Brown Bread

1 c. raisins

1 c. cornmeal

1-1/2 c. wheat flour

1/2 c. all-purpose flour

1/2 c. sugar

1 t. baking powder

1 t. salt

2-1/2 t. baking soda

2 c. buttermilk

1/2 c. molasses

1 egg, lightly beaten

Butter or cream cheese, for serving

Preheat oven to 350 degrees. Grease or spray two 9 x 4 x 4" or 11 x 4 x 2" loaf pans. 

Place raisins in a medium bowl and cover with boiling water. Soak for 10 minutes. Drain and set aside.

In a large bowl, combine cornmeal, wheat flour, all-purpose flour, sugar, baking powder, and salt.

In a separate bowl, whisk together baking soda and buttermilk. Stir in molasses and egg.

Fold wet ingredients into dry ingredients, mixing until just incorporated. Then fold in raisins. 

Pour the batter into the loaf pans, dividing evenly, filling each pan two-thirds full.

Bake for 35-40 minutes, until a cake tester in the center comes out clean and the bread is nicely browned. Remove from oven and place on a cooling rack. When the pans are cool enough to handle, remove the loaves and let them cool completely.

Serve warm with butter or cream cheese, or to accompany baked beans.

Makes 2 loaves.

Adapted from New Hampshire Home magazine, March/April 2021, p. 34. 

Tutti Frutti Scones

 2 c. unbleached all-purpose flour, plus more for flouring hands

1 T. baking powder

1/2 t. salt

1/4 c. sugar

4 T. cold butter, cut into bits

1/4 c. golden raisins or currants

1/2 c. dried apricot pieces, cranberries, strawberry pieces, or blueberries

1/2 c. chopped walnuts, hazelnuts, pecans, or almonds

1-1/4 c. heavy cream

2 T. melted butter

2 T. coarse white sugar

Additional butter or jam, for serving

Preheat oven to 400 degrees.

In a large bowl, mix together flour, baking powder, salt, and sugar. Blend in cold butter until the mixture is crumbly. Mix in the raisins, dried fruit, and nuts. Add the cream and mix just until the mixture comes together as a sticky ball of dough.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. With floured hands, pat the dough into a 10" round. Brush the top with melted butter and sprinkle evenly with the coarse white sugar.

Score the top of the round with a knife to create 8 equal wedges. Bake for 15 minutes or until golden brown.

Remove from oven and separate the wedges. Serve warm with jam or butter.

Serves 8.

Adapted from New Hampshire Home magazine, March/April 2021, p. 36. 

Roasted Cauliflower with Golden Raisins

1 head cauliflower, cut into small florets
2-1/2 T. extra-virgin olive oil, divided
1 T. white balsamic vinegar
Salt and freshly ground pepper
2 T. golden raisins
1/4 c. freshly grated Pecorino Romano cheese
1 T. chopped fresh parsley

Preheat oven to 375 degrees. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 T. of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 T. olive oil. Add raisins and cook over moderate heat, tossing, until hot, about 1 minute. Add the raisins to the cauliflower, sprinkle with cheese and parsley, and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258. 

E-B-M Spice Cake*

2 c. granulated sugar
2 c. water
2 c. raisins
1 c. currants
1 c. shortening or vegetable oil
1 t. cinnamon
1-1/2 t. cloves
1-1/4 t. nutmeg
1 t. salt
1 t. baking soda
2 T. warm water
4 c. flour
2 t. baking powder
1-1/2 c. chopped nuts

Grease and flour a 9 x 13 baking pan. Heat oven to 325 degrees.

Combine sugar, water, raisins, currants, and shortening or oil in a saucepan. Bring to a boil and boil for 3 minutes. Cool slightly.

Add cinnamon, cloves, and nutmeg, and mix well. Allow to cool and then add salt, baking soda, and warm water. Mix well. Sift flour with baking powder and add to batter. Stir in nuts. Pour into prepared pan and bake for 60 minutes.

Serves 15.

*This recipe was used during World War I when there was rationing. The name comes from the fact that it contains no eggs, butter, or milk.

