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Results 11 - 20 of 29 for preserving currants
11. FRUITCAKE
After mixing these ingredients, add the fruit. Bake in greased and floured Bundt pans at 300°F until done. Test with toothpick. Cool ...
Peel, grate and weigh the ... it in a preserving kettle 30 or 40 minutes. ... jars. Seal. Wash currants; drain. Put all ingredients ... again and strain it.
Beat eggs, flour, sugar and butter. Add rest of ingredients. Bake 2 1/2 - 3 hours, 250 degrees. Makes 20 pounds of fruit cake.
Leave medium sized strawberries whole but halve or quarter larger ones. Place the jelly in a bowl and mix with a whisk or spoon to break up ...
15. DARK FRUIT CAKE
Cream together until light and fluffy butter and brown sugar. Add beaten egg yolks and molasses. Fold in stiffly beaten egg whites. Sift ...
Soak the glazed fruit in ... put the raisins, currants, butter, sugar, spices, preserves, ... dark molasses and grape jelly, it is almost black.
17. BABA AU RHUM
Lightly grease a 10-inch tube ... in lemon and currants (or raisins). Batter will be ... with apricot glaze. If desired, serve with whipped cream.
Cream butter and sugar. Add eggs and crumble yeast into this mixture. Add milk, salt and flour. Refrigerate overnight. Cut dough into 3 to ...
Heat baker croissants in a ... or strawberry or currant jelly. Pair mixed fruit with ... fruit mixture and dessert topping. Yield: 4 servings.
Pour enough boiling water over currants to cover; let stand 10 ... hours or overnight. Serve with whipped cream, if desired. Yield: 6 servings.
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