Recipes

Fruit Delight Bars

Pastry from a mix or ready-made refrigerated or frozen pie dough becomes the base for these wonderful chewy treats.

Pastry for 9-inch pie
3 eggs
1/2 cup lightly packed brown sugar 125 ml
1/2 tsp almond extract 2 ml
1 cup Daltons Featherstrip Coconut 250 ml
1/2 cup Jaffa Sultana Raisins 125 ml
1/2 cup well drained chopped Daltons Maraschino Cherries, (reserve juice) 125 ml
1/2 cup chopped almonds 125 ml
1/4 cup Daltons mixed peel, finely chopped 50 ml
1/4 cup all purpose flour 50 ml
2 tbsp reserved cherry juice 25 ml
1 tsp baking powder 5 ml

Press pastry into lightly greased 9-inch (23 cm) square pan. Bake in 450ᴼF (230ᴼC) oven 8 minutes. In medium bowl, beat eggs with sugar and extract until fluffy. Stir in remaining ingredients; pour over base. Bake at 350ᴼF (180ᴼC) 30 minutes or until set. Cool completely on wire rack. Cut into bars.
Makes about 24 bars.
Baking Tip: 1 cup (250 ml) Jaffa Sultana Raisins weighs approximately 140 g or just under 5 oz. One pkg (500 g) Jaffa Dates yields 2 1/2 cups (625 ml) chopped dates.

Hermit-Style Fruit Bars

Quicker and easier to make than cookies,
these moist bars are the answer for cookie-lovers with no time to bake.

2 cups all purpose flour 500 ml
1 cup rolled oats 250 ml
1 tsp baking soda 5 ml
1 tsp ground cinnamon 5 ml
1/2 tsp ground nutmeg 2 ml
1/2 tsp ground allspice 2 ml
1/4 tsp salt 1 ml
1/2 cup shortening 125 ml
1/2 cup lightly packed brown sugar 125 ml
1 egg
1 1/2 cups Daltons Mincemeat, Regular or Rum & Brandy 375 ml
1/2 cup Daltons Featherflake or Featherstrip Coconut 125 ml
1/2 cup chopped pecans or walnuts 125 ml
1/4 cup Daltons Mixed Peel
Brown Sugar Icing 50 ml

In small bowl, combine flour, oats, baking soda, spices and salt; set aside. In large bowl, beat shortening, sugar and egg until light and fluffy. Add to creamed mixture alternately with mincemeat. Fold in coconut, pecans and peel. Spoon batter into well-greased 13×9-inch (33 x 23 cm) pan. Bake in 350ᴼF (180ᴼC) oven 20 to 25 minutes. Prepare icing while bars bake. Remove bars from oven and spread with icing; cool and cut into bars.
Makes 24 bars.
Brown Sugar Icing: In small saucepan, combine 1/4 cup (50 ml) brown sugar, 3 tbsp (45 ml) margarine and 2 tbsp (25 ml) milk; stirring frequently, bring mixture to a boil. Remove from heat and stir in 1/2 tsp (2 ml) vanilla and 1 cup (250 ml) icing sugar.

Maraschino Cherry Nanaimo Bars

This simple no-bake favourite makes any occasion special.

Base:
1/2 cup butter or margarine 125 ml
1/4 cup granulated sugar 50 ml
1 egg
1 1/2 cups graham cracker crumbs 375 ml
1 1/2 cups Daltons Featherflake Coconut 375 ml
1/4 cup cocoa powder 50 ml
Filling:
1/4 cup butter or margarine, softened 50 ml
2 tbsp custard powder 25 ml
2 1/2-3 cups icing sugar 625-750 ml
2 tbsp maraschino cherry juice 25 ml
1/4 tsp almond extract 1 ml
1/4 cup finely chopped Daltons Maraschino Cherries
Red food colouring (optional) 50 ml
Icing:
2 oz squares semi-sweet chocolate 60 g
2 oz squares unsweetened chocolate 60 g
1 tbsp butter or margarine 15 ml

In medium saucepan, cook butter, granulated sugar and egg over medium low heat about 5 minutes or until margarine melts and mixture is smooth and slightly thickened. Stir in crumbs, coconut and cocoa; press into a 9-inch (23 cm) square baking pan. Refrigerate while preparing filling. In medium bowl, cream butter and custard powder until smooth. Add icing sugar, cherry juice and extract; beat until smooth. Stir in chopped cherries and food colouring, if using. Spread evenly over chilled base. Return to refrigerator and chill thoroughly while preparing icing. Melt chocolate and butter. Spread evenly over filling. Refrigerate until well chilled and cut into bars.
Makes 24 bars.

Trail Mix Bars

A one bowl recipe that can be prepared and baked in less than 45 minutes.

2 cups rolled oats 500 ml
2 cups corn flakes 500 ml
1 1/2 cups Daltons Featherflake Coconut 375 ml
1 cup Jaffa Sultana Raisins 250 ml
1/2 cup margarine or butter, melted 125 ml
1/2 cup graham cracker crumbs 125 ml
1/2 cup chopped Jaffa Dates25 ml
1/3 cup peanut butter 75 ml
1 can (300 ml) sweetened condensed milk 1

In large bowl, combine all ingredients, mixing well. Spoon into lightly greased 13×9-inch (33 x 23 cm) pan. Bake in 350ᴼF (180ᴼC) oven about 25 minutes.
Makes about 24 bars.

All-Occasion Fruit Stollen

Excellent served fresh from the oven,
this fragrant bread is ideal year-round for brunch, dessert or with tea or coffee.

3 cups all purpose flour 750 ml
1/2 cup granulated sugar 125 ml
1/2 cup ground almonds 125 ml
4 tsp baking powder 20 ml
1 1/2 tsp ground nutmeg 7 ml
1 tsp ground cardamom 5 ml
1/4 tsp salt 1 ml
1/2 cup butter or margarine 125 ml
1 cup Jaffa Sultana Raisins 250 ml
1 pkg (225 g) Daltons Glace Cherries, chopped
1 pkg (100 g) Daltons Mixed Peel
2 eggs
1/3 cup sour cream 75 ml
1/2 tsp rum extract 2ml
Grated rind and juice of 1 lemon
Icing sugar 2 ml

In large bowl, combine flour, sugar, almonds, baking powder, nutmeg, cardamom and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins, cherries and peel. In small bowl, beat eggs; stir in sour cream, rum extract, lemon rind and juice; stir into dry ingredients. Turn onto lightly flavored board and knead lightly until dough is no longer sticky. Roll dough into a 2-inch (5 cm) thick circle. Place on baking sheet and fold one half almost over the other. Bake in 350ᴼF (180ᴼC) oven 40 to 50 minutes or until light golden and baked through. Cool on wire rack. Dust with icing sugar just before serving. Serve warm or at room temperature.
Makes 1 stollen.

Chocolate Macaroon Mini Bundt Cake

Turn a plain chocolate cake mix into a fancy cake
with a chewy coconut filling that is good enough for guests.

1 egg white 1
1/4 cup granulated sugar 50 ml
1 cup Daltons Sweetened Medium Desiccated Coconut 250 ml
1 tbsp all purpose flour 15 ml
1 tsp vanilla 5 ml
1 single layer chocolate cake mix 1
Chocolate Glaze
1/2 cup chocolate chips, melted 125 ml
2 tbsp sour cream 25 ml
1 tbsp milk 15 ml

In small bowl, beat egg while until soft peaks form; gradually beat in sugar until stiff peaks form. Fold in coconut, flour and vanilla; set aside. Prepare cake according to package directions. Pour 1/2 batter into well-greased 6-cup (1.5 L) bundt pan. Drop coconut mixture by spoonfuls onto chocolate cake. Top with remaining chocolate batter. Bake in 350ᴼC (180ᴼC) oven about 30 minutes. Cool 5 minutes; remove from pan. Combine glaze ingredients until smooth and creamy. When cake is cool, drizzle glaze over cake.
Makes 8 to 10 servings.
Baking Tip: A 200 g bag of Daltons Coconut contains about 2 1/3 cups (575 ml) coconut. Store coconut at cool room temperature in tightly closed bag or container.

Festive Bundt Cake

This light and moist cake can be made ahead and frozen for special occasions.
However, make icing after cake has defrosted.