Adapted from Florida Heritage Cook Book, p. 47.

Lou's Granola

3/4 c. salted butter
1/2 c. canola oil
1 c. clover honey
2 t. vanilla
1 t. ground cinnamon
5-1/2 c. rolled oats
1/2 c. shredded sweetened coconut
3/4 c. chopped walnuts
2/3 c. sesame seeds
1/2 c. sunflower seeds
1/4 c. sliced almonds
1 c. raisins
Fresh berries, for serving

Preheat oven to 350 degrees and set racks in top and bottom thirds of the oven. Line two baking sheets with parchment paper or nonstick mats.

In a 3- or 4-quart pan over medium heat, melt the butter. Add the oil and honey, and stir. Remove from heat. Stir in vanilla and cinnamon, and whisk to combine.

In a large bowl, stir together all remaining ingredients except raisins and berries. Pour the butter mixture over the oat mixture and stir.

Divide the granola between the baking sheets and spread to an even thickness. Bake, stirring ever 5 minutes, until browned and fragrant, 25-30 minutes. Remove from oven and let cool on the baking sheets. Sprinkle with raisins, then store in a tightly sealed jar. Serve topped with fresh berries.

Makes about 3 quarts.

Adapted from Yankee magazine, May/June 2018, p. 58, from Lou's Restaurant and Bakery, Hanover, NH.    

Broccoli Salad

1 lb. fresh broccoli, in bite-sized pieces
1/2 c. raisins
1/4 lb. mozzarella cheese, in 1/2" dice
1/2 small red onion, thinly sliced, then chopped
1 t. lemon zest
1-1/2 T. balsamic vinegar
1/4 c. sour cream
3 T. mayonnaise

Put the broccoli, raisins, and cheese in a bowl. Combine all remaining ingredients and mix well, then pour over broccoli mixture. Toss. Serve chilled.

Serves 6.

Adapted from Girlfriends Forever, p. 78. 

Moroccan-Style Farro with Kale

1 c. farro
2-1/2 c. water
1/4 t. ground allspice
2 T. extra-virgin olive oil
5 cloves garlic, sliced
1 T. finely chopped fresh ginger
1 bunch (4 c.) kale, trimmed and chopped
1/4 c. golden raisins
1 T. apple cider vinegar
1 T. honey
1/2 t. ground cumin
1/2 t. ground cinnamon
1/2 c. Marcona almonds or blanched slivered almonds

Place the farro, water, and allspice in a large saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer for 30 minutes or until the farro is tender.

In a medium skillet, heat the olive oil and add the garlic and ginger. Saute until the garlic is lightly browned. Add the kale and continue to cook until the kale is tender, about 5 minutes. Add the raisins and stir gently.

Transfer the kale mixture into the cooked farro and stir gently. Add the vinegar, honey, cumin, and cinnamon. Add the almonds just before serving.

Serves 4.

Adapted from DASH Diet for Dummies, p. 271.  

"Make Mine Moroccan" Couscous Salad

1 T. olive oil, divided
1/4 t. ground turmeric
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. cayenne pepper
1-1/2 c. couscous
1-1/4 c. water
1 c. apple juice
1 t. light brown sugar or a natural sweetener
Salt
1 15-oz. can chickpeas, drained and rinsed
1 8-oz. can sliced carrots, drained
1/4 c. chopped dried fruit
1/4 c. golden raisins
2 T. chopped unsalted peanuts

Heat 1/2 T. of the oil in a medium saucepan over low heat. Add the turmeric, ginger, cinnamon, cumin, cayenne, and couscous, and stir until fragrant, about 1 minute. Do not burn. Stir in the water and juice and bring to a boil. Reduce heat to very low, cover, and cook 5 minutes. Remove from heat and let stand about 5 minutes longer.

Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 T. oil, sugar, and salt to taste.

Add the chickpeas, carrots, dried fruit, and raisins. Toss gently to combine. Garnish with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 149. 

