Type what you have

Ingredients

• ✓ currant
• orange liqueur
• butter
• onion
• garlic
• chicken liver
• heavy cream
• thyme
• allspice
• salt
• black pepper

Instructions

1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Ingredients

• ✓ currant
• olive oil
• chicken broth
• lemon juice
• olive oil
• grape leaf
• egg
• oregano
• cinnamon
• cumin
• black pepper
• salt
• pine nut
• mint
• olive oil
• long grain rice
• ground lamb

Instructions

1. 1 Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
2. 2 Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
3. 3 Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
4. 4 Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
5. 5 Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
6. 6 Serve warm or chilled. Garnish with curls of lemon zest, if desired.

By John Mitzewich

Ingredients

• ✓ currant
• dark chocolate
• pink peppercorn
• pistachio nut

Instructions

1. 1 Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
2. 2 Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
3. 3 Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

By Diana Moutsopoulos

Ingredients

• ✓ currant
• raisin
• all-purpose flour
• sugar
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
2. 2 Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
3. 3 Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
4. 4 Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

By Dorothy

Ingredients

• ✓ currant
• all-purpose flour
• baking powder
• butter
• sugar
• milk
• egg yolk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
2. 2 Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
3. 3 On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
4. 4 Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

By Bianca Elshafei

Ingredients

• ✓ currant
• all-purpose flour
• baking powder
• baking soda
• white sugar
• salt
• butter
• butter
• buttermilk
• lemon zest
• butter
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cover currants with warm water in a bowl and set aside to moisten.
3. 3 Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
4. 4 Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
5. 5 Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
6. 6 Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
7. 7 Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

By jennifermo

Ingredients

• ✓ currant
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• butter
• heavy cream

Instructions

1. 1 Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
2. 2 Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
4. 4 Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes.

By wwwfunfamilydinnerscom

Ingredients

• ✓ currant
• sweet apple
• raisin
• cinnamon
• white sugar
• brown bread
• phyllo dough
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
3. 3 Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
4. 4 Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

By Heather

Ingredients

• ✓ currant
• tea
• raisin
• demerara sugar
• self-rising flour
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ currant
• raisin
• candied peel
• bread flour
• cinnamon
• active dry yeast
• sugar
• water
• milk
• egg
• salt
• butter

Instructions

1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Ingredients

• ✓ currant
• rum
• eggnog
• bread flour
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ currant
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• sour cream
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
3. 3 Stir together 1/2 cup milk, currants, and sour cream in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
4. 4 Transfer dough to a lightly floured surface and pat into a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.
5. 5 Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
6. 6 Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
7. 7 Remove from the oven and transfer to wire rack to cool.

By John Mitzewich

Ingredients

• ✓ currant
• strawberry
• red onion
• cider vinegar
• white sugar
• mustard seed
• salt
• red pepper
• star anise

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ currant
• milk
• olive oil
• maple syrup
• bread flour
• cardamom
• salt
• active dry yeast
• cashew

Instructions

1. 1 Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.

By ToniChao

Ingredients

• ✓ currant
• brown sugar
• maple syrup
• vegetable oil
• salt
• rolled oat
• almond
• pumpkin seed
• coconut

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
2. 2 Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well until all ingredients are evenly coated.
3. 3 Pour mixture onto the prepared baking sheet and distribute in an even layer.
4. 4 Bake in the preheated oven, lightly stirring every 10 to 15 minutes with the tines of a fork, until evenly toasted and golden brown, about 1 hour.
5. 5 Remove from the oven. Transfer hot granola into a large bowl and mix in currants. Let cool to room temperature, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ currant
• spice cake mix
• apple
• pecan
• coconut
• egg
• brown sugar
• vanilla extract
• butter
• apple butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
2. 2 In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
3. 3 Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. 4 Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.

By Sara

Ingredients

• ✓ currant
• egg
• honey
• brown sugar
• ginger
• butter
• baking soda
• all-purpose flour
• water
• confectioners sugar
• red food coloring

Instructions

1. 1 Set the oven for 375 degrees F (190 degrees C). Melt a little of the butter and grease baking sheets using a pastry brush.
2. 2 Put the butter, brown sugar, and honey in a saucepan and stir them over low heat until they have melted.
3. 3 Sift the flour, ginger, and baking soda into a mixing bowl. Add the melted mixture from the saucepan and egg.
4. 4 Mix everything together and knead it into a ball. Chill the dough in a plastic bag for 30 minutes.
5. 5 Sprinkle some flour on a flat, clean surface and on a rolling pin. Then roll the dough out until it is about 1/4 inch thick. Use cookie cutters or a knife to cut out shapes and people. Lift the cookies onto baking sheet, then gather all the leftover dough and cut out more shapes. Press currants into the dough to make eyes and buttons and bake for 10 to 15 minutes until they are golden brown.
6. 6 To Make Icing: Sift the confectioners' sugar into a bowl. Add a little water at a time to make a thick, smooth paste. Spoon a bit of the icing into a small bowl and add a few drops of food coloring. Do the same with the rest, using a different color. Fill pastry bags with the icing and squeeze it onto the cookies to make clothes!

