seeds last year when I was more flush and thought I would soon find a job! I also thought I would get more into Indian cooking. I've made a few things and I'm trying, but I just don't seem to have the palette for it. I like curries, but I don't relish them like I do the cooking of the Mediterannean. I didn't grow up with either one, lol! I posted a link to an Indian spice guide, which I use sometimes. OK, back to dried fruits. Tsimmes is a classic recipe mixing carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I have a recipe I like that I adapted. I don't make it very often even though it is vegetarian, since it has a lot of ingredients and single-me ends up with a lot of leftovers. This is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss! Here's the recipe that I posted on the "Carrots" thread. Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley or cilantro. That's how I like it. Here is a link that might be useful: Indian Herbs and Spices o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Sat, Apr 11, 09 at 11:25 lpink, just a note for future reference...should you buy Kari leaves some time, they do keep a long time in the veggie drawer, but actually they freeze fairly well. I have to travel a fair distance to get them, so I buy a couple of bags and freeze what I don't think I will get around to using. Naturally, they aren't as good as fresh, but pretty good. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Sat, Apr 11, 09 at 11:39 FYI, the 3 Cuban Guys website has some of MarlenFL recipes. And here's one of mine. It's from My Grandmother. I've added more than the raisins. Use whatever you have in your pantry. It's like a Gingerbread flavored cake. Grandma's One-Bowl Applesauce Cake . This is a recipe my mom used to make when I was a kid. I just came across it. . 2 1/4 c flour 1 t salt 1 t baking soda 1 t cinnamon 1/2 c butter 1 c molasses 1 egg 1 c applesauce 1 c raisins . Combine dry ingredients in a mixing bowl. Cut in butter. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased, floured 8" cake pan at 350F for 40-45 minutes. Cool for 10 mintues and turn out on baking rack. Sprinkle with confectioners sugar or glaze while still warm. . Glaze:Mix 1 1/2 T lemon juice and 1 c confectioners sugar. Drizzle over warm cake. . © 2001-2002 My Island Kitchen and another goodie Cranberry White Chip Oatmeal Cookies These are a great chewy oatmeal cookie. You can substitute raisins and chocolate chips. 3/4 c butter, softened 3/4 c packed brown sugar 3/4 c sugar 2 eggs 1 t vanilla 1 c rolled oats 1 1/2 c all-purpose flour 1 t baking powder 1/2 t salt 1 c vanilla/white chips 1 c dried cranberries (Craisins) . Preheat oven to 350F. Beat butter and sugars until light and fluffy. Add eggs and vanilla, beat well. Add in flour, oatmeal, baking powder and salt. Mix well. Fold in chips and cranberries. Drop by heaping spoonfuls onto ungreased cookie sheet. Bake for 12-15 minutes. These will spread. . © 2001 My Island Kitchen o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Apr 12, 09 at 14:02 Okay I used dried fruits....with a little stretch of the imagination. Tomatoes are a fruit...right? And therefore sundried tomatoes are dried fruits.....right? My friend Brenda left a week ago for 3 months holiday in England and so she cleared out her kitchen and gave me some sun-dried tomatoes which I believe she had brought from England some time ago. I've never seen them here. So I soaked them this morning and put them on some oiled pieces of puff pastry, topped them with another piece of pastry and put them in the toaster oven for 20 minutes. Easy peasy and Wolf loved them! I'll be doing the same in a day or two with some dried mushrooms she left me. I'll try and do a better job next time. (The pastry was even the frozen boxed stuff from the supermarket.) SharonCb o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Apr 12, 09 at 21:59 Sharon, the puff pastry with sun dried tomatoes looks great! I'd certainly think that tomatoes qualify! I made two things yesterday with dried fruit. First is my Easter favorite...Hot Cross Buns. This year I made them with dried cherries for a change. Very good. Photobucket Then I made Carrot Bread with Dates. It didn't want to rise in the middle...maybe I used too many dates, sure is good though. Photobucket Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 13, 09 at 8:19 I made Hot Cross Buns too ! I found a bag of mixed dry fruits, raisins, golden raisins, currants, cranberries, blueberries and cherries, perfect for our cookalong! The results were great. Although I didn't make it yesterday I did serve Habanero gold with a before dinner cheese plate. So we enjoyed dried fruits twice yesterday. pics tomorrow...at the cottage and uploading pics is way too painful! LOL o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 11:20 Ready for Cookalong #7???? LindaC...I pulled your name out this morning! Do you have an ingredient in mind?? I'll keep a watch on this and set up the next thread. Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 12:19 ttt o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 19:12 Helloooooooo Linda??? o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Apr 14, 09 at 9:18 LindaC??? o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Apr 14, 09 at 19:22 ttt o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Apr 14, 09 at 21:37 A weekend of company got in my way for this cookalong so I didn't get to play with y'all. I've got my eye on Sharoncb's biscotti though...y'all know I love to bake. Come on Lindac....we are waiting for our next challenge! David o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 8:39 LindaC has picked the next focus ingredient. Here is a link that might be useful: Cookalong --#7-- Exoskeletal Critters o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:51 Dried fruit. Appropriate for those who do like fruitcake.

Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 19:36 Here we go, this time we are doing PINEAPPLE! Great choice, Dirtgirl. I know I use a lot of pineapple, both fresh and canned in the summer. This Cookalong will run for two weeks and I know there are many good pineapple recipes around. It seems like pineapple goes into so many things. Nancy Here is a link that might be useful: Cookalong #26 --- Peanut Butter! Follow-Up Postings: o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Mon, May 3, 10 at 21:42 Here is a very easy and tasty dish. Simple Thai Shrimp Curry 1 tb. oil 2 tsp. red curry paste 1 can (13 fl oz) coconut milk 1 can (10 oz) pineapple pieces (tidbits) 3 tb fish sauce 2 tb brown sugar 1/2 pound medium shrimp, shelled and deveined 1. Drain pineapple pieces. 2. Heat oil in wok or frypan and cook curry paste for a couple of minutes. 3. Add coconut milk and pineapple and stir well. 4. Stir in sugar and fish sauce. 5. Add shrimp and bring the curry to boil for three minutes or until shrimp are cooked. 6. Serve with basmati rice. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, May 3, 10 at 21:55 All the other Cookalongs Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 3, 10 at 22:07 Pineapple Upside Down Cake Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, May 3, 10 at 23:06 OMG....I love pineapple! Great choice! This grilled pineapple is out of this world! Seriously. Grilled Pineapple with Rum Dulce de Leche Recipe courtesy Gourmet Magazine 2 (14-ounce) cans sweetened condensed milk 1/3 cup dark rum 1/4 teaspoon vanilla extract 1/2 ripe pineapple, preferably golden Vanilla ice cream, as needed Preheat oven to 425 degrees F. Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely. Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.) Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side. Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a very tasty, fun summer cocktail.... Pineapple Flirtini 1/2oz vodka 1/2oz cointreau or triple sec 1oz pineapple juice 2 pieces fresh pineapple 3oz champagne Muddle pineapple pieces and cointreau in bottom of a mixing glass. Add vodka, juice and ice, stir well Strain into chilled martini glass, top with champagne. Garnish with cherry Linda o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, May 3, 10 at 23:50 That grilled pineapple sounds delicious. Here's an old recipe one of my aunts used to make and always had in the freezer. I dragged it out when our historical society had a Mamie Eisenhower luncheon and it was surprisingly good. After a test run, we used half cherries and half strawberries instead of all cherries and cut the sugar down to two cups. FROZEN FRUIT SALAD (OR DESSERT) " makes 9 quarts 4 (1lb. 4 oz.) cans crushed pineapple 2 (1 lb.) cans sliced peaches 2 cups white seedless grapes, halved 1 1/2 cups maraschino cherries, cut in eighths 1/2 lb. marshmallows, quartered (30) 2 tsp. crystallized ginger, finely chopped 1 envelope unflavored gelatin 1/4 cup cold water 1 cup orange juice 1/4 cup lemon juice 2 1/2 cups sugar 1/2 tsp. salt 2 cups coarsely chopped pecans 2 quarts heavy cream, whipped 3 cups mayonnaise Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes. Combine fruits, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling; remove from heat. Add gelatin mixture; stir to dissolve. Add orange and lemon juices; stir to dissolve. Chill. When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayo. Spoon into 1 quart cylinder cartons (paper metal or plastic) and freeze at least 48 hours. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on a lettuce leaf, garnished with cherries. For dessert, top with whipped cream. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, May 4, 10 at 16:32 Canned pineapple has been around for a long time, as illustrated in this Candlewick Salad from a 1925 Heinz Book of Salads. At the bottom of the recipe, which is sort of obvious from the picture, it says "Will brighten your afternoon bridge party". Photobucket o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, May 4, 10 at 17:28 Dirty Pirate 2 oz Coconut Rum (Parrot bay is preferred) 3 oz Pineapple juice Ice. Mix together and drink. Repeat. And would go well with Ruthanna's salad above LOLOLOLOLOLOL! Mango Tango 2 oz. Three Olives Mango Vodka 1 1â2 oz. coconut rum 2 oz. pineapple juice 1 oz. cranberry juice Mix in a glass filled with ice and garnish with a lemon wedge. The Floridian 3 oz. Three Olives Mango Vodka 2 oz. cranberry juice Splash of Triple Sec Mix in a glass filled with ice and garnish with an orange wedge. *********************************************** Pineapple Bake from The Silver Palate 8 thick slices day-old bread cut into 1" cubes 2 cups drained crushed unsweetened pineapple ½ cup (1 stick) unsalted butter ¾ cup brown sugar packed 4 eggs beaten Preheat oven to 350°F. Grease a 1 ½ qt baking dish. Combine the bread and pineapple and place in the prepared baking dish. Mix the butter, sugar and eggs and pour over the bread mixture. Bake until puffed and golden about 40 minutes. Serve immediately. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by daisyduckworth (My Page) on Tue, May 4, 10 at 19:01 A truly old-fashioned 'recipe', but always a favourite. Frangipani Pie: Have ready one cooked pastry case. Take one tin pineapple pieces or crushed pineapple, toss the contents, with liquid, into a saucepan. Bring to the boil, then quickly stir in some flour or cornflour mixed to a thin paste with juice or water. Cook until thickened. Pour mixture into prepared pastry case, refrigerate. If desired, cover with a meringue and bake until lightly browned. You can use tinned fruit salad instead of pineapple if desired. Hot Ginger Pineapple Sponge 400g can crushed pineapple 125g self raising flour 125g soft margarine 125g castor sugar 2 tablespoons milk 2 teaspoons ground ginger Drain the pineapple, reserving the juice. Beat together all the ingredients, except the pineapple, until smooth. Put the pineapple and some of the pineapple syrup into an ovenproof dish. Spoon over the ginger mixture and bake for about 45 minutes in the oven, preheated to 190°C until cooked. Serve hot with cream or custard made with some of the pineapple syrup instead of milk. Pineapple with Cardamom Syrup 1 medium pineapple, peeled, cored, and sliced into 8 rings 1/2 cup sugar 1/2 cup fresh orange juice 2 teaspoons crushed cardamom seeds vanilla ice cream Preheat the oven to 150°C. Place the pineapple slices on an oven tray and heat them until warm. In a medium saucepan, stir the sugar, orange juice, and cardamom seeds over medium heat until sugar dissolves. Increase the heat slightly and simmer uncovered for 10 minutes or until syrupy. Let cool until warm. Place two pineapple slices on each dessert dish and drizzle with cardamom syrup. Top with one or two scoops of ice cream and pour on a little more syrup. Pass the rest of the syrup at the table. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, May 4, 10 at 20:07 Ruthanna that photo is PRICELESS, lol! Here's a new recipe I am contemplating, from the Food Network's Web site. I am long overdue for coleslaw and I now don't need to bring pineapple to my barbecue since another friend is bringing apple pie. I'm thinking I might use crushed pineapple and double it and leave out the sugar for this recipe. It's very similar to one I make using lime juice. Cole Slaw 2001 Television Food Network, G.P. All rights reserved Prep Time: 30 min Inactive Prep Time: -- Cook Time: -- Level: -- Serves: 6 to 8 servings Ingredients One 3 pound head green cabbage, trimmed, shredded, and chopped 1 medium carrot, grated 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained 1 tablespoon minced flat leaf parsley leaves 1/2 cup prepared mayonnaise 1/2 cup sour cream 3 tablespoons unsweetened pineapple juice 1 tablespoon granulated sugar 1 teaspoon celery seed Kosher salt and freshly ground black pepper, to taste Directions In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day. Or I might just try it for the heck of it. I eat coleslaw almost every week, it is a salad I can make ahead and pack for lunch. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 6, 10 at 19:31 I made my first foray into the pineapple cookalong. I made a coleslaw riff on the recipe above. Except I used about 1/2 cup pineapple and used a lot more veggies in the slaw, including steamed pea pods and green pepper, some cucumber and lots of celery since I didn't have celery seed and a bunch of scallions instead of red onion. I also added 1 tsp. of minced ginger and 1/2 rounded tsp. of corriander, and used about 1/4 cup parsley. I used a couple of shakes of lemon pepper too. It seemed kind of sweet to me so I also added a dash of rice wine vinegar. It's good slaw, the sweet and sour kind, but I don't think I like coleslaw with cream or sour cream or even yogurt dressing. I mean it is good but it just isn't my preferred taste. I like it with either vinegar and oil dressing or mayo-based dressing, with dill. So now I have just enough pineapple to make another of my old standby recipes. Sweet and Sour Tofu and Veggies (use chicken or pork if you don't like tofu) 2 tsp. cornstarch 2/3 cup pinapple chunks with juice 1 TBLSP cider vinegar 1/4 tsp. salt 1/3 TBLSP malt or molasses, or 1 tsp. honey 2 TBLSP soy sauce (I use the low salt kind) 1/4 - 1/2 tsp. ginger (the dried kind) dash pepper 1 med. onion 1 large carrot 1 green pepper 3/4 lb. tofu, cut into 1 inch chunks Disslove the cornstarch in 2 TBLSP water. Add 1/4 cup of pinapple juice (reserve chunks), 1/4 cup water, vinegar, honey, soy sauce, ginger and pepper. Set this aside. Meanwhile, heat some oil in your wok, about 2 TBLSP, or less, depending on your wok and wok skills. Sesame seed oil was recommended, but since I rarely see that, you can use peanut or soybean oil or canola oil if you are allergic to those other oils. Heat on high heat. Add onion and stir fry until transluscent. Add carrot and green pepper and stir fry a little more. Add tofu (can do tofu separately and set aside if you are concerned about the tofu breaking up. I just throw it all together and stir fry and let the chips fall where they may. I am going to use broccoli instead of green pepper, and you can use other vegetables in this, like red peppers, zuchinni or yellow squash, and cauliflower. When vegetables are heated through and almost cooked, reduce heat to med. Add the sauce and the reserved pineapple chunks and cook for about 10 minutes until the sauce is thickened and the flavors blend. Serve over rice. Garnish with toasted ground sesame seeds, chopped nuts or Chinese noodles. Serves 4. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Thu, May 6, 10 at 22:13 This is an old favorite. I made it in a bundt pan with a cream cheese glaze last week for an auction. I think it sold for $40 (!). * Exported from MasterCook * Pineapple Carrot Cake Recipe By :Katie Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon baking powder 3/4 teaspoon salt 1 2/3 cups sugar 1 cup oil 3 eggs 1 1/2 teaspoons vanilla 2 cups shredded carrots 1 cup coconut 1 cup chopped nuts 1 small can crushed pineapple -- drained Mix dry ingredients. Make a well in the center and add in order: sugar, oil, eggs, and vanilla. Beat by hand until smooth (use a good spoon - it's thick). Stir in remaining ingredients. Pour into greased and floured 13"x9" pan and bake @ 350° for 45 minutes. Will sink in the middle. Frost with your favorite buttercream or cream cheese frosting. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 6, 10 at 22:36 Grandma needs new glasses. In the sweet and sour sauce recipe I posted above it should read 1/2 TBLSP malt or molasses, NOT 1/3. I reread it and thought, what the? 1 tsp. IS 1/3 TBLSP. 1/2 TBLSP is 1.5 tsp. I have a 1/2 TBLSP measuring spoon though. Katie I'm so glad you posted that cake recipe. It is one of my favorite cakes but I never make it, I could never finish it before it would go bad on me. I guess I could do cupcakes or something like that and freeze them. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Thu, May 6, 10 at 23:13 Ruthanna, our frozen fruit cocktail salad must be a short-cutted version of that old recipe. They went with the can of fruit cocktail, mayo, whipped cream, cream cheese and mini-marshmallows. It is wonderful and yes, you could eat it for dessert. Beth o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, May 7, 10 at 9:45 I love pineapple, too! My favorite way to eat it, other than just plain, is grilled. As DH is the one to do the grilling, I'll have to ask him what he does, but I think all you need to do is throw it on the grill. It might benefit from a brush of oil, but I don't know if he does that. It's Soooo good grilled. Oh, and it's good on pizza, too. My son's girlfriend made a jalapeno and pineapple pizza as part of a pizza party they threw the other day. It was quite good. I don't know her recipe, though. A lot of good I am, huh? lol Sally o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, May 7, 10 at 10:41 Beth, I've also seen versions of that recipe with lemon Jell-O and Cool Whip. PINEAPPLE-ZUCCHINI BREAD â" makes 2 loaves 1 cup vegetable oil 3 eggs, beaten 2 cups sugar 2 tsp. vanilla extract 2 cups grated zucchini 1 cup drained crushed pineapple 2 tsp. baking soda 3 cups flour 3/4 tsp. salt 1 1/2 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground allspice 1 cup golden raisins 1 cup chopped pecans Preheat the oven to 350 degrees. Combine the oil, eggs, sugar and vanilla in a large bowl and blend well. Add the zucchini and pineapple. Mix the dry ingredients and spices together and add them to the zucchini mixture. Add the raisins and pecans and mix well. Pour the mixture into 2 greased and floured standard loaf pans. Bake for 1 hour, or until bread tests done. Cool in pans for 30 minutes. Turn out on a rack to cool completely. Wrap in plastic wrap and refrigerate for at least 1 day before serving. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 11:49 Time for a new subject... *********** AnnT ************* Please pick the next ingredient. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 17, 10 at 13:19 How about Rhubarb? Ann o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:33 Thank You Ann. I'll get the next Cookalong set up. Great choice! Here is a link that might be useful: Cookalong #28--------Rhubarb o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, May 17, 10 at 16:49 Well, I missed this cookalong entirely, although I did eat two Golden Pineapples just fresh, with some yogurt and honey. Does that count at all? Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, May 18, 10 at 9:27 I totally forgot about it. I've had so little time on the forums lately, it just slipped my mind. There's lots of good recipes here, though. Thanks to those of you that posted. Sally o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 9:33 Cutting a pineapple is not easy. How do you open/cut a fresh pineapple? dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, May 18, 10 at 10:23 darch, not hard to do at all. I just cut one up last night. I have a pineapple peeler/corer that I use when it's handy, it's similar to one for apples but last night I didn't feel like looking for it. So I just used a knife, I needed chunks for kabobs anyway. The corer works good if you need whole rings. Twist off the leaves. Cut a slice off the bottom so that the pineapple sets flat and slice down from the top to remove the outside. Lay it down and cut into slices. Finish the slices as preferred and remove the center core. Nancy o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, May 18, 10 at 10:33 I do as Nancy does, I pull off the leaves and then cut a small slice off the bottom. Cut down the sides with a sharp knife to remove the outer peel. After that I usually cut it into quarters and remove the core, leaving me with four pieces which I can then cut into spears or chunks as I need. Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 14:07 Annie & Nancy, As you know, Pineapple meat is the sweetest near the skin and gets more sour near the core. The way it is normal cut really waste a lot of the best part of a pineapple. I will try to do a video later the way I like to cut a pineapple. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, May 18, 10 at 14:53 darch, I had this sinking feeling that your question about doing pineapple was loaded. I hate it when people play games. I'm fine with the way I learned to do them. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 15:53 wizardnm, I find it amazing that we do communicate so differently. All I am doing is trying to be humble, to learn and to pass on and to exchange hopefully useful information here. I am sorry that you feel that I have devious and scheming intentions. I assure you that is not the case. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, May 18, 10 at 17:59 Wow...I missed this thread... I think that I like fresh pineapple....just fresh. We are lucky in that pineapple is one fruit that is very very good canned. I make a cheese and pineapple bake that gets raves...haven't done that in a while...but I love pineapple! in a cake a pie or a shrimp stir fry with pork or as a garnish for a rum drink...chicken salad with chunks of fresh pineapple is beyond yummy! dcarch...do you have a different way of cutting the pineapple than the way they do it in places where pineapple grows? Those little spiral cuts to remove just the row of eyes? And leave the top to use as a handle until you have the outside clean? There are about a bazillion videos on you tube showing how to cut a pineapple... Here's one. Linda C Here is a link that might be useful: cleaning a pineapple. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by shaun (My Page) on Tue, May 18, 10 at 20:46 Oh dear did you see that woman was missing fingers? Wonder if it was from cutting pineapple? o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, May 18, 10 at 20:59 Well, geez, I didn't even have enough patience to WATCH the whole video, if I had to pi&& around that much with a pineapple I'd never eat one! I just hack it up into pieces and call it good and that works for me. That's also why I seldom eat mango, I just can't stand to mess with it very long. Heck, most days I won't even eat grapes and they don't even take preparation. (shrug) I just don't like fruit very much and certainly not enough to really mess with it for very long. I've never noticed any difference in taste between the pineapple closest to the core and that closest to the peel, but this is Michigan and I doubt that any "fresh" pineapple I might get is very fresh at all. I guess I'll stick with canned for most purposes.... Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 22:38 lindac, thanks for showing the video. Thatâs the same idea I cut a pineapple to minimize waste and to take advantage of the tastiest part of the fruit. I will try to make a video when I have some time the next few days. I agree with you pineapple is wonderful for cooking in many recipes. Annie, yes, cutting a mango can be messy. I have also come up with a way to cut a mango which I think is better. I will also make a video to showhow when I have sometime. When I was in Hawaii, they also have a low acid pineapple which is much sweeter and smaller in size. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, May 19, 10 at 9:38 Well, if you could make it not slimy after being cut and put the pit in the center of it and have it still be ripe but not mushy by the time it reaches Northern Michigan, well, I might eat TWO mangoes a year. If it takes less time than that video to prepare it, geesh. But probably only in that lentil dish... Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, May 19, 10 at 14:44 I am curious as to why you would think we didn't know how to cut a pineapple? and why you think you should make a video with all the others that are on You tube? I even have a little doo dad cutter thingey that works well to remove the eyes and save the maximum amount of fruit. Linda c. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Wed, May 19, 10 at 14:52 I find that a sturdy serrated knife works best for me in taking down a pineapple. I use a small, finely serrated knife for mangoes. The serrated blades slice through the stringiness of both fruits nicely. For me. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Wed, May 19, 10 at 20:24 "Posted by annie1992 ------------Well, if you could make it not slimy after being cut and put the pit in the center of it and have it still be ripe but not mushy by the time it reaches Northern Michigan, well, I might eat TWO mangoes a year----------Annie" I have come up with a way to cut and peel a mango without messing up your hands or the mango. ------------------------------ "Posted by lindac --------I am curious as to why you would think we didn't know how to cut a pineapple? " I went back and re-read my posts a few more times; I am not sure why you feel I have said that. "---and why you think you should make a video with all the others that are on You tube? â"" I suppose itâs that same reason why we need the Cooking Forum. What is that you can not find on YouTube and by Googling? You can always find hundreds of recipes and cooking methods of any food by Googling. "I even have a little doo dad cutter thingey that works well to remove the eyes and save the maximum amount of fruit. Linda c." Why donât you share a picture of this doo dad with us? After all, thatâs why I post the question," How do you open/cut a fresh pineapple?" dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, May 20, 10 at 8:54 This guy has a really cool pineapple peeler/ machete thingee. I want one!! Here is a link that might be useful: Pineapple peeler o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, May 20, 10 at 9:31 OK, I posted last night and now it's gone. Sigh. I've tried that technique where you cut the slice off the side of the mango, crosshatch it with a knife and then pop the piece of fruit out backwards so it can be removed from the peel. It doesn't work for me worth a darn, I always cut through the peel or I cut myself, or both. Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Thu, May 20, 10 at 9:37 Hey Annie, I saw your post. It was on the 'you want fries with that' thread. I think.. But I do remember seeing it. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, May 20, 10 at 10:58 I looked at a few videos. Typical time for the pros is under 4 minutes. The guy with the special tools does it in half that time. Videos are a great way to learn that sort of thing. As with other cooking videos, I picked up a couple of points that didn't come across in text based instructions. My pineapple peeling will be less awkward as a result. dcarch, I would like to see videos of your methods if you have time to shoot them. Jim o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Thu, May 20, 10 at 16:44 "Posted by jimster ----- dcarch, I would like to see videos of your methods if you have time to shoot them. Jim" I will try to do it this weekend. dcarch