Desserts

Mango-Pineapple-Sriracha Sun Dried Tomato Ketchup Ice Cream

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Ingredients

Mango-Pineapple-Sriracha Ice Cream

3 cups heavy cream
4 cups milk, divided

1-14oz can sweetened condensed milk
2 cups graulated sugar
2 tsp vanilla extract
pinch of salt
4 T cornstarch
2 very ripe mangos
½ sweet ripe pineapple 

¼ cup Traina Sriracha Sun Dried Tomato Ketchup mixed with 2 T canola oil

 

Directions

Freeze insert to ice cream maker (takes 8-24 hours depending on your freezer)

Mix heavy cream, 3 cups of whole milk and condensed milk until well combined. 

Stir graulated sugar with salt and pour mixture slowly into liquid ingredients.  

Pour mixture into a large pan, stirring occaisionally over medium heat.

Slowly add remining milk to cornstarch to create a slurry. Stir until well combined and not lumpy.  Add cornstarch slurry to pan ingredients.  Continue to stir over medium heat bringing to a simmer.

Remove pan from heat and stir in vanilla and refrigerate.

 

Dice fruit and puree in blender or food processor.  Remove and strain fruit puree with a fine mesh sieve and remvoe all stringy pulp.

Add fruit to cream mixture and freeze in your ice cream machine.

When ice cream is finished mix Traina Sriracha Ketchup with oil in a separate bowl until smooth.

Add Traina Sriracha Sun Dried Ketchup and oil mixture into Ice Cream before hardening in freezer.

Note: Recipe may be halved for a smaller batch.
 

Posted by: Traina Kitchens

California Sun Dried Apricot-Grand Marnier Christmas Balls

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Ingredients

Dried Apricot-Grand Marnier Christmas Balls

PREP TIME  |  15 Min   TOTAL TIME  |  20 Min   SERVINGS  |  48 

2C Traina California Sun Dried Apricots
1 C flaked coconut
¼C pecans, toasted
1 tsp lemon zest
1 tbsp orange zest
2 tsp Grand Marnier
1 tbsp sugar* (plus more for coating balls)

* Note:  These special holiday treats are best when you use sanding sugar instead of regular granulated sugar to coat the balls.  Sanding sugar has extra-large crystals that are clear and sparkly.  Sanding sugar is available at specialty grocery stores, in the cake decorating section most craft stores and through various online sources.

Directions

Combine all ingredients in the bowl of a food processor, until ingredients are pulverized and well blended.  If the mixture seems too dry, add more Grand Marnier or orange juice.

On parchement paper or a wax paper work surface, roll mixture into small 1¼" balls.  Sprinkle sanding sugar on the work surface and roll individual balls in sugar, coating the balls.

The flavor of these holiday treats improves wtih age, so prepare in advance of serving.  The cookies may require another roll in sugar before serving, to bring back the sparkle.

Keep in a tightly covered container up to 2 weeks. 

Posted by: Traina Kitchens

Fruited Chocolate Christmas Bark

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Ingredients

Fruited Chocolate Christmas Bark

PREP TIME  |  10 Min  TOTAL TIME  | 20 min   SERVINGS  | 40 Pieces

8 oz high quality baking chocolate peices*
½C assorted diced Traina Baker's Dried Fruit Medley Blend
¼C toasted nuts
Dash of Sea Salt

* Use high quality couverture chocolates - such as Guittard Bittersweet Couverture Wafers, which has a higher percent of cocoa butter and is properly tempered for baking

Directions

Prepare a quarter sheet pan (9" x 13") with a silicone baking sheet or parchment paper

In the top of a double boiler, heat chocoate peices slowly, stirring often until completely melted.

Immediately pour the chocolate into the prepared pan.  Spread chocolate in an even layer over the pan.  Top with toasted nuts, diced Traina Baker's Dried Fruit Medley Blend and a sprinkle of sea salt.

When chocolate is firm, crack or cut into desired serving pieces.

Store in a tightly covered container until serving. 

