Dried Fruit Recipes

• 1 ¼ cups butter or margarine, softened
• 1 ¼ cups brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 3 cups quick cooking oats
• 1 cup dried cranberries, or other dried fruit

Oatmeal Dried Fruit Cookies

Desserts , Cookies , Oatmeal Cookie Recipes

Author: Matzahball

These Are The Best Oatmeal Cookies I've Ever Had! Very Buttery And Very Hearty. Any Dried Fruit Works Well Such As Cherries, Raisins, Cranberries, Blueberries, Or Chopped Apricots. For A Really Decadent Treat, Use Chocolate Chips And Nuts Instead Of Fruit.

Time: 30m

Yield: 36

Number Of Ingredients: 11

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Calories 133.2 calories, Carbohydrate 16.4 g, Cholesterol 22.1 mg, Fat 7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 148.9 mg, Sugar 7.2 g

• 3/4 cup vegetable oil or 3/4 cup canola oil
• 3 large eggs
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 tablespoon maple extract or 1 tablespoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon (optional)
• 1/2 teaspoon salt
• 1 1/2 cups rolled oats
• 1/2 cup coconut
• 1 cup dried cherries
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds (or use chopped almonds)
• 1/2 cup mini chocolate chip (optional)

Holiday Oatmeal Cookies With Dried Fruit And Nuts

Bar Cookie

Author: Kittencalrecipezazz

These Have Just About Everything In Them, Oil Takes The Place Of Butter To Create A Crispy Outside With A Chewy Inside And Whole Wheat Flour For Extra Flavor, They Will Make A Wonderful Addition To Your Holiday Baking Tray! --- Servings Is Only Estimated, These May Also Be Baked In Baking Pan Then Sliced As Bars.

Time: 23m

Yield: 30 serving(s)

Number Of Ingredients: 15

• Set oven to 350 degrees F.
• Grease a large cookie sheet/s.
• In a large bowl combine oil with eggs, both sugars and extract; beat well using an electric mixer on medium speed.
• In a small bowl combine whole wheat flour with baking soda, salt and cinnamon (if using) add to the oil mixture and mix just until combined.
• In a bowl combine the rolled oats with coconut, cranberries, cherries, almonds and chocolate chips (if using) add to the batter and mix until combined.
• Roll into about 1-inch balls then place onto greased baking sheet.
• Flatten slightly with a fork.
• Bake about 8-10 minutes or until golden brown.
• Cool 2 minutes then remove to a rack to cool completely.

• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup firmly packed dark brown sugar
• 1 large egg, beaten lightly
• 1/2 teaspoon baking soda dissolved in 1 tablespoon warm water
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups of old-fashioned rolled oats
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pitted prunes
• 1/2 cup dried sour cherries or dried cranberries (available at specialty foods shops)

Mixed Dried Fruit Oatmeal Cookies

Dessert , Cookies , Cranberry , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Small Plates , Healthy , Cherry , Back to School , Oat , Apricot , Prune

Yield: Makes about 30 large cookies

Number Of Ingredients: 11

• In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool. The cookies keep in an airtight container at room temperature for 5 days.

• 1 cup old fashioned oats
• 1/2 cup raw pumpkin seeds (also known as pepitas)
• 1/2 cup raw sunflower seeds
• 2 tablespoons flax seeds
• 1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries)
• 1/2 cup unsweetened coconut flakes
• 1/3 cup honey
• 1/2 cup sunflower butter

Fruit And Seed Bars

Breakfast , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Snack , Wheat/Gluten-Free , Small Plates , Quick & Easy , Healthy , High Fiber , Vegan , Low Cholesterol , Quick and Healthy , Oat , Sesame , Seed , Weelicious , Dried Fruit , snack week

Author: Catherine Mccord

Fruit And Seed Bars

Yield: Makes 20 bars

Number Of Ingredients: 8

• Preheat oven to 325 degrees.
• In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).
• Add the honey and sunflower and pulse until starting to combine.
• Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.
• Bake for 25 minutes.
• Let the bars completely cool before cutting with a serrated knife into bars.
• Serve.

