OLD-FASHIONED RAISIN BREAD
Plump raisins and the warm spices of cinnamon and nutmeg join forces to make this superb Raisin Bread with its soft, chewy texture and fragrant scent. Makes great toast and wonderful French Toast
Provided by Barbara99
Categories Bread
Number Of Ingredients 16
Steps:
- Assemble and measure out all ingredients before beginning.
- In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
- While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
- In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the "6" setting on KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe).
- Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1¾ hours.
- Prepare two 9"x5"x3" loaf pans by greasing all sides of pans.
- Using vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into two equal portions.
- Shape each portion of dough into an oval loaf shape and place in prepared pans.
- Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes.
- About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. If desired, gently grease tops of the hot bread with butter. Cool bread completely before cutting and serving.
NOT YOUR GRANDMA'S BREAD PUDDING
Provided by Kardea Brown
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
- Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
- Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.
GRANDMA EMMA'S SPICE LOAF
A quick bread, moist and full of raisins and nuts. A family favorite for the winter holidays.
Provided by Marsha Crom
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Soak raisins in coffee until plump. Do not drain.
- Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
- In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
- Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
- Bake in a preheated 350 degree F(175 degrees C) oven for one hour.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 216.6 mg, Sugar 22.4 g
GRANDMA MEG'S RAISIN PIE
Whenever I bake this pie, I think of the days of the Depression. Meat was hard to come by then, so Grandma Meg would tell my dad, "If you go hunt for a rabbit or peasant for Sunday dinner, I'll make a raisin pie." We had lot of wild game and raisin pies during those days!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water and corn syrup until blended. Add raisins. Bring to a boil over medium heat; cook and stir for 2 minutes or thickened. Remove from the heat; stir in lemon juice and butter (filling will be thin). , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 375°; bake 30 minutes longer or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 477 calories, Fat 16g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 328mg sodium, Carbohydrate 84g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S DATE-NUT BREAD
This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.
Provided by Suzanne
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
- Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
- Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 49 g, Cholesterol 27.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 215.5 mg, Sugar 30.5 g
GRANDMA RUSSELL'S BREAD
I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! -Janet Polito, Nampa, Idaho
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well., Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 387mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S RAISIN BREAD
My grandmother's famous recipe. She mad it often and we all loved it. I must admit that I do not know why my family calls this raisin bread, because it has always seemed more like a cake to me.
Provided by seesko
Categories Quick Breads
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Place raisins and 2 cups water in sauce pan and bring to boil for five minutes.
- Remove from heat and add 1 cup cold water.
- Let cool until it is lukewarm.
- Cream together sugar and shortening, then add the salt, cinnamon, nutmeg, cloves and baking soda. Mix well.
- Add raisins and flour to dry mixture. Mix well.
- Bake in greased and floured cake pan for one hour at 350°F.
- Recipe is great as is or add some cream cheese frosting.
Nutrition Facts : Calories 670.2, Fat 9.6, SaturatedFat 2.4, Sodium 624.5, Carbohydrate 143.4, Fiber 4.1, Sugar 84, Protein 8.2
GRANDMA'S BOILED RAISIN CAKE
My favorite cake. As Recipe Zaar won't accept the word small or large I will write here...Grandma's recipe says a large cup of raisins and a small tsp baking powder.
Provided by cookalot 2
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan add raisins and water.
- Boil 15 minute.
- Drain keeping liquid.
- There should be 1 cup left over.
- If not add enough water to make 1 cup.
- Cool.
- Cream butter and sugar.
- Add egg and beat well.
- Add dry ingredients alternately with water.
- starting and ending with dry ingredients.
- Add vanilla and stir in raisins.
- Pour into greased 9"x11" or 9"x13" pan.
- Bake 350 for 30-35 minute.
- Icing:.
- Brown butter and brown sugar.
- Add water.
- Beat in icing sugar until spreading constituency.
- Ice with above recipe or dimple icing.
Nutrition Facts : Calories 238.8, Fat 9.8, SaturatedFat 6, Cholesterol 38.5, Sodium 188.1, Carbohydrate 37.3, Fiber 0.9, Sugar 25.2, Protein 2.2
GRANDMA'S SOUR CREAM RAISIN PIE
This is my mother's favorite pie recipe and it came from her mother. Just wanted to pass along an old family favorite to my Zaar family.
Provided by Mysterygirl
Categories Pie
Time 12m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together filling ingredients and cook until thick.
- Pour into pre-baked pie shell -- that's it, no more cooking.
- Optionally you may top with meringue, lightly brown the meringue.
Nutrition Facts : Calories 291.7, Fat 12.6, SaturatedFat 5.6, Cholesterol 61.5, Sodium 132.9, Carbohydrate 43, Fiber 1.4, Sugar 29.4, Protein 4
GREAT-GRANDMA'S HEALTH BREAD
This is a recipe from my great-grandma with simple ingredients. This bread is moist, healthy, and delicious. You can easily cut back on the sugar and switch out ingredients depending on taste or dietary restrictions. I love to use dried cranberries instead of raisins, reducing the sugar by several tablespoons when I do.
Provided by snaveytak
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch loaf pan.
- Bring raisins and water to a boil in a small saucepan, reduce heat to medium, and boil 5 minutes; set aside to cool.
- Mix rolled oats, bran cereal, whole wheat flour, sugar, and salt in a bowl. Mix milk with lemon juice in a small bowl and let stand 1 or 2 minutes to sour. Stir baking soda into sour milk until dissolved. Pour milk mixture into dry ingredients; beat egg into the mixture. Stir raisins and their liquid into the batter. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 1 hour. Cool in pan for 15 minutes before removing to finish cooling on a wire rack.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 41.4 g, Cholesterol 17.1 mg, Fat 2 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 333.8 mg, Sugar 21.3 g
GRANDMA'S BOILED RAISIN COOKIES
I got this recipe from my mom, who got it from her mom. These are the best raisin cookies I have ever had. They stay very soft! Most people look skeptical of raisin cookies until they try these, and then they ask for the recipe.
Provided by Alison
Categories Dessert
Time 30m
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
- Cream shortening and sugar.
- Add eggs and beat well.
- Add cooled raisans with any left over water, and vanilla.
- Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
- Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
- Bake 10 minutes.
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
GRANOLA RAISIN BREAD
Made with granola, oats, raisins and honey, this bread has a subtle sweetness. It's so delightful that friends often request the recipe. Slices of the crusty loaf are especially good toasted. If you prefer a softer crust, rub margarine or butter on the loaf while it's warm. -Patricia Nelson, Kenosha, Wisconsin
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 slices each).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the granola and raisins.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
GRANDMA'S FAVORITE RAISIN BREAD PUDDING
Make and share this Grandma's Favorite Raisin Bread Pudding recipe from Food.com.
Provided by joolzcd
Categories Dessert
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Combine all ingredients except bread in a large bowl.
- Stir to mix well.
- Stir in bread.
- Spoon into ungreased casserole dish and bake 30 minutes or until pudding is set and knife come out clean.
Nutrition Facts : Calories 337.4, Fat 17.3, SaturatedFat 10.5, Cholesterol 100.5, Sodium 331.9, Carbohydrate 39.7, Fiber 0.3, Sugar 33.5, Protein 7.5
CINNAMON RAISIN BREAD
My grandma's raisin bread is a long-standing tradition in our family.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside. , Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 126mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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