Nutty Lemon Barley

2 T. olive oil
2 onions, finely chopped
3 stalks celery, finely chopped
1 c. pearl barley, rinsed
2-1/2 c. low-sodium vegetable broth
1 t. finely grated lemon zest
1/2 t. dried oregano
Salt to taste
1/8 t. pepper
2 T. sunflower seeds
1 T. fresh lemon juice
1/4 c. golden raisins
2 T. chopped fresh parsley

In wide, heavy saucepan, heat oil over moderate heat. Add onions and celery; saute, stirring, until softened and lightly browned, about 7 minutes. Stir in barley until coated with oil. Pour in broth and add lemon zest, oregano, salt, and pepper.

Bring broth to a boil, then reduce heat; cover pan and simmer, stirring occasionally, until barley is nearly cooked through and almost all liquid is absorbed, about 40 minutes.

Meanwhile, toast sunflower seeds in dry nonstick skillet over moderate heat, stirring frequently or shaking pan until golden brown. Remove from heat and transfer to a plate.

Stir lemon juice and raisins into barley mixture and cover saucepan. Remove saucepan from heat and allow mixture to stand about 5 minutes, then gently stir toasted sunflower seeds and chopped parsley into barley until just mixed.

Variations: Use orange zest and orange juice instead of lemon. Use pepitas instead of sunflower seeds. Use snipped dried apricots or dates instead of raisins.

Serves 8.

Adapted from Eat to Beat High Blood Pressure, p. 132.

Rice Pilaf with Dried Fruit & Almonds

12 dried apricot halves
1 T. margarine
1 medium onion, chopped
1 c. jasmine or white rice
1/4 t. ground cardamom
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/2 c. golden raisins
1/3 c. slivered almonds, toasted
Fresh rosemary sprigs for garnish

Snip apricots with kitchen shears into small slivers (about 1/3 c. total).

Melt margarine in large nonstick saucepan over medium heat. Saute onion, rice, cardamom, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth, raisins, almonds, and apricots, and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.

Apple Crumb Pie

1/3 c. unbleached all-purpose flour
1/3 c. brown sugar
1/3 c. finely chopped walnuts
3 T. chilled unsalted butter, cut up
1 T. butter
2-1/2 lbs. Pippin or Granny Smith apples, peeled, cored, and sliced
1/3 c. currants or raisins
1/4 c. sugar
3 T. apple brandy
1 t. cream
2 premade pie crusts

Combine flour, brown sugar, and walnuts. Work in butter until crumbly. (Will keep 3 days in the refrigerator. Use at room temperature.)

Melt 1 T. butter and cook apples 5 minutes. Add currants or raisins, cover, and cook until apples are tender, about 5 minutes. Uncover and cook until liquid evaporates, about 1 minute. Remove from heat, add sugar and brandy, and cool.

Fill one pie crust with apples and sprinkle crumbs on top. Make lattice top from the other pie crust and layer over crumbs, letting crumbs show through the gaps in the lattice. Brush with cream.  Bake at 375 degrees for about 50 minutes.

Makes 1 pie.

Source unknown.   

Raw Broccoli Salad

1 large head broccoli
1/2 c. mayonnaise
2 t. maple syrup or other sweetener
4 t. cider vinegar
1/4 t. salt
1/8 t. ground black pepper
1/4 c. currants or raisins
1 medium tomato, diced

Slice off the tough bottom of the broccoli and peel any tough skin from the stems. Finely chop the florets and smaller stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 c. chopped broccoli. Set aside.

In a serving bowl, whisk together the mayonnaise, maple syrup, vinegar, salt, and pepper. Fold in the broccoli, currants or raisins, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day or two in the refrigerator.

Variations: Can also add 2 T. sliced scallions or add 1 T. prepared white horseradish to the dressing.

Serves 4.

Adapted from Moosewood Restaurant Cooking for Health, p. 97.

Cinnamon Raisin Souffle

1 large or 1-1/2 small loaves of cinnamon raisin bread, chopped (enough to fill a 9 x 12" pan)
12 oz. cream cheese, softened
6 oz. butter, softened
3/4 c. maple syrup, divided
10 eggs
3 c. half-and-half
Cinnamon sugar
Powdered sugar
Additional maple syrup

Place chopped cinnamon bread in a well-buttered 9 x 12" glass pan.