By Bowen

Ingredients

• ✓ currant
• butter
• brown sugar
• cinnamon
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• confectioners' sugar
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
2. 2 Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
3. 3 In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
4. 4 Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
5. 5 Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.
6. 6 For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.

By Carol

Ingredients

• ✓ currant
• egg
• white sugar
• vegetable oil
• vanilla extract
• buttermilk
• all-purpose flour
• baking soda
• salt
• walnut
• candied cherry
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
2. 2 Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
3. 3 In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

By Carol

Ingredients

• ✓ currant
• kale
• salt
• apple cider vinegar
• apple
• feta cheese
• pine nut

Instructions

1. 1 Massage kale with salt in a large mixing bowl for 2 minutes.
2. 2 Pour vinegar over kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into kale.

By Leslie

Ingredients

• ✓ currant
• bread
• butter
• white sugar
• milk
• egg
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
2. 2 Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
3. 3 Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
4. 4 Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

By Allrecipes Member

Ingredients

• ✓ currant
• water
• shortening
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• walnut
• butter
• water
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.
3. 3 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. When the cookies are cool, frost with the brown butter frosting.
4. 4 To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.

By WALLEN

Ingredients

• ✓ currant
• butter
• demerara sugar
• candied mixed fruit peel
• mixed spice
• puff pastry
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
2. 2 Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.
3. 3 Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.
4. 4 Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Norma

Ingredients

• ✓ currant
• chicken breast
• chicken stock
• orange
• prune
• date
• clove
• black peppercorn
• mace
• white sugar
• rose water
• white wine

Instructions

1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Ingredients

• ✓ currant
• water
• sugar
• raspberry
• egg
• milk
• water
• butter
• all-purpose flour
• salt
• butter
• confectioners' sugar
• apple
• mint

Instructions

1. 1 Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.
2. 2 Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.
3. 3 Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.
4. 4 Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.
5. 5 Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.

By Ruppelig

Ingredients

• ✓ currant
• egg
• butter
• apple syrup
• sugar
• vanilla extract
• cinnamon
• nutmeg
• cardamom
• salt
• half-and-half
• milk
• french bread

Instructions

1. 1 Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By lboyd

Ingredients

• ✓ currant
• egg
• milk
• butter
• all-purpose flour
• baking powder
• salt
• cinnamon
• white sugar
• pecan
• almond
• candied citron
• candied cherry
• candied lemon peel

Instructions

1. 1 Whisk eggs in a medium bowl. Mix in milk and melted butter until well combined.
2. 2 Sift flour, baking powder, salt, and cinnamon into a large mixing bowl. Stir in sugar, pecans, almonds, citron, currants, cherries, and lemon peel until well combined. Add wet ingredients and stir just enough to blend. Pour batter into a generously greased 8x4-inch loaf pan. Let stand for 20 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Remove from the oven and turn out onto a wire rack; let cool for 3 hours before slicing.

By Carol

Ingredients

• ✓ currant
• whole wheat flour
• soy flour
• cinnamon
• clove
• baking soda
• tapioca starch
• salt
• water
• flax seed meal
• brown sugar
• vanilla extract
• carrot
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
2. 2 Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By cris ryan

Ingredients

• ✓ currant
• ring
• lid
• canning jar
• bread crumb
• salt
• nutmeg
• clove
• allspice
• cinnamon
• white sugar
• brown sugar
• orange
• white vinegar
• raisin
• apple
• zucchini

Instructions

1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Ingredients

• ✓ currant
• raisin
• all-purpose flour
• egg
• lemon zest
• lemon extract
• shortening
• milk
• nutmeg
• salt
• sugar
• white sugar
• water
• cake yeast
• salt
• saffron
• water

Instructions

1. 1 Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
2. 2 Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
3. 3 Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
4. 4 Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
5. 5 Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
6. 6 Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
7. 7 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
8. 8 Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
9. 9 Bake in the preheated oven until golden, about 30 minutes.

By LCOADY