1 cup sliced Daltons Assorted Green and Red
Glace Cherries 250 ml
1/2 cup Daltons Orange Mixed Peel 125 ml
1/2 cup Jaffa Raisins – Sultana or Golden 125 ml
1/2 cup Jaffa Currants 125 ml
3 cups all-purpose flour 750 ml
2 tsp baking powder 10 ml
1/2 tsp salt 2 ml
1 cup butter, softened 250 ml
1-1/2 cups granulated sugar 375 ml
4 eggs 4
1 tsp vanilla 5 ml
1 tsp almond extract 5 ml
1 cup milk 250 ml

Icing:

2 tbsp butter, softened 25 ml
1 cup sifted icing sugar 250 ml
few drops each vanilla and almond extract few drops
1 tbsp milk (approx.) 15 ml

In bowl, combine cherries, peel, raisins and currants. In another bowl, combine flour, baking powder and salt.
With electric mixer, beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla and almond extract. Stir dry ingredients into mixture alternately with milk. Stir in fruit mixture. Spoon batter into a 10 cup Bundt pan that has been sprayed with cooking spray or greased and floured. Bake in preheated 325ᴼC oven for 55 to 60 minutes or until toothpick comes out clean. Let cool on wire rack for 10 minutes before removing from pan. Cool completely.

Icing: In small bowl, blend butter with icing sugar, vanilla and almond extract and just enough milk to make a thick pouring consistency. Spoon over cake and garnish top with sliced toasted almonds and glace red and green cherries.

Makes about 12 servings.

Honey Bland Fruit Cake

Add a new look to traditional fruit cake – bake it in mini shapes.
Wrapped in cellophane and decorated with ribbons they make welcome gifts.

2 cups Jaffa Sultana Raisins 500 ml
1 1/2 cups chopped pitted prunes 375 ml
1 cup chopped apricots 250 ml
2 pkg (225 g) Daltons Mixed Peel 2
1 pkg (225 g) Daltons Pineapple Wedges 1
1 pkg (225 g) Daltons Glace Cherries 1
1 pkg (100 g) slivered almonds 1
1 pkg (100 g) chopped pecans 1
2 1/2 cups all purpose flour 625 ml
1 1/4 tsp salt 6 ml
1 tsp baking powder 5 ml
1 tsp ground cinnamon 5 ml
1/2 tsp ground cloves 2 ml
1 1/4 cups butter or margarine, softened 300 ml
1/4 cups liquid honey 300 ml
6 eggs, warmed to room temperature 6

In large bowl, combine all fruit and nuts; set aside. Combine flour, salt, baking powder, cinnamon and cloves. Stir 1 cup (250 ml) of flour mixture into fruit; set aside. In medium bowl, cream butter with honey until light and fluffy; beat in eggs, one at a time. Stir creamed mixture into dry ingredients; fold in fruit. Spoon mixture into 3 greased and paper-lined 8 1/2 x 4 1/2-inch (22 x 11 cm) loaf pans. Bake in 250ᴼC (120ᴼC) oven 2 to 2 1/2 hours or until toothpick inserted in centre comes out clean. Cool in pans 15 minutes before removing to wire rack for cooling. Wrap in foil and place in plastic bag; store in a cool place.
Makes 3 loaf cakes.
Mini cakes: Bake batter in mini-muffin tins about 45 to 50 minutes; in mini loaf pans about 1 1/2 hours.

Jewelled Rugelach

(Servings – 24, Preparation Time – 1:15)

125 ml butter chilled
125 ml cream cheese chilled
250 ml flour
15 ml sugar
50 ml apricot jam, divided
75 ml Daltons Green Glace Cherries
75 ml Daltons Red Glace Cherries finely chopped
100 ml Daltons Featherflake Coconut, divided finely chopped
75 ml sugar

Prepare Cream Cheese Dough
Place butter, cream cheese, flour and sugar in processor and blend until dough forms a ball, about 20 seconds. Remove dough from processor, divide into two balls, cover with plastic wrap and chill for 15 minutes.
Preheat oven to 350ᴼF.
Roll one of the dough balls into 10" (approx.) circle on floured surface.
Spread half of the apricot jam over the top of the dough circle, making sure to cover right to the edges, then spread on the cherries evenly. Sprinkle half of the coconut over the cherries.
Using a sharp knife, cut the circle into 12 equal pieces and roll up starting from the outside edge. Arrange on cookie sheet covered with baker’s paper. Sprinkle cookies with sugar. Repeat with second ball of dough.
Bake at 350ᴼF (180ᴼC) for 20-25 minutes or until golden brown.
Makes about 24 cookies.

Maraschino Marble Cake

(1 bundt or rectangle)

1 jar (375 ml) Daltons Maraschino Cherries 1
2 3/4 cups all purpose flour 675 ml
1 cup sugar 250 ml
1 1/2 tsp baking soda 7 ml
1/2 tsp salt 2 ml
1 cup plain yogurt 250 ml
3/4 cup butter or margarine 175 ml
2 eggs 2
1/2 cup chopped nuts 125 ml
1/3 cup semi-sweet chocolate chips, melted 75 ml

Generously grease and lightly flour a 10-inch (25 cm) bundt or tube pan or 13 x 9-inch (34 x 22 cm) pan. Drain maraschino cherries reserving juice. Set aside 12 cherries and 2 tbsp (25 ml) juice for glaze. Add water to remaining juice to yield 2/3 cup (150 ml).
In large mixer bowl, combine flour, sugar, soda, salt, yogurt, butter, eggs and cherry juice. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Fold in cherries and nuts.
Remove 1/3 of batter to a separate bowl; stir in melted chocolate. Spoon cherry and chocolate batters alternately into prepared pan. With knife, swirl batter to create marbled effect. Bake in a 350ᴼC (180ᴼC) oven until a tester inserted in centre comes out clean; 55 to 60 minutes for bundt or tube; 40 to 45 for rectangle cake. Cool cake 30 minutes; remove from pan. Cool completely.
Glaze: Combine 1 1/4 cups (300 ml) icing sugar, 2 tbsp butter and enough reserved cherry juice to make a thin icing. Drizzle on cake. Finely chop reserved cherries and sprinkle over glaze.

No-Bake Maraschino Cheesecake

(1 cake)

1 1/4 cups chocolate water crumbs 300 ml
1/2 cup Daltons Medium Desiccated Coconut 125 ml
1/3 cup butter or margarine, melted 75 ml
Filling
1 jar (375 ml) Daltons Maraschino Cherries 1
1 cup cottage cheese 250 ml
1 pkg (250 g) cream cheese 1
1/3 cup sugar 75 ml
2 envelopes unflavoured gelatin 2
1 cup whipping cream 250 ml
2 tbsp semi sweet chocolate chips 25 ml

In bowl, combine crumbs, coconut and butter. Press onto bottom of a 9-inch (23 cm) spring-form pan; chill.
Drain cherries, reserving juice in measure. Set aside 12 cherries for topping. Add water to juice to yield 1 cup (250 ml); divide in half.
In food processor or blender, combine cottage cheese, cream cheese, sugar and half of cherry juice. Puree until smooth. Stir gelatin into remaining juice; let stand 1 minute; stir over low heat until gelatin is completely dissolved, about 5 minutes. Process with cream cheese mixture until well blended. Chill until partially thickened, about 10 minutes.
Whip cream until stiff peaks form; fold into cream cheese mixture. Fold in cherries; turn onto prepared crust. Garnish with reserved cherries. Melt chocolate chips over hot, not boiling, water. Drizzle chocolate over cheesecake. Cover and chill until set, about 3 hours.
To serve: Loosen cheesecake around sides of pan with sharp knife, release spring form and remove side of pan.
Helpful Hint: Store unopened Daltons Maraschino Cherries at room temperature. Once jar seal is broken, refrigerate.

Traditional Dark Fruit Cake

(1 8×4-inch (1.5 L) cake) An easy, quick-to-make holiday treat.

1 pkg (225 g) Daltons Glace Pineapple Wedges* 1
1 pkg (225 g) Daltons Mixed Glace Cherries* 1
1 pkg (100 g) Daltons Mixed Peel 1
1 cup Jaffa Sultana Raisins 250 ml
3/4 cup lightly packed brown sugar 175 ml
1/3 cup grape or orange juice 75 ml
1/3 cup butter or margarine 75 ml
2 eggs 2
1 tsp rum extract 5 ml
1 cup all purpose flour 250 ml
1/2 tsp Each: baking powder, cinnamon, nutmeg 2 ml
1/4 tsp Each: baking soda, allspice, salt 1 ml

Line the bottom and sides of an 8 x 4-inch (1.5 L) loaf pan with brown paper followed by a layer of waxed or parchment paper. Grease generously. Set aside. Combine glace fruits and peel, raisins, sugar, juice and butter. Bring to a boil; boil 5 minutes, stirring occasionally. Remove from heat, allow to cool slightly. Beat eggs with extract until fluffy. Stir eggs into fruit mixture. Combine flour and remaining ingredients; add to fruit mixture, blending thoroughly. Spoon batter into prepared pan. Bake in a 300ᴼC (150ᴼC) oven 1 1/2 hours or until skewer inserted in centre comes out clean. Remove from oven; cool in pan on rack 15 minutes. Remove cake from pan; cool thoroughly. Wrap cooled cake securely in plastic wrap; overwrap with aluminum foil.
*Or, substitute 1 pkg (450 g) Daltons Deluxe Fruit Mix for Glace Fruits.
Helpful Hint: Store Daltons Glace Fruits at cool room temperature. For home storage longer than 9 months, glace fruits may be refrigerated. Do NOT freeze.

