I recently was reminded that not everyone is able to enjoy eating raisins. Most people can, but not everybody.
Once in a while, it is a good thing to be grateful for all the foods we can safely eat and to not take that for granted.
For all those who can eat raisins, a very important local agricultural crop, here are a few recipes for you to enjoy. Hope you are enjoying the transition from summer to fall.
Carrot raisin salad
4 1/2 cups shredded carrots
1 can (8-oz.) crushed pineapple, undrained, optional
3/4 to 1 cup raisins
1/2 cup sugar, or to taste
2 tablespoons sugar, or to taste
1/2 cup mayonnaise
1 1/2 tablespoons freshly-squeezed lemon juice
1. In a large bowl, combine carrots, pineapple and juice, raisins, 1/2 cup plus 2 tablespoons sugar (or to taste), mayonnaise and lemon juice.
2. Cover mixture and refrigerate for at least 2 hours before serving, so flavors can blend. Makes 12 servings.
Applesauce raisin cake
15 ounces seedless raisins
1 cup sugar
1/2 cup brown sugar
Pinch salt
1 tablespoon cinnamon
1 teaspoon nutmeg
2 eggs
3/4 cup unsalted butter, room temperature
2 1/2 cups flour
2 teaspoons baking soda
2 cups applesauce
1. Preheat oven to 350. Grease and flour a tube pan or Bundt pan.
2. In a mixing bowl, cream butter and sugar on medium speed. Beat in the eggs, one at a time, beating well after each addition.
3. Heat the applesauce until very warm, then stir in the baking soda to the applesauce. Add this mixture to the creamed butter/sugar mixture.
4. Stir in the flour and salt and mix well. Add the raisins and stir them in. Pour into prepared pan and bake 50 to 60 minutes or until toothpick inserted comes out clean.
5. Remove from oven and allow to sit 10 minutes covered with a clean towel. Turn out onto a plate and allow to cool completely before slicing.
Chewy soft oatmeal raisin cookies
1 cup unsalted butter, softened
1 cup light or dark brown sugar, packed
2 large eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon unsulphured or dark molasses
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3 cups old-fashioned whole oats
1 cup raisins *see note
1/2 cup chopped, toasted walnuts (optional)
*Note: Soak the raisins in warm water for 10 minutes before using (blot very well to dry them).
1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl, as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30 to 60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. You can use a cookie-dough scoop, since the dough can be sticky. Bake for 12 to 14 minutes, until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set on the baking sheet during this time. Makes 26 to 30 cookies.
Chocolate-covered raisin treats
Adapted from the folks at Kellogg’s.
3 tablespoons butter
1 package (10-oz.) large marshmallows, or 4 cups mini marshmallows
2 tablespoons unsweetened cocoa powder
1 teaspoon chocolate flavoring
6 cups crisped rice cereal
1/2 cup chocolate-covered raisin
1. In a large saucepan, melt butter over low heat. Stirring constantly, ass marshmallows and cocoa powder. Melt until well blended. Remove from heat and stir in chocolate flavoring.
2. Add the cereal, mixing well. After the cereal is well coated, sprinkle the raisins in and mix slightly.
3. Using buttered hands (if cool enough to handle), spatula or buttered wax paper, press the mixture firmly into a 13-by-9-inch dish that has been lightly coated with cooking spray.
4. Allow to cool and become firm, then cut into 2-inch squares (or your preferred size). Best if served the same day. Makes 12 servings, depending on how you decide to cut them.