Type what you have

Ingredients

• ✓ currant
• orange juice
• water
• rolled oat
• all-purpose flour
• salt
• baking powder
• baking soda
• sugar
• butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
3. 3 In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
4. 4 Add milk and orange mixture to the large mixing bowl. Stir until the mixture begins to hold together.
5. 5 Form the dough into a large ball with your hands, adding more milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
6. 6 Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

By jessica

Ingredients

• ✓ currant
• egg
• vegetable oil
• sugar
• zucchini
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• coconut
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. 2 In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. 3 In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. 4 In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

By Carol

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
• active dry yeast
• water
• white sugar
• egg
• plain yogurt
• vanilla extract
• lemon zest
• salt
• all-purpose flour
• raisin
• confectioners' sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yeast, water, and sugar In a medium bowl. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
3. 3 Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.)
4. 4 Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar.
6. 6 Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
7. 7 Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.)
8. 8 Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.

By Lacey Lynn

Ingredients

• ✓ currant
• all-purpose flour
• whole wheat flour
• rolled oat
• salt
• baking soda
• baking powder
• butter
• buttermilk
• egg
• honey
• orange zest
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ currant
• milk
• active dry yeast
• bread flour
• white sugar
• butter
• egg
• salt
• candied citron
• raisin
• red candied cherry
• marzipan
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ currant
• all-purpose flour
• water
• white sugar
• egg
• egg
• butter
• active dry yeast
• powdered milk
• salt
• cinnamon
• water
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
8. 8 Serve and enjoy!

By LITSTER5

Ingredients

• ✓ currant
• water
• egg
• butter
• cinnamon
• brown sugar
• all-purpose flour
• almond
• raisin
• raisin
• all-purpose flour
• vanilla extract
• orange liqueur
• lemon zest
• orange zest
• salt
• sugar
• egg yolk
• egg
• cake yeast
• water
• butter
• milk

Instructions

1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

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
• 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
• green candied fruit
• candied fruit
• pecan
• confectioners' sugar
• salt
• meringue powder
• water
• salt
• all-purpose flour
• egg
• yeast
• butter
• white sugar
• milk
• pecan
• butter
• marzipan
• cinnamon
• sugar
• water
• orange juice
• candied citron

Instructions

1. 1 Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
2. 2 Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
3. 3 Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
4. 4 Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
5. 5 Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
6. 6 Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
7. 7 Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
8. 8 Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
9. 9 Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
10. 10 Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
11. 11 Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
12. 12 Preheat the oven to 350 degrees F (175 degrees C).
13. 13 Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
14. 14 Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
15. 15 Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.

By allflashgordon

Ingredients

• ✓ currant
• water
• saffron thread
• couscous
• vegetable broth
• celery
• olive oil
• lemon juice
• harissa
• cumin
• sea salt

Instructions

1. 1 Combine warm water and saffron together in a bowl.
2. 2 Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
3. 3 Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

By toastyfrenchy

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants.
3. 3 Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.
4. 4 With floured hands, pat dough into 2- to 3-inch diameter balls. Place onto the prepared baking sheet and flatten lightly. Scones should slightly touch each other.
5. 5 Make the egg wash: Whisk egg and milk together. Brush the tops of scones with egg wash and let them rest for about 10 minutes.
6. 6 Bake in the preheated oven until the tops are golden brown, 10 to 15 minutes.

By FRIENDLYFOOD

Ingredients

• ✓ currant
• greek yogurt
• mayonnaise
• apple cider vinegar
• curry powder
• honey
• onion powder
• salt
• black pepper
• broccoli
• sunflower seed

Instructions

1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Ingredients

• ✓ currant
• raisin
• candied pineapple
• candied cherry
• candied orange peel
• citron peel
• orange juice
• butter
• confectioners' sugar
• egg
• pecan
• all-purpose flour

Instructions

1. 1 Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.
2. 2 Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.
3. 3 Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment paper.
4. 4 Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.
5. 5 Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture, then gradually mix in sifted flour.
6. 6 In another clean bowl, beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.
7. 7 Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center, 2 to 2 ½ hours.

By Brenda

Ingredients

• ✓ currant
• water
• quinoa
• kale
• olive oil
• lemon juice
• mustard
• garlic
• black pepper
• salt
• pecan
• feta cheese

Instructions

1. 1 Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
2. 2 Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
3. 3 Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

By Kicius

Ingredients

• ✓ currant
• all-purpose flour
• salt
• shortening
• water
• cooking spray
• brown sugar
• butter
• egg
• milk
• vanilla extract
• raisin

Instructions

1. 1 Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
3. 3 Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
4. 4 Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
5. 5 Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.