Daltons Rainbow Cookies

As colourful as Christmas cake, but without the effort of making fruitcake.

1 cup * chopped Daltons Assorted Green and Red
Glace Cherries 250 ml
1/2 cup * Daltons Cut Mixed Peel 125 ml
1/2 cup Daltons Sweetened Desiccated Coconut 125 ml
1/2 cup * Jaffa Sultana Raisins 125 ml
1 cup all-purpose flour 250 ml
1 tsp baking powder 5 ml
1/2 tsp salt 2 ml
1/2 cup butter, softened 125 ml
1/2 cup brown sugar 125 ml
1 egg
1 tsp vanilla 5 ml
1 tsp almond extract 5 ml

* For a fruitier cookie, add 50% more fruit.

In small bowl, combine cherries, mixed peel, coconut and currants. In another small bowl, combine flour, baking powder and salt.
In medium bowl, cream shortening and sugar until smooth. Beat in egg, vanilla and almond extract. Stir in dry ingredients until blended, then stir in fruit and coconut mixture.
Drop by small spoonfuls onto parchment paper lined cookie sheets. Bake one sheet at a time, on middle rack in preheated 350ᴼC oven for 12 to 15 minutes or until golden. Cool 2 minutes on cookie sheet, then transfer to wire racks to cool completely.
Makes about 4 dozen.

Date Twists

Bake these quick and easy pastries for Sunday brunch or a special evening treat during the week.

1 can (235 g) refrigerator crescent dinner rolls 1
1/2 cup Jaffa Date Filling (recipe below) 125 ml
2 tbsp icing sugar 25 ml
1 tsp lemon juice 5 ml

Separate dough into 4 rectangles. Spread filling on two rectangles covering dough to edges. Place 2 remaining rectangles over filling. Cut across rectangle, creating four short, wide strips; twist each 3 or 4 times and place on lightly greased baking sheet. Bake in 375ᴼC (190ᴼC) oven 10 to 12 minutes or until golden brown. Dissolve icing sugar in lemon juice; brush onto hot twists.

Jaffa Date Filling
Use this versatile date mixture to fill cookies, breads and pastries.
Or, spoon some into each batter-filled muffin cup before baking.
1 pkg (500 g) Jaffa Dates
3/4 cup orange juice 175 ml

Coarsely chop dates; place in a 4-cup (1 L) glass bowl with orange juice. Cover and microwave at High (100%) 5 to 6 minutes, stirring once. Remove from microwave and stir vigorously until mixture has a thick, even texture. Cool. Cover and store in refrigerator for up to 2 weeks; freeze for longer storage.
Makes 2 cups (500 ml) date filling.

Gingerbread-Men Cookies

(Makes 24 Cookies)

2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup shortening
1/2 cup light molasses
1 egg
1 1/2 tsp. ground cinnamon
1 tsp. double-acting baking powder
1 tsp. minced Daltons Preserved Ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
dried currants
Ornamental Cookie
Frosting (below)
(Begin 6 hours ahead. Makes 24 cookies)

Into large bowl measure all ingredients except currants and frosting. With mixer at medium speed, beat ingredients until well mixed. Cover and refrigerate 1 hour.
On lightly floured surface, with floured rolling pin, roll chilled dough 1/8 inch thick. Preheat oven to 350ᴼC.
With 5-inch long cutter cut out men. Reroll trimmings and cut more cookies. With pancake turner, place 1/2 inch apart on cookie sheets.
On each cut out, place currants to represent buttons, eyes and mouth. (Or omit currants and mark with frosting after cookies have been baked).
Bake 8 minutes or until browned, then, with pancake turner, remove to racks. Cool before decorating.
With paper cone or cake decorator and frosting, outline feet, sleeves and other features as you wish.
Ornamental Cookie Frosting
Into small bowl, sift 1 1/4 cups confectioners’ sugar and 1/8 tsp. cream of tartar through very fine sieve: add 1 egg white. With mixer at high speed, beat mixture so stiff that knife drawn through leaves clean path. (On humid days you may need to beat in more confectioners’ sugar.

Jeweled Biscuits

Similar to “chop suey” bakery buns and bread,
this recipe is a delicious way to use leftover glace fruit and peel.

4 cups biscuit mix 1 L
1 tsp ground nutmeg 5 ml
2 eggs 2
2/3 cup milk 150 ml
1 cup Jaffa Sultana Raisins 250 ml
2/3 cup Daltons Deluxe Fruit Mix or Glace Mix
Vanilla icing, optional 150 ml

In a large bowl, combine biscuit mix and nutmeg. Lightly beat eggs with milk; stir into dry mixture. Add remaining ingredients. Drop dough onto lightly greased baking sheets. Bake in 425ᴼC (220ᴼC) oven about 10 minutes or until light golden brown. Serve warm. If desired, drizzle with icing.
Makes 8 or 9 large drop biscuits.

No-Bake Cherry Cream Thumbprints

Children love to help shape these no-bake treats,
and adults like to eat them just as much as the kids.

2 tbsp butter or margarine 25 ml
20 large marshmallows or 2 1/2 cups (625 ml) mini marshmallows 20
2 1/2 cups crisp rice cereal 625 ml
1 cup Daltons Sweetened or Unsweetened Medium Desiccated or Featherflake Coconut 250 ml
1 pkg (250 g) light cream cheese, softened 1
1/4 cup icing sugar 50 ml
1/4 tsp almond extract 1 ml
1/2 cup finely chopped Daltons Maraschino Cherries
Red food colouring (optional) 125 ml

In large saucepan, melt butter and marshmallows; stir in rice cereal and coconut. Drop 30 spoonfuls of mixture onto waxed paper lined baking sheets. Form into walnut-sized size cookies. Use a spoon to hollow out a depression in each; set aside. Beat cream cheese, icing sugar and extract until smooth and creamy. Stir in cherries and food colouring, if using. Fill cookies with mixture.
Makes 30 cookies.

Pick-A-Flavour Macaroons

Make these a family favourite by changing
the flavour of pudding mix used.

1 pkg (200 g) Daltons Featherflake Coconut 1
1 pkg (106 g) instant pudding mix, e.g., chocolate, vanilla or lemon flavour 1
1 can (300 ml) sweetened condensed milk 1
3/4 cup all purpose flour 175 ml
1/2 cup Daltons Maraschino Cherries, finely chopped 125 ml
1/4 tsp almond extract 1 ml

In large bowl, combine all ingredients; mix thoroughly. Drop spoonfuls onto lightly greased baking sheets. Bake in 325ᴼC (160ᴼC) oven about 15 minutes or until light golden brown.
Makes about 30 cookies.

Polka Dot Bears

Whether you bake the dough as teddy bears or traditional hot cross buns,
these flavourful breads will win rave reviews any time of year.

5 cups all purpose flour, divided 1.25 L
1/3 cup granulated sugar 75 ml
1/2 tsp salt 2 ml
2 envelopes quick-rise yeast 2
2 tsp ground cinnamon 10 ml
1 tsp ground nutmeg 5 ml
1 cup milk 250 ml
1/2 cup water 125 ml
1/3 cup margarine or butter 75 ml
2 eggs, beaten 2
1 pkg (225 g) Daltons Glace Mix or Mixed Peel 1
1 cup Jaffa Sultana Raisins
Thick white icing 250 ml

Set aside 1 cup (250 ml) flour from total amount. In large bowl, mix remaining flour, sugar, salt, yeast and spices. Heat milk, water and margarine until hot to touch, 125 to 130ᴼF (50 to 55ᴼC). Stir hot liquids into dry mixture. Mix in eggs. Stir in fruit and raisins plus enough reserved flour to make a soft dough that does not stick to bowl. Turn out onto floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover dough and let rest 10 minutes. Shape dough into teddy bears or hot cross buns.
Teddy Bears: Divide dough into 4 large pieces. From each piece, shape a large flat ball for body, a medium round ball for head and small balls for legs, arms, ears, belly button and nose.
Hot Cross Buns: Shape dough into 12 medium buns and place on baking sheet. For soft-sided buns, shape dough into 15 buns and place in a 13×9-inch (33 x 23 cm) greased baking pan. Cover shaped dough and let rise in warm place until doubled in bulk, about 45 minutes. Bake in 375ᴼC (190ᴼC) oven: teddy bears about 20 to 25 minutes, medium buns 18 to 20 minutes; soft-sided buns 20 to 25 minutes. Remove from pans and cool on wire racks. Decorate cooled breads with icing.
Makes 4 large teddy bears or 12 medium buns or 15 soft-sided buns.

