Can be prepared up to 2 days in advance. In a small, heavy saucepan, bring all ingredients to a boil, stirring until the sugars dissolve. Continue boiling the mixture for 1 minute, brushing the sides of the pan frequently with a wet pastry brush to keep the sugar from crystallizing. Remove the pan from the heat and cool the syrup completely. Cover and store at room temperature until ready to use.
In a food processor, pulse the walnuts, chocolate pieces, raisins, sugar and cinnamon until coarsely chopped. Transfer the mixture to a medium bowl; mix in the egg. Set aside.Position rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2-inch metal baking pan.
Place 1 phyllo sheet on work surface. Keep remainder covered with plastic and a damp towel to prevent drying. Brush the top of the phyllo sheet with butter. Top with a second phyllo sheet; brush with butter. Place sheets, buttered side up and lengthwise, in prepared pan, covering bottom, ends and sides of the pan. Brush another phyllo sheet with butter. Fold phyllo sheet in half, forming an 8×12-inch rectangle; brush the top with butter.
Repeat the buttering and folding with 2 more phyllo sheets. Stack the 3 folded phyllo sheets in bottom of pan, buttered side up. Sprinkle half of the filling over the phyllo. Butter another phyllo sheet, fold in half, butter the top and place on top of the filling. Sprinkle remaining filling over the phyllo. Repeat the buttering and folding with 3 more phyllo sheets. Stack on top of filling. Butter the last 2 phyllo sheets. Stack lengthwise in pan, tucking the sides and ends of the top and bottom sheets to enclose the filling completely. Carefully cut through the top layers of phyllo (do not cut through filling) 4 X 6 to mark twenty-four 2-inch squares. Pour any remaining butter over top.
Bake at 350°F until top is golden brown, about 45 minutes. Remove from the oven and immediately spoon syrup over baklava. Cool baklava completely; cover and let it stand at room temperature overnight. When ready to serve, cut and drizzle lightly whipped cream over the top.
Calories 230 (Calories from Fat 50%); Total Fat 14 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 25; Sodium 50; Potassium 134; Total Carbohydrate 28; Dietary Fiber 1; Sugars 16; Protein 3; Calcium 21; Iron 1;
Lightly grease a 9-inch baking dish; set aside. Preheat oven to 350°F.Measure brown sugar, butter, vanilla, honey, lemon juice and salt into 1-quart saucepan. Over low heat, stir and heat until sugar is dissolved and mixture is syrupy. Stir in raisins. Keep warm, but do not allow to boil. Arrange peaches in prepared baking dish with pit side up and pour syrup over all. Bake, uncovered, at 350°F for 20 minutes or until peaches are just beginning to caramelize. Serve warm, 2 halves per serving, topped with vanilla ice cream.
Calories 120 (Calories from Fat 7%); Total Fat 1 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 5; Sodium 15; Potassium 216; Total Carbohydrate 30; Dietary Fiber 2; Sugars 27; Protein 1; Calcium 13; Iron 0;
Preheat oven to 400°F and spray 18 mini-muffin tins with non stick cooking spray.
Stir together raisins and all dry ingredients in a medium bowl. Combine and stir remaining ingredients all together; add to dry ingredients, stirring just until incorporated. Divide and spoon into prepared muffin tins and bake at 400°F for 12 to 14 minutes or until toothpick inserted into center comes out clean.
Calories 210 (Calories from Fat 23%); Total Fat 6 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 0; Sodium 150; Potassium 236; Total Carbohydrate 38; Dietary Fiber 2; Sugars 24; Protein 4; Calcium 52; Iron 5;
Toast bagels. In medium bowl, coarsely mash bananas. Spoon onto bagel halves; sprinkle with cinnamon. Top each with 2 tablespoons raisins; press gently.
Notes: Substitute 1 teaspoon grated orange peel for cinnamon; stir into mashed bananas. Substitute chocolate syrup for cinnamon; drizzle onto mashed bananas.
Calories 210 (Calories from Fat 4%); Total Fat 1 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 190; Potassium 389; Total Carbohydrate 46; Dietary Fiber 3; Sugars 24; Protein 5; Calcium 36; Iron 2;
Heat oven to 350°F. In small saucepan, combine chocolate chips and syrup. Cook until chips are melted and mixture is smooth. Stir in half-and-half. In large bowl, combine chocolate mixture and eggs; beat until smooth. Stir in pecans and raisins. Pour into pie shell. Bake at 350°F for 30 to 40 minutes or until top is set and knife inserted in center comes out clean. Cool completely. Store in refrigerator. Top with whipped cream and sprinkle with cocoa, if desired.
Calories 410 (Calories from Fat 51%); Total Fat 25 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 60; Sodium 140; Potassium 294; Total Carbohydrate 47; Dietary Fiber 4; Sugars 31; Protein 6; Calcium 38; Iron 2;
Preheat oven to 350°F. Spray 8×8-inch baking pan with cooking spray; set aside. Measure raisins into 1-quart microwaveable bowl or 4-cup glass measuring cup; add just enough water to cover. Microwave on High for 7 to 8 minutes. Drain and set aside to cool. Combine oil, milk and honey in small bowl; mix well and set aside.
In large bowl, stir flour, wheat germ, oatmeal and baking soda together until well mixed. Add liquids all at once and stir until well blended. Divide into 2 parts, one slightly larger than the other. With dampened or well-oiled fingers, spread the larger half evenly over the bottom of prepared pan. Sprinkle raisins evenly on top and crumble the remaining dough over all. Bake at 350°F for 20 minutes or until lightly browned. While still hot, cut into 16 pieces; cool completely before removing from pan.
