Raisin Brown Rice Pilaf Food

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OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS



Oatmeal Cookies with Chocolate Chunks and Raisins image

The oatmeal-raisin cookie takes on chocolate chunks for a treat that has it all.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup chocolate chunks
1/2 cup raisins

Steps:

  • Line 2 baking sheets with parchment paper.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

OATMEAL, WALNUT AND RAISIN COOKIES



Oatmeal, Walnut and Raisin Cookies image

Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.

Provided by Food Network Kitchen

Time 1h30m

Yield about 20 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups old-fashioned rolled oats
3/4 cup raisins
3/4 cup chopped walnuts

Steps:

  • Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
  • Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
  • Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

RAISIN PECAN OATMEAL COOKIES



Raisin Pecan Oatmeal Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 30 to 35 cookies

Number Of Ingredients 12

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
  • Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
  • Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

CHOCOLATE OATMEAL RAISIN COOKIES



Chocolate Oatmeal Raisin Cookies image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 30 (3-inch) cookies

Number Of Ingredients 5

1 (22 1/2-ounce box) brownie mix
1/3 cup vegetable oil
2 large eggs
2 1/2 cups quick-cooking oats
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly coat baking sheets with cooking spray or line with parchment.
  • In a large mixing bowl, combine all ingredients with a wooden spoon.
  • Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
  • Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.

IRISH RAISIN CAKE



Irish Raisin Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 13

2 1/2 cups of buttermilk
2 cups of sugar
5 cups of flour
2 sticks of butter
5 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
Dash of salt
1 (16-ounce box) of brown raisins
1 (16-ounce) box of golden raisins
1/2 cup whiskey, optional

Steps:

  • Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

CINNAMON-RAISIN RICE PUDDING



Cinnamon-Raisin Rice Pudding image

This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 8

1/2 cup medium-grain rice
1 cinnamon stick, broken in half, plus more, for serving
Kosher salt
4 cups milk
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup raisins

Steps:

  • Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
  • Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
  • Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
  • Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

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