• Nonstick vegetable cooking spray
• 1 1/4 cups dried fruit (cherries, raisins, currants, cranberries, and/or blueberries), divided
• 2/3 cup honey
• 1/2 cup creamy almond, peanut, or sunflower butter
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned oats, divided
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sesame seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup unsweetened coconut flakes

Granola Bars With Dried Fruit And Seeds

Kid-Friendly , Snack , Small Plates , Honey , Coconut , Oat , Seed , Dried Fruit , Granola

Author: Katherine Sacks

A Combination Of Nut Butter, Dried Fruit, And Lots Of Seeds Makes These Chewy Homemade Granola Bars Downright Irresistible. For A Crispier Bar, Toast Them In The Oven After Baking.

Yield: Makes 20 bars

Number Of Ingredients: 12

• Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
• Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
• Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
• Do Ahead
• Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.

• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped

Wild Rice With Dried Fruit And Nuts

Food & Cooking , Ingredients , Pasta and Grains , Rice Recipes

Author: Martha Stewart

This Wild Rice Side Dish Goes Well With Roasted Chicken, Turkey, Or Braised Pork Shoulder.

Number Of Ingredients: 7

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g

• For stuffing:
• 1/4 pound California dried apricots, cut into 1/2-inch pieces
• 1/4 pound pitted prunes, cut into 1/2-inch pieces
• 2/3 cup ruby Port
• 1 medium onion, finely chopped
• 1 small shallot, finely chopped
• 3/4 stick unsalted butter
• 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces
• For roast:
• 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
• 9 or 10 bacon slices
• For port sauce:
• 1/2 cup ruby Port
• 1 small shallot, finely chopped
• 1 1/2 cups water, divided
• 2 teaspoons arrowroot

Pork Roast With Winter Fruits And Port Sauce

Peanut Free , Tree Nut Free , Soy Free , Gourmet , Dinner , Wheat/Gluten-Free , Fruit , Winter , Pork , Sauce , Roast , Side , Christmas , Christmas Eve , Simmer , Marinate , Port , Pork Tenderloin , Dried Fruit

Author: Ruth Cousineau

Yield: Makes 8 servings

Number Of Ingredients: 16

• Make stuffing:
• Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
• Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
• Stuff and roast pork:
• Preheat oven to 500°F with rack in middle.
• Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
• Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
• Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
• Make sauce:
• Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
• Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
• Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
• Carve roast into chops by cutting between ribs, then serve with sauce.

• 3 cups basmati rice (1 1/4 lb)
• 4 qt water
• 3 tablespoons salt
• 1/2 cup dried apricots (3 1/2 oz), quartered
• 1/2 cup golden raisins (3 oz)
• 1/2 cup dried cranberries (2 oz)
• 1 stick (1/2 cup) unsalted butter
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon black pepper
• 1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)

Jeweled Rice With Dried Fruit

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Quick & Easy , Side , Rice , Christmas , Christmas Eve , Raisin , Pistachio , Dried Fruit

Yield: Makes 8 to 10 servings

Number Of Ingredients: 10

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups old-fashioned oats
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups dried tart cherries (6 ounces)
• 1 1/4 cups semisweet chocolate chips

Chocolate-chip Oatmeal Cookies With Dried Cherries

Dessert , Chocolate , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Egg , Food Processor , Bon Appétit , Small Plates , Quick & Easy , High Fiber , Low Cal , Picnic , Back to School , Dried Fruit , Oatmeal

Author: Bon Appétit Test Kitchen

Yield: Makes about 4 dozen cookies

Number Of Ingredients: 11

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend.
• Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
• Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

• 1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
• 2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
• 2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
• 6 quarter-size rounds crystallized ginger, thinly sliced
• 1/8 teaspoon fleur de sel or coarse kosher salt

Winter Dried Fruit And Nut Chocolate Bark

Dessert , Chocolate , Fall , Vegetarian , Pescatarian , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Winter , Sugar Conscious , Dairy Free , Quick & Easy , High Fiber , Vegan , Low Cal , Low Cholesterol , Christmas , Nut , Ginger , Diabetes-Friendly , Dried Fruit

Author: Bon Appétit Test Kitchen

Yield: Makes about 1 pound

Number Of Ingredients: 5

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.