Raisins

What are those shriveled brownish-black things? Raisins are simply dried Thompson seedless grapes. After they ripen, the grapes are picked from the vines and either dried in the sun for 2-3 weeks or bathed in warm water, placed on a tray, and dried out in 24 hours by warm air-streams. California grows 95% of all the grapes used to make raisins. Raisins are a fun, healthy snack full of fiber and potassium.

Bacon Broccoli Raisin Salad

fresh broccoli - broken into small pieces
1/2 c. red onion, chopped
1 c. celery
1 pound bacon - crisped and crumbled
1/2 c. dry roasted sunflower seeds
1/2 c. raisins
Dressing
3/4 c. mayonnaise
1/4 c. sugar
2 T. vinegar
Salad Combine in a large bowl the broccoli, onion, celery, bacon, sunflower seeds, and raisins.
Dressing: Mix together well mayonnaise, sugar, and vinegar. Pour over salad. Mix well.

Apple Muffins

1 c. honey
1 c. oil
4 eggs
1 3/4 c. apple, grated
1 t. vanilla
2 1/2 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 t. allspice
1 t. nutmeg
1 t. cinnamon
1/2 c. instant dry milk powder
1 c. raisins - (optional)
1 c. nuts - (optional)
Beat honey, oil, and eggs. Mix all dry ingredients. Add to honey mixture. Stir well. Add and fold together the apple and vanilla, and the raisins and nuts.
Bake at 400º F for 12-15 minutes. Remove from muffin tin and cool.

Applesauce Cookies

1/2 c. Shortening
1 c. sugar
2 eggs
Cream together - stir well
add & watch fizz:
1 c. Applesauce
1 t. baking soda
Mix and add:
2 c. Flour
1/2 t. Cloves
1/2 t. Salt
1/2 t. nutmeg
1/2 t. Cinnamon
Stir in:
1/2 c. Raisins - ( soaked and drained)
Drop by tsp. On lightly greased cookie sheets. Bake at 375 degree for 10-12 min.

Breakfast Bars

1 1/4 c. blanched almond flour
1/4 t. celtic sea salt
1/4 t. baking soda
1/4 c. grapeseed oil
1/4 c. agave nectar
1 t. vanilla extract
1/2 c. shredded coconut
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/4 c. almond slivers
1/4 c. raisins
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 minutes

Mommy’s Instant Oatmeal

3 c. quick oatmeal
1 c. Bob’s Red Mill 7 Grain Hot Cereal
1/2 c. instant non-fat dry milk powder
1 t. salt
1 t. cinnamon
1/4 t. allspice
1/2 c. brown sugar
Pour all in air tight container and mix and distribute well
Store in freezer or pantry
1/2 c. mixture + 1 c. water, milk or soy milk, microwave on high 1-2 minutes. Stir and let stand 1 minute (continues to cook) add add-ins and serve immediately.
Be sure to watch to avoid boiling over.
Optional add-ins:
Raisins, Chocolate chips, Walnuts, Vanilla, Banana, Applesauce, Granola cereal, Maple syrup, Honey, Molasses

Orange Spice Ham Glaze

1 jar (10 ounces) orange marmalade
1/2 c. orange juice
1 T. prepared mustard
1/4 t. ground cloves
1/4 t. ground ginger
1/2 c. raisins
In a saucepan over low heat combine marmalade, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.

Phyllo Apple Turnover

Yield: 6 servings
Filling:
2 medium Granny Smith apples - peeled, cored and thinly sliced
1/4 c. dried currants
1/4 c. sugar
1 Tb. flour
1/2 t. ground cinnamon
2 Tb. sugar
1/4 t. ground cinnamon
12 sheets frozen phyllo dough - defrosted
1 t. butter - melted
praline ice cream
Heat oven to 375 degrees. In medium mixing bowl, combine filling ingredients. Set aside. In small mixing bowl, combine 2 Tb. sugar and 1/4 tsp. cinnamon. Set aside.
Place 1 sheet of phyllo on flat work surface. (Keep remaining sheets covered with plastic wrap.) Spray sheet evenly with cooking spray. Lay second sheet of phyllo over first. Spray second sheet evenly with cooking spray. cut layered sheets in half lengthwise. Lay one half of cut sheet on second half, forming 4 layers.
Place 1/2 cup filling at one end of layered sheets. Fold right bottom corner over filling, forming a triangle. Continue folding, keeping triangle shape. Place triangle seam-side-down on baking sheet. Repeat with remaining phyllo sheets and filling.
Brush tops of triangles with butter. Sprinkle evenly with sugar mixture. Bake for 15-18 minutes, or until turnovers are golden brown. Serve with low-fat praline and caramel ice cream, if desired. Print this post