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Sweet Tamales with Pineapple and Coconut
Dinner Mexican

Sweet Tamales with Pineapple and Coconut

5.0

Prep
25 min
Cook
55 min
Total
275 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
  3. 3 Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
  4. 4 Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

By EvaR

Capirotada (Mexican Bread Pudding)
Dessert Mexican

Capirotada (Mexican Bread Pudding)

4.3

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
  3. 3 Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
  4. 4 Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.

By Gloria A

Bionicos (Mexican Fruit Bowls)
Breakfast Mexican

Bionicos (Mexican Fruit Bowls)

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
  2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Sweet Orange Tamales
Dinner Mexican

Sweet Orange Tamales

Prep
30 min
Cook
95 min
Total
170 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
  3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
  4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
  5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Capirotada
Dessert Mexican

Capirotada

5.0

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.
  3. 3 Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
  4. 4 Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
  5. 5 Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.
  6. 6 Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
  7. 7 Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.

By dromero1013

Capirotada (Mexican Dessert)
Dessert Mexican

Capirotada (Mexican Dessert)

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
  3. 3 Lightly butter each slice of bread. Place slices in a large, flat baking pan.
  4. 4 Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
  5. 5 Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
  6. 6 Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

By mpatricia25

Sweet Rice
Dessert Mexican

Sweet Rice

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
  3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Slow Cooker Chicken Mole
Dinner Mexican

Slow Cooker Chicken Mole

4.1

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
  2. 2 Cover; cook on Low until chicken is very tender, about 5 hours.

By ELAINE05

Chicken Mole
Dinner Mexican

Chicken Mole

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
  2. 2 Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

By Jenny Wells

Picadillo Ground Beef Quesadillas
Dinner Mexican

Picadillo Ground Beef Quesadillas

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
  2. 2 Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
  3. 3 Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
  4. 4 Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
  5. 5 Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
  6. 6 Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
  7. 7 Cut each quesadilla into 3 triangles to serve.

By lutzflcat

Authentic Mole Sauce
Pantry Mexican

Authentic Mole Sauce

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
  3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
  4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
  8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  10. 10 Enjoy!

By Allrecipes

Fried Beef Empanadas with Olives and Sofrito
Dinner Mexican

Fried Beef Empanadas with Olives and Sofrito

5.0

Prep
30 min
Cook
70 min
Total
115 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
  2. 2 Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
  3. 3 Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
  4. 4 Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
  5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. 6 Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

By JillianC

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Dinner Mexican

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

5.0

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
  2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
  3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
  4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Chiles en Nogada (Stuffed Poblano Chile Peppers)
Dinner Mexican

Chiles en Nogada (Stuffed Poblano Chile Peppers)

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
  2. 2 In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
  3. 3 Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
  4. 4 To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

By Alenita

Coffee Can Raisin Bread
Dessert

Coffee Can Raisin Bread

4.6

Prep
15 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
  3. 3 In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
  4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

By Allrecipes Member

Tasty Sweet Potatoes
Dinner

Tasty Sweet Potatoes

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
  3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Blueberry and Raisin Jam

Blueberry and Raisin Jam

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.
  2. 2 Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling 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 area.

By jeljoh09

Cinnamon Roll Bunnies
Breakfast American

Cinnamon Roll Bunnies

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Unroll 1 cinnamon roll dough and cut in half. Roll 1 half to form the "body." Rotate roll so the outer end of roll is facing downward; this will form the bunny's "front legs." Cut off 1/3 of the remaining dough and roll it up to form the "tail." Roll up the last 2/3 of the dough to about the halfway point to form the "head." Slice through remaining unrolled portion and fan out the pieces to form the "ears."
  3. 3 To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Transfer the "bunny" to the prepared baking sheet by carefully lifting with a spatula or scraper. Repeat with remaining rolls.
  4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a wire rack to cool slightly.
  5. 5 Spread glaze onto warm "bunnies," following the pattern of the swirls and ears. Press a raisin into the center of the swirl on the head to form the "eyes."

By foodelicious

Raisin Whiskey Steak
Dinner

Raisin Whiskey Steak

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
  2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
  3. 3 Heat canola oil in a large skillet over medium high heat.
  4. 4 Transfer steaks and marinade to the hot skillet.
  5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
  6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  7. 7 Serve the steaks with the raisins.

By moz

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Apple Ladybug Treats
Appetizer

Apple Ladybug Treats

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
  2. 2 Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

By Veronica Lopez Hurtado

Crunchy Fun Drops
Dessert

Crunchy Fun Drops

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

By Mom of 2

No Bake Cow Pies
Dessert

No Bake Cow Pies

4.4

Prep
Cook
Total

Instructions

  1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Easy Brussels Sprouts Salad
Dinner

Easy Brussels Sprouts Salad

4.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 6 to 8 minutes. Drain and pat Brussels sprouts dry.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain and cool.
  3. 3 Add Brussels sprouts to bacon grease in the skillet. Cook and stir over medium heat until coated, about 1 minute. Remove Brussels sprouts to a paper towel-lined plate.
  4. 4 Chop cooled bacon and combine with Brussels sprouts and raisins in a bowl. Pour coleslaw dressing on top and toss to combine. Refrigerate for at least 1 hour for flavors to meld.

By posisme

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

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

Quick Cranberry Relish

Quick Cranberry Relish

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Chop cranberries in a blender or food processor.
  2. 2 Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.

By Doug