Snowball Cherry Winks

These cookies freeze well and thaw quickly
so they’re great to have on hand for unexpected guests.

2/3 cup butter or margarine 150 ml
1 cup granulated sugar 250 ml
2 eggs 2
3 tbsp lemon juice 45 ml
1 tsp vanilla extract 5 ml
2 1/3 cups all purpose flour 575 ml
1 tsp baking powder 5 ml
1/2 tsp baking soda 2 ml
1/2 tsp salt 2 ml
1 cup Jaffa Dates, chopped 250 ml
1/2 cup chopped pecans or walnuts 125 ml
1/3 cup finely chopped Daltons
Orange or Lemon Peel 75 ml
2 1/4 cups Daltons Featherflake Coconut 550 ml
1 jar (250 ml) Daltons Maraschino Cherries, well-drained 1

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time; mix in lemon juice and vanilla; set aside. Combine flour, baking powder, soda and salt; add to creamed mixture. Stir in dates, nuts and peel. Drop pecan-sized mounds of dough onto coconut; roll into balls, coating each with coconut. Place balls on cookie sheet and push half a cherry about halfway down into each ball. Bake in 375ᴼC (190ᴼC) oven 10 to 12 minutes or until pale golden colour.
Makes about 50 cookies.

Chocolate Cherries

Fancy chocolates and candies are special any time.
These look professional but are simple to make.
Use light, dark and white chocolate and drizzle each with a different colour.

2 oz semi-sweet chocolate 60 g
2 oz milk chocolate 60 g
1 oz white chocolate 30 g
1 jar (250 ml) Daltons Maraschino Cherries with Stems, well-drained 1

Place each chocolate in a separate small dish. Partially melt chocolate in a microwave oven at Defrost (30%) or over hot water; stir quickly to melt completely. Using stem, dip each cherry into one of the chocolates until coated; place on waxed paper. Set remaining chocolate aside. Chill cherries until firm. Warm remaining chocolate until melted. With a fork, drizzle remaining light chocolate over coated dark chocolate cherries, and dark over light cherries. Store in refrigerator.
Makes about 28 cherries.
Baking Tip: Store unopened Daltons Maraschino Cherries and Mincemeat at room temperature. Once jar seal is broken, refrigerate.

Coconut Broiler Icing

1/2 cup lightly packed brown sugar 125 ml
1/3 cup butter or margarine, melted 75 ml
2 tbsp milk 25 ml
1/2 tsp vanilla 2 ml
1 cup Daltons Featherstrip Coconut 250 ml

In mixing bowl, combine all ingredients. Spread on a 13 x 9-inch (34 x 22 cm) cake or 2 individual layer cakes. Place under heated broiler about 2 minutes, or until icing bubbles and is golden brown. Peanutty Coconut Broiler Icing: Stir 2 tbsp (25 ml) smooth or chunky peanut butter into mixture.

Coconut Cream Gems

(80 candies)

1 pkg (200 g) Daltons Featherflake Coconut 1
1 pkg (250 g) cream cheese 1
2 2/3 cups icing sugar 650 ml
2 tbsp cocoa 25 ml
1 cup Daltons Mixed Glace Cherries, well drained and chopped nuts, optional* 250 ml

Place half of coconut in a 9-inch (23 cm) pie plate. Stirring occasionally, toast in a 400ᴼC (200ᴼC) oven 6 minutes until golden
Or, microwave uncovered at High (100%) 3 to 4 minutes, stirring every minute. Watch coconut, it burns easily.
In mixing bowl, blend cream cheese with icing sugar; divide mixture in half. Stir cocoa into one half; add plain coconut and 2 tbsp (25 ml) nuts*. Stir cherries into remaining cream cheese mixture; add toasted coconut and 2 tbsp (25 ml) nuts*. Drop by teaspoonful onto waxed paper. Refrigerate.

Coconut Crunch Toffee

This chewy candy will win friends among toffee and brittle fans.

1 1/2 cups granulated sugar 375 ml
1/2 cup corn syrup 125 ml
1/2 cup water 125 ml
1 tbsp butter 12 ml
1 tsp baking soda 5 ml
1 tsp vanilla extract 5 ml
1 pkg (200 g) Daltons Featherflake Coconut 1

In large 8-cup (2 L) glass measure, combine sugar, corn syrup and water. Microwave at High (100%) 14 minutes. Continue to microwave 30 to 90 seconds at a time until mixture reaches 300ᴼF (150ᴼC) or hard crack stage. Remove from oven and add remaining ingredients, stirring quickly. Pour mixture onto greased baking sheet. Cool and break into pieces.
Makes about 36 pieces.

Coconut Fruit Crunch

(6 servings)

1 cup Daltons Featherflake or
Featherstrip Coconut 250 ml
1/4 cup lightly packed brown sugar 50 ml
1/2 tsp cinnamon 2 ml
2 tbsp butter or margarine 25 ml
3 to 5 pears, apples or peaches 3 to 5
1 tbsp lemon juice 15 ml

In 9-inch (23 cm) pie plate, combine coconut, brown sugar, cinnamon and butter; mix thoroughly and spread evenly over plate’s surface. Microwave, uncovered at High (100%) 5 to 7 minutes, stirring every minute. Watch coconut closely, it burns easily. Set aside to cool and crisp.
Peel and core apples or pears; or, remove peel and pits from peaches. Chop fruit coarsely and toss with lemon juice. Remove coconut from pie plate and add fruit; top with coconut mixture. Microwave uncovered at High (100%) 4 to 8 minutes or until fruit is tender. (Cooking time varies depending upon type, variety and ripeness of fruit.) Let stand about 10 minutes before serving.

Daltons Treasure Loaf

(1 Loaf)

1 cup Daltons Featherflake Coconut 250 ml
1 cup Daltons Maraschino Cherries, well drained, chopped 250 ml
3/4 cup Jaffa Dates, chopped 175 ml
1 tbsp Daltons Mixed Peel, finely chopped, optional 15 ml
1 1/2 cups all purpose flour, divided 375 ml
2 tsp baking powder 10 ml
1/2 tsp salt 2 ml
1/2 cup butter 125 ml
3/4 cup granulated sugar 175 ml
3 eggs

In medium bowl, combine coconut, cherries, dates and peel with 1/2 cup (125 ml) flour. Combine remaining flour, baking powder and salt; set aside. In large bowl, cream butter and sugar. Beat in eggs, one at a time, until light and fluffy. Blend in flour mixture; stir in fruit mixture. Turn batter into a well greased and lightly floured 9 x 5-inch (2 L) loaf pan. Bake in a 325ᴼC (160ᴼC) oven 65 to 75 minutes or until a cake tester inserted in centre comes out clean.

Easy Muesli

(about 4 cups (1L))

2 cups bran flakes cereal 500 ml
3/4 cup Daltons Featherflake Coconut 175 ml
3/4 cup Jaffa Raisins 175 ml
1/2 cup rolled oats 125 ml
1/4 cup Daltons Mixed Peel,
finely chopped 50 ml
1/4 cup toasted wheat germ 50 ml
1/4 cup sunflower seeds 50 ml

In large bowl, combine all ingredients; mix thoroughly. Store covered tightly in a cool, dry place.
Note:Toast wheat germ in 400ᴼC (200ᴼC) oven or microwave, uncovered, at High (100%), stirring frequently just until golden.

Flaky Fruit Diamonds

A spicy dried-fruit filling sandwiched in puff pastry creates European-style pastries that taste as great as they look.

