Raisin Punch Recipes

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

ROSEMARY RAISIN TWIST

Steps:

• Cook 3 tablespoons olive oil, 1 teaspoon minced rosemary, 2 tablespoons golden raisins and some pepper in a skillet over medium heat, 3 minutes; let cool. Brush a baking sheet with 1 tablespoon of the oil; add an 11-ounce package French bread dough. Make a slit down the length of the dough and fill with the raisins and most of the oil; pinch to seal. Twist the dough and brush with the remaining oil. Bake at 350˚ F, 30 minutes.

QUICK RAISIN PUDDING

Steps:

• Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
• Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
• Pour on the boiling water.
• Bake at 375 for 30 minutes.

RAISIN BRIOCHE PASTRIES (PAINS AUX RAISINS)

Steps:

• Make brioche dough the day before making pastry and chill.
• Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature.
• Make pastry cream:
• Bring milk to a simmer in a 1 1/2-quart heavy saucepan. Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.
• Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
• Make pastries:
• Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge. Sprinkle raisins evenly over cream. Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.
• Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
• Chill until firm, about 1 hour.
• Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
• Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
• While pastries are rising, preheat oven to 425°F.
• Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes. Transfer pastries to a rack.
• Simmer preserves and water, stirring, 1 minute. Pour through a sieve into a bowl, pressing on solids. Brush glaze onto pastries.