With a mixer, mix cream cheese, butter, and 1/4 c. maple syrup until smooth. Spread mixture on top of bread, leaving some openings in order to pour through the eggs in the next step.

Beat eggs, half-and-half, and 1/2 c. maple syrup. Pour over bread. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.

Uncover and bake 60 minutes at 350 degrees. Cover in the last 10 minutes to keep from burning.

To serve, cut into squares and sprinkle with powdered sugar and drizzle with maple syrup.

Serves 8-12.

Adapted from Camellia Rose Inn Cookbook, p. 11. 
  

Raisin Pie

1 9" unbaked pie shell
3 c. raisins
2 c. boiling water
3/4 c. sugar
3 T. cornstarch
2 t. grated lemon peel
3 T. lemon juice
2 T. vegetable oil
1/2 t. salt

Plump raisins by submerging them in the boiling water in a saucepan. Let stand 5 minutes.

Combine sugar and cornstarch and stir into raisins. Cook, stirring constantly, and bring to a boil. Remove from heat. Stir in lemon peel, lemon juice, vegetable oil, and salt. Let cool 15 minutes.

Pour into pie shell. Bake in 425 degree oven for 20-25 minutes or until crust is browned.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 14. 

Lebanese Carrot & Orange Salad

2 c. coarsely shredded carrots
2 large oranges, peeled, sectioned, and cut into 1" pieces (discard white membranes)
1/2 c. onion, cut vertically into thin slivers
1/3 c. raisins
1-1/2 T. vegetable oil
1-1/2 T. lemon juice
1 T. water
1/4 t. salt
1/8 t. pepper

In a medium bowl, combine carrots, oranges, onion, and raisins. Toss to combine.

In a small bowl or custard cup, combine oil, lemon juice, water, salt, and pepper. Spoon over carrot mixture and mix well. Chill several hours or overnight. Mix before serving.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 241.  

Panforte

1/2 c. coarsely chopped almonds, lightly toasted*
1 c. chopped, mixed dried fruit, cut into 1/4" pieces (raisins, dates, figs, apricots, and prunes)
1/2 c. all-purpose flour
1/4 c. cocoa, unsweetened
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/2 c. sugar
1/2 c. honey
1 t. grated fresh orange peel
1/2 t. grated fresh lemon peel
1 T. confectioner's sugar, divided

*To toast almonds, place almonds in a single layer on an ungreased baking sheet. Place in a 300-degree oven until lightly toasted. (Be careful they don't burn!)

Lightly oil a 9" cake pan or spray with cooking spray. Line the bottom of the pan with wax paper and spray again.

Place nuts and fruit in a large heatproof bowl. Combine flour, cocoa, and spices in a small bowl, and add to fruit mixture. Mix well.

Place sugar, honey, orange peel, and lemon peel in a small saucepan. Bring to a boil over medium heat. Continue boiling 3 minutes, no longer, watching carefully and lowering the heat if necessary to keep it from boiling over.

Remove pan from heat and immediately spoon over fruit mixture. Working quickly, mix until all ingredients are moistened. (Mixture will be quite stiff.) Spoon into prepared pan. Spread evenly in the pan using a knife dipped repeatedly into hot water.

Bakes 25 minutes, until set.

Cool 10 minutes in pan on a wire rack, then invert onto rack and peel off the waxed paper. Sprinkle with half of the confectioner's sugar.

To serve, sprinkle with remaining sugar just before serving and cut into wedges.

Store at room temperature, tightly covered, for up to 2 weeks.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 220.

Raisin-Pecan-Ginger Muffins

1-1/4 c. all-purpose flour
1 c. whole wheat flour
2-1/2 t. baking powder
1/2 t. baking soda
1-1/4 t. ground ginger
2/3 c. raisins
1/4 c. chopped pecans
1-1/2 c. plain yogurt
1/3 c. firmly packed brown sugar
3 egg whites
2 T. vegetable oil
1-1/2 t. vanilla extract
1 t. orange extract

Preheat oven to 400 degrees.