1 cup Jaffa Sultana Raisins, chopped 250 ml
1/2 cup Daltons Mixed Peel, chopped 125 ml
3 tbsp icing sugar 45 ml
2 tbsp orange juice 25 ml
1 tbsp butter or margarine, softened 15 ml
1/2 tsp Each: ground nutmeg and allspice 2 ml
1 pkg (14 oz/397 g) frozen puff pastry, thawed
Icing sugar 1

In container of blender or food processor, combine raisins, peel, icing sugar, juice, butter and spices; process until finely chopped and blended. Roll pastry to 1/8-inch (5 mm) thickness. With sharp knife cut into 2-inch (5 cm) diamonds. Spoon a rounded teaspoon of fruit mixture onto half the diamonds. Dampen edges with water and top with a second pastry diamond. Slash top of each with a sharp knife. Cover and let rest 30 minutes. Bake in 400ᴼC (200ᴼC) oven 12 to 15 minutes or until golden brown. Cool. Dust liberally with icing sugar before serving.
Makes 18 to 24 pastries.
Baking Tip: Store glace fruit and peel at room temperature in tightly closed container in which it was purchased. Periodically invert container to allow syrup to be reabsorbed by fruit pieces. This process keeps mixture moist and helps preserve fruit for longer shelf life.

Fruit Bon-Bons

Because they taste like candy,
these balls of fruit are a delicious way to add fibre to your diet.

1 cup Jaffa Dates 250 ml
1 pkg (450 g) Daltons Glace Fruit Mix 1
1/2 cup ground almonds 125 ml
1 tbsp orange juice or fruit liqueur 15 ml
1 1/4 cups Daltons Sweetened Medium Desiccated Coconut 300 ml

In food processor, process dates until coarsely chopped. Add fruit mix, nuts and juice. Process mixture until finely chopped and able to form into balls. Shape mixture into small balls and roll in coconut.
Makes about 5 dozen bon-bons.

Ginger Delights

1/4 cup butter, melted 50 ml
1 cup lightly packed brown sugar 250 ml
2 eggs, beaten 2
1 cup Jaffa Dates, chopped 250 ml
1 tbsp lemon juice 15 ml
1 1/4 cups graham cracker crumbs 300 ml
1/2 cup chopped pecans or walnuts 125 ml
1/2 cup Daltons Glace Cherries, chopped 125 ml
1/2 jar (250 g) Daltons Preserved Ginger, drained and chopped 1/3 to 1/2 cup or 75 to 125 ml
1 package (200 g) Daltons Featherflake or Desiccated Coconut 1

In a heavy saucepan, combine butter, sugar, eggs and Jaffa Dates. Cook over medium heat, stirring constantly until mixture thickens, about 10 minutes. Remove from heat, stir in lemon juice, graham cracker crumbs, pecans, Daltons Glace Cherries and Daltons Preserved Ginger. Form teaspoonful (5 ml) of mixture into small balls and roll in Daltons Coconut. Store in a tightly covered container in a cool place.
Makes about 60 balls.

Magic Coconut Tart

This pie makes its own crust and has a creamy, custard-like centre.
It’s a delicious change-of-pace dessert and is extra-special
garnished with fresh, frozen or canned fruit.

3 eggs
3/4 cup granulated sugar 175 ml
1/3 cup all purpose flour 75 ml
1 1/3 cups milk 325 ml
3 tbsp melted butter or margarine 45 ml
1 tsp vanilla extract 5 ml
1 1/4 cups Daltons Featherflake Coconut 300 ml

In large bowl, beat eggs with sugar until light and fluffy. Beat in flour, milk, butter and vanilla. Stir in coconut. Pour mixture into well greased 9-inch (23 cm) pie plate. Bake in 350ᴼC (180ᴼC) oven 50 to 60 minutes or until golden on top. Cool on wire rack. Refrigerate any leftovers.
Makes 6 servings.

Maple Coconut Tarts

(12 tarts)

12 frozen tart shells, thawed 12
3/4 cup lightly packed brown sugar 175 ml
2 tbsp all purpose flour 25 ml
1/4 tsp salt 1 ml
2 eggs 2
3/4 cup maple or pancake syrup 175 ml
2 tbsp butter, melted 25 ml
1 tbsp lemon juice 15 ml
1 tsp vanilla or maple extract 5 ml
1 1/2 cups Daltons Featherflake Coconut 375 ml

Separate tart shells. Place on baking sheet. In mixing bowl, combine brown sugar, flour and salt. Beat in eggs, syrup, butter, lemon juice and vanilla extract. Stir in coconut. Divide mixture evenly among tart shells. Bake in a 375ᴼC (190ᴼC) oven 17 to 20 minutes until golden brown.
Helpful Hint: Store Daltons Coconut at room temperature. Close bag tightly. For home storage longer than 9 months, coconut may be frozen.

Triple Bran Coconut-Date Muffins

(14 to 16 muffins)

2/3 cup 100% bran cereal 150 ml
1/2 cup lightly packed brown sugar 125 ml
2 tbsp Daltons Glace Orange Peel or
Mixed Peel 25 ml
1 orange, peeled, sectioned and seeded 1
1 cup plain yogurt 250 ml
1 egg
1/4 cup vegetable oil 50 ml
1 cup whole wheat flour 250 ml
1/2 cup oat bran 125 ml
3 tbsp cornmeal 45 ml
1 tbsp baking powder 15 ml
1 1/3 cups Jaffa Dates 325 ml
1/2 cup Daltons Featherflake Coconut 125 ml

In blender or food processor, combine bran cereal, brown sugar, peel, orange, yogurt, egg and vegetable oil. Puree until nearly smooth.
In medium bowl, combine flour, oat bran, cornmeal and baking powder. With scissors, cut dates into pieces, dropping them into flour mixture; toss to coat dates and assure pieces do not stick together. Add coconut and pureed mixture, stirring just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups generously filling each to top. Bake in a 400ᴼC (200ᴼC) oven 20 minutes or until golden

Mincemeat Oat Muffins

(12 muffins)

1 cup whole wheat flour 250 ml
1 cup rolled oats 250 ml
1/3 cup granulated sugar 75 ml
1 tbsp baking powder 15 ml
1/2 tsp cinnamon 2 ml
1 cup Daltons Mincemeat 250 ml
1/2 cup milk 125 ml
1 egg, beaten 1
1/4 cup vegetable oil 50 ml

In medium bowl combine flour, oats, sugar, baking powder and cinnamon. In separate container, stir together mincemeat, milk, egg and vegetable oil; add to dry ingredients. Stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups, filling almost to top. Bake in a 400ᴼC (200ᴼC) oven 20 to 22 minutes or until golden.

Classic Coconut Cream Pie

(1 pie)

1 9-inch (23 cm) pastry pie shell, baked and cooled 1
1/3 cup sugar 75 ml
1/4 cup all purpose flour 50 ml
1/4 tsp salt 1 ml
1 3/4 cups milk 425 ml
2 eggs, separated 2
2 tbsp butter or margarine 25 ml
1 1/2 tsp vanilla extract 7 ml
1 cup Daltons Medium Desiccated Coconut 250 ml
Meringue
1/4 tsp lemon juice 1 ml
4 tbsp sugar 60 ml
1 tbsp Daltons Coconut 15 ml

In saucepan, combine sugar, flour and salt; add milk. Stirring frequently, bring to a boil over medium heat. Stirring constantly, cook 1 1/2 minutes. Lightly beat egg yolks to warm them; whisk into saucepan mixture. Whisking constantly, cook until mixture bubbles; cook 1 minute. Remove from heat. (To prevent skin from forming on pudding, cover surface with plastic wrap so that wrap touches pudding but allowing air to escape from sides of pan.) Cool to room temperature. Turn into pie shell.
Meringue: Beat egg whites with lemon juice until frothy. Gradually add 4 tbsp (60 ml) sugar beating until stiff but not dry. Spoon onto pie spreading to edge; sprinkle with coconut. Bake in 400ᴼC (200ᴼC) oven 5 minutes or until light golden brown. Chill.

Coconut Ice Cream Pie

(1 pie)

1 cup Daltons Medium Desiccated Coconut 250 ml
1/4 cup butter or margarine 50 ml
3/4 cup graham or vanilla wafer crumbs 175 ml
1/4 cup ground nutmeg 1 ml
Filling
1 cup Daltons Maraschino Cherries, well drained and chopped 250 ml
2 tbsp Daltons Glace Orange or Mixed Peel, finely chopped 25 ml
1/2 cup chopped nuts 125 ml
1 tsp brandy extract, optional or 1 tbsp (15 ml) fruit brandy or rum 5 ml
3 cups premium vanilla or chocolate ice cream, softened 750 ml

Crust: Place coconut in a 9-inch (23 cm) pie plate. Stirring occasionally, toast in a 400ᴼC (200ᴼC) oven 6 to 7 minutes just until golden. Or, microwave uncovered at High (100%) 3 to 4 minutes, stirring every minute. Watch coconut closely, coconut burns easily. Remove 1/4 cup (50 ml) toasted coconut for toppings. Add butter to remaining coconut in pie plate; stir until butter melts. Mix in crumbs and nutmeg; firmly press mixture onto bottom and up sides of pie plate to form crust. To form crust, return to oven 3 minutes or microwave at High (100%) 1 minute. Chill.

