Raisins

[swtness]

Raisins are dried grapes available packaged or in bulk. They are eaten out of hand or used as an ingredient in sweet and savory dishes. Dark seedless raisins have deep color and flavor, while golden seedless are pale and tangy. Store unopened packages in a dry place; seal opened packages and refrigerate or freeze

[swtness]

Raisin Bread

3 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1 egg
1/4 cup melted butter
1 cup milk

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

[horselover]

1 bunch broccoli, cut up 1/2 lb. bacon fried and crumbled 1 green onion, chopped 1 c. raisins 1/2 c. sunflower seeds 1/2 c. chopped pecans 1 c. chopped celery 1 c. mayonnaise 1/2 c. sugar 2 t. apple cider vinegar. In a small bowl stir together mayo, sugar and vineger. In a large bowl combine other ingredients and stir in dressing to coat. Best if made the day before. You can also add 1/2 c. shredded cheddar chese if desired.

[got2bcookin]

I love the wonderful flavors from this dish that resulted from me pouring a bunch of things from my cupboards and fridge.

Autumn Pork Tenderloin

1.5- 2 lbs pork tenderloin (unseasoned and marinated)
Natures Seasoning (to taste)
Cooking Spray
1/2 cp plump raisins
1- 1/4 cps coarsely chopped, peeled and cored apples (your favorite baking)
1 med onion, slivered or rings broken apart
1 cp apple cider or juice *
2 TBS Worcestchire sauce *
1/4 cp dark brown sugar *
4 TBS balsamic vinegar *
1 minced clove garlic *

Preheat oven to 350. Spray 13x9 glass baking / casserole dish with cooking spray. Spread onions, raisons and apples among bottom of pan.Sprinkle pork tenderloin all over and massage into loin according to you tastes. Place on top of fruit layer. Mix * ingredients until well blended making adjusting to your taste. Sometimes I add a TBS dijon mustard to the mix. Pour over loin. Cover with tinfoil and bake 30-35 mins. Uncover and wait 10 mins before slicing in order to hold moisture into each bite. Slice and top with pan and fruit gravy from bottom. I have served it over rice and also with pasta/potatoes and a veggie. Either way rave reviews.

[patm099]

Can substitute plums, prunes or any fruit (pulp/puree) for persimmons in this recipe.

Persimmon Cake

2 cups sugar
3 Tbsp butter
2 cups persimmon pulp
2 cups chopped walnuts
1 cup seedless raisins
1 cup dates, chopped fine
Rind of 1 orange, grated
1 cup milk
4 cups cake flour, sifted
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
4 tsp soda
3 tsp baking powder
2 tsp vanilla extract

Cream together sugar and butter. Add the rest of the ingredients and mix well. Bake in 2 large well greased loaf pans or 4 small ones at 300 degrees for 1 1/2 hours (watch small ones after 40-45 minutes). Can also be dropped by small amounts on a cookie sheet and baked at 350 degrees for about 15 minues for some wonderful cookies.

[patm099]

This makes a soft chewy cookie.

Oatmeal Raisin Drop Cookies
1 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp molasses
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. firmly packed light brown sugar
1 1/2 c. oats
1/2 c. oil
1 egg, beaten
2 tbsp. water
1 tsp. vanilla
1/2 c. raisins

In a medium-size bowl, combine flour, baking powder, salt and cinnamon. Add sugar, stir in oats. Make a well in the center; add oil, egg, water, vanilla and raisins. Stir vigorously until dry ingredients are moistened.

Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.

Bake in a preheated 350 degree oven for 13 to 15 minutes or until done. Remove cookies at once to wire rack to cool.

Yield: 2 1/2 to 3 dozen cookies.

[patm099]

Super Simple Chocolate Covered Raisins

12 oz. raisins
7 oz. Hershey's Milk Chocolate Bar, melted
1 cup semisweet chocolate discs, melted

Directions:
In a saucepan over low heat (or in the microwave), melt chocolate bar and disks. Set pan in hot water to maintain dipping consistency. Dip several raisins at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

Can use this process for nuts, dried fruits, pretzels, etc. Can also drop on wax paper instead of using candy cups.

[patm099]

Raisin Sauce for Ham or Chicken

1/2 cup raisins
1 1/4 cups water
1/4 cup packed brown sugar
1 Tbsp cornstarch
pinch of salt
2 Tbsp
1 Tbsp butter or margarine

COMBINE raisins and water and simmer for 5 minutes.
BLEND together brown sugar, cornstarch and salt; stir into raisin mixture.
COOK and stir until clear and slightly thickened.
BLEND in vinegar and butter.
SERVE hot.
Makes 5-6 servings.

[patm099]

Sensational Salsa

1/2 cup each diced red, yellow and green bell pepper
1 cup raisins (apricots or peaches), thinly sliced
1 cup diced fresh pineapple
1/2 cup diced red onion
1/2 cup diced jicama (optional)
1/4 cup finely chopped cilantro or parsley
1/2 jalapeno pepper, seeded/minced
2-3 Tbsp lime juice
1 small clove garlic, minced
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp salt

Combine all ingredients in medium bowl. Cover and refrigerate for at least 1 hour for flavor to develop. Serve as a dip with chips, or over grilled white fish or pork. Makes 3 cups.

