Best Dried Fruits And Nuts Recipes

PORRIDGE WITH DRIED FRUITS AND NUTS

Steps:

• Fill a large pot with water; cover and bring to a boil. Add wheat berries and return to a boil. Cook until grains are al dente, about 1 hour. Drain.
• Meanwhile, bring 4 cups water to a boil in a medium saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes. Add 1/2 cup milk along with molasses, honey, cinnamon, and drained wheat berries. Cook, stirring constantly, until heated through and thick, about 5 minutes.
• Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately.

HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS

Steps:

• In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.
• Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

WILD RICE SALAD WITH DRIED FRUITS AND NUTS

Steps:

• Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
• (Rice can be drained and refrigerated for up to 2 days).
• Whisk together all dressing ingredients except oils.
• Add oils last; whisk vigorously until the mixture emulsifies.
• (Store dressing 3 - 4 days in fridge).
• Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
• Cool, then roughly chop.
• A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
• Taste and season.
• P.S. the recipe called for 1/4 cup olive oil but we found that too much.

ZUCCHINI BREAD WITH DRIED FRUITS AND NUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
• Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

WHEAT GERM SCONES WITH DRIED FRUITS AND NUTS

Steps:

• Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
• Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
• Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

DRIED FRUITS AND NUTS

Steps:

• In a bowl toss ingredients to combine well.

IRISH OATMEAL BRULEE WITH DRIED FRUITS AND NUTS AND A MAPLE CREAM

Steps:

• Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat cream over low heat heat. Place star anise, cinnamon and orange zest in a small piece of cheesecloth and tie with cotton string. Add to cream and simmer about 10 minutes to infuse the cream. Whisk in maple syrup and cook until cream coats the back of a spoon. Remove the sachet of spices. Place 1/2 of the oatmeal in a heat proof bowl. Sprinkle an even layer of the fruits and nuts over the oatmeal, cover the second half of oatmeal. Sprinkle sugar over the top and place bowl under the broiler until sugar caramelizes, adding more sugar if necessary to achieve a crisp shell. Serve immediately with the maple cream.

EASY 10-MINUTE DARK CHOCOLATE BARK WITH NUTS AND DRIED FRUITS

Steps:

• Cover a large, rimmed baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute. Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
• Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
• Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate. Lastly, sprinkle flaked sea salt on top.
• Allow chocolate to cool at room temperature, until completely hardened, about 2 hours. Once chocolate is hard, use your hands to break it into pieces.
• Serve immediately or store in an airtight container for up to a week.

ORZO WITH DRIED FRUITS AND NUTS

Steps:

• Cook 2 cups orzo in 4 cups chicken broth so that pasta absorbs flavor of broth. Transfer to a bowl. Chop apricots and fold into orzo. Melt 4 tablespoons butter until golden and add to orzo; season with salt and pepper.
• Reheat, covered in 350 degree oven for 15 minutes or until hot. To create garnish: saute almonds in remaining 2 tablespoons of butter with a pinch of sugar and cinnamon; sprinkle over the stuffing when it comes out of the oven.

MACERATED DRIED FRUITS AND NUTS

Steps:

• Mix all the ingredients together; add more water if necessary, enough to cover the fruit by an inch or two. Cover and put aside (if your house is very warm, refrigerate).
• Stir every few hours, for 12 to 24 hours. Serve when the fruits are tender.

HOMEMADE WILD BIRD FEEDERS WITH SEEDS, NUTS AND DRIED FRUITS

Steps:

• Gather your pinecones first. (We found ours at are parents camp where there is alot of pine trees.) Then, decided if you just want bird seed or other items as well. If you add dried fruit to the bird feeders, you will need to cut them up with scissors into finely chopped pieces and place in bowls. Gather all your items and prepare a table or place outside to do make them.
• Pour seed into the cookie pans and spread out evenly.
• Next, cut your pieces of string to tie onto the pinecone. Carefully, tie it to the upper part of the pinecone and double knot it. Now use your knife to spread peanut butter onto the pinecones. (can be a little messy) :-)
• If you want fruit on your pinecone place it on next.
• Or if you just want seeds then roll your pinecone in the tray of seeds.
• Now, you have a finished homemade bird feeder.
• Here are all of our pinecone wild bird feeders.
• Now, to decide where you will hang your feeders and hang them up for the birds to enjoy their yummy treats.
• Our very first bird to eat from the feeder. It took a day and a half before they started to eat from them.
• Another bird enjoying the pieces of fruit.