Raisin Mumbles Recipes

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

HEALTHIER FRUIT MUMBLES

Steps:

• Heat oven to 400F & grease a 9"x13" baking pan.
• Place filling ingredients in medium saucepan. Cook over low heat, stirring constantly, until thick. Remove from heat.
• In a large bowl mix all crumb ingredients just until combined.
• Press half the crumb mixture into pan (I usually put a piece of plastic wrap loosely over & then press out with hands).
• Spread filling over base.
• Drop remaining crumb mixture by teaspoon over filling.
• Bake for 20-30 minutes until just beginning to get golden on top.
• Cool.
• Cut into bars & enjoy.

RAISIN MUMBLES

Steps:

• For the raisin filling mix the raisins, sugar, cornstarch, water and lemon juice.
• Cook stirring constantly over low heat until thickened about 5 minutes. Cool.
• For the crumb mixture. Mix butter with sugar, add dry ingredients, then mix in the oat. Mix well.
• Press half of the crumb mixture into greased 13x 9x 2 pan.
• Spread the raisin filling over the pressed on crumb mixture.
• Pat on remaining crumb mixture on top of filling.
• Bake at 400 degrees 20 to 30 minutes.
• Cool and cut into bars.

MOLASSES RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
• Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

DATE MUMBLES

Steps:

• Preheat oven to 425 degrees.
• Combine first 5 ingredients in saucepan. Bring to a boil set aside
• Combine butter and dry ingredients in bowl until crumbly
• Pat half the crumb mixture into a 8 by 13 inch baking pan.
• Pour dates mixture over crumbs spreading evenly to edges.
• Pat remaining crumb mixture over top.
• Bake for 15 to 20 minutes. Cool, cut into bars. Yield 16 to 20 bars