Oh So Easy Raisin Filled Food

OH-SO-GOOD OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper; set aside.
• In a large bowl, whisk together melted butter and oil until completely blended.
• Whisk in sugars, egg, egg yolk, vanilla and salt; set aside.
• In a second large bowl, combine oats, flaxseed, flour and baking powder, then add to butter mixture and stir well with a wooden spoon or spatula to combine thoroughly.
• Fold in raisins and pecans.
• Drop dough by the spoonful onto prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time until just cookies are just cooked through and golden brown, 9 to 10 minutes, rotating sheet halfway through baking.
• Carefully transfer to wire racks and let cookies cool on baking sheets for five minutes, then transfer cookies to wire rack to let cool completely. Repeat with the other sheet of cookies.

DRIED CHERRY AND GOLDEN RAISIN TURNOVERS

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.

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

OH SO EASY RAISIN FILLED

Steps:

• 1. Preheat oven to 350 degrees.
• 2. You will need muffin tins mini or regular whatever you have. Spray your tins with cooking spray.
• 3. Divide sugar cookie dough in half. Pinch off a bit of sugar cookie dough from one of the halves and form it into the bottom of the muffin tin and up the sides. You should be able to get 8 to 12 raisin filled depending on the muffin tin.
• 4. Fill the dough with raisin pie filling as full as you like.
• 5. Take the other half of the dough and pinch off pieces for as many filled muffin tins as you have. Flatten each piece with a glass or your hand and lay on tip of the raisin filling tucking it in to the dough from the bottom.
• 6. With a pastry brush brush the milk over top of the dough and sprinkle with sugar.
• 7. Bake for 18-20 minutes until done. Let cool completely before eating or you will burn you mouth.

SLOW COOKER CINNAMON RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine eggs, sugar, cinnamon, nutmeg, and vanilla' whisk well to combine. Add milk, heavy cream, and butter; whisk again to combine. Add raisins and pecans and stir. Add bread pieces, and carefully fold to coat bread. Once coated, cover bowl with plastic wrap, and place into fridge for 30 minutes to 1 hour.
• In a large slow cooker, place a rack in the bottom (I like to use 1-2 mason jar tops - without pop in lid, these work great as a 'rack'). Add 1 cup of water to the slow cooker. Using an oven proof souffle dish or glass baking dish (must fit in the slow cooker), grease liberally with nonstick spray or butter. Add bread mixture to bowl, cover tightly with foil, then top with slow cooker lid, and cook on high for 3-4 hours.
• Remove lid, and carefully remove foil from the top. Allow to cook for 20 minutes. Serve and garnish with additional raisins, pecans, and whipped cream if desired.

OATMEAL DATE COOKIES

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
• Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-​chilled dough will be much easier to handle.
• Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
• Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.

BREAD MACHINE CINNAMON BUNS WITH WALNUTS & RAISINS

Steps:

• Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order). Select the dough cycle.
• Meanwhile, prepare syrup: Boil together butter, water and brown sugar for 1 minute.
• Immediately, pour syrup into a 9 X 13 pan; tilt pan to cover bottom evenly.
• Arrange walnuts, flat side up on syrup; scatter raisins on top.
• When bread machine cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
• Roll dough into a 12 X 18 inch rectangle. Brush with melted butter.
• Sprinkle evenly with the mixture of brown sugar and ground cinnamon. Sprinkle chopped walnuts and golden raisins on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. To avoid too much filling from escaping, I first cut the roll in half, then each half in half, and then each quarter in thirds. Place rolls flat over syrup.
• Cover and let rise 30 minutes or until double in volume.
• Remove cover and bake at 375 for 30-35 minutes, until golden brown.
• Loosen edges and carefully invert onto serving tray.
• To make icing: Mix icing sugar and cinnamon together; add maple syrup and 1 tbsp milk, mix. If needed, add more milk. Icing should be stiff - but not too stiff - and not too runny either. I like to leave the icing on the side to allow folks to decide to use it or not.
• Enjoy!