By TEENCHEF2

Ingredients

• ✓ currant
• maple extract
• water
• all-purpose flour
• salt
• shortening
• butter
• water
• brown sugar
• butter
• heavy cream
• vanilla extract
• egg
• pecan

Instructions

1. 1 Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
3. 3 Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
4. 4 Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
5. 5 Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
6. 6 Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
7. 7 Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.

By MEGHANMAILLOUX

Ingredients

• ✓ currant
• pork tenderloin
• flat-leaf parsley
• bread crumb
• garlic
• rosemary
• egg
• olive oil
• salt
• black pepper
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Remove flap of meat at wider end of tenderloin and trim last 2 inches off narrow end; chop trimmings and reserve.
3. 3 Place tenderloin with a short end toward you. Cut into tenderloin with knife parallel to cutting board about 1-inch from bottom (in the middle) along entire length of one long edge of tenderloin; continue cutting stopping about 1/2-inch from other long edge, without cutting all the way through. Open tenderloin like a book. Cut a few shallow slashes in the flattened meat, being careful not to cut all the way through.
4. 4 Cover flattened tenderloin with heavy plastic; pound with the smooth side of a meat mallet to about a 1/2-inch thickness. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
5. 5 Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing well-combined.
6. 6 Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long edges. Roll up tenderloin, ending at the 2-inch border; tie with twine to secure shape. Season tenderloin on all sides with salt and black pepper.
7. 7 Heat an oven-safe skillet on stovetop over high heat until hot. Add tenderloin; cook until browned, 3 to 4 minutes per side.
8. 8 Cook in the preheated oven until tenderloin slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

By John Mitzewich

Ingredients

• ✓ currant
• cooking spray
• water
• brown rice
• peanut butter
• applesauce
• honey
• egg
• chickpea flour
• rolled oat
• coconut
• sunflower seed
• chia seed
• baking powder
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
3. 3 Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan.
4. 4 Bake in preheated oven until edges are golden brown, about 20 minutes.

By sueb

Ingredients

• ✓ currant
• white sugar
• butter
• salt
• egg
• vanilla extract
• almond extract
• all-purpose flour
• whole wheat pastry flour
• baking soda
• baking powder
• carrot
• milk
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
3. 3 Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Melanie

Ingredients

• ✓ currant
• all-purpose flour
• walnut
• baking soda
• allspice
• cinnamon
• salt
• honey
• shortening
• brown sugar
• egg
• milk
• raisin
• date

Instructions

1. 1 Combine flour, walnuts, baking soda, allspice, cinnamon, and salt.
2. 2 In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets.
4. 4 Bake 10 to 12 minutes, until lightly colored.

By Regina

Ingredients

• ✓ currant
• ✓ currant
• water
• sugar
• water
• all-purpose flour
• butter
• nutmeg
• cardamom
• salt
• cinnamon
• orange zest
• lemon zest
• egg
• sugar
• active dry yeast
• bread flour
• milk
• rum

Instructions

1. 1 Make the dough: Heat rum in a small saucepan until steaming. Place currents into a small bowl and pour steaming rum over top; let sit for about 2 hours to soften. Drain; reserve liquid for another use.
2. 2 Whisk warm milk, 1/4 cup bread flour, and yeast together in the bowl of a stand mixer. Let stand until small bubbles start to rise to the surface, about 15 minutes. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, and nutmeg. Add melted butter, then spoon in most of the remaining bread flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
3. 3 Flatten dough into a large oval about 1/2-inch thick. Sprinkle strained currants evenly over the surface. Fold dough into thirds, then turn and fold into thirds again. Reshape dough into a round ball. Transfer to a lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until doubled in volume, about 2 hours.
4. 4 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface and flatten out into an even shape. Divide into 16 equal pieces using a bench scraper. Roll each piece of dough into a round ball. Arrange evenly on a silicone-lined baking sheet. Let rise for 15 minutes.
5. 5 Mix 1/3 cup all-purpose flour with 1/4 cup water in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer to a piping bag and pipe a cross on top of risen bun. Let rise until doubled in volume again, another 15 or 20 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Bake the buns in the preheated oven until golden brown, about 15 minutes.
8. 8 Meanwhile, make the glaze: Bring sugar and water to a simmer over medium heat. Cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F (110 degrees C). Remove from the heat.
9. 9 Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

By John Mitzewich

Ingredients

• ✓ currant
• sugar
• heavy cream
• pastry
• sour cherry
• salt
• cinnamon
• nutmeg
• clove
• ginger
• butter
• candied mixed fruit peel
• white sugar
• sour cherry preserves
• raisin
• apple
• apple cider
• round steak

Instructions

1. 1 Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes.
2. 2 Remove steak to a cutting board; coarsely chop, then return to the pot.
3. 3 Stir in apples, currants, raisins, cherry preserves, 1 1⁄3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.
4. 4 Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 3 to 4 days before using.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with 1 pastry crust.
6. 6 Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.
7. 7 Bake in the preheated oven until golden brown, about 45 minutes. An instant-read thermometer inserted into the center of the pie should read 165 degrees F (74 degrees C).