Lightly oil 12 muffin cups or use paper liners.

In a large bowl, combine both flours, baking powder, baking soda, and ginger. Mix well. Stir in raisins and pecans.

In another bowl, combine yogurt, brown sugar, egg whites, vegetable oil, vanilla, and orange extract. Beat with a fork or wire whisk until well blended. Add to dry mixture, mixing just until all ingredients are moistened.

Divide mixture evenly into prepared muffin cups.

Bake 15 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

Makes 12 muffins.

Adapted from The Meatless Gourmet, p. 147.  

Broccoli & Rice Salad

1/2 c. long-grain brown rice
1-1/2 c. water
1 t. vegetable oil
1/4 t. salt
1 bunch broccoli, flowerets cut into small pieces and stems discarded
1/3 c. raisins
1 carrot, minced
1/3 c. slivered red onion
2 T. minced fresh basil or 1 t. dried basil
2 garlic cloves, pressed
2 T. red wine vinegar
1 t. Dijon mustard
1/3 c. olive oil
1/4 t. salt
Freshly ground black pepper to taste

In a small saucepan, combine rice, water, oil and salt. Cover, bring to a boil, and reduce heat to low simmer. Cook undisturbed until all the water is absorbed, about 45 minutes.

Spoon rice into a large serving bowl and let cool; refrigerate until cold.

Steam the broccoli flowerets until tender yet still bright green. Immediately immerse them in cold water to stop cooking. Drain and pat dry with paper towels. Stir into the rice along with the raisins, carrot, onion, and basil.

Combine the garlic, red wine vinegar, mustard, oil, salt, and pepper in a jar. Shake vigorously, then pour over the salad. Toss to coat. Let marinate for 30 minutes before serving. Serve at room temperature.

Serves 2-3 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 83.

Couscous & Vegetable Salad with Orange & Garlic

1-1/2 c. couscous
1/2 c. raisins
1 t. turmeric
2 c. boiling water
2/3 c. sliced almonds
2 c. chickpeas or 1 15-oz. can chickpeas, rinsed and drained
3 scallions, thinly sliced
2 medium tomatoes, halved, seeded, and diced
1/3 c. fresh lemon juice
1/3 c. olive oil
2 garlic cloves, minced
Grated rind of 1 orange
2 T. minced fresh basil or 2 t. dried basil
1/2 t. salt
Freshly ground black pepper, to taste
Green leaf lettuce

Place the couscous, raisins, and turmeric in a large bowl. Pour the boiling water over them and stir well. Cover with a large plate and let sit 5 minutes. Fluff with a fork, cover again, and let sit 10 minutes longer.

Stir in the almonds, chickpeas, scallions, and tomatoes.

Combine the lemon juice, olive oil, garlic, orange rind, basil, salt, and pepper and beat to blend. Pour over the couscous mixture and toss. Cover and chill at least 30 minutes, or up to 24 hours, before serving. Serve mounded on lettuce leaves.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 74.

Spicy Pumpkin Muffins

1-1/2 c. unbleached flour
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. ground ginger
1/2 t. freshly ground nutmeg
1/4 t. ground cloves
1 large egg
1/2 c. firmly packed light brown sugar
1 c. fresh or cannot pumpkin puree
1/2 c. vegetable oil
1/2 c. milk
3/4 c. raisins
1/2 c. finely chopped walnuts, divided

Preheat the oven to 400 degrees. Butter the insides and top of a regular-size (1/3 c.) muffin pan.

In a large bowl, thoroughly combine flours, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin, oil, and milk until well mixed.

Mix the pumpkin mixture into the dry ingredients until just combined. Don't overmix. Stir in the raisins and all but 2 T. of the walnuts.

Spoon the batter into the muffin cups, then sprinkle with the remaining walnuts. Bake 15-17 minutes, or until a knife in the center of a muffin comes up clean. Let sit 2 minutes before removing from pan. Serve warm  or at room temperature, not hot.

Note: Frost with cream cheese icing for a real treat.  

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 66.