Weigh 'n Pay Craisins

Recipe:

CRANBERRIES
(CRAISINS)
  Cranberries are an American fruit which have become very popular recently. They are sweet but tart and are a wonderful ingredient to use in your cooking. They are high in vitamin C and are useful for bladder problems and cystitis. They add an exciting flavour to a variety of sweet and savoury meals and desserts. Toss them into a chicken or cous cous salad, or add them to muffins, biscuits, cakes and desserts. Ask us for some recipe cards that show different ways to use this versatile berry!
COCONUT MILK & CRAISIN SCONES
  Ingredients ½ cup Craisins 3 cups SR Flour 1 Tbsp Icing sugar 45g Butter or Margarine 1 ¼ cups Coconut milk Method Preheat oven to 220C, Line baking tray with bakers paper. Soak the craisins in hot water for 30 minutes or until they are softened. Sift flour & icing sugar into a bowl , rub in butter with your fingertips. Add Craisins and coconut milk, using a knife until nearly combined. Turn out onto a lightly floured surface and knead lightly until combined. Press out until 2.5cm thick. Cut with scone cutter. Place close together on the tray, brush with milk. Bake for 15 minutes or until golden brown. Makes 20.
Cranberry and Coconut Slice

  1 cup oats                              ½ teaspoon salt                                                                                 
1 cup oat bran                        2 tablespoons sesame seeds                                 1 cup desiccated coconut      2 tablespoons linseed                             
1 cup craisins                         2 tablespoons pumpkin seeds                           
2 teaspoons baking powder    2 whole eggs                          
¼ cup brown sugar                                              
125g melted butter, cooled
½ cup honey   Preheat oven to 170°C or 150°C fan-forced. Grease and line a 20 × 30cm lamington tin. Combine all dry ingredients in a large bowl. Mix with hands to combine and evenly distribute ingredients. Combine eggs, butter and honey in a separate bowl.
Pour wet mixture over dry ingredients and mix thoroughly with a wooden spoon. Press slice mixture into prepared tin. Bake in preheated oven 35-40 minutes, or until top is an even golden brown. It may be necessary to turn the slice once during cooking if top is browning unevenly.
Remove from oven and cool before slicing.

CRANBERRY & ALMOND BISCOTTI  

Ingredients   2 ½ cups Plain flour 1 cup Caster sugar 1 Tsp Baking powder ½ tsp Bicarb soda 1 Tsp Cinnamon ½ Tsp Ground Nutmeg 170g Cranberries ( Craisins) 1 cup Slivered Almonds 1 Tbsp Vanilla essence 2 eggs & 2 extra egg whites   Method Preheat oven to 170C. Whisk eggs and vanilla essence. Mix in sifted dry ingredients, Cranberries and almonds. Divide batter in half, pat each into a 35cm x 4cm log. Bake for 30 minutes. Cut each into 1cm slices, stand upright and bake at 150C for an additional 20-25 minutes.

CRANBERRY CASHEW CLUSTERS
  Ingredients 170g Cranberries 250g Dark chocolate buttons ½ cup Unsalted Cashews Method Melt chocolate over a pan of hot water. Remove from heat and cool slightly. Stir in cranberries and nuts. Drop by teaspoonfuls onto a baking sheet lined with bakers paper. Let harden at room temperature or chill in fridge. Makes about 12-15.
CRANBERRY & ORANGE FLAPJACKS
( PANCAKES)
  Ingredients   1 Cup SR Flour 1 Tsp Baking Powder 1 Tbsp Sugar ¾ cup Cranberries 30g butter, melted ¾ cup Milk 2 Tbsp Marscapone 1 Egg beaten. 2 Tspn finely grated orange peel Extra 4 heaped tbsp Marscapone 2 Tbsp Honey   Method Mix butter, milk, egg and marscapone with sifted dry ingredients. Stir in cranberries and peel. Drop tablespoonfuls into frying pan, cook until lightly browned on both sides. Fold remaining marscapone and honey together, place a spoonful onto each flapjack.
 

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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