By ONEMINA

Ingredients

• ✓ currant
• almond
• black pepper
• salt
• turmeric
• curry powder
• raisin
• couscous
• tomato
• carrot
• chicken stock
• garlic
• red bell pepper
• celery
• leek
• onion
• vegetable oil

Instructions

1. 1 Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
2. 2 Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
3. 3 Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

By Melissa Conger

Ingredients

• ✓ currant
• olive oil
• canola oil
• garlic
• dijon mustard
• honey
• white balsamic vinegar
• black pepper
• salt
• basil
• corn kernel
• green bell pepper
• red bell pepper
• yellow bell pepper
• red onion
• orzo pasta
• wild rice
• water

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Ingredients

• ✓ currant
• water
• confectioners sugar
• water
• white sugar
• candied citron
• egg
• butter
• nutmeg
• ginger
• clove
• cinnamon
• salt
• white sugar
• all-purpose flour
• active dry yeast
• all-purpose flour
• milk

Instructions

1. 1 Heat milk in a small saucepan to 110 degrees F (43 degrees C). Pour milk into a large bowl; whisk in ½ cup flour and yeast. Cover the bowl with plastic wrap; set aside until bubbly, about 15 minutes.
2. 2 Place 1 ⅔ cups flour, ⅓ cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for a few seconds to combine. Add ¼ cup butter; beat on low speed until incorporated, about 2 minutes.
3. 3 Add yeast mixture and egg to flour mixture; beat on low speed for 2 minutes. Stop the mixer; rest for 10 minutes. Beat on medium speed until smooth and elastic, about 2 minutes. Beat in currants and citron on the lowest speed until evenly distributed, about 1 minute.
4. 4 Grease inside of a large bowl with butter; place dough in bowl, turn to coat dough with butter on all sides. Cover the bowl with plastic wrap; let dough rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper; set aside. Turn dough out onto a lightly floured surface; pat into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on the prepared baking sheet. Press a cross pattern into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in volume, about 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake buns in the preheated oven until deep golden brown, about 15 minutes.
8. 8 Meanwhile, bring 2 tablespoons white sugar and 1 tablespoon water to a boil in a small saucepan. Remove buns from the oven. Transfer buns on parchment paper to a wire rack; immediately brush buns with white sugar glaze. Cool buns completely, about 20 minutes.
9. 9 Combine confectioners' sugar and 2 teaspoons water in a small microwave-safe bowl. Microwave icing mixture until smooth and warm to the touch, about 10 seconds. Place icing mixture in a resealable plastic bag, snip off one corner of the bag, and pipe a cross over fully cooled buns; set aside for icing to dry, 30 minutes.

By Debra Rose

Ingredients

• ✓ currant
• parsley
• almond
• pecan
• black pepper
• salt
• salt
• garlic powder
• paprika
• white pepper
• onion
• cider vinegar
• white wine vinegar
• sugar
• vegetable oil
• red onion
• corn
• red bell pepper
• orange bell pepper
• wild rice
• orzo

Instructions

1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

Ingredients

• ✓ currant
• cornstarch
• water
• tomato paste
• white wine
• chicken broth
• marjoram
• thyme
• clove
• bay leaf
• garlic
• celery
• carrot
• onion
• vegetable oil
• goose
• black pepper
• salt
• thyme
• butter
• apple
• french bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the stuffing: Combine bread, apples, currants, butter, thyme, salt, and pepper in a large bowl.
3. 3 Prepare the goose: Wash inside and out. Pat dry. Stuff with stuffing mix, truss, and tie goose. Prick bird all over with fork.
4. 4 Heat oil in a roasting pan on top of the stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in the roasting pan. Add a little water, cover, and roast in the preheated oven for 1 hour. Discard fat from the roasting pan.
5. 5 Combine onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme, and marjoram in a mixing bowl and sprinkle around the goose.
6. 6 Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required.
7. 7 Transfer cooked goose to a platter and keep warm by covering loosely with foil.
8. 8 Make the gravy: Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in chicken broth, white wine, and tomato paste. Simmer for 10 to 15 minutes, then strain gravy.
9. 9 Mix water and cornstarch in a small bowl. Add cornstarch mix, a little at a time, to thicken the gravy if necessary.

By Christine L

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