Cinnamon And Raisin Bites Recipes

CINNAMON AND RAISIN BITES

Steps:

• Pulse all ingredients in a food processor until combined. Roll mixture into one-inch balls and flatten slightly. Sprinkle with sunflower seeds. Store layered on parchment paper in an airtight container up to 5 days.

CINNAMON-RAISIN BITES

Steps:

• In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. , In a small bowl, combine the milk, oil and honey; add to the dry ingredients and stir just until moistened. Stir in raisins., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 425° for 8-10 minutes or until lightly browned. Remove to wire racks.

GLAZED CINNAMON-RAISIN DROP BISCUITS

Steps:

• Heat oven to 425°F.
• Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

CINNAMON-RAISIN BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
• Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
• Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
• Remove skillet from the oven and place biscuits in the hot oil with sides touching.
• Bake in the preheated oven until golden brown, about 10 minutes.
• While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.

CHEERIOS®-RAISIN BITES

Steps:

• In medium bowl, soak raisins in water 10 minutes or until plump. Drain; pat dry.
• In bowl of food processor, add raisins and all remaining ingredients except cereal. Cover; process, stopping to scrape side of bowl if necessary, until mixture forms a thick, sticky paste. (You can add a little water if mixture is not sticky enough.)
• Roll mixture into 12 balls with moistened hands. In shallow dish, place cereal. Roll balls in cereal to coat. Serve immediately or cover and refrigerate until ready to serve.

CINNAMON RAISIN CRESCENTS

Steps:

• In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
• Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking.
• Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.