Ben Collver wrote to Dave Drum <=-
Title: Cranberry Raisin Pie
Betcha could make this using craisins (dried cramberries).
Title: Apple Pie A La Zing
Becheright about that! Probably wouldn't even need to reconsitute
them in hot water.
Couldn't hurt though. There's often a difference - depending on who's
dried cranberries you are using - in just how dried/shriveled they are. Craisins are a trademark of Ocean Spray. But a number of stupormarkup
chains have their own house-brand - I've used the ones from Hy-Vee and
Country Market as well as the Ocean Spray variety and they all differ,
Currently I'm working on a bag from Hy-Vee that 've been adding to my
instant oatmeal.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apricot Chocolate Almond Cake
Categories: Cakes
Yield: 10 Servings
Dried froots are great for lotsa things. This is one of my dried fruit
recipes that I have made. It's quite nice. I didn't go all hoity-toity
with the Armagnac - just used some old Christian Brothers Brandy that
was in a back corner of the pantry. Bv(= No one complained, And, to
be honest Armagnac is brandy from some snooty region of Frogland.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dried Fruit & Almond Tart
Categories: Pastry, Fruits, Nuts, Desserts, Booze
Yield: 8 servings
MMMMM---------------------------FRUIT--------------------------------
1/2 c Pitted prunes; quartered
1/2 c Dried apricots; halved
1/2 c Dried Calimyrna figs;
- quartered
3/4 c Armagnac
MMMMM---------------------------CRUST--------------------------------
1 1/2 c A-P flour
1/4 c Sugar
1 ts Salt
1/2 ts Ground cinnamon
1/2 c Cold unsalted butter; in
- pieces
1 Egg yolk
+=WHISKED WITH=+
1 tb Water
1 tb Water
MMMMM--------------------------FILLING-------------------------------
6 tb Unsalted butter; room temp
2/3 c Confectioners' sugar,
- sifted
2 lg Eggs
1 ts Vanilla extract
3 tb A-P flour
1/2 ts Salt
1 1/3 c Blanched almonds; toasted,
- fine ground
For the fruit, combine the prunes, apricots and figs in
a mixing bowl and cover with the Armagnac. Let stand for
3 hours, turning the fruit from time to time.
Meanwhile for the crust, place the flour, sugar, salt
and cinnamon in a food processor and pulse just to
combine. Add the butter and pulse until the mixture
resembles coarse meal. With the machine running, pour in
the egg mixture. Process just until dough begins to come
together. Gently press the dough together with your
hands, flatten into a disk and cover with plastic wrap.
Refrigerate for 30 minutes.
Set oven @ 350ºF/175ºC.
Drain the fruit; set aside. Roll out the dough between 2
large sheets of plastic wrap and fit it into a 10-inch
tart pan with a removable bottom, or a 10-inch quiche
dish. For the filling, cream the butter and the
confectioners' sugar with an electric mixer. Beat in the
eggs one at a time. Add the vanilla. Mix in the flour
and the salt. Stir in the ground almonds.
Spread the fruit evenly over the bottom of the tart
shell. Spoon the filling over the fruit. Bake until the
filling is set and the crust is browned, about 40
minutes. Place on a rack to cool. Cut into wedges and
serve.
By: Molly O'Neill
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... If we are here to help others, what are the others here for?
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