Need recips using dried fruit

[Linda in MO]

I have a bunch of dried apricots and dried pineapple rings. I need recipes and ideas on how to use these up. They don't have to be used together. Thanks!

[sneezles]

Linda,
I have a recipe for Pork Chops with Apricot Stuffing. It's really more like a baked casserole (the chops aren't stuffed but layer with the sutffing). Can post if you like.

[lorilei]

I love to make my own granola and throw lots of dried fruit in for extra sweetness... that's one idea.

Oatmeal cookies are also excellent with little chunks of dried fruit in them!

[Kelli Kerrigan]

Muffins would be good. I toss dried cherries and apricots into my hot oatmeal. Salads or fruit smoothies......or just a snack. I wonder how the pineapple would be on a pizza?

[Grace]

This recipe got rave reviews here on the BB - it says you can mix and match any dried fruit you want...

CookWare(tm) from Cooking Light(r)

Triple-Fruit Scones

SOURCE: Cooking Light YEAR: April 1998 PAGE: 125

INGREDIENTS FOR 16 SERVINGS:
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick margarine or butter
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries (such as Craisins)
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
Cooking spray
1 tablespoon sugar

INSTRUCTIONS:
Dried cranberries and apricots, as well as orange rind, give these scones a
sweet, tart flavor. But you can mix and match any dried fruits to create your
own fruit scone.

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine
with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in
apricots and cranberries. Combine buttermilk, orange rind, egg, and egg white;
add to flour mixture, stirring just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 4 times with
floured hands. Roll dough into a 12 x 6-inch rectangle. Cut dough into 8
(3-inch) squares using a dull knife or a dough scraper. Cut each square into 2
triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1
tablespoon sugar; bake at 400 degrees for 12 minutes or until golden. Serve
warm. Yield: 16 servings (serving size: 1 scone).

NUTRITIONAL INFORMATION:
CALORIES 170 (27% from fat); FAT 5.1g (sat 1.1g, mono 2.1g, poly 1.5g);
PROTEIN 3.6g; CARB 27.6g; FIBER 0.8g; CHOL 14mg; IRON 1.4mg; SODIUM 142mg;
CALC 74mg

[DanaSD]

One of my favorite recipes from Cooking Light uses dried apricots

Turkey Scaloppine with Apricot Ginger Sauce. August 97.

I think I saw the recipe in the CL recipe finder but can't get into that page at the moment.

[LGBurns]

Here's the Turkey Scallopine recipe. Went and found it right away because it looks delicious. Might have to have this for Friday's dinner this week:

Turkey Scaloppine with Apricot-Ginger Sauce

Try this sauce over angel hair pasta.

Ingredients
1/2 pound turkey tenderloin, cut into 3 x 1/2-inch-wide strips
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
Cooking spray
1 cup green bell pepper strips
2 tablespoons minced shallots
1 teaspoon minced peeled fresh ginger
2/3 cup apricot nectar
2/3 cup low-salt chicken broth
1 tablespoon chopped dried apricots
1 tablespoon currants
2 teaspoons brown sugar
2 teaspoons balsamic vinegar


Directions
Prep Time: 10 minutes
Cooking Time: 15 minutes

Combine turkey tenderloin, all-purpose flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add turkey mixture, and stir-fry 3 minutes or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm.

Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium-high heat. Add bell pepper, shallots, and ginger; stir-fry 11/2 minutes. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 minutes or until slightly thick. Return turkey to skillet, and cook 1 minute or until thoroughly heated.

[Kristilyn1]

I'll vouch for the triple fruit scones. Addictive!

Kristi

[JA]

Linda,

This recipe is from the Grape Nuts topic, but I make them with whatever cereal we have. I don't buy applesauce, but I microwave an apple and mash it up instead. Also, I never have sunflower nuts, and don't really like walnuts, so I do without those, and just add lots and lots of dried fruit. It's a wonderful snack!

Energy Bar

1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup Grape Nuts
1/2 tsp. ground ginger
1 beaten egg
1/3 cup applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 Tbsp. cooking oil
1 6 0z. pkg. mixed dried fruit bits
1/4 cup sunflower nuts
1/4 cup walnuts, chopped

Preheat oven to 325 degrees. Line an 8x8 baking dish with foil. Spray foil with nonstick spray to coat.

In a large bowl combine oats, flour, grape nuts, and ginger. Add egg, applesauce, honey brown sugar, and oil; mix well. Stir in fruit bits, sunflower seeds and walnuts. Spread evenly in pan. Bake 30-35 minutes until lightly browned around the edges. Cool on a wire rack. Use edges of foil to lift from pan.

To me, these are better the next day. I also add some dried cranberries both for the color and tartness which I like.

Oh, and those scones are fantastic too.

Julie

[mlou]

I vote for eating them as is ---almost http://www.cookinglight.com/bbs/smile.gif Apricots are wonderful for your skin, if you eat 2 or 3 a day you will notice the difference. Pineapples are awesome covered with or dipped in chocolate which also makes a great gift http://www.cookinglight.com/bbs/smile.gif

[Linda in MO]

Thanks guys!! And Sneezles, I would like to see your pork chop recipe when you get a chance. Thanks!

[aka]

Here's one for a rice side-dish. I made this a couple of weeks and liked it. I used a little less curry than called for, because I'm only a little fan of the stuff. It is from a Corning(ware) 4-pack cookbook I got (one cookbook for each season).

Lilia


* Exported from MasterCook *

Fragrant Basmati Rice Pilaf

Recipe By :Corning "Fresh Flavours of Spring"
Serving Size : 5 Preparation Time :0:00
Categories : Make-Again Rice
Side-dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons unsalted butter
1 small onion -- diced
1 tablespoon garlic -- chopped
1 tablespoon ginger root -- chopped
1/2 teaspoon curry powder
1/2 cup toasted slivered almonds
1/3 cup dried apricots -- diced
1 1/2 cups basmati rice
3 cups chicken stock or water -- hot
salt and pepper to taste
2 tablespoons parsley -- chopped

In a saucepan, melt butter. Cook onion, garlic, ginger and curry powder until soft but not brown. Stir in nuts and apricots.

Wash rice until water runs clear. Add to onion mixture and stir to coat rice.

Add hot water or stock. Bring to a boil. Cover, reduce heat and cook about 20 minutes. Remove from heat. Season with salt and pepper. Stir in parsley or coriander.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 345 Calories; 13g Fat (33.9% calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 41mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat.

NOTES : If you can't find basmati, try Texmati; if you can't find either; regular rice can be used. I recommend the basmati though (or maybe try Jasmine?)

May use toasted pine nuts or pistachios in place of slivered almonds.

Tried and liked.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[sneezles]

Linda
Here's the pork chop recipe, it's from The Woman's Day Encyclopedia of Cookery (c1966). And that means no nutritional infor!

Pork Chops with Apricot Stuffing

1 cup dired apricots
1 1/2 cups chopped onion
1/2 cup butter or margarine
4 cups soft satle breadcrumbs
1 cup seedless raisins
1 teaspoon ground sage
Salt and peper to taste
8 loin pork chops, 1/2 inch thick

Cover apricots with water and soak for several hours; drain and chop. Cook onions in butter for about 5 minutes. Add apricots, breadcrumbs, raisins and sage. Season to taste with salt and pepper. In a skillet brown chops quickly on both sides. Put 4 chops in baking dish or casserole. Cover with the stuffing and top with the remaining chops. Cover and bake in preheated (350º) for about 1 hour, or until chops are tender.