This combination of salty and sweet sure pleases a crowd.
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Category Archives: Raisins
Creamy Rice Pudding
From Grace F.
A budding cook at the age of 10, Grace makes the best rice pudding I’ve ever tasted! She generously agreed to share her recipe. Thanks, Grace! We love this. –Mellyn
Grandma’s Applesauce Cake
From the recipes of Grandma L.
Grandpa loved applesauce cake, and I remember Grandma serving it for all of his birthday dinners. I was trying to remember why this is such a vivid memory, and then it dawned on me — I don’t think I ever ate applesauce cake on Grandpa’s birthday because I hate raisins! At my house, it’ll be served raisinless…or maybe with nuts and chocolate chips?! –Mellyn
Chewy Granola Bars
From Sharon C.
Sharon makes these delicious granola bars with applesauce instead of oil — making them a healthy and delicious snack. She says she may try adding some peanut butter in the future, as well! The options are endless! –Mellyn 
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Bran Muffins
From Julie L.
These are some of my all-time favorite muffins! I like to double or even triple the batter. It’ll keep for several days in the refrigerator in an airtight container. Don’t stir it after storing –just pour and use. We like them for breakfast with butter and jam or as a side with corn chowder for dinner. The kids also eat them for snacks. Good eats! –Mellyn 
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Chocolate Drop Cookies
A family tradition. Grandma’s recipe calls these “Janice S’s.” My hat off to Janice and to Grandma for making these all the time.
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Cinnamon Raisin French Toast Bake
Preparing this in the evening makes my morning easy and stress free. Just bake and serve!
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Continue reading Raisin Thumb-Print Cookies
Grandma C’s specialty!
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Grandma Elva’s Baked Raisin Pudding
Grandma Elva always had a crew to cook for, and she usually had little or no notice about the number of mouths she would be feeding each day. This never stopped her from whipping up delicious desserts to accompany any meal! Her Baked Raisin Pudding is a well-loved dish filled with raisins, sauce, and a whole lot of memories.
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Raisins
Raisins are very easy to store and even easier to rotate in my house. I have dried my own, and I also buy them by the bagfuls. We love them over hot rice and in cookies. We love them as a snack and added to lunches.
Some people have warned me that they are worse for my children’s teeth than fruit snacks. To those people I shrug my shoulders. I believe in eating food the Lord gave us, and raisins are one of the easiest to pack, add and enjoy. ”Bring on the Raisins!”
Morning Muffins
It took me a long time to think of a name for these babies. I love them because they add carrots (and Vitamin A) into my food storage. The kids helped me with finding a name. We went from “Two Fuits and a Veggie,” to “Can I just have another?” Okay, the latter was not really a name suggestion, but an uninterested child. We finally picked one and decided as long as the muffin is good, who cares what the name is?
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Southern Style Muffins
Cornmeal and molasses make this little muffin hearty and sweet. The flavors remind me of my days in the south and my sweet visiting teaching sister. These are staple ingredients for her!
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Cinnamon Raisin Biscuits
From Julie L.
If you find yourself in the mood for cinnamon rolls, but without the time for a yeast dough, try these baking powder biscuits for a delicious alternative. –Mellyn
Yield 18-20 biscuits
Biscuits:
- 4 cups flour
- 2 Tablespoons sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon soda
- 2/3 cup shortening
- 1 1/3 cups milk
- 1 Tablespoon vinegar
- ¼ cup butter
- 1/3 cup sugar
- ¾ cup raisins
- cinnamon
- Mix the dry ingredients together.
- Cut the shortening into the dry mixture.
- Mix the vinegar and milk.
- Pour the milk and vinegar mixture into the dry mixture.
- Using a fork, mix until it is all the same consistency.
- Let it rest for 5 minutes.
- Lightly flour the surface where you are going to roll out the dough.
- Grease a jelly roll pan.
- Heat your oven to 375 degrees.
- On the floured surface, roll the dough into a rectangle about 11 X 14 inches.
- On the rectangle, spread butter and sugar. Dust with cinnamon and sprinkle with raisins. The ingredients in this part of the recipe are very forgiving. You can increase or decrease according to your preferences. For instance, Mellyn doesn’t like raisins so I make some of them without raisins for her.
- Starting with the long edge of the rectangle, roll it into a log shape.
- With a thin bladed knife, cut into about 1 inch rounds and place them on the greased jelly roll pan.
- Cook 12-15 minutes.
- Drizzle hot biscuits with glaze recipe below and serve warm!
Glaze:
- 2 c powdered sugar
- ¼ c water
- ½ tsp vanilla
- Dash of salt
- Mix all ingredients together.
Breakfast in a Jar
These began in my kitchen one day when I realized my mornings were too crazy. I decided to plan ahead and made up several jars of pre-measured ingredients for our morning oatmeal. Then in the morning I just bring my water to a boil and pour in the rest! It makes breakfast so easy I can do it with a baby in my arms, and one hanging hungrily on each leg too!
Weeks later I discovered that if I made pretty layers in my jars, they make a great gift for a new mommy or someone not feeling well. I used to just take dinner to families in need. Now I can add breakfast!
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Date Bars
The best place to find easy recipes with simple basic ingredients is my grandmother’s recipe box. As the wife of a dairy farmer she cooked with what she had and that is what her recipes call for. I loved her cooking as a child and I am still looking toward her, through her recipes, for advice!
Recipe courtesy of Grandma C.
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