[horselover]

2 eggs 1 c. sugar 1 stick butter ,melted 1 Tbsp. vinegar 1/2 c. coconut 1/2 c. raisins 1/2 c. chopped nuts unbaked pie shell

Mix eggs ,sugar and butter. Stir in remaining ingredients. Pour into pie shell. Bake 1 hr. at 300 degrees.

For you history lovers my great aunt used to make this pie when the school where she taught had fund raiser auctions during harvest festival. It was always the highest seller ,once bringing a school record high of $ 10.00 ( remember this was 45 yrs ago) .

[mimi2nine]

These wonderful cookies/bars are easy to put together when company drops in. I received this from a friend when we were stationed in Germany 30 years ago, and I make them all the time. Get up in the morning and need to take something to work. I never have any left over to bring home.

CHEWY OAT SQUARES


1 CUP RAISINS 1½ CUP FLOUR
½ CUP HOT WATER 1 TSP VANILLA
¾ CUP VEGETABLE OIL 1 TSP SALT
2 CUPS BROWN SUGAR 1 TSP BAKING SODA
3 CUPS MINUTE OATS 1 TSP CINNAMON

POUR HOT WATER OVER RAISINS AND LET STAND UNTIL RAISINS ARE PLUMP. COMBINE BROWN SUGAR, OIL, AND RAISINS AND WATER. STIR TO MIX WELL. ADD SALT, SODA CINNAMON AND VANILLA; MIX WELL. ADD FLOUR AND OATS AND MIX AGAIN. CAN ADD ½ CUP WALNUTS. SPREAD IN GREASED JELLY ROLL PAN. BAKE AT 350 FOR 20 MINUTES. LET COOL AND CUT INTO SQUARES.

[swtness]

CHOCOLATE RUM AND RAISIN MUFFINS

1 Cup chopped raisins soaked in a ¼ cup of Bundy Rum
1 ¼ Cups self-raising flour
¼ Cup of cocoa powder
½ Cup brown sugar
½ Cup chocolate bits
1 Egg
½ Cup melted butter (If you wish use oil)
½ Cup milk


Mix flour, raisins, cocoa, sugar and chocolate in a large bowl. In another bowl mix together beaten egg, melted butter and milk. Pour this mixture into dry ingredients and mix well. Spoon into paper muffin cups in a muffin tray. Place into a moderately hot camp oven and cook for 20 to 25 minutes i would say somewhere between 350 - 375 ' depending on your oven

[swtness]

Best Recipes: Rum Raisin Cheesecake

Crust

1 cup old fashioned or quick cooking oats, uncooked
¼ cup chopped nuts
3 tablespoons margarine, melted
3 tablespoons packed brown sugar

Filling

2 8-oz. pkgs. cream cheese, softened
1/3 cup granulated sugar
¼ cup flour
2 eggs
½ cup sour cream
3 tablespoons rum
2 tablespoons margarine
1/3 cup packed brown sugar
1/3 cup raisins
¼ cup chopped nuts
2 tablespoons old fashioned or quick cooking oats, uncooked


Preheat oven to 350 degrees.

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

[marieann2001]

GRAPE NUT RAISIN PIE

3/4 cup grape-nuts
3/4 cup chopped raisins
1 1/2 cups brown sugar
2 3/4 cups hot water
1/4 (or less) cup vinegar
3 T butter
Dash salt
1 unbaked pie shell
Pastry for plain or lattice top

Combine the first 5 ingredients; add butter and cook in saucepan 10 minutes; cool. Place in unbaked pie shell, making a plain top or lattice top pastry. Bake in preheated oven at 450° for 15 minutes; decrease heat. Bake at 350° for 25 minutes longer.

[Kitchen Witch]

RAISIN CREAM PIE

Pie Filling Ingredients:
1 cup raisins
1 cup boiling water
1 cup sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
3 egg yolks
1/2 cup sour cream
1/4 cup butter

Crust Ingredients:
1 (9-inch) single deep-dish baked pie shell

Meringue Ingredients:
1/2 cup hot water
1 tablespoon cornstarch
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla

Instructions:

Place raisins in small bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.

Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until bubbly and thickened (7 to 9 minutes). Remove from heat.

Place egg yolks in small bowl. Mix well. Gradually stir 1 cup milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, until mixture is thickened and coats back of metal spoon (3 to 5 minutes). Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. (DO NOT OVER MIX.)

Combine hot water and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and is clear and thickened (3 to 4 minutes). Cover; place in refrigerator to cool slightly (8 to 10 minutes).

Heat oven to 350°F. Meanwhile, combine egg whites, cream of tartar and 1/8 teaspoon salt in large mixer bowl. Beat at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 6 tablespoons sugar until glossy and soft peaks form (5 to 6 minutes). Add cornstarch mixture and vanilla to egg white mixture; beat until smooth (1 to 2 minutes).

Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake for 10 to 12 minutes or until meringue is golden brown. Cool on wire rack before serving. Cover; store refrigerated.

TIP: For deep-dish baked pie shell, prepare as follows: 1 cup all-purpose flour, 1/8 teaspoon salt, 1/3 cup cold butter and 3 to 4 tablespoons water. Combine flour and salt in medium bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened. Shape into ball. Roll dough into 11-inch circle on lightly floured surface. Place into 9-inch pie plate. Crimp or flute crust. Prick crust all over with fork before baking. Heat oven to 400°F. Bake for 10 to 12 minutes. Cool completely. Pour prepared hot filling into baked pie shell; continue as directed above.