Filling: In mixing bowl, combine cherries, peel, nuts and brandy, if using. Stir in softened ice cream. (If mixture is runny, return to freezer until firm enough to spoon.) Pack ice cream mixture into chilled crust; top with reserved toasted coconut. Cover securely and freeze until firm.
For ease in serving, remove from freezer about 10 minutes before cutting. Serve cut in wedges.
Helpful Hint: Store Daltons Coconut at room temperature. Close bag tightly. For home storage longer than 9 months, coconut may be frozen.

Mincemeat Custard Pie

(1 pie)

1 9-inch (23 cm) unbaked pastry shell 1
1/3 cup sugar 75 ml
2 tbsp all purpose flour 25 ml
pinch Each: salt, nutmeg pinch
2 eggs 2
1 tsp vanilla 5 ml
1 cup Daltons Mincemeat 250 ml
1 can (160 ml) evaporated milk
Whipped cream, optional 1

Preheat oven to 400ᴼF (200ᴼC). Prebake pastry shell 5 minutes. In mixing bowl, combine sugar, flour, salt and nutmeg. Beat in eggs and vanilla. Stir in mincemeat and evaporated milk until well blended. Pour into hot partially baked pastry shell. Reduce oven temperature to 375ᴼF (190ᴼC) and bake about 30 minutes or until knife inserted near centre comes out clean. Cool. Serve slightly warm or chilled garnished with whipped cream, if desired. Store in refrigerator.

Black Forest Squares

(48 squares)

1 jar (375 ml) Daltons Maraschino Cherries 1
1/3 cup butter or margarine, melted 75 ml
1 egg
1 pkg (400 g) chocolate snack cake mix 1
1/2 cup Daltons Medium Desiccated Coconut 125 ml
1/2 cup chopped walnuts 125 ml

Drain cherries reserving 1/2 cup (125 ml) juice. Chop cherries. In mixing bowl, beat together cherry juice, butter and egg. Add cake mix, stirring until well blended. Stir in pan. Bake in 350ᴼC (180ᴼC) oven 35 to 40 minutes until top springs back when touched in centre. Cool in pan. Cut into squares.
Microwave: Spread batter in two 8-inch (20 cm) greased glass baking dishes. Microwave on MEDIUM (70%) power 6 minutes; rotate pan; microwave on HIGH (100%) power 2 minutes or until cake begins to pull away from pan sides.

Double Stuff Date Squares

(25 squares)

1 pkg (500 g) Jaffa Dates
3/4 cup orange juice 175 ml
3/4 cup butter or margarine, softened 175 ml
2/3 cup lightly packed brown sugar 150 ml
1 cup whole wheat flour 250 ml
2 cups rolled oats 500 ml

In a 4-cup (1 L) glass bowl, combine dates and orange juice. Cover and microwave at High (100%), stirring once, 5 to 6 minutes. Stir vigorously, breaking up dates to form a homogeneous filling. Set aside.
In a separate bowl, cream butter and brown sugar; stir in flour. Add rolled oats, mixing until crumbly. Press about two-thirds of mixture in bottom of an 8 to 9-inch (20 to 23 cm) square glass baking dish. Microwave at High (100%) for 2 to 3 minutes, or until firm.
Spread date filling over base. Top with remaining crumb mixture; pat down lightly. Microwave at High (100%) 5 to 6 minutes, or until firm. Rotate dish partway through cooking. Let stand directly on countertop 10 minutes; cool completely; cut into squares.
Conventional cookery: For date filling, increase orange juice to 1 cup (250 ml). Cook dates and orange juice in a covered saucepan, stirring occasionally, over medium-low heat 8 to 10 minutes. Prepare crumb mixture and assemble squares as directed. Bake in a 350ᴼC (180ᴼC) oven 25 to 30 minutes until light golden.

Holiday Carnival Squares

(60 squares)

1/2 cup butter or margarine 125 ml
2 1/2 cups graham cracker crumbs 625 ml
1 pkg (250 g) Jaffa Dates
2 tbsp all purpose flour 25 ml
1 pkg (225 g) Daltons Glace Pineapple Wedges 1
1 pkg (225 g) Daltons Deluxe Fruit Mix 1
1 cup coarsely chopped pecans 1
1 can (300 ml) sweetened condensed milk 1

Place butter in 13 x 9-inch (34 x 22 cm) baking pan; heat in 350ᴼC (180ᴼC) oven until melted. Stir in graham cracker crumbs. Lightly press mixture onto bottom of pan. Chop dates and toss with flour; spread

Iced Mincemeat Squares

(about 60 squares)

1/2 cup soft margarine or shortening 125 ml
2/3 cup lightly packed brown sugar 150 ml
1 cup all purpose flour 250 ml
1 cup rolled oats 250 ml
1 tsp baking powder 5 ml
1 cup Daltons Mincemeat 250 ml
1/3 cup milk 75 ml

In mixing bowl, cream margarine and brown sugar until light. Add remaining ingredients, mixing just until well blended. Spread batter in greased 9-inch (23 cm) square pan. Bake in 375ᴼC (190ᴼC) oven 30 to 35 minutes or until tester inserted in centre comes out clean. Cool in pan.
Rum Cream Icing: In mixing bowl, cream 1 pkg (125 g) cream cheese with 1 cup (250 ml) icing sugar and 1 tsp (5 ml) rum extract. Spread on cooled cake. Cut into squares.
Snack cake: Omit icing, simply dust cake with icing sugar.
Helpful Hint: Store unopened Daltons Mincemeat at room temperature. Once jar seal is broken, refrigerate.

Microwave Coconut Squares

(25 squares)
A simple family treat or lunch box snack that takes but minutes of preparation.

2 1/2 cups corn flakes cereal or other ready-to-eat flake cereal 625 ml
1 pkg (200 g) Daltons Medium Desiccated Coconut 1
1/2 cup Jaffa Sultana Raisins or Daltons Maraschino Cherries, drained and chopped 125 ml
1/2 cup chopped nuts 125 ml
1 can (300 ml) sweetened condensed milk 1

With a large spoon, crush cereal to reduce volume by about half. Add coconut, raisins or cherries, nuts and condensed milk, stirring until thoroughly combined.
Turn into a greased 8-inch (2 L) square glass baking dish, lightly pressing mixture into dish. Shield corners with aluminum foil triangles to prevent overcooking.
Microwave at High (100%) for 3 minutes. Rotate dish 1/4 turn. Microwave at Medium-High (70 %) for 6 minutes more, rotating dish 1/4 turn and removing shields after three minutes.
Let stand directly on countertop 10 minutes. Using a sharp, wet knife, cut into squares; remove from pan, cool thoroughly. (Squares will be slightly crumbly until thoroughly cooled).

Apple Cider Vinegar

Cucumber and Tomato Salad using Cider Vinegar:
Ingredients:
– 5 tomatoes at room temperature
– 2 cucumbers
– 2 sprigs of fresh basil
– 5 tablespoons olive oil
– ¼ cup apple cider vinegar
– 1 clove of garlic
– salt and pepper to taste
Instructions:

Cut tomatoes into wedges and cucumbers into ½ inch pieces, place in salad bowl. Whisk together the olive oil and vinegar. Tear basil into small pieces and mince the garlic, place into oil/vinegar mixture, whisking well again. Dress the tomatoes and cucumbers and serve.
** variations: can add thinly sliced red onion, pitted black olives and or mozzarella cheese.

