Hometown Focus Recipes - Hometown Focus

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Well, I guess my spring-themed recipes from a couple of weeks ago didn't do the trick. We still continue to have cold, snowy, blustery days which (as of this writing) are expected to continue well into next week, or longer.

I don't know how raisin recipes got into my mind—truth be told, I don't really like raisins. Let me qualify that by saying, I don't like to eat them just as-is, but I like them in recipes. If I have a trail mix, I much prefer craisins over raisins. Maybe the raisins are just a bit too sweet by themselves.

I have to admit, I was on an oatmeal raisin cookie kick for a while—not baked by me— but fresh-baked purchased from the grocery store. They were my favorites for quite a while until I discovered no-bake chocolate, peanut butter, oatmeal cookies—once again, purchased fresh from the store. Just a small, sweet treat to nibble on after dinner as a bedtime snack.

As I was writing this column, I was thinking how yummy a batch of bread pudding or rice pudding would be on this cold day— but guess what—I don't have any raisins and I'm not going to venture out in the cold to make a run to the grocery store. Guess it couldn't hurt to keep raisins on hand, just in case I decide to bake up a batch of—something raisiny.

Old-Fashioned Oatmeal Raisin Cookies

Recipe by: Nancy Horton www.tasteofhome.com

• 3/4 c. canola oil
• 1/4 c. packed brown sugar
• 2 large eggs, room temperature
• 1/2 c. 2 percent milk
• 1 pkg. spice cake mix (regular size)
• 2 c. old-fashioned oats
• 2 1/2 c. raisins
• 1 c. chopped pecans

In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans. Drop by tablespoonfuls

2 inches apart onto greased baking sheets. Bake at 350 degrees until golden brown, 10-12 minutes. Cool for 1 minute before removing to wire racks. (Yield: 7 dozen)

Spicy Applesauce Cake

Recipe by: Marian Platt www.tasteofhome.com

• 2 c. applesauce
• 1 1/2 c. sugar
• 1/2 c. shortening
• 2 large eggs, lightly beaten
• 2 c. all-purpose flour
• 1 Tbsp. baking cocoa
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. each ground cinnamon, nutmeg,
allspice and cloves
• 1 c. raisins
• 1/2 c. semisweet chocolate chips
• 1/2 c. chopped walnuts

Topping

• 1/2 c. semisweet chocolate chips
• 1/2 c. chopped walnuts
• 2 Tbsp. brown sugar

In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts.

Pour into a greased 13×9-inch baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. (Yield: 20 to 24 servings)

Old-Fashioned Rice Pudding

Recipe by: Sandra Melnychenko www.tasteofhome.com

• 3 1/2 c. 2 percent milk
• 1/2 c. uncooked long grain rice
• 1/3 c. sugar
• 1/2 tsp. salt
• 1/2 c. raisins
• 1 tsp. vanilla extract
• Ground cinnamon, optional

Preheat oven to 325 degrees. Place first four

ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1 1/2-quart baking dish. Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold. (Yield: 6 servings)

Bagel Bread Pudding with Bourbon Sauce

Recipe by: Kathy Hawkins www.tasteofhome.com

• 4 large eggs
• 3 1/4 c. 2 percent milk
• 1 c. sugar
• 3/4 c. butter, melted
• 2 tsp. ground cinnamon
• 2 tsp. vanilla extract
• 1 tsp. ground nutmeg
• 6 cinnamon-raisin bagels, cubed (about
10 c.)
• 1 1/3 c. raisins

Sauce

• 1/2 c. 2 percent milk
• 1 tsp. white vinegar
• 1 c. sugar
• 6 Tbsp. butter, cubed
• 2 Tbsp. bourbon
• 1 Tbsp. light corn syrup
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda

In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13×9-inch baking dish. Refrigerate, covered, several hours or overnight.

Preheat oven to 350 degrees. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean.

For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding. (Yield: 15 servings; 1 1/3 cups of sauce)

Raisin-Filled Pumpkin Spice Bread

Recipe by: Martha Sue Stroud www.tasteofhome.com

• 2 1/2 c. all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 3 c. sugar
• 1 c. canola oil
• 4 large eggs, beaten
• 3/4 c. buttermilk
• 1 tsp. vanilla extract
• 1 tsp. butter flavoring
• 1 can (15 oz.) solid-pack pumpkin
• 1 c. raisins
• 1 c. chopped pecans

In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9×5-inch loaf pans. Bake at 350 degrees for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. (Yield: 2 loaves—16 slices each)

Old Fashioned Raisin Pie I

Recipe by: Linda www.allrecipes.com

• 2 c. raisins
• 2 c. water
• 1/2 c. packed brown sugar
• 2 Tbsp. cornstarch
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 Tbsp. distilled white vinegar
• 1 Tbsp. butter
• 1 recipe pastry for a 9-inch double crust
pie

Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.

Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust. Bake at 425 degrees for 30 to 35 minutes. (Yield: 8 servings)