Dried Fruit Muffins

Today we made Dried Fruit Muffins!

2C flour, 3t baking powder, 1T cinnamon, 3T brown sugar, 1 egg, 1 1/4C milk, 1/4C butter, melted, 2 oz dried pineapple, 2 oz dried papaya, 4 oz dried cranberries, 2 oz walnuts

Preheat oven to 350F.

Dried Fruit Muffins

Chop papaya and pineapple medium fine.

Dried Fruit Muffins

Dried Fruit Muffins

Chop walnuts medium fine, also. Combine with cranberries.

Dried Fruit Muffins

Sift together dry ingredients. Stir in brown sugar. In separate bowl, mix together egg, milk and melted butter.

Dried Fruit Muffins

Make a well in the dry ingredients and add wet.

Dried Fruit Muffins

Stir until almost blended.

Dried Fruit Muffins

Fold in fruit until just blended.

Dried Fruit Muffins

Turn into lined, nonstick or greased muffin tin.

Dried Fruit Muffins

Bake 15-18 minutes or until toothpick inserted in center of center muffin emerges clean. Do no overbake.

Dried Fruit Muffins

Potato Candy

Today we made Potato Candy!

1 medium potato, 1 1/2C to 2C powdered sugar, 1/2t vanilla extract, 1/2t almond extract, pinch salt, 1/2C dried or candied fruit and/or nuts

This recipe is from “Jewish Cookery” by Leah H. Leonard, originally published in 1949.

Boil and mash the potato.

Potato Candy

Potato Candy

Potato Candy

When cool, add extracts. Work in salt and powdered sugar until rollable– about 10 minutes.

Potato Candy

Potato Candy

Potato Candy

Knead on lightly sugared surface until smooth. Work in coarsely chopped fruit and/or nuts.

Potato Candy

Potato Candy

Potato Candy

Roll into balls. Store chilled.

Potato Candy

Surprise Fruit Rolls

Today I made Surprise Fruit Rolls!

1/2 oz (2 envelopes) dry yeast, 1/4C warm water, 5-6C flour, 3/4C butter, 3/4C fat free sour cream, 3 oz each of various dried fruits, such as apricots, dates, figs, prunes, etc., 8 to 10T powdered sugar

Icing: 2T skim milk, 2-3C powdered sugar

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Surprise Fruit Rolls

Surprise Fruit Rolls

Add 1C flour.

Surprise Fruit Rolls

Break up the butter into small pieces. Work into batter.

Surprise Fruit Rolls

Add 2C flour.

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Work in egg.

Surprise Fruit Rolls

Work in sour cream.

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Surprise Fruit Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften. Chop dried fruit.

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Surprise Fruit Rolls

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut or stretch into rectangles approximately 2″ X 3″.

Surprise Fruit Rolls

Place about 1T chopped fruit in middle.

Surprise Fruit Rolls

Sprinkle on about 1T powdered sugar.

Surprise Fruit Rolls

Roll up. Pinch ends.

Surprise Fruit Rolls

Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Surprise Fruit Rolls

Remove plastic wrap. Bake 15-20 minutes or until lightly browned. Cool completely.

Surprise Fruit Rolls

Mix icing– milk and powdered sugar until barely pourable. Pour or spread on rolls. Let stand 10 minutes until set. Eat.

Surprise Fruit Rolls

Surprise Fruit Rolls

Dried Fruit Biscotti

Today I made Dried Fruit Biscotti!

4 to 4 1/2C flour, 1T baking powder, 1 1/4C sugar, 1/2C butter, 3 eggs, 1t lemon or orange extract, 4.25 oz each of dried apricots, prunes, dried figs and dried pineapple, chopped medium fine

Preheat oven to 350F.

Dried Fruit Bisc

Melt butter.

Dried Fruit Bisc

Meanwhile, whisk eggs with sugar until blended.

Dried Fruit Bisc

Dried Fruit Bisc

Dried Fruit Bisc

Dried Fruit Bisc

Sift together flour and baking powder. Add melted butter to egg mixture.

Dried Fruit Bisc

Whisk in extract. Blend well.

Dried Fruit Bisc

Dried Fruit Bisc

Dried Fruit Bisc

Add dry ingredients. Stir with spoon until a sticky dough is formed, that can be molded into loaves.

Dried Fruit Bisc

Dried Fruit Bisc

Dried Fruit Bisc

Dried Fruit Bisc

Work in dried fruit.

Dried Fruit Bisc

Dried Fruit Bisc

Dried Fruit Bisc

Using floured hands, shape two 13″ X 2″ logs and place on foil-lined cookie sheet.