Sweet and Sour Meatballs:
Ingredients:
– 1 can crushed pineapples
– ½ cup cider vinegar
– ¼ cup firmly packed brown sugar
– 2 tbsp soy sauce
– 1 tsp ginger
– 1 ½ lb ground beef
– ¾ cup dry bread crumbs
– ¼ cup milk
– 1 egg, slightly beaten
– ½ tsp salt
– pepper
– 1 tbsp vegetable oil
– 1 tbsp cornstarch
– 1 tbsp water

Instructions:
Drain pineapple and set aside, reserving liquid. Add water to reserved liquid to measure ¾ cup. Add vinegar, brown sugar, soy sauce and ginger, mix and set aside. Combine beef, crumbs, milk, egg and salt. Form into 30 meatballs using a rounded tablespoon for each. Brown meatballs in oil in large skillet, draining off excess fat. Add pineapple liquid mixture. Cover and simmer for 15-20 minutes or until meatballs are cooked, stirring occasionally. Stir in reserved pineapple. Combine cornstarch and water and stir into skillet. Cook until sauce thickens.

Chicken or Ham Glaze:
Ingredients:
– 1 ½ cup brown sugar
– 2 tbsp yellow mustard
– 2 tsp cider vinegar

Instructions:
Pour all ingredients into a bowl and mix well. Pour ¾ of the mixture over the meat roast or grill. When the meat is done, pour the rest of the glaze over the meat and let it rest covered with foil.

Allen’s Balsamic Salad Vinegar

Grilled or Roasted Asparagus
Ingredients:
– 1 pound thin asparagus spears
– 1 teaspoon olive oil
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– Cooking spray
– 1 tablespoon Allen’s balsamic salad vinegar

Instructions:
Grilled:Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, tossing well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl; drizzle with vinegar. Serve immediately. Roasted: Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425ᴼF for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Balsamic Salad Vinaigrette
Add something a little extra to the balsamic salad vinegar for a variety, almost just as easy as just adding oil!
Ingredients:
– ½ cup Allen’s balsamic salad vinegar
– ½ cup extra virgin olive oil
– 2 tsp. Dijon mustard
– 1 tsp white sugar
– Salt and pepper to taste

Instructions:
– Place vinegar, Dijon mustard, sugar, salt and pepper into a blender. Pulse to combine, and then add the olive oil in a steady stream with the motor running.
– Drizzle on any type of greens.

Healthy Garden Tuna Salad with Allen’s Balsamic Salad Vinegar:
Ingredients:
– 1 (12oz) can Solid White Albacore Tuna in water, drained
– 1 carrot, chopped
– 1/4 of a small onion, chopped
– 1 celery stalk, chopped
– 2 tablespoons sweet pickle relish
– 1 tablespoon mayonnaise
– 2 tablespoons Allen’s balsamic salad vinegar
– 1 tablespoon olive oil
– 1/2 teaspoon dried dill
– 2-3 tablespoons fresh chopped cilantro
– Fresh ground black pepper
Directions:

– Add all of the ingredients to a bowl; mix well and season with freshly ground pepper. If tuna seems too dry add a little more mayo and or vinegar.
– Serve as a sandwich or just enjoy it over a salad with some bread sticks.
Note:

– If you want to cut out the mayonnaise for less calories just use extra balsamic salad vinegar or a tablespoon of Dijon mustard.

Balsamic Vinegar

Crunchy Coleslaw using White and Balsamic Vinegar
Ingredients:
– ½ cup white vinegar
– ¼ cup balsamic vinegar
– 1/3 cup white granulated sugar
– 1 teaspoon salt
– ¼ teaspoon celery seed
– ½ teaspoon freshly ground black pepper
– ½ cup vegetable oil
– 8 cups cored and shredded cabbage, half green and half red
– ¼ cup finely chopped sweet onion

Instructions:
Whisk together white, balsamic vinegar, sugar, salt, celery seed, pepper and the vegetable oil until combined. Toss cabbage and onion with the vinegar mixture. Cover and refrigerate overnight.

Balsamic Glazed Carrots:
Ingredients:
– 1 cup balsamic vinegar
– 2 tbsp olive oil
– 2 tsp kosher salt
– 1 tsp dried dill weed
– 1 tsp freshly ground black pepper
– 8 medium carrots

Instructions:
Place balsamic vinegar in a small heavy saucepan over high heat and bring to a boil. Reduce heat to medium and let boil until it is reduced to about ¾ cup. It should be thick and syrupy, easily coating the back of the spoon; set aside. Meanwhile place olive oil, salt, dill weed and pepper in a large zip-lock bag and squish to combine. Add carrots to the bag, seal and toss to coat. Place carrots in a steamer basket and reserve the olive oil mixture. Cover and steam until just barely soft; do not overcook. Heat a heavy skillet over medium-high heat and add reserved seasoned olive oil to the hot pan along with the carrots. Brush with the reduced balsamic vinegar; sear until browned turning to get most the sides lightly browned.

Roasted Root Vegetables:
Ingredients:
– 12 small red new potatoes
– 8 baby Yukon gold potatoes
– 2 cups whole baby carrots, peeled
– 4 peeled turnips
– 12 peeled shallots
– 8 baby beets, scrubbed and stemmed
– ¼ cup balsamic vinegar
– ¼ cup olive oil
– 2 tsp dried sweet marjoram
– salt and pepper to taste

Instructions:
Preheat oven to 400ᴼF. In a large bowl, combine red potatoes, gold potatoes, carrots, turnip, shallots and beets. In a small bowl, whisk together balsamic vinegar, oil and sweet marjoram. Pour over vegetables until evenly coated. Transfer the vegetables to a large, deep roasting pan and spread in signal layer. Sprinkle with salt and pepper. Roast vegetables uncovered for 45minutes – 1 hour, turning the vegetables 2-3 times during the process.

Malt Vinegar

Broiled Chicken with Malt Vinegar:
Ingredients:
– 4 chicken legs or thighs
– ¾ cup malt vinegar
– ½ cup white wine
– 2 large shallots, thinly sliced
– 2 tbsp fresh basil leaves or 2 tsp dried basil
– ¼ tsp salt
– fresh ground pepper to taste

Instructions:
Combine everything but chicken and simmer for 2 minutes in saucepan. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hrs or overnight. Preheat broiler. Remove chicken from marinade and arrange in a foil-lined broiler pan. Broil 3 ½ inches below heat source for 8 minutes or until cooked. Brush with marinade.

Angry Pork Tenderloin:
Ingredients:
– 4 each dried chipotle chilies
* if using dried chipotle, cover with hot water and allow to sit for 15minutes to soften and remove the stems.
– 12 gloves garlic
– 3 shallots, peeled
– 1 tbsp ground all spice
– ½ cup malt vinegar
– ½ cup orange juice
– ¼ cup lime juice
– ¼ cup brown sugar
– 1 tsp fresh ground pepper
– 1 ½ cups olive oil
– 2 pork tenderloin

Instructions:
Place all ingredients, except the olive oil and the tenderloins, in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over medium-high heat or bake at 400ᴼF for about 8 minutes, turning every 2 minutes.

Traditional English Toffee Recipes:
Ingredients:
– 3 ½ tbsp butter
– 300ml water
– 4 tsp malt vinegar
– 3 tbsp golden syrup
– 2 ¼ cup sugar
– 1 tsp baking soda

Instructions:
Grease an 11" x 7" baking tin. Heat the butter, water and vinegar in a large saucepan until the butter has dissolved. Stir in the sugar and syrup until they have dissolved. Bring to a boil but without stirring until the mixture reaches the hard crack stage (when temperature reaches 300ᴼF). Remove from heat; carefully stir in the baking soda. Be careful, the mixture will froth up but stir until the bubbles have subsided a little and pour into greased tin. Allow to cool completely then break into toffee pieces.

Red Wine Vinegar

Basic Salad Vinaigrette:
Ingredients:
– 1 cup olive oil
– 1/3 cup vinegar (can use practically any type-balsamic, red or white will give best flavour)
– 1 tablespoon sugar
– ½ teaspoon salt
– *1 glove garlic, put through a press
– *½ teaspoon dried oregano
– *¼ teaspoon crushed pepper flakes
Ingredients with a * beside them are optional, you can also add other herbs or spices to your liking to the blend.

Instructions:
Combine all ingredients in a blender or in a bowl using a whisk. Recipe makes 1 1/3 cup dressing and be sure to shake well before each use.

Autumn Broccoli Salad:
Ingredients:
– 1 tsp mustard
– 2 tbsp red wine vinegar
– 2 tsp lemon juice
– ½ cup olive oil
– ½ cup grated parmesan cheese
– salt and freshly ground pepper to taste
– 2 pounds broccoli
– 1 pint cherry tomatoes- halved
– 1/3 cup minced green onion
* Cauliflower can be substituted for part or all of the broccoli.

