Golden Raisin And Pecan Thins Recipes

GOLDEN RAISIN AND PECAN THINS

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.

GOLDEN RAISIN-PECAN PUMPKIN LOAVES

Steps:

• Sift together the flour, cinnamon, nutmeg & salt.
• Mix the yeast & the warm water in a a small bowl.
• Beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended.
• Add the yeast to the wet ingredients. Add the dry ingredients, about ½ cup at a time. Add flour & mix until dough comes together - add more flour, a couple of tablespoonfuls at a time, until dough forms from batter.
• Knead 10 to 15 minutes (this is where a stand processor and a dough hook would come in handy). At the start, the mixture will look more like a batter than a dough - keep mixing/kneading.
• Mix in the pecans, pepitos and raisins, mixing only until incorporated. Add the cranberries and mix as little as possible to avoid crushing them.
• Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside at room temp to rise until nearly doubled in bulk, about 2 hours.
• When the dough has doubled, knead gently to deflate, wrap it tightly in plastic and refrigerate over night.
• At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours) - If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.
• Lightly butter two 8" x 4" bread loaf pans.
• Divide dough in two & shape to fit in two bread pans - seam side down.
• Cover the pans lightly with a kitchen towel and allow to rise atroom temp for 1½ - 2 hours, or until the dough has nearly doubled - it will rise just above the rims of the pans.
• Center a rack in the oven and preheat to 350°F Bake the loaves for about 35 minutes, or until deeply golden.
• Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.

PECAN THINS

Steps:

• Preheat oven to 425°F.
• In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined. Sift flour over batter and fold in. Fold in pecans.
• Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds. Bake cookies in batches in middle of oven until golden around edges, about 5 minutes. Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely. (If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.) Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.

PECAN AND GOLDEN RAISIN OATMEAL BRULEE

Steps:

• Bring the water to a boil in a heavy saucepan and add the oats.
• Reduce the heat and simmer until all the water is almost gone, about 20 minutes.
• Cover pan tightly, remove it from the stove and let it sit until allthe water is absorbed.
• Keep the oatmeal firm, do not let it get mushy.
• Remember it will continue to cook in it's own heat when it is off the stove.
• Scoop the oatmeal into an ovenproof serving dish.
• Mix the pecans, raisins and brown sugar together and spread over the top of the oatmeal.
• Either melt this sugar mixture with a blow torch, or broil the dish until the mixture is golden brown, from 1 to 5 minutes.
• If you have a cappuccino maker, steam the 4 cups milk with the vanilla.
• It looks beautiful when the mil has thick foam on top.
• If this is not an option, simply heat the milk with the vanilla on top of the stove.
• Serve the warm milk along with some Maple Syrup on the side to 4 very lucky people!

GINGERED PEAR PIE WITH GOLDEN RAISINS

Steps:

• Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
• Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
• Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
• Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.