Dried Fruit Mixes

The Best Ever Chocolate Fruit Oatmeal Cookie

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Ingredients

½ cup butter, softened
½ cup margarine, softened
1¼ cup packed brown sugar
½ cup sugar
2 eggs
2 t milk
1 t vanilla
1¾ cup all-purpose flour
1 t baking soda
1/2t salt
2½ cups quick-cooking oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
½ cup Traina Baker’s Fruit Medley, hydrated then drained well

Directions

Preheat oven to 375Ëš.

Beat margarine and sugars together until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Stir in oats, chocolate chips nuts and dried fruit. Use a tablespoon to drop dough onto a parchment covered cookie sheet.

Bake 9-10 minutes.

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Dried Fruit and Nut Breakfast Braid

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Ingredients

¼ cup of milk

1/3 cup of sugar
½ t salt
3 T butter
1 envelope dry yeast

1/3 cup warm water
½ cup Traina Baker’s Fruit Medley (or Traina Berry-Cherry-Golden Blend)
½ t anise seed
½ cup toasted almonds
2 eggs, beaten with a fork
31/3 cups flour
1 egg white

Directions

Scald milk, then stir in sugar, salt and butter. Allow mixture to cool. Add warm water to yeast in a large bowl. Stir yeast to dissolve. When yeast is fully activated, stir in milk mixture, beaten eggs and half of flour. Mix well.

Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Remove from mixer, knead fruit and nuts into dough and continue kneading dough until smooth. Allow dough to rise in an oiled bowl until dough doubles in size. Turn out onto a floured board.
 
Divide the dough into 3 ropes 8 inches long and braid together on a floured board. Let rise in a warm place until dough doubles in size. Brush braid with egg white wash. Bake at 375Ëš for 25 minutes.

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Sun-dried Fruit Foccacia

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Ingredients

1 cup Traina Baker’s Fruit Medley
1 T fresh, grated lemon zest
1½ cups milk
1 t sugar
1 envelope dry yeast
3½ cups flour
2 T olive oil
2 t salt

Directions

Hydrate dried fruit in warm water. Drain well and add zest to fruit. Heat milk to lukewarm. Add sugar and yeast. Pour milk mixture into a large bowl. Add 1 cup of flour, cover mix until it becomes a sponge. Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Add oil, salt and beat until combined. Knead dough and allow to rise at least 3 hours in a lightly oiled bowl.

Roll dough into a rectangular shape. Cut rectangle in half. Add dried fruit to one half. Top the rectangle with remaining piece of dough. Roll halves together. Allow to rise a second time for 30 minutes.

Bake at 400Ëš for 25 minutes until golden brown.

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Herbed Fruited Couscous

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Ingredients

1¼ cup diced fennel
1¼ cup diced onion
2 T minced garlic
2 t dried thyme
2 t dried sage
½ cup toasted pine nuts
1¼ cup Traina Baker’s Fruit Medley
3 T dry sherry
3 cups chicken broth
4 T butter
2 cups dry couscous
½ lb sausage, casings removed

Directions

Combine the fruit and sherry. Allow to hydrate for at least 30 minutes. Drain fruit well.

In a sauté pan, brown sausage. When rendered add diced fennel and onion. Cook until soft. Add garlic and cook one minute more. Add seasonings. Bring broth and butter to a boil. Pour couscous in a steady stream. Turn heat off and cover pan. After 5 minutes, using a fork, fluff the couscous. Add dried fruit, herbs and sautéed sausage mixture to the cooked couscous.

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All-American Homemade Granola

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Ingredients

2 lbs rolled oats
½ cup coconut shreds
½ cup walnut pieces
2 cups sugar
1 cup water
½ stick butter
¼ cup honey
1 T salt
1¼ cup Traina All-American dried Fruit Blend

Directions

In a large mixing bowl, combine oats, All-American dried Fruit Blend, walnuts, salt and honey. Mix well.

In a small saucepot, add sugar and water and simmer until slightly caramel-colored.  Incorporate butter by adding it in small bits to the saucepan. Pour the butter mixture over the oats. Blend all ingredients together. Spread over a silpat lined sheet pan and allow to cool.

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Sicilian Orange, Dried Fruit and Herb Sauce - Chef Giovanoli

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Ingredients

1 cup orange-infused olive oil
¼ cup Dijon mustard
¼ cup rice vinegar

1/3 cup fresh lemon juice
1 clove garlic, finely minced
¼ cup chopped fresh basil
¼ cup toasted, slivered almonds
1 cup Traina Baker’s Fruit Medley

Directions

Hydrate the Baker’s Fruit Medley briefly with warm water. Drain well.

Whisk together Dijon mustard, rice vinegar and lemon juice. Add olive oil in a slow steady stream making sure to incorporate oil into vinegar mixture. Add herbs, almonds and Baker’s Fruit Medley.

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Trail Mixes

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Ingredients

Directions

Trail Mixing is as creative as it is easy, because Traina offers so many varieties of healthful dried and sun-dried fruit.

It’s easy to find new favorite combination - Traina’s sweet Baker’s Fruit Medley (diced Peaches, Pears, Nectarines, dried Cranberries, Golden and Dark Raisins) blends well with salty peanuts, pepitas and chocolate or carob chips (add chipotle-flavored peanuts for a spicy kick).

Our All-American Fruit Blend (sun-dried diced CA Peaches, dried Cranberries, dried Blueberries, diced dried Apples and Golden Raisins) is the most convenient way to start a creative healthy trail mix. Almonds, sunflower seeds, walnuts…all are great additions to this blend.

For an all-natural treat, try the deep rich flavor of chewy Traina natural California Apricots combined with sweet, moist California pitted Dates. California natural almonds compliment these fruits and add an extra protein boost.

A high-energy mix is as simple as blending Traina Golden Raisins, California diced Apricots, California Bing Cherries, natural walnut pieces, diced Dates, oat nuggets and coconut. It’s a naturally sweet, low fat snack mix --- just right for hitting the trail.

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Grandma’s Noodle Kugel

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Ingredients

5 cups cooked wide egg noodles
2 cups cottage cheese
1 cup sour cream
3 eggs, beaten with fork
½ cup sugar
½ t vanilla
½ t salt
1 t butter, softened
1 t fresh orange zest
1 cup Traina Berry-Cherry-Golden Blend (or use diced Apricots)
¼ cup fresh orange juice
1 t cinnamon

Directions

Butter the sides and bottom of a 1½ qt baking dish. Hydrate dried fruit in warm water for 10 minutes. Drain well. Blend all ingredients together. Top with bits of softened butter. Bake at 350˚ for 45 minutes.

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