Posted by: Traina Kitchens

Sun Dried Fruit Sangria Compote

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Ingredients

Sun Dried Fruit Sangria Compote

Prep Time | 20 min   Total Time | 40 min   Servings | 8

1 bottle red Spanish table wine
½ cup brandy
1 cup simple syrup
½ lemon, sliced rounds
½ orange, sliced rounds
1½ lbs Traina Sun Dried Fruit - select your combination of Sun Dried Apricots, Peachers, Pears, Cherries, Prunes, Nectarines, Apple slices, etc.
¼ cup lemon juice
¼ cup honey
OPTIONAL: cinnamon stick or, bay leaf or,  fresh rosemary twig

Directions

Bring wine, brandy, simple syrup and citrus rounds to a simmer.  When the mixture begins to simmer add sun dried fruit (add herbs if used).  Continue cooking gently for 1 hour, or unil fruit begins to soften.

Remove the fruit from the pan (remove herbs if used).  Turn up the heat and reduce wine sauce to 1½ cups.  Add lemon and honey to taste.

Return fruit to the pan to coat evenly.  Portion out the fruit into serving cups.  Pour wine reduction over the fruit.

Serve with yogurt, ice cream or cake.

Posted by: Traina Kitchens

Festive Baked Apples

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Ingredients

Festive Baked Apples

Servings 6 | Prep Time 10 mins | Bake Time 25-30 mins


6 baking variety apples (Rome, Granny Smith, etc)

1/4 cup lemon juice

3/4 cup apple juice

1/4 cup granulated sugar

1/4 brown sugar

2 tablespoons + 1 teaspoons butter

1/2 cup Traina Fruit Mix

1/4 cup diced pecans

 

Directions

Preheat oven to 350°

Prepare a 6-cup casserole dish by rubbing the inside with butter.

Peel 1/2" off the top of each apple, then core with a melon baller.  Rub lemon juice inside the cavity of each apple.

In a small bowl blend 2 tablespoons of butter with brown sugar; then stir in Traina's Fruit Mix and pecans.

In a small saucepan warm the apple juice, granulated sugar, and 1 teaspoon of butter until the sugar and butter melt.

Fill the cavity of each apple with brown sugar-dried fruit & nut mixture.

Place apples upright in the prepared casserole dish and pour the warm apple juice mixture over the apples.

Bake at 350° for 25-30 minutes, basting often until apples begin to soften and pan juices thicken slightly.

Posted by: Traina Kitchens

Sun Dried Cherry-Chocolate Dipping Cookies

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Ingredients

Sun Dried Cherry-Chocolate Dipping Cookies
 

½ cup butter, softened
¾ cup sugar
2 large eggs
1 T orange zest
1 T orange-flavor liqueur
2¼ cups all-purpose flour
1½ t baking powder
¼ t salt
1 t cinnamon
¼ cup diced Traina Sun Dried Cranberries or Traina Sun Dried Tart Cherries
¾ cup walnuts, toasted and chopped
¼ cup chocolate pieces

Directions

Preheat oven to 350˚

Cream together butter and sugar. Beat in eggs. Stir in the orange zest and orange liqueur. Sift together flour, baking powder, salt and spices. Stir into the creamed mixture. Add sun dried fruit, nuts and chocolate.

On a lightly floured surface, working with ½ the dough, roll each piece into a log approximately 1½” x 10” long. Bake logs on parchment paper lined cookie sheet for 20-25 minutes.

Cool for 15 minutes, then slice each log crosswise, at a diagonal into ½” slices. Return to baking sheet cut size down to toast for 10 minutes. Reverse cookie and return to oven to toast opposite side.

Posted by: Traina Kitchens

The Best Ever Chocolate Sun-Dried Fruit Oatmeal Cookie

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Ingredients

 Best Ever Chocolate Fruit Oatmeal Cookie

½ cup butter, softened
½ cup margarine, softened
1¼ cup packed brown sugar
½ cup sugar
2 eggs
2 t milk
1 t vanilla
1¾ cup all-purpose flour
1 t baking soda
1/2t salt
2½ cups quick-cooking oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
½ cup Traina Baker’s Fruit Medley, hydrated then drained well

Directions

Preheat oven to 375˚.

Beat margarine and sugars together until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Stir in oats, chocolate chips nuts and sun dried fruit. Use a tablespoon to drop dough onto a parchment covered cookie sheet.

Bake 9-10 minutes.

Posted by: Traina Kitchens

 

 

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