If you’re looking for new raisin recipes, you’ve come to the right place! I’ve compiled a list of 10 delicious recipes, from oatmeal raisin cookies to rum raisin cake. You can also make Cinnamon-raisin swirl bread and even a rum raisin cake. These delicious treats are sure to impress! Try out these recipes today! You’ll be glad you did!
Oatmeal raisin cookies
Oatmeal raisin cookies are a simple yet delicious way to enjoy your favorite raisin recipe. These cookies are chewy on the inside and crispy on the outside. They’re as easy to make as oatmeal chocolate chip cookies. The dough will be sticky, so you should chill it for at least 30 minutes before baking. This way, it won’t spread out when baked. The oats will absorb moisture from the other ingredients during the baking process.
Begin by creaming the butter and both sugars in an electric mixer. Add the eggs and vanilla. Mix well. After three to four minutes, scrape down the sides with a spatula. Then, beat in the egg and vanilla extract. Stir in the rolled oats and the flour mixture until well combined. Set the mixer on low and bake cookies for 12 to 14 minutes.
To make oatmeal raisin cookies, use rolled oats, also known as old-fashioned oats. However, you can also use quick oats. Quick oats are not as chewy and do not contain as much fiber as rolled oats. You can also use golden raisins, sultanas, or chocolate chunks instead of raisins. Oatmeal raisin cookies also keep well and are easy to store.
Oatmeal raisin cookies are one of the most traditional raisin recipes and are an excellent choice for your following cookie baking party. Whether you want a quick breakfast or a delicious treat to enjoy with your friends, you’ll surely love oatmeal raisin cookies. Opt for a baking sheet lined with parchment paper if you want to enjoy them all day long.
Oatmeal raisin cookies are a classic American dessert that can take a few attempts to perfect but will become your go-to recipe. This recipe makes use of fewer oats than most other oatmeal recipes. Brown sugar gives the cookies a deep, rich flavor. They’re slightly crisp on the outside but chewy on the inside. If you’re trying to make cookies gluten-free, use extra vanilla extract.
Once the dough is chilled, it’s time to bake it. The dough should be chilled for at least thirty minutes. You can refrigerate it for longer if you wish. Rolling oats will not soften as quickly and give a perfect chewy texture to the cookies. Once the dough has cooled, it can be stored in an airtight container for up to 5 days.
Rum raisin cake
A traditional favorite, a Rum raisin cake can be made from home with a few essential ingredients you probably have on hand. The sponge cake should be prepared a day or two in advance. If possible, leave the sponge cake slightly stale to soak up the rum, adding a deep flavor to the cake. The raisins can be soaked for as long as two days, depending on how much rum you prefer. Make sure the heavy whipping cream is extra cold to make the cake cream as fluffy as possible. You may freeze the cream a few minutes before whipping it.
First, mix the dry ingredients. Add the butter to the dry ingredients, and blend until smooth. Pour the batter into a greased cake tin and bake it for an hour or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool on a wire rack before draping it with the glaze. The rum glaze is the key to this cake, so don’t skip it!
To make a Rum raisin cake from scratch, you first need to make some spiced rum raisins. You can also mix them in with the batter and then fold in the flour. Mix well, and then bake the cake for 40 minutes. Once the cake is ready, pour the remaining rum over it and serve! Enjoy! This traditional treat will make you smile for years to come! The recipe is easy to make, and the result is guaranteed to please!
For a boozy holiday celebration, make a delicious Rum Raisin Cake. This cake is moist and soft and is packed with rum-infused raisins. It makes a beautiful Christmas cake! And don’t forget to cut a slice! It’s the perfect size to serve guests, as it’s also ideal for birthdays and other special occasions. If you’re looking for the perfect dessert, you’ve come to the right place!
To make a boozy Rum raisin cake:
- Start by heating a cup of water and a tablespoon of granulated sugar.
- Mix the ingredients well until they are smooth.
- Add rum extract and cream until the mixture thickens and is spreadable.
- Once the cake has cooled, drizzle the rum glaze over the top.
The cake is now ready to serve! You can make this delicious cake in no time!
A classic rum raisin cake recipe is a moist, rich, and aromatic cake. Raisins soak up the boozy flavor of rum, and the cake’s texture is perfect. Besides being super moist, the cake’s aroma is highly fragrant, thanks to the rum. For an extra boozy rum taste, they are soaking the raisins in orange juice or red wine overnight before baking will provide an incredible flavor boost to the cake.
Cinnamon-raisin swirl bread
To make cinnamon-raisin swirl bread, you must first prepare the dough. It should be 7 inches by 12 inches. Mix together the raisins and sugar and roll into a log. Place it seam-side down in a greased loaf pan. Bake the cinnamon-raisin swirl bread at 375 degrees for about 50 minutes, or until golden brown. The dough will feel sticky, but this will all work out during the final proof.
The final result is a delicious loaf of cinnamon-raisin swirl bread. It only requires nine ingredients and a little patience. You can use either all-purpose flour or bread flour. Bread flour has higher gluten and protein content. Depending on your preferred texture, you may want to substitute all-purpose flour with bread flour. Either way, the finished product should be moist and chewy. This bread will be delicious and satisfying on a cold, chilly morning.
Combine the sugar and cinnamon in a small bowl. Stir the mixture together well. Spread the cinnamon-sugar mixture over the dough, roll it into a log, and transfer it side down into a greased 9×5 loaf pan. Cover the pan with a kitchen towel and allow it to rise for 40 to 60 minutes. After that, it’s time to bake the bread at 350 degrees F.
Combine the granulated sugar and cinnamon and make a mixture of both. Sprinkle the cinnamon-sugar mixture over the dough and let it rise to an inch over the edge of the pan. Bake the bread for about 35 minutes or until golden brown. While the bread is still warm, you can drizzle a mixture of confectioners’ sugar with milk and vanilla. To serve them warm, you can also toast thick slices on a griddle plan.
Because raisins and cinnamon will slow the bulk fermentation process, the dough should be rolled out slightly longer than 7 inches before baking. The dough will continue to stretch as it bakes, and gaps may occur. The recipe calls for eggwash to help the sandy cinnamon sugar filling adhere to the dough. It also acts as a binding agent between the dough and the packing and prevents gaps. Ultimately, the cinnamon-raisin swirl bread recipe will give you the perfect slice of cinnamon bread and delight your family and friends.
When baking the cinnamon-raisin swirl bread, check the internal temperature by poking it with a finger. A properly proofed loaf should spring back after being driven. It should also be slightly poofy, and pass the finger poke test. Once the bread has reached the right temperature, remove it from the oven and allow it to cool on a wire rack. It should be stored in the refrigerator for up to 5 days, or frozen for longer storage.