Früchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit Food

LAMB TAGINE WITH CINNAMON, SAFFRON AND DRIED FRUIT

Steps:

• Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add lamb; cook 8 minutes on all sides or until browned.
• Remove lamb from pan.
• Add onion to pan; cook 5 minutes or until tender, stirring frequently.
• Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
• Stir in lamb and water; bring to a boil.
• Reduce heat; simmer 5 minutes.
• Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
• Stir in bell pepper, squash, carrot, saffron and cinnamon.
• Cover and bake an additional 15 minutes.
• Stir in remaining chili mixture and apricots.
• Cover and bake an additional 15 minutes.
• Remove cinnamon stick; serve tagine over couscous.
• Sprinkle with cilantro.

HARVEST FRUIT BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.

FRUIT AND NUT BREAD WITH BROWNED BUTTER GLAZE

Steps:

• Heat oven to 375°F. Spray 8x4-inch loaf pan with cooking spray; dust with flour. Place cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin.
• In large bowl, mix crushed cereal, flours, baking powder, pumpkin pie spice and salt. Stir in egg, milk, oil and molasses just until well combined. Stir in walnuts and dried fruit. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat butter over medium-low heat, stirring occasionally, until golden brown; remove from heat. Beat in remaining glaze ingredients with wire whisk until smooth; drizzle over loaf.

VAISIU PYRAGAS -- FRUIT BREAD (LITHUANIA)

Steps:

• In a large bowl whisk together yeast, JUST 1/2 cup of the sugar, milk, JUST 3 cups of the flour & salt, combining until smooth, then cover & let stand for 1 hour.
• After the 1 hour, add the 4 ounces of melted butter, eggs, another 1/2 cup of sugar & the remaining flour, & knead until smooth & elastic, about 5 minutes.
• Add chopped fruits, raisins & nuts & knead until well incorporated, then cover & let rise until doubled, about 1 hour.
• In a small container, mix 1/2 cup of sugar with the cinnamon & set aside, then grease two large loaf pans.
• Divide dough in half &, on a lightly floured surface, roll each half, one at a time, into a rectangle about 12 inches by 16 inches.
• Spread each half with melted butter & the sugar/cinnamon mixture, then roll the dough up lengthwise & tuck in the ends before placing them in the prepared loaf pans.
• Cover pans with greased plastic wrap & let rise until doubled.
• Preheat oven to 400 degrees F & bake for 10 minutes, then reduce heat to 350 degrees F & bake 50 minutes longer.
• Turn loaves out onto a wire rack to cool completely.
• If desired, the loaves can be served plain, dusted with powdered sugar or drizzled with a vanilla icing.

FRESH FRUIT BREAD

Steps:

• Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
• Carefully fold in fruit.
• Pour into two prepared bread pans and bake at 350° for one hour.
• This recipe may be doubled.
• Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
• Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

Steps:

• Preheat oven to 375°F
• Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
• Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
• Turn chicken and transfer skillet to oven.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
• Transfer chicken to plate; tent with foil.
• Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
• Remove skillet from heat, stir in couscous and 1 teaspoon mint.
• Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
• Mound couscous on platter; place chicken atop couscous.
• Sprinkle with 1 teaspoon mint and serve.

FRIED APPLE PIES-DRIED FRUIT

Steps:

• Cook the apples with the water in a large covered pot over medium-low heat for 1 hour, or until all liquid has been absorbed.
• Stir occasionally.
• Add the sugar, butter, and cinnamon, mixing well.
• Set aside to cool.
• Prepare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust and roll out until a 12 inch circle has been formed-repeat with the remaining crust.
• Cut each crust into 9 4-inch circles (do the same with the homemade crust if using).
• Place one heaping Tablespoon of pie filling onto each circle, slightly off center.
• Moisten the edges with water and fold over, gently pressing out any air.
• Crimp with a fork.
• In a heavy skillet melt/heat oil over medium high heat, bringing it to a tempture of 350 degrees.
• Fry pies in batches, 2 minutes per side or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Makes 16-18 fried pies.
• If you wish while hot sprinkle with granulated sugar.