Ingredients 18 whole pitted prunes 1/2
cup dried currants 1 cup raisins 24 dried apricot halves 1/4 cup Bourbon 3 cooking apples, unpeeled, cored and chopped.
For Currant - Rosemary variation: Add 2 tablespoons ground almonds or oats, 1/3
cup dried currants, and 1 tablespoon dried rosemary, crushed with fingers.
2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4
cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.
4 cups all - purpose flour, plus extra for currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter, cut into 1 / 2 - inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1
cup dried currants
1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4
cup dried currants 3 tablespoons finely chopped fresh mint
2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3
cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained
Greek Chicken Stifado recipe courtesy CDKitchen 1 tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup Kalamata or other black olives 1/3
cup dried currants 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon mint
1 package of watercress, (2 cups chopped) 2 endives (1/2 pound) 1 large Bartlett pear, cored and chopped 1/2
cup dried currants 1/2 cup blue cheese crumbles 1/2 cup pecan halves 1/3 cup balsamic vinaigrette dressing
Not exact matches
1
cup sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump
dried fruit, such as
currants,
4
cups bread flour 1 tablespoon double - acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1
cup raisins or
dried currants, rinsed in hot water and patted
dry * 1 tablespoon caraway seeds * 2
cups buttermilk
1 tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1
cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2
cups water 1/4
cup / 1 oz / 30g
dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill
1/2 teaspoon saffron threads 1
cup sugar 1 tablespoon whiskey 1
cup unsalted butter 2 1/2
cups milk 3 teaspoons active
dry yeast 2 eggs 1 teaspoon salt About 8
cups flour 64
currants or raisins
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins,
currants, cranberries apricots or any other
dried fruit of your choice can be used as an alternative)
Ingredients: 1/2
cup amaranth 1/2
cup arborio rice 1 (14 ounce) can coconut milk 3
cups water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings of choice, for serving (I used cacao nibs,
dried currants, and coconut flakes)
1/4
cup flour Kosher salt Freshly ground black pepper 1 tsp
dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls
dried cranberries or
currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
3
cups peeled (if desired), cored, and diced pears, mixed varieties 1/2
cup peeled, cored, and diced tart apple 1/2
cup chopped onion 1/4
cup minced candied ginger 1/4
cup seedless sultanas or
dried currants 5oz apple cider vinegar 1/2
cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground
dried ginger
1
cup dried fruit, such as sour cherries, cranberries,
currants, raisins, apricots, figs, or pineapple, coarsely chopped
Ingredients: • 1/2
cup firmly packed brown sugar • 1/4
cup coconut oil, softened • 1
cup sour cream • 2 eggs (room temperature) • 1/2
cup re-hydrated, desiccated coconut (re-hydrate 1/2
cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2
cup raisins,
dried cranberries,
dried blueberries or
currants • 2 medium (1
cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2
cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.
3 large carrots, unpeeled and grated 2
cups shredded coconut 1 tsp ground cinnamon powder 1 tbsp freshly grated ginger 2
cups soaked almonds (soaked overnight in 2
cups of water, then rinsed well and drained) 10
dried dates 1/2
cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4
cup maple syrup 30 g turmeric, freshly grated Pinch of salt
dark chocolate (50 — 60 % cacao) 1 teaspoon virgin coconut oil 1/4
cup unsweetened shredded coconut, toasted 1/4
cup salted cashew pieces 2 tablespoons
dried currants
MINCEMEAT INGREDIENTS: 3
cups mixed
dried fruit (raisins and sultanas with a few
currants or cranberries) 1
cup of brown sugar (dark or normal) 1 stick of unsalted butter, cubed 1 large sour or cooking apple, peeled and chopped into very small chunks 1/4
cup whole almonds, chopped into small pieces 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 orange 1 lemon 3 tbsp brandy