FRüCHTEBROT MIT BACKOBST (FRUIT BREAD W/ MIXED DRIED FRUIT)
A delicious sweet treat. Every year around November (or sooner) it is time to make fruit bread with mixed dried fruit. There is no Advent season in Germany without fruit bread. I found this easy to make fruit bread in a small book on Christmas bakery. I have changed it slightly and make several of this bread each year. The bread (which is more like a cake) is best, when you store it for at least for a few days wrapped tightly in aluminum foil. I love the taste and the different flavors of this bread.
Provided by Thorsten
Categories Dessert
Time 1h40m
Yield 1 bread
Number Of Ingredients 9
Steps:
- Preheat oven (300°F, 150°C).
- Mix butter and sugar until creamy.
- Add one egg after another and mix until mixture is foamy. Add the finely grated rind of 1 lemon.
- Mix the flour with baking powder, sieve and add to the butter mixture.
- Mix until combined.
- Fold in dried fruit.
- Pour into a greased loaf pan form.
- Bake for 30 minutes at 300°F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
- Check for doneness by inserting a toothpick. If toothpick comes out clean bread is ready.
- Let cool in form for about 10 minutes. Then remove from form and let cool completely.
- Wrap into aluminum foil and store at least overnight.
- NOTE: rye flour can be replaced by unbleached wheat flour. You can also use whole wheat flour or whole spelt flour.
- NOTE: instead of dried currants and raisins you can use raisins only. You can also use other dried fruit of your own choice.
- NOTE: the bread can be stored tightly wrapped in aluminum foil and in a zip lock bag for weeks. In the beginning of December I make the Früchtebrot for Christmas. The taste is getting better with storage time.
Nutrition Facts : Calories 5000.5, Fat 210.2, SaturatedFat 123.5, Cholesterol 1334, Sodium 1300.8, Carbohydrate 778, Fiber 68.6, Sugar 386.3, Protein 64
BROWNIES WITH WALNUTS AND DRIED FRUIT
Dried fruits give the brownies a sourish taste that combines very well with the otherwise quite sweet desert. Give it a try and you won't regret it.
Provided by asenski
Categories Dessert
Time 45m
Yield 6-8 miffin size cakes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and chocolate broken into pieces in a frying pan (butter first), or in microwave.
- Mix flour, eggs and sugar in a bowl and then add melted butter and chocolate and stir.
- Add nuts and dried fruit to mixture and stir.
- Pour mixture in a small pan or in muffin cups.
- Bake 15 minutes in a per-heated oven at 200°C.
- Do not over-bake, core should stay a little melted. This can be tried out with a toothpick in the cake - there should be some chocolate left on the toothpick when it comes out. When the brownies cool off core will thicken.
Nutrition Facts : Calories 732.7, Fat 58.5, SaturatedFat 29.9, Cholesterol 195.2, Sodium 292.8, Carbohydrate 54.7, Fiber 7, Sugar 34.2, Protein 12.5
FRESH FRUIT BREAD
A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.
Provided by Sharon123
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
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.
RUSSIAN HONEY AND DRIED FRUIT BREAD
This rich Russian version of fruitcake is surprisingly easy to make, and because it uses honey rather than white sugar, it's more healthful, too.
Provided by Charmie777
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.
- In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the honey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.
- Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
- Makes one loaf (recipe can easily be doubled).
Nutrition Facts : Calories 2169.3, Fat 34, SaturatedFat 5.8, Cholesterol 423, Sodium 2510.6, Carbohydrate 457.8, Fiber 37.6, Sugar 276.7, Protein 51
FRESH & FLAKY BLUEBERRY PIE
When it comes to preparing fresh fruit, the simpler the better. This pie is an anticipated summer treat every year. Prep time does not include making pie crust.
Provided by sugarpea
Categories Pie
Time 1h5m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Line bottom of 9" pie plate with crust.
- Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
- Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
- Place top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
- Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
Nutrition Facts : Calories 501.6, Fat 23.1, SaturatedFat 6.4, Cholesterol 5.1, Sodium 369.3, Carbohydrate 70.9, Fiber 3.5, Sugar 35, Protein 5
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- Place the dried fruits (except for the raisins) in a pot and pour the water over them. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes. Turn off the heat and let it sit for at least 3 hours. Pour them into a colander over a bowl to collect all of the liquid. Let it strain for a sufficient amount of time to ensure as much of the liquid is drained out as possible. Reserve the fruit liquid, you'll need it later. (See NOTE)
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- Toast the whole almonds and hazelnuts in the oven until fragrant (be careful not so scorch them) and once cooled chop them very coarsely (basically just in half). Coarsely chop the drained dried fruits.
- Heat 1 1/4 cups of the reserved fruit water (keep the rest for later) until just lukewarm. Stir the yeast into it along with a couple teaspoons of the sugar. Let the mixture sit for about 15 minutes until very frothy.
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