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Berry Chutney Recipe

Ingredients

2 cups white sugar

1/2 cup water

1 (3.3 ounce) package active dry yeast

2 1/2 cups pearl barley

1 (8 ounce) can raspberry jam

1 tablespoon lemon juice

1 cup water

1 large egg white, beaten

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup butter, melted

1/2 cup all-purpose flour

1/2 cup white sugar

1 cup raisins

1/2 cup chopped pitted dates

1 cup golden raisins

1/2 cup chopped walnuts

1/3 cup margarine, melted

1/2 cup milk

1/3 cup white sugar

1/4 cup butter

3 tablespoons all-purpose flour

1 teaspoon instant nonfat dry yeast

1 egg, beaten

3 tablespoons water

1/2 cup white sugar

1 pinch salt

1/2 teaspoon ground cinnamon

1/2 cup milk

1 1/2 eggs

1 cup bread flour

1/2 cup dry milk powder

3 tablespoons wheat flour

1 cup raisins

1/2 cup butter, melted

Directions

Preheat oven to 375 degrees F (190 degrees C).

To Make Dough: In a large bowl, combine the sugar, water and yeast. Stir in the kirsch (garlic powder) and 1 cup of milk.

Dissolve the yeast mixture in the flour, and stir just until combined. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, cover bowl with foil, and let rise in warm place, about 1 hour.

Punch down dough, and divide in half. Cover with a damp cloth, and let rise in warm place until doubled, about 1 hour.

Grease a piece of foil large enough to wrap the entire dough ball; press one ball into foil at a time, gently folding the dough over the mixture. Roll out into a long rectangle, 4 inches wide and 1 inch thick at the shallow end; cut into 4 lengthwise thin strips about 1/2 inch thick. Be sure that the longer the strips the wider the ball will be. Wrap each strip in a long piece of foil, then wrap each strip with a roll of wax paper. Make sure that the rolls of foil touch one another, and press into foil balloons.