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The LDSCN Weekly Recipe Archive Raisins

References:
http://www.calraisins.org/Consumer/recipes.html
http://www.sunmaid.com/recipesmain.html
http://recipes.alastra.com/pies/raisin06.html

Raisin Pie

• 2 cup seedless dark raisins
• 2 cup boiling water
• 1/2 cup sugar
• 2 Tbsp flour
• 1/2 cup finely chopped walnuts
• 1 Tbsp lemon juice
• 2 Tbsp grated lemon peel (optional)
• 2 layers of crust for 9" pie

Preheat your oven to 425 F. Make the pie crusts and put one into a pie-pan; set aside. Cook raisins in boiling water until tender (about 5 minutes). Mix sugar and flour in a bowl, and stir into raisins and water. Cook over medium heat, stirring constantly, until it boils. Boil 1 minute and remove from heat. Stir in walnuts and lemon juice (grated lemon peel is can be added at this point if you wish). Pour into readied pie crust and top with the other crust. Cut slits in the top and bake till brown, about 30-40 minutes.

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Pineapple Raisin Cookies
From: Glen Kartchner (gkartchner@theriver.com)

• 1/2 C. applesauce
• 2 C. white flour
• 1/2 C. brown sugar
• 1/2 t. vanilla
• 1/2 C. raisins
• 1 t. soda
• 1/2 C. crushed pineapple with juice
• 1 t. baking powder
• 1/2 t. salt
• 1 egg white

Pre-heat oven to 375

Cream applesauce and sugar. Add vanilla and egg white. Next add pineapple and raisins. Sift dry ingredients into creamed mixture. Add 1/2 C. chopped nuts if desired. Drop by Tbs. onto greased or foil lined cookie sheets. Bake at 375 for 8-10 min.

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(Check out this site. It has some really good ideas and recipes)

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Cinnamon Raisin Biscuits

• 2 cups Shawnee Best All-Purpose Flour
• 2 tsp. baking powder*
• 1/2 tsp. baking soda*
• 3/4 tsp. salt*
• 1/4 cup shortening, cold and cut in 4-6 pieces
• 1 cup buttermilk
• 1/2 cup raisins, plumped
• 2 tsp. cinnamon
• Glaze
• 1/2 cup powdered sugar
• 2 tsp. butter, soft
• 1/4 tsp. vanilla
• 1 Tbsp. Milk

Plump raisins by covering with hot water and resting 1 hour. Drain off water and place raisins on paper towel.

Preheat oven to 450°F. Using mixer or food processor, thoroughly mix together flour, baking powder, soda and salt. Add cold shortening and mix or process until mixture resembles large coarse crumbs.

Add buttermilk and slowly stir (or pulse about 10 seconds) to form a soft dough. If dough is firm or dry, add an additional 1 to 2 tablespoons buttermilk.

Add raisins and cinnamon. Stir just to evenly distribute raisins. Cinnamon will marble the dough.

Sprinkle work surface with flour. Empty dough onto work surface and form a ball. Using fingers and a light touch, gently flatten dough ball. Fold dough in half, top to bottom, and gently flatten. Fold dough in half, left to right, and gently flatten. Fold dough in half, right to left, and gently flatten. Fold dough in half, top to bottom, and gently flatten. Round dough and roll to 1/2-inch thickness. Cut dough with floured biscuit cutter and place on greased baking sheet.

For glaze, combine ingredients and mix until smooth.

Bake 10 to 12 minutes or until golden brown. When biscuits are removed from the oven, spread or brush with glaze.

Yield: 12 2-inch biscuits OR 8 3-inch biscuits

*If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 tsp.

Provided by Shawnee Milling Company

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 27 Aug 01