Baked Goods

Sun Dried Bing Cherry- Almond Quik Galette

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Ingredients

Sun Dried Bing Cherry-Almond Quik Galette

Prep Time | 20 min   Total Time | 30 mins   Servings | 8

No time to make dough?  Start with a Hot Roll Mix - the Sun Dried Cherry filling makes it homemade.

Directions

Sun Dried Bing Cherry Filling

2 tbsp unsalted butter, softened
¼ tsp freshley ground nutmeg
¼ tsp grated lemon zest
¼ cup sugar
½ cup Traina Sun Dried Bing Cherries
½ cup slivered almonds

Blend nutmeg and lemon zest into softened butter.  Make dough according to package directions or refer to recipe below.

After dough as risen, knead gently on floured surface.  Then form dough in a circle about 15″ in diameter.  Place the dough circle on a cookie sheet, lined with parchment paper.

Spread butter mixture over the top of the bread circle.  Sprinkle sugar over the butter, then top with cherries and almonds.

Leave a 2″-2½″ border all around.  Fill bread circle with the filling.  Fold outer edges of the dough over the filling.  Preheat over to 500°.  Allow dough to rest 30 minutes, covered.  Bake at 500° for 6-8 minutes.

Good Breakfast Bread Sweet Dough

1 package active dry yeast
6 tbsp warm water
Pinch of sugar
½ stick unsalted butter, room temperature
3 tbsp sugar
1 egg
1 tsp vanilla extract
¼ freshly grated nutmeg
½ tsp salt
1 2/3 cups flour

In the bowl of a stand mixer, sprinkle yeast over the warm water.  Add a pinch of sugar and allow the yeast to foam at least 10 minutes.

Using the paddle attachment beat in the butter, 3 tbsp of butter and sugar, the egg, vanilla nutmeg and salt.

Switch to the dough hook and add flour ½ cup at a time until soft dough forms.  Turn the dough out on a floured surface.  Knead 8 turns.

Place dough in a buttered bowl, cover with a towel and allow to double in size

Posted by: Traina Kitchens

Sun Dried Apricot Bread Pudding

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Ingredients

Sun Dried Apricot Bread Pudding

Prep Time | 20 min   Total Time | 90 min   Servings | 10

Directions

Easy Homemade Sun Dried Apricot Jam

1 cup of sugar
1 cup of water
½ cup of Traina Sun Dried Diced Apricots, hydrated then drained
½ cup apricot preserves

Combine sugar and water in a saucepan.  Allow the sugar to melt and the liquid to reduce by half.  Add sun dried apricots.  Cook low an additional 5 minutes.  Remove from heat and add apricot preserves.

For the Pudding

1 load day old bread, torn into pieces
4 eggs
1 ½ cups milk
1 ¼ cups sugar
1 tsp vanilla or almond extract
Pinch of salt
1/3 cup toasted, slivered almonds
1 'Easy Homemade Sun Dried Apricot Jam'

Butter a 1½ quart casserole dish.  Preheat the oven to 350°

In a large bowl, whisk together eggs, milk, salt and vanilla.  Pour this mixture into the prepared casserole dish filled with bread cubes.  With a large spoon, dollop and spread spoonfuls of 'Easy Homemade Sun Dried Apricot Jam' on top and through the bread pudding.  Sprinkle pudding with almonds. 

Bake at 350° for 45-55 minutes.

For the Topping

1 stick of butter
1 cup powdered sugar
Dash of salt
½ cup Grand Marnier

Whisk all ingredients until smooth.  Poor topping over 'cooled' bread pudding and brown under a hot broiler.

Posted by: Traina Kitchens

Holiday Biscotti with Dried Fruit

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Ingredients

Christmas Cookies Biscotti with Dried Fruit

Prep Time 20 min  |  Total Time 60 min  |  Yield 36


2 cups flour
½ tsp salt
1 ½ tsp baking powder
¾ cup sugar
½ cup butter, room temperature
1 tsp fresh orange zest (optional)
2 eggs
½ tsp vanilla extract
½ cup Traina Dried Cranberries, coarsely chopped
½ cup Traina Sun Dried Bing Cherries, coarsley chopped
½ cup chopped walnuts, toasted

Directions

Whisk together flour, salt and baking soda.  In another bowl, cream the butter and sugar together well.  Add eggs, one at a time, beating well after each addition.  Beat in zest and extract.  On low speed, blend in the flour mixture.  Stir in Dried Cranberries, Sun Dried Bing Cherries and walnuts.

Divide dough into 2 logs about 1 ½ wide (biscotti will spread).  Chill dough for 1 hour.

Bake in a 350° pre-heated oven for 15 minutes, until golden brown. Cool.  When the loaves are cool enough to handle, cut biscotti on a diagonal about ½" thick.

Return the slices, side down, to the baking sheet.  Bake for additional 12-15 minutes or until biscotti are golden brown.

Posted by: Traina Foods

Dried Fruit and Nut Breakfast Braid

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Ingredients

¼ cup of milk

1/3 cup of sugar
½ t salt
3 T butter
1 envelope dry yeast

1/3 cup warm water
½ cup Traina Baker’s Fruit Medley (or Traina Berry-Cherry-Golden Blend)
½ t anise seed
½ cup toasted almonds
2 eggs, beaten with a fork
3
1/3 cups flour
1 egg white

Directions

Scald milk, then stir in sugar, salt and butter. Allow mixture to cool. Add warm water to yeast in a large bowl. Stir yeast to dissolve. When yeast is fully activated, stir in milk mixture, beaten eggs and half of flour. Mix well.

Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Remove from mixer, knead fruit and nuts into dough and continue kneading dough until smooth. Allow dough to rise in an oiled bowl until dough doubles in size. Turn out onto a floured board.
 
Divide the dough into 3 ropes 8 inches long and braid together on a floured board. Let rise in a warm place until dough doubles in size. Brush braid with egg white wash. Bake at 375˚ for 25 minutes.

Posted by: Traina Kitchens

Sun Dried Fruit Focaccia

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Ingredients

Sun Dried Fruit Focaccia

1 cup Traina Baker’s Fruit Medley
1 T fresh, grated lemon zest
1½ cups milk
1 t sugar
1 envelope dry yeast
3½ cups flour
2 T olive oil
2 t salt

Directions

Hydrate dried fruit in warm water. Drain well and add zest to fruit. Heat milk to lukewarm. Add sugar and yeast. Pour milk mixture into a large bowl. Add 1 cup of flour, cover mix until it becomes a sponge. Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Add oil, salt and beat until combined. Knead dough and allow to rise at least 3 hours in a lightly oiled bowl.

Roll dough into a rectangular shape. Cut rectangle in half. Add dried fruit to one half. Top the rectangle with remaining piece of dough. Roll halves together. Allow to rise a second time for 30 minutes.

Bake at 400˚ for 25 minutes until golden brown.

Posted by: Traina Kitchens

 

 

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