GOLDEN RAISIN-FENNEL SEMOLINA SODA BREAD WITH BUTTERMILK-ORANGE BUTTER
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
- Preheat the oven to 375 degrees F.
- Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
- In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
- Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
- While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- Serve slices of warm or toasted semolina soda bread with the orange butter.
GOLDEN RAISIN BARS.
This recipes comes from a box of sun-maid golden raisins. I'm going to make these next week or so.. This is a very Healthy..
Provided by prettypatty2000
Categories Bar Cookie
Time 25m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
- Mix. in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
- PAT mixture firmly into a ungreased 9x13-inch baking pan.
- Bake 20-25 minutes until golden brown. Cool in pan 30 minutes. Cut into bars and cool completely. Remove from pan with metal spatula.
- For a quick dessert. serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
- Serve frozen.
Nutrition Facts : Calories 109.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.3, Carbohydrate 17.9, Fiber 0.9, Sugar 12.3, Protein 1.2
GOLDEN RAISIN COOKIES
"Since my children are grown, I make these light butter cookies for the neighborhood kids," relates Isabel Podeszwa of Lakewood, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
GOLDEN RAISIN COOKIES WITH WALNUTS
Categories Cookies Dessert Bake Raisin Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
- Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
- Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)
GOLDEN RAISIN AND PECAN THINS
These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice - once in loaf pans and once after freezing and slicing - making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.
Provided by Melissa Clark
Categories crackers and chips, dessert
Time 1h
Yield About 8 dozen crackers
Number Of Ingredients 10
Steps:
- Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
- In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
- Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
- Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
- Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
- Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 2 grams, TransFat 0 grams
GIN-SOAKED RAISINS (PURPORTED ARTHRITIS REMEDY)
I'm posting this recipe because my FIL's second wife has had great success with it. Whether it's the placebo effect or whether it actually works, it has brought this dear woman, a former operating room nurse, some relief and she doesn't doubt its efficacy. Her comment to me was really interesting; she said that she didn't realize how much it was helping her until she wasn't able to have her drunken raisins during a vacation. By the end of three days without the raisins, her knees, which had been doing well, were swollen and very painful. Your mileage may vary. Researching the origins of the recipe, it was apparently first described by Paul Harvey in the 1990s. As with any home remedy, consult your doctor and use common sense when using this. Preparation time does not include the time that it takes for the gin to evaporate.
Provided by Akikobay
Categories Fruit
Time 5m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Before you get started, make sure to read the label of your gin to check that it is made from or includes juniper berries. This is critical!
- Put the raisins in a shallow glass container and pour enough gin into it to just cover the raisins.
- Cover the container with cheesecloth and allow to stand until the raisins absorb the gin and the remaining liquid evaporates, about one week.
- Each day, eat NINE of these "drunken" raisins.
- I have read that it might take six weeks for this remedy to work, so be patient.
Nutrition Facts : Calories 1022.8, Fat 0.7, SaturatedFat 0.2, Sodium 21.9, Carbohydrate 115.3, Fiber 5.8, Sugar 85.8, Protein 4.9
COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS
Categories Pasta Side Vegetarian Quick & Easy High Fiber Raisin Chickpea Healthy Couscous Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.
SAUTEED SPINACH WITH GOLDEN RAISINS
Golden raisins add a welcome note of sweetness to sauteed spinach.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
- Stir in raisins. Season with salt and pepper.
Nutrition Facts : Calories 91 g, Fat 2 g, Fiber 6 g, Protein 7 g
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