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Chef John's Granola
Breakfast

Chef John's Granola

4.7

Prep
15 min
Cook
60 min
Total
105 min

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

Jiffy Cinnamon Rolls
Breakfast

Jiffy Cinnamon Rolls

4.3

Prep
25 min
Cook
25 min
Total
60 min

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

Nutty Cinnamon and Currant Pumpkin Rolls
Breakfast

Nutty Cinnamon and Currant Pumpkin Rolls

5.0

Prep
30 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
  2. 2 Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
  3. 3 Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
  4. 4 Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
  5. 5 Grease or spray an oblong baking sheet with cooking spray.
  6. 6 Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
  7. 7 Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
  10. 10 Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

By Gran28540

Scottish Oat Scones
Breakfast European

Scottish Oat Scones

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. 2 Mix together oats, flour, currants, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg in a medium bowl until frothy; stir in melted butter and milk. Pour into the well and mix until a soft dough forms.
  3. 3 Transfer dough to a clean work surface. Divide dough into 2 equal pieces, then pat each piece into a 1/2-inch-thick circle. Place dough circles onto the prepared baking sheet; score each into 8 wedges.
  4. 4 Bake in the preheated oven until risen and browned, about 15 minutes. Split wedges and serve warm.

By Carol

World's Best Scones! From Scotland to the Savoy to the U.S.
Breakfast American

World's Best Scones! From Scotland to the Savoy to the U.S.

4.7

Prep
15 min
Cook
10 min
Total
35 min

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

Simple Scones
Breakfast European

Simple Scones

4.9

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
  3. 3 Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
  4. 4 Whisk sour cream and egg together in a small bowl until combined.
  5. 5 Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
  6. 6 Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
  7. 7 Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
  8. 8 Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
  9. 9 Serve and enjoy!

By USA WEEKEND columnist Pam Anderson

Rice Breakfast Bars
Breakfast American

Rice Breakfast Bars

2.0

Prep
25 min
Cook
65 min
Total
90 min

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

Amazing Almond-Carrot-Currant Bread
Breakfast American

Amazing Almond-Carrot-Currant Bread

5.0

Prep
20 min
Cook
50 min
Total
70 min

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

British Hot Cross Buns
Breakfast American

British Hot Cross Buns

4.2

Prep
40 min
Cook
20 min
Total
240 min

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

Dolmas (Stuffed Grape Leaves)
Dinner Greek

Dolmas (Stuffed Grape Leaves)

3.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
  2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
  3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
  4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
  5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Lamb and Rice Stuffed Grape Leaves
Appetizer Greek

Lamb and Rice Stuffed Grape Leaves

4.8

Prep
45 min
Cook
45 min
Total
90 min

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

Pistachio, Pink Peppercorn, and Currant Bark
Dessert

Pistachio, Pink Peppercorn, and Currant Bark

5.0

Prep
10 min
Cook
2 min
Total
57 min

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

Irish Bread
European

Irish Bread

4.6

Prep
15 min
Cook
60 min
Total
75 min

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

Brunch Scones

Brunch Scones

4.7

Prep
20 min
Cook
15 min
Total
45 min

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

Currant Scones

Currant Scones

4.9

Prep
20 min
Cook
20 min
Total
40 min

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

Quick Currant Scones

Quick Currant Scones

3.8

Prep
15 min
Cook
15 min
Total
60 min

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

Apple Strudel

Apple Strudel

4.0

Prep
20 min
Cook
30 min
Total
50 min

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

Bara Brith
Bread & Baking European

Bara Brith

4.8

Prep
10 min
Cook
40 min
Total
530 min

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

Krentenbrood van Bakker Veerman (Currant and Raisin Bread)
European

Krentenbrood van Bakker Veerman (Currant and Raisin Bread)

3.0

Prep
25 min
Cook
45 min
Total
255 min

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

Rum and Eggnog Kugelhopf
European

Rum and Eggnog Kugelhopf

5.0

Prep
50 min
Cook
30 min
Total
780 min

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

Chef John's Scones
European

Chef John's Scones

4.9

Prep
20 min
Cook
15 min
Total
35 min

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

Spring Strawberry Chutney

Spring Strawberry Chutney

1.0

Prep
35 min
Cook
80 min
Total
120 min

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

Cardamom, Currant, and Cashew Bread

Cardamom, Currant, and Cashew Bread

4.5

Prep
10 min
Cook
55 min
Total
220 min

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

Dried Apple Stack Cake
Dessert

Dried Apple Stack Cake

3.5

Prep
15 min
Cook
30 min
Total
60 min

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

Gingerbread Folk
Dessert

Gingerbread Folk

3.6

Prep
Cook
Total

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

Bishop's Bread I
Snack

Bishop's Bread I

4.4

Prep
15 min
Cook
60 min
Total
85 min

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

Bread and Butter Pudding
Dessert European

Bread and Butter Pudding

4.8

Prep
15 min
Cook
30 min
Total
45 min

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

Currant Nut Drop Cookies
Dessert

Currant Nut Drop Cookies

5.0

Prep
10 min
Cook
12 min
Total
25 min

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

Eccles Cakes
Dessert European

Eccles Cakes

4.5

Prep
25 min
Cook
20 min
Total
45 min

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