Rum Raisin Rolls

Today we made Rum Raisin Rolls!

1/2C sugar, 6T butter, melted, 1/4C water, 1 envelope yeast, 1/2C skim milk, 2 eggs, 4-5C flour, 2C raisins, 1/2C rum

In shallow glass dish, pour rum over raisins. Cover with plastic wrap. Soak 2 or more hours. In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Add some flour and sugar.

Rum Raisin Rolls

Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Place in greased bowl. Turn over once. Cover bowl with plastic wrap. Chill dough overnight. Punch down dough. Drain raisins thoroughly. Work raisins into dough.

Rum Raisin Rolls

Rum Raisin Rolls

Stretch a handful of dough into a thin layer, then roll it up. Place on a greased cookie sheet. Repeat with rest of dough. Cover with plastic wrap. Let rise an hour and a half.

Rum Raisin Rolls

Preheat oven to 350F.

Rum Raisin Rolls

Remove plastic wrap.

Rum Raisin Rolls

Bake rolls 20-25 minutes or until golden brown.

Rum Raisin Rolls

Lemon Raisin Scones

Today I made Lemon Raisin Scones!

3C flour, 1C sugar, 4t baking powder, 1/2t salt, 1/2C very cold butter, 1C raisins, juice of 1 lemon, 2t lemon extract, 1C milk

Preheat oven to 375F.

Lemon Raisin Scones

Mix dry ingredients including sugar.

Lemon Raisin Scones

Cut in butter with fork.

Lemon Raisin Scones

Mix juice, milk and extract.

Lemon Raisin Scones

Lemon Raisin Scones

Pour over butter mixture.

Lemon Raisin Scones

Toss gently with fork only until dough is formed. Work in raisins until just blended in.

Lemon Raisin Scones

Lemon Raisin Scones

Turn dough into greased, nonstick or lined muffin tin.

Lemon Raisin Scones

Bake 25 minutes or until light golden. Do not overbake.

Lemon Raisin Scones

Corn Raisin Carrot Pudding

Today I made Corn Raisin Carrot Pudding!

1C corn kernels, 8oz baby carrots, 2 eggs, 1/2C skim milk, 1/2C sugar, 1 1/2C flour, 1T cinnamon, 1/4t salt, 2T butter, melted, 1C raisins

Preheat oven to 325F. Chop carrots into 1/2″ pieces. Arrange kernels and carrot pieces in 8″ greased glass pie dish.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

In bowl, whisk eggs, milk and sugar together until blended.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Whisk in remaining ingredients except butter and raisins.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Add melted butter. Mix well.

Corn Carrot Raisin Pudding

Stir in raisins.

Corn Carrot Raisin Pudding

Pour over kernel mix, spreading raisins evenly.

Corn Carrot Raisin Pudding

Bake 35-40 minutes or until lightly browned.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Alternate recipe: no raisins, 1T nutmeg instead of cinnamon

Corn Carrot Raisin Pudding

Cran Raisin Carrot Bread

Today I made Cran Raisin Carrot Bread!

1/4C warm water, 1/4 oz (1 envelope) dry yeast, 1/2C skim milk, 1 egg, 4T butter, 3-4C flour, enough baby carrots chopped in 1/2″ pieces to make 1/4C, 4 oz dried cranberries, 4 oz dark raisins, 1/4C brown sugar, 1t cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add 1C flour.

Cran Raisin Carrot Bread

Stir in egg.

Cran Raisin Carrot Bread

Break up the butter into small pieces. Work into batter.

Cran Raisin Carrot Bread

Add skim milk.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cran Raisin Carrot Bread

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften.

Preheat oven to 350F.

Cran Raisin Carrot Bread

Punch down dough. Knead five minutes. Roll out on a flat surface that has been sprinkled with brown sugar.

Cran Raisin Carrot Bread

Work in carrots, raisins and cranberries. Roll up the dough to shape into a loaf.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Place in greased loaf pan.

Cran Raisin Carrot Bread

Sprinkle cinnamon on top.

Cran Raisin Carrot Bread

Cover pan with plastic wrap and let rise one hour. Bake 35-40 minutes or until browned and bread comes away from edges of pan.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Apple Raisin Oat Bars

Today I made Apple Raisin Oat Bars!

1/2C butter, 1C brown sugar, 2 eggs, 1/2t vanilla, 3/4C quick oats, 1C flour, 1/2t baking soda, 1/2t cinnamon, 1/4t salt, 2 apples, peeled, cored and diced into 1/2″ pieces, 1C raisins

Preheat oven to 350F. Beat butter with brown sugar. Add eggs. Blend well. Add vanilla. Blend well. In separate bowl, sift together flour, soda, cinnamon and salt. Stir dry ingredients into wet. Stir in oats. Add apples. Blend well. Add raisins. Blend well. Turn into greased 9″ X 13″ rectangular pan. Bake 25-30 minutes or until lightly browned and bars come away from the edge of the pan. Cool before cutting.

Yogurt Raisin Scones

Today I made Yogurt Raisin Scones!

4C flour, 4t baking powder, 1/4t salt, 2/3C sugar, 2/3C chilled butter, 2 eggs, beaten, 2t vanilla, 1C nonfat yogurt

Topping: 1/2 golden raisins, 1/2C dark raisins, 1T cinnamon, 3T sugar

Preheat oven to 375F. Sift dry ingredients, except for topping. Cut in butter until mixture resembles small crumbs. Stir together yogurt, beaten eggs and vanilla. Make a well in the dry ingredients and gently fold in the wet until barely blended. Stir in raisins. Do not overwork the dough. In separate bowl, stir topping. Turn dough into greased 9″ round cake pan. Sprinkle on topping. Make preliminary slices with a serrated knife. Bake 25-30 minutes or until slightly crumbly in center.

Zucchini Muffins

Today I made Zucchini Muffins!

This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.

2C flour, 1C sugar, 1t baking soda, 1/4t baking powder, 1 1/2t cinnamon, 1C golden raisins, 1/2C chopped walnuts, 1/2t salt, 2 eggs, 1/2C vegetable oil, 1T vanilla extract, 2C shredded zucchini

Preheat oven to 375F.

Zucchini Muffins

Sift dry ingredients. Add walnuts and raisins. In a separate bowl, beat eggs until foamy. Beat in oil and vanilla. Stir in zucchini. Mix with dry ingredients, until just blended. Turn into about 18 greased or nonstick or lined muffin cups. Pour a bit of water in the empty cups before baking. Bake 15-20 minutes or until toothpick inserted in the middle of the muffin that is in the middle of one muffin tin comes out clean. Cool 5-7 minutes before removing from tins.

Zucchini Muffins