RAISIN TART
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust tart
Number Of Ingredients 11
Steps:
- Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
- Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
- Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
- Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.
RAISIN-FILLED TORTE
MY MOTHER used this recipe many times, and it was my favorite. She's gone now, but her memory lingers each time I bake this cake. The layers are different flavors, and combined they're deliciously unique. Every time I serve it, I have to send my guests home with the recipe! -Jo Peapples, Brooksville, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour half of the batter into another bowl. Add vanilla to one bowl; add the syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round baking pan. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool., In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, butter and zest. Cool. , In a small bowl, whisk the sugar, butter and lemon zest. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer; drizzle with icing.
Nutrition Facts : Calories 392 calories, Fat 11g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 249mg sodium, Carbohydrate 71g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
RAISIN BUTTER TARTS
This is another old recipe from our ancestral heritage. These are very good.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
- Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
ITALIAN DATE RAISIN FILLED COOKIE
Make and share this Italian Date Raisin Filled Cookie recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening and sugar; add eggs.
- Sift flour, baking powder, and salt together.
- Add milk and vanilla.
- Mix well; roll out dough 1/4 inch thick.
- Cut with a round cutter.
- Place on cookie sheet.
- Brush top of cookie with egg white.
- Top with filling.
- Bake at 400 degrees Fahrenheit for 15 minutes.
- FILLING:.
- Grind raisins, dates and candied cherries in a food processer.
- Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.
Nutrition Facts : Calories 482.7, Fat 17.2, SaturatedFat 4.4, Cholesterol 38.3, Sodium 252.6, Carbohydrate 77.3, Fiber 2.9, Sugar 38.1, Protein 7.3
RAISIN-FILLED TORTE
MY MOTHER used this recipe many times, and it was my favorite. She's gone now, but her memory lingers each time I bake this cake. The layers are different flavors, and combined they're deliciously unique. Every time I serve it, I have to send my guests home with the recipe! -Jo Peapples, Brooksville, Florida
Provided by Allrecipes Member
Time 45m
Yield 12
Number Of Ingredients 23
Steps:
- In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half of the batter into another bowl. Add vanilla to one bowl; add syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round cake pan. Bake at 375 degrees F for 20-25 minutes or until cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool.
- Combine sugar and cornstarch in a saucepan; stir in water until smooth. Add raisins. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in lemon juice, butter and peel. Cool.
- In a small bowl, whisk sugar, butter and lemon peel. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer and icing.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 71.7 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 234 mg, Sugar 48.4 g
RAISIN FILLED COOKIES
A delicious raisin filled cookie that is so delicious and you will go crazy over the raisin filling! It's so good!
Provided by Six Sisters Stuff
Yield 24
Number Of Ingredients 25
Steps:
- Raisin filling:
- Put raisins in a pan and cover with water. Boil for 5 minutes.
- Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
- Set aside to cool while you make the cookie dough.
- Cookie Dough:
- Combine softened butter, shortening, vanilla, and sugar. Add in egg.
- Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
- Chill dough for about 10 to 15 minutes.
- Roll dough about 1/8 inch thick.
- Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
- Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
- Bake at 375 for 10 to 12 minutes or until very lightly browned.
- Glaze:
- When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
- Frost the tops of each cookie.
Nutrition Facts : Servingsize 1 serving, Calories 5763 kcal, Fat 119 g, SaturatedFat 59 g, Cholesterol 245 mg, Sodium 4612 mg, Carbohydrate 1103 g, Sugar 745 g, Protein 95 mg
RAISIN-FILLED TORTE
I'm a died-in-the-wool raisin lover, & it would seem that this torte was made just for me! The recipe comes from the 2008 cookbook, Taste of Home Baking Classics. Preparation time does not include the time needed for the cake & the filling to cool before assembling the cake
Provided by Sydney Mike
Categories Healthy
Time 45m
Yield 1 2-layer cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F, then grease & flour two 9-inch round cake pans.
- FOR THE CAKE ~ In a large bowl, cream shortening & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
- In another bowl whisk together the flour, baking powder & salt, then add this to the creamed mixture alternately with the milk, beating well after each addition.
- Pour half of the batter into another bowl, then TO ONE BOWL add the vanilla, stirring to combine.
- Add the syrup, cinnamon, cloves & nutmeg to the second bowl, stirring to combine.
- Pour the vanilla batter into one of the prepared pans & pour the spice batter into the 2nd pan.
- Bake 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool both cake layers in their pans on a wire rack for 10 minutes before removing the layers from the pans & putting on wire racks to cool.
- FOR THE FILLING ~ In a small saucepan, combine sugar & cornstarch, then gradually stir in the water until smooth.
- Add the raisins, then bring to a boil, cooking & stirring for 2 minutes or until thickened.
- Remove from the heat, then stir in lemon juice, butter & zest, before setting aside to cool.
- FOR THE ICING ~ When cake & filling have cooled, in a small bowl, whisk together the sugar, butter & zest, then add enough milk, a teaspoon or so at a time, until icing reaches desired consistency.
- Place the spice cake layer up-side-down on a serving platter & spread it with the raisin filling.
- Top that with the vanilla cake layer right-side-up before drizzling the entire cake with the icing.
Nutrition Facts : Calories 403.6, Fat 11.6, SaturatedFat 3.6, Cholesterol 41.1, Sodium 229.6, Carbohydrate 73.3, Fiber 1.2, Sugar 49.4, Protein 4.2
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