Dried Fruit Bisc

Bake 25-30 minutes or until lightly browned. Cool 30 minutes. Cut diagonal 1/2″ slices using serrated knife. Place slices back on foil-lined sheet and bake 12 minutes. Turn slices over and bake for another 8 minutes.

Dried Fruit Bisc

Transfer to rack and cool completely.

Dried Fruit Bisc

Tropical Fruit Muffins

Today I made Tropical Fruit Muffins!

8oz chopped, dried pineapple, 8oz chopped dates, 1 1/4C rum, 2 eggs, 5 large bananas, mashed, 1/2C butter, 2C flour, 3t baking powder, 2T sugar, 1/4C butter, melted

Preheat oven to 350. Soak chopped pineapple and dates in rum for 2 or more hours in a shallow, plastic-wrap covered glass container. Sift together dry ingredients except for sugar. Make a well in the dry and stir in bananas. Beat sugar with eggs. Melt butter. Add to egg mixture. Add to banana mixture. Drain dried fruit, reserving 1/4 cup rum.
Add both to batter. Stir until just blended. Turn into nonstick or greased or lined muffin tins. Bake 20-25 minutes or until lightly browned.

Cherry Fruitcake

Today I made Cherry Fruitcake!

12oz fresh pitted cherries, halved, 2C flour, 1 1/2t baking powder, 1t salt, 3 eggs, 1C sugar, 4oz butter, melted, 1/2C water, 2t vanilla extract, 1/2C dark rum, 1/2C each of 4 kinds of chopped, dried fruit (dates, pineapple, cranberries, raisins)

Preheat oven to 400F.

Soak dried fruit in rum at least one half hour. Whisk eggs and sugar until almost ribbony. Stir in butter. Stir in water. Stir in vanilla extract. Make a well in the center of dry ingredients. Stir in wet until just blended. Fold in rum-soaked fruit. Distribute cherries evenly on bottom of greased 9″ springform pan. Turn batter into prepared pan. Bake 30 minutes. Lower temperature to 350. Bake 10 more minutes or until knife inserted into center of cake comes out clean. Cool 20 minutes. Release springform.

Dried Apple Chips

Today I made Dried Apple (or Pear) Chips!

This recipe is from the book, “Field Guide to Candy” by Anita Chu, published in 2009.

2C sugar, 2 firm apples or 2 underripe pears, 2C water

Preheat oven to 225F. Line a few baking sheets with parchment paper. Mix sugar and water.

Dried Apple Chips

Dried Apple Chips

Boil, making sure all sugar has dissolved.

Dried Apple Chips

Remove from heat. Using a sharp chef’s knife or V-slicer, slice fruit into approximately 1/16″ slices. Soak slices in the sugar syrup 10 minutes, until translucent.

Dried Apple Chips

Dried Apple Chips

Place on baking sheets with tongs, making sure slices are flat. Dry in oven 50-60 minutes, rotating halfway through. Chips will be dry and crisp when done. Cool on racks.

Dried Apple Chips

Fruit Bread

Today I made Fruit Bread!

This recipe is from the book, “Beard on Bread” by James Beard, published in 1973.

3C flour, 1/2C sugar, 1/2t salt, 3t baking powder, 1 1/4C milk, 1 egg, lightly beaten, 6T butter, melted, 1C diced candied fruit, 3t orange flower water

Preheat oven to 375F. Sift dry ingredients. In separate bowl, mix egg and milk. Add to dry ingredients. Stir in melted butter. Stir in orange flower water. Blend well. Stir in fruit. Turn into greased loaf pan. Bake 50-55 minutes or until knife inserted in center comes out clean.

Watermelon Pickle Fruitcake

Today we made Watermelon Pickle Fruitcake!

This recipe is from the New York Times Cook Book, edited by Craig Claiborne; published in 1961.

3C sifted flour, 1 1/2 t baking powder, 1/2t salt, 7 oz candied cherries, halved, 6 oz candied pineapple, shredded, 2C drained watermelon pickle, shredded, 12 oz white raisins, 6 1/2 oz pecans, chopped, 4 1/2 oz almonds, blanched and coarsely shredded, 1C butter, 2C sugar, 5 eggs, 1/2C sherry

We substituted whisky for the sherry. Preheat oven to 300F. Grease two loaf pans, lined with greased waxed paper. We used parchment paper instead. Sift dry ingredients. Mix several of T of this with the fruit and nuts. Cream butter and sugar. Add eggs. Stir in dry ingredients alternately with sherry. Mix in fruit and nuts. Transfer to prepared pans, packing tightly. Bake 2 hours. Cool, remove from pans and peel off paper. Wrap cakes in foil and store in an airtight container about 1 month before serving. Sprinkle several times a week with a light shower of sherry.