DRIED CHERRY AND GOLDEN RAISIN TURNOVERS
These turnovers could be served for breakfast, with coffee and juice, or for dessert.
Time 35m
Yield Makes 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Quarter puff pastry sheet with a sharp knife to form 4 squares. Stir together cream cheese and 1 1/2 tablespoons sugar, then divide among squares, spreading to leave a 3/4-inch border of pastry all around. Sprinkle fruit over cream cheese. Brush some egg on pastry border. Fold pastry into a triangle to enclose filling and crimp edges with a fork. Cut a small steam vent in tops of turnovers. Brush tops with more egg and sprinkle with remaining ‚ tablespoon sugar.
- Arrange on a lightly buttered baking sheet and bake in lower third of oven until puffed and golden brown, about 25 minutes.
RAISIN PUFFS
These Raisin Puffs are remarkable! Like incredibly soft sugar cookies, and light as air. Soft, puffy, and thick! With a heap-ton of raisins - simmered to bring out deeper and richer flavor. These Raisin Puffs might sound ordinary, but they will knock your socks off!
Provided by Sarah
Categories Cookies
Time 1h
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan over medium heat.
- Simmer until water is almost completely reduced, about 15 minutes. Set aside to cool.
- In a large mixing bowl, cream shortening and 1 1/2 cups sugar.
- Add eggs and vanilla, beating until combined.
- In a medium bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the mixing bowl, beating until combined.
- Stir in raisins.
- Place remaining 1/2 c. sugar in a small bowl.
- Roll dough into 1-inch balls, and roll in the sugar, thoroughly coating.
- Arrange dough balls two inches apart on parchment paper or silicone mat-lined baking sheets.
- Bake at 350 degrees for 10 minutes, or until edges are golden, and centers appear set.
- Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.
RAISIN PUFFS
These wonderful cookies remind me of soft snickerdoodles with raisins. The original recipe was from a Midwest Living magazine in 1989; they were called Laurel's Raisin Puffs. I'm not sure who Laurel is but I thank her! They are very good - a regular in our home.
Provided by Acerast
Categories Dessert
Time 1h
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In a small saucepan, bring water to a boil.
- Stir in raisins.
- Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
- Set aside and cool.
- Combine flour, baking soda and salt in a small mixing bowl; set aside.
- In a large mixing bowl cream 1 1/2 cups sugar with the butter.
- Beat in eggs and vanilla.
- Mix in dry ingredients.
- Stir in raisins.
- In a small bowl, combine 1/2 cup sugar and cinnamon.
- Shape dough into 1 - inch balls.
- Roll balls in sugar and cinnamon mixture.
- Place 2-inches apart on an ungreased cookie sheet.
- Bake at 375°F for 8 minutes.
- Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.
Nutrition Facts : Calories 1395.9, Fat 49.9, SaturatedFat 30.1, Cholesterol 227.8, Sodium 976.8, Carbohydrate 227.3, Fiber 5.3, Sugar 132.8, Protein 16.6
GOLDEN RAISIN BUNS
These delightful buns will remind you of old-fashioned cream puffs with a mild lemon flavor. They look appealing on a platter and sure get snatched up quickly. -Kathy Scott, Hemingford, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes. , Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. , For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
RAISIN PUFFS
I got this recipe out of Paula Deen & Friends book. I'm looking for new recipes to add to my Holiday Trays...this one is a WINNER. Easy to make and delicious! Recipe says 4 Dozen, I got just 3 out of it..(made my balls too big!) Next time I'll make them closer to the size of walnuts like suggested! I can totally see this made with other dried fruit, cherries or cranberries would work great!
Provided by katie in the UP
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper or nonstick baking mats.
- Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain.
- Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined.
- Sift together the flour, baking soda and salt.
- Stir the dry ingredients and raisins into the butter mixture with a spoon.
- The batter will be crumbly.
- Gather about a tablespoon of dough in your fingers and squeeze so dough holds together.
- Roll into walnut-sized ball.
- Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets.
- Bake for 12 to 15 minutes, until lightly browned and puffed.
- Transfer to wire racks to cool.
- Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.
Nutrition Facts : Calories 1258.2, Fat 47.3, SaturatedFat 29.3, Cholesterol 122, Sodium 942.1, Carbohydrate 204.1, Fiber 5.2, Sugar 118.3, Protein 12.4
RAISIN PUFFS
This soft cookie melts in your mouth. It's easy and quick to make too.
Provided by PAMELASCHULZ
Categories Raisin Cookies
Yield 72
Number Of Ingredients 11
Steps:
- In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
- Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.
Nutrition Facts : Calories 74 calories, Carbohydrate 11 g, Cholesterol 5.2 mg, Fat 3.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 35.9 mg, Sugar 5.9 g
RAISIN PUFFS
This soft cookie melts in your mouth. It's easy and quick to make too.
Provided by PAMELASCHULZ
Categories Raisin Cookies
Yield 72
Number Of Ingredients 11
Steps:
- In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
- Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.
Nutrition Facts : Calories 74 calories, Carbohydrate 11 g, Cholesterol 5.2 mg, Fat 3.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 35.9 mg, Sugar 5.9 g
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 PUFFS
Number Of Ingredients 9
Steps:
- Soak raisins in orange juice overnight drain well. Heat oven to 375° F. Combine water, butter or margarine, sugar and salt in saucepan bring to a boil. Add flour all at once over low heat beat with a wooden spoon 1 minute or until mixture leaves sides of pan and forms a smooth, thick dough. Remove from heat beat 2 minutes to cool slightly. Add eggs one at a time, beating well after each addition mixture should have a satiny surface. Stir in raisins. Drop heaping teaspoonfuls about 2 inches apart on greased baking sheets. Bake for 30 to 35 minutes or until golden and firm. Remove from baking sheet and cool slightly on wire racks. Frost with Lemon Frosting.Note: These are best eaten same day as baked.
Nutrition Facts : Nutritional Facts Serves
GOLDEN RAISIN BREAKFAST BUNS
These are lovely for breakfast, light and a bit different, with lemon icing and a texture similar to cream puffs. I really like these, as have others. I got the recipe many years ago from a church cookbook called Blessings.
Provided by Charmed
Categories Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375.
- Grease cookie sheets, or spray with non-stick spray.
- Plump the raisins by covering them with very hot water and letting them sit for 5 minutes; then drain them and put them on a paper towel to dry.
- Combine the water, butter, sugar and salt in a saucepan.
- Bring to a boil, then add the flour all at once.
- Stir with a wooden spoon over low heat until you have a smooth, thick dough.
- Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
- Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
- Stir in the raisins.
- Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
- Bake for 30 to 35 minutes.
- The buns should pretty much double in size, and be golden and firm.
- While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
- Add more cream if necessary.
- When the buns are done, place on a wire rack to cool and frost while still warm.
- This makes about 8-12 buns depending on the size you make them.
GEORGIAN GOLDEN RAISIN WALNUT TORTE
This is an adaptation of a recipe I found while researching Georgian food for a party. It has become a favorite dessert for my group of friends. The original called for purple raisins, but I like the flavor of sultanas better. You can obviously use whichever you like best. I also think it might be good with some other dried fruits mixed in, but I haven't tried that yet.
Provided by Brigette Anderson
Categories Desserts Pies Fruit Pie Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 14x16-inch or larger baking sheet.
- Spread walnuts out onto a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. Let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes.
- Combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl.
- Place 1 pie crust in the center of the prepared baking sheet. Cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. Dot filling with 1 tablespoon butter chunks. Place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. Repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. Place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. Use your fingers to crimp the edges into a fluted shape.
- Whisk egg with milk in a small bowl and brush the top of the pie with the mixture. Cut 5 2-inch-long slits into the top crust in a star pattern.
- Bake in the preheated oven until golden brown, 50 to 60 minutes.
- Combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. Bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. Drizzle syrup over the hot torte to make a glaze. Cool slightly before cutting into 16 slices for serving.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 58.5 g, Cholesterol 17.3 mg, Fat 26.9 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 277.2 mg, Sugar 30.6 g
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