Calories 160 (Calories from Fat 23%); Total Fat 4.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 45; Potassium 235; Total Carbohydrate 29; Dietary Fiber 3; Sugars 19; Protein 3; Calcium 17; Iron 1;
Heat oven to 450°F. Generously grease cookie sheet. In shallow bowl, combine eggs, milk and vanilla; blend well. Dip bread in egg/milk mixture to coat well. Arrange on greased cookie sheet.
Bake at 450°F for 10 minutes or until golden brown on bottom. Meanwhile, in small saucepan, heat maple syrup, honey and raisins. Serve over French toast.
Calories 210 (Calories from Fat 11%); Total Fat 2.5 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 45; Sodium 130; Potassium 206; Total Carbohydrate 44; Dietary Fiber 1; Sugars 28; Protein 4; Calcium 60; Iron 1;
Preheat oven to 375°F. Oil or line 24 muffin cups with paper liners; set aside.
Mix dry ingredients all together in large mixing bowl. Stir in walnuts, apple and drained raisins; mix well and set aside. Combine very hot water, syrup and oil in small bowl; mix well. Make well in center of dry ingredients and add liquids. Quickly, but gently, mix just until flour is moistened. Fill prepared muffin tins 2/3 to 3/4 full and bake at 375°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack or serve piping hot.
Note: Fructose granules may be found at supermarkets or heath food stores.
Calories 170 (Calories from Fat 25%); Total Fat 5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 240; Potassium 192; Total Carbohydrate 31; Dietary Fiber 3; Sugars 7; Protein 4; Calcium 47; Iron 1;
Rinse celery and cut into lengths. Fill the celery groove with peanut butter and place a line of California raisins along the top. Presto! A fast, nutritious snack for your little anteaters!
Take a cracker. Add two sunshiny California Raisin eyes. Break off a curved section of pretzel and add for a smile – on the cracker and on their faces! Repeat with more crackers until full!
Pop two slices of toast in the toaster; while toasting, peel and cut up the banana and measure raisins. Once the toast pops up, spread the peanut butter on, add raisins for the eyes and nose along with banana slice ears. Serve with delight!
Prep Time: 20 | Cook Time: 45 | Ready Time: 1 hour, 5 min
Spray 11×7-inch non-reactive baking dish with cooking spray. Cut bread into 1-inch cubes to yield about 8 cups; spread evenly in bottom of pan and sprinkle with raisins. Set aside.
In a medium saucepan, heat half-and-half with butter, stirring until butter is melted. Cool for 10 minutes. In a medium bowl, whisk sugar, cinnamon, nutmeg, rum extract and egg substitute together. Then, slowly whisk in butter mixture until well blended. Pour over bread cubes and toss to coat all. Let stand for 1 hour.
Preheat oven to 350°F. Place baking dish with pudding into a larger pan containing 1-inch hot water. Bake for 35 minutes or until mixture is set and sharp knife inserted in center comes out clean. Cool and serve warm, dusted with powdered sugar, if desired.
Calories 290 (Calories from Fat 19%); Total Fat 6 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 15; Sodium 310; Potassium 369; Total Carbohydrate 52; Dietary Fiber 2; Sugars 33; Protein 9; Calcium 126; Iron 2;
Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.
In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F. Remove cookies to a wire rack and cool completely.
Calories 260 (Calories from Fat 45%); Total Fat 14 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 140; Total Carbohydrate 34; Dietary Fiber 2; Sugars 21; Protein 3; Calcium 19; Iron 1;
Bring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally. Cover; remove from heat and let stand several minutes before serving.
Calories 220 (Calories from Fat 16%); Total Fat 4 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 5; Sodium 630; Potassium 398; Total Carbohydrate 40; Dietary Fiber 4; Sugars 19; Protein 8; Calcium 136; Iron 2;
In small bowl, combine shortening, vinegar and milk. Add hot water; mix well. In medium bowl, mix together flour, salt and cornstarch. Add shortening mixture. Mix until dough forms. Wrap dough in plastic wrap and let stand in refrigerator for at least 1 hour.
Then, roll out dough to fit 10-inch pie pan. Arrange in pie pan and crimp edges. Sprinkle and spread raisins, chocolate chips, and chopped walnuts evenly over bottom.
Preheat oven to 400°F. In large bowl, mix eggs, sugar, cinnamon, vanilla, butter and corn syrup until well blended. Carefully pour over raisins in pie crust. Bake at 400°F for 10 minutes. Reduce temperature to 350°F and bake until center of pie is set; about 30 minutes.
Note: Crisco® All-Vegetable Shortening preferred.
Calories 630 (Calories from Fat 42%); Total Fat 31 ( Saturated Fat 11; Trans Fat 1; ); Cholesterol 105; Sodium 330; Potassium 321; Total Carbohydrate 86; Dietary Fiber 3; Sugars 53; Protein 9; Calcium 70; Iron 2;
Combine raisins, sugar, cornstarch and water in saucepan. Stir over medium heat until thickened. Set aside to cool. Meanwhile, cream butter and sugar. Sift together flour, soda and salt. Stir into creamed mixture. Add oats and 1 tablespoon water. Mix until crumbly. Firmly press half of mixture into greased 13×9-inch pan. Spread with raisin filling. Pat on remaining crumb mixture. Bake at 350°F for 40 minutes or until lightly browned. Cool.
For icing, mix sifted powdered sugar with cinnamon. Stir in milk until consistency for drizzling. Drizzle on bars.
Calories 150 (Calories from Fat 21%); Total Fat 3.5 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 10; Sodium 95; Potassium 130; Total Carbohydrate 28; Dietary Fiber 1; Sugars 20; Protein 2; Calcium 16; Iron 1;