Instructions:
In a small bowl, whisk together mustard, vinegar and lemon juice. Gradually add the olive oil, whisking constantly. Whisk in ¼ cup of the parmesan cheese. Season with salt and pepper. Cover and set aside for at least 1 hour up to 1 day. Trim broccoli and cut into florets. Bring a large pot of water to a boil over high heat and add florets. Cook until tender-crisp, drain immediately and plunge into ice water. When cool, drain again and pat dry. Transfer to a large bowl along with tomatoes. Add dressing to the vegetables and toss to coat well. Add green onion and remaining ¼ cup parmesan and toss to blend.

Red Cabbage salad:
Ingredients:
– ½ red cabbage, thinly sliced
– 1 red onion, thinly sliced
– 2 tbsp olive oil
– 2-3 tbsp red wine vinegar
– 1 tsp salt
– 1 tsp pepper

Instructions:
Slice red cabbage and onion into thin pieces and place in a large bowl. Add olive oil, red wine vinegar, salt and pepper to taste mixing all ingredients together. Serve right away.

Steak with Onion Sauce:
Ingredients:
– 1 tbsp olive or vegetable oil
– 4 (6-8 ounces each) skirt or cube steaks
– salt and pepper
– 1/3 cup red wine vinegar
– 1 medium onion, thinly sliced

Instructions:
Heat oil in large skillet over high heat. Season both sides of the steaks with salt and pepper; cook until browned (about 4-5 minutes per side). Transfer steaks to serving plate. Reduce heat to medium; add onion cooking and stirring until softened. Add vinegar and any juices from the steaks and heat. Spoon onion sauce over the steaks.

Rice Vinegar

Rice Vinegar Basting Sauce:
Ingredients:
– ¾ cup white sugar
– ½ cup rice vinegar
– ¼ cup ketchup
– 2 tbsp soy sauce
– 1 tbsp grated fresh ginger
– 1 tbsp cornstarch
– 2 cloves garlic, minced

Instructions:
Stir all ingredients in a saucepan over medium-high heat until mixture boils and thickens slightly. Excellent brushed on grilled chicken or pork.
** recipe is high in sugar, so just brush on the sauce the last few minutes of cooking so that the meat doesn’t burn.

Beet and Cucumber Salad using Rice Vinegar:
Ingredients:
– 5 medium beets
– 3 medium cucumbers, peeled and cut crosswise into 1/4inch slices
– ¼ small red onion, cut into very thin slices
– ½ cup seasoned rice vinegar
– 3-4 leaves of cilantro, chopped
– ½ teaspoon salt
– ½ teaspoon freshly ground black pepper

Instructions:
Trim any beet stems to 2 inches and leave the roots intact. Wash the unpeeled beets well and then place them in a large sauté pan. Cover with salted water and bring to a boil over medium-high heat; cook for 30 minutes or until they can be easily pierced with a knife. Drain and submerge in cold water. The skins and root ends will come off easily. Discard the beet tops with stems; cut the peeled beets in half and then ½-inch slices. In the meantime, peel and cut the cucumbers into 1/4inch slices. Cut the onion into very thin half-moon slices and chop the cilantro. Combine all ingredients, including the vinegar and mix well. Cover and refrigerate until ready to serve.

Chinese Chicken Salad and Dressing:
Ingredients:
Dressing
– ½ tsp dry mustard
– ¼ cup oil
– 3 tbsp rice vinegar
– 2 tbsp sugar
– 2 tsp soy sauce
Salad
– 1 head lettuce
– 1 can mandarin oranges, drained
– slivered toasted almonds
– cooked, diced chicken breasts

Instructions:
Tear lettuce into bite size pieces and add chicken and oranges (amounts can be adjusted based on the number of servings desired). Put dressing ingredients into a glass jar, shake well and chill. Shake again before pouring over salad. Before serving, sprinkle almond slivers on top.

White Vinegar

Pastry:
Ingredients:
– 3 cups flour
– 1 cup shortening
– ½ tsp salt
– 1 egg
– 5 tbsp cold water
– 1 tbsp white vinegar

Instructions:
Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas. In separate bowl, beat egg with a fork and add the cold water and vinegar. Combine the liquid with the flour/shortening mixture until thoroughly mixed. Divide dough into three balls of equal size. Each ball makes one single 9-inch pastry. Roll dough out and bake at 425ºF until lightly browned. ** if wrapped well in plastic wrap, the dough can be stored in the refrigerator for about 2 weeks. It also freezes well. Remove from refrigerator/freezer several hours before rolling out.

Raisin Pie:
Ingredients:
– 2 cups raisins
– 2 cups water
– ½ cup packed brown sugar
– 2 tbsp cornstarch
– ½ tsp cinnamon
– ¼ tsp salt
– 1 tbsp white vinegar
– 1 tbsp butter
– pastry for double 9-inch crust
Instructions:

Combine raisins and water; boil for 5 minutes. Blend sugar, cornstarch, cinnamon and salt and add to the raisin mixture. Cook and stir until clear. Remove from heat and stir in vinegar and butter. Cool slightly and turn into pastry-lined pan. Cover the top with pastry or lattice strips. Bake at 425ºF for 30minute or until golden brown.

White Vinegar Tips

Basic Uses: 
1) Make pasta less sticky and reduce some of its starch- add just a dash of white vinegar to water while it cooks.
2) Freshen wilted vegetables- soak them in cold water containing spoonful or two of white vinegar.
3) poached eggs- add little bit of white vinegar to water to keep form of eggs better.
4) to keep eggs from cracking while boiling- add tablespoon or two of white vinegar to water.

White Wine Vinegar

White Butter Wine Sauce:
Ingredients:
– 3 shallots, finely minced
– ¼ cup white wine vinegar
– 4 tbsp butter
– salt to taste
– ½ tsp freshly chopped parsley

Instructions:
In a small saucepan, boil down shallots in vinegar. Continue cooking over low heat for 15minutes, stirring occasionally. Allow to cool; stir in parsley. Whisk is some room temperature butter, stirring over low heat. Add salt and vinegar. Simmer for 5 minutes. Serve with fish or chicken.

Red Bell Pepper Jelly:
Ingredients:
– 2lb firm red bell peppers
– 2 cups white wine vinegar
– 2 tsp sea salt
– 2 small red chilies
– 10 cups white granulated sugar
– 6 tsp powdered citrus pectin

Instructions:
Halve and seed the peppers and cut them into small pieces and finely chop them in a food processor or blender. Place in a pan and add the remaining ingredients, except the powdered pectin. Put the pan over medium heat and bring to a boil, stirring. Reduce the heat to a simmer and cook for about an hour. Add the powdered pectin and increase the heat and boil for 2minutes, stirring constantly. Remove the pan from the heat; ladle the jelly into warmed, sterilized jars and seal.

Peach-Glazed Barbecue Pork Chops and Peaches:
Ingredients:
– 3 cups chopped, peeled peaches
– 1 cup white wine
– ¼ cup sugar
– 1 tsp salt, divided
– ¼ tsp black pepper, divided
– 2 tbsp white wine vinegar
– 2 tbsp molasses
– 1 tsp chili powder
– ½ tsp paprika
– ¼ tsp ground red pepper
– 6 (6-ounce) bone-in pork chops, trimmed
– 6 peaks, halved and pitted
– cooking spray

Instructions:
Combine first 3 ingredients in a small saucepan. Bring to a boil, cover, reduce heat and simmer for 25 minutes. Uncover and simmer for additional 5 minutes. Place peach mixture in a food processor or blender and process until smooth. Add ¾ tsp salt, 1/8 tsp pepper, vinegar, molasses, chili powder, paprika and red pepper; pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large zip-lock bag; reserve other half for basting. Add pork chops to bag, seal and refrigerate for 30minutes to 4 hours.
Preheat grill. Remove pork chops from the bag and discard the marinade. Sprinkle pork with 1/4tsp salt and 1/8 tsp pepper. Place pork and peach halves on to a coated grill rack; grill for 10 minutes or until pork is done and the peaches are tender. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.

Chicken Breast with Wine Vinegar Sauce:
Ingredients:
– 4 boneless chicken breasts
– salt and pepper to taste
– 2 tbsp olive oil
– 1 tsp minced garlic
– 1 tsp dried thyme
– 2 tbsp white wine vinegar
– 1 cup chicken broth

Instructions:
Season chicken with salt and pepper and coat with flour; shake off excess. Heat oil in a wide skillet over medium-high heat for about 1minute. Add chicken and brown well on both sides. Remove chicken from skillet and set aside. Add thyme, garlic and white wine vinegar to the skillet. Add chicken broth, turn heat to high and boil rapidly until is reduced to about ¼ cup. Pour over chicken and serve.