Golden Raisin Puffs Recipes

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RAISIN PUFFS



Raisin Puffs image

These wonderful cookies remind me of soft snickerdoodles with raisins. The original recipe was from a Midwest Living magazine in 1989; they were called Laurel's Raisin Puffs. I'm not sure who Laurel is but I thank her! They are very good - a regular in our home.

Provided by Acerast

Categories     Dessert

Time 1h

Yield 4 dozen

Number Of Ingredients 10

1 cup water
1 1/2 cups raisins
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon

Steps:

  • In a small saucepan, bring water to a boil.
  • Stir in raisins.
  • Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
  • Set aside and cool.
  • Combine flour, baking soda and salt in a small mixing bowl; set aside.
  • In a large mixing bowl cream 1 1/2 cups sugar with the butter.
  • Beat in eggs and vanilla.
  • Mix in dry ingredients.
  • Stir in raisins.
  • In a small bowl, combine 1/2 cup sugar and cinnamon.
  • Shape dough into 1 - inch balls.
  • Roll balls in sugar and cinnamon mixture.
  • Place 2-inches apart on an ungreased cookie sheet.
  • Bake at 375°F for 8 minutes.
  • Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.

Nutrition Facts : Calories 1395.9, Fat 49.9, SaturatedFat 30.1, Cholesterol 227.8, Sodium 976.8, Carbohydrate 227.3, Fiber 5.3, Sugar 132.8, Protein 16.6

EASY APPLE STRUDEL



Easy Apple Strudel image

This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.

Provided by JESSLUV

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
¼ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
  • Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g

PUFF PASTRY APPLE AND RAISIN STRUDEL



Puff Pastry Apple and Raisin Strudel image

Provided by Dave Lieberman

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

1 teaspoon ground cinnamon
2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
1 lemon, juiced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed

Steps:

  • Position an oven rack in the center of the oven and preheat to 375 degrees F.
  • In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
  • Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
  • Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
  • Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
  • Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

GARIBALDI-GOLDEN RAISIN BISCUIT COOKIES (SUNSHINE)



Garibaldi-Golden Raisin Biscuit Cookies (Sunshine) image

These biscuit/cookies were made by Sunshine Biscuit Company in Saginaw, Michigan and later by Keebler.(1996) These are flat raisin-filled cookies-(cracker/biscuits), but now have dropped them from their line-up- This recipe is in part from King Arthur Flour/part improvised -these are not real sweet and are very good.They are...

Provided by Pat Duran

Categories     Flatbreads

Time 45m

Number Of Ingredients 11

DOUGH:
1 c white whole wheat flour
2 Tbsp powdered sugar
1 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter
3 Tbsp cold orange juice
1 Tbsp ice water
FILLING:
1 large egg, lightly beaten
1 1/2 c chopped raisins

Steps:

  • 1. Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
  • 2. Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
  • 3. Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
  • 4. Wrap the dough in plastic wrap and chill for 30 minutes. Remove 1 piece of dough from the refrigerator. Preheat oven to 350^. Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
  • 5. Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
  • 6. Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
  • 7. Repeat with remaining dough. Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan. I baked them apart this time- but like them left together with perforations then baked.

GOLDEN RAISIN PUFFS



Golden Raisin Puffs image

Number Of Ingredients 9

1 cup raisins golden
1/4 cup orange juice concentrate
1 cup water
1/2 cup butter or margarine
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 eggs
Lemon Frosting

Steps:

  • Soak raisins in orange juice overnight drain well. Heat oven to 375° F. Combine water, butter or margarine, sugar and salt in saucepan bring to a boil. Add flour all at once over low heat beat with a wooden spoon 1 minute or until mixture leaves sides of pan and forms a smooth, thick dough. Remove from heat beat 2 minutes to cool slightly. Add eggs one at a time, beating well after each addition mixture should have a satiny surface. Stir in raisins. Drop heaping teaspoonfuls about 2 inches apart on greased baking sheets. Bake for 30 to 35 minutes or until golden and firm. Remove from baking sheet and cool slightly on wire racks. Frost with Lemon Frosting.Note: These are best eaten same day as baked.

Nutrition Facts : Nutritional Facts Serves

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