Note:
I use dried currants to replace raisins in recipes I de-carb.
I'm not a fan of dried cranberries because they're far too sweet with all that added sugar, so next time I make this, I'll
use dried currants or cherries with no sugar added.)
I use dried currants, honey and organic canned pumpkin.
Not exact matches
The «hot cross» aspect here is brought in by
using mixed spice in the dough and filling along with cinnamon and mixed
dried fruits (which includes
currants, candied lemon and orange peel).
You can
use just one
dried fruit like raisins (dark, golden, or even
currants), or you can
use a variety like dates, figs,
dried cranberries or cherries,
dried apricots, etc..
I also
used dried cranberries instead of
currants as I had some in stock.
Use a variety of
dried fruits such as cherries, blueberries,
currants, cranberries, apricots, dates, figs, raisins or prunes
Once you've mastered these simple buns, you can
use the same dough to make James's teatime Chelsea buns and delicious fruit loaf (see «Goes well with»)-- just mix up the spices a bit and swap the
currants for other
dried fruits and nuts.
Currants are one of my favorite
dried fruits and I don't
use them nearly enough.
I
used dried bing cherries and
dried currants in lieu of the cranberries, and chopped pecans because I ran out of pistachios.
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)
Raisins can be dark or golden, or you can
use currants,
dried cranberries or cherries.
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
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)
Dried cranberries can be used in most recipes that call for fresh cranberries and can also be used in place of raisins, currants, dried cherries, and other dried fr
Dried cranberries can be
used in most recipes that call for fresh cranberries and can also be
used in place of raisins,
currants,
dried cherries, and other dried fr
dried cherries, and other
dried fr
dried fruits.
With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple,
dried currant, and arugula salad —
uses for these lentils are just sprouting up everywhere (pun fully intended)!
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
Used chopped mixed
dried fruit and
currants (Bakers Catalog has unsulphured candied fruit if you're inclined.)
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
The goodies I put in the bars (
dried sour cherries,
currants, pecans, chocolate chunks, orange zest) were things that needed
using.
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.
For these muffins, I
used a few
dried figs in the mix since they're my favorite
dried fruits along with raisins,
currants, plums, apricots, and mulberries.