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.
Add some flour and sugar.
Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.
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.
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.
Preheat oven to 350F.
Remove plastic wrap.
Bake rolls 20-25 minutes or until golden brown.
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.
Mix dry ingredients including sugar.
Cut in butter with fork.
Mix juice, milk and extract.
Pour over butter mixture.
Toss gently with fork only until dough is formed. Work in raisins until just blended in.
Turn dough into greased, nonstick or lined muffin tin.
Bake 25 minutes or until light golden. Do not overbake.
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.
In bowl, whisk eggs, milk and sugar together until blended.
Whisk in remaining ingredients except butter and raisins.
Add melted butter. Mix well.
Stir in raisins.
Pour over kernel mix, spreading raisins evenly.
Bake 35-40 minutes or until lightly browned.
Alternate recipe: no raisins, 1T nutmeg instead of cinnamon
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.
Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add 1C flour.
Stir in egg.
Break up the butter into small pieces. Work into batter.
Add skim milk.
Add enough flour to form dough into an elastic ball that is still slightly sticky.
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.
Punch down dough. Knead five minutes. Roll out on a flat surface that has been sprinkled with brown sugar.
Work in carrots, raisins and cranberries. Roll up the dough to shape into a loaf.
Place in greased loaf pan.
Sprinkle cinnamon on top.
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.
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.
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.
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.
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.