raisins - Annette's Sweet Treats

Apple Pie Bread

September 20, 2016 Leave a Comment

Apple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk or sour milk

(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using)

2 tsp. baking powder

2 tsp. eggs

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

2 cups shredded or chopped, peeled apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins

1 recipe Streusel-Nut Topping

Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins.

Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Make 1 loaf (14 servings)

Streusel-Nut Topping

1/4 cup packed brown sugar

3 Tbsp. flour

2 Tbsp. butter

1/3 cup chopped walnuts or pecans

In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.

Filed Under: Bread Recipes Tagged With: buttermilk or sour milk, packed brown sugar, raisins, shredded, shredded peeled apples, walnuts

Carrot Zucchini Muffins

October 29, 2015 Leave a Comment

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

Carrot Zucchini Muffins Recipe

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

Preheat oven to 350 F. Grease muffin pans. In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES. Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy. Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined. Do NOT OVER-MIX. Put into greased muffin pans. Bake at 350 F. for 25 minutes. 21 muffins

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

Filed Under: Muffin Recipes Tagged With: applesauce, brown sugar, carrots, chopped pecans, coconut, crushed pineapple, ground cloves, oatmeal, powdered ginger, raisins, small zucchini, whole wheat flour

Pumpkin Swirl Bread

November 19, 2014 Leave a Comment

Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

Cindy May Troy, Michigan

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

Preheat oven to 350 F. Grease and flour three (3) 8×4 inch loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: can of solid-pack pumpkin, chopped dates, chopped walnuts, cloves, confectioners' sugar, cream cheese, nutmeg, pumpkin pie spice, raisins

Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

My family loves quick breads. This one is moist and spicy. If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

Nancy Foust Stoneboro, Pennsylvania

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2 2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

Preheat oven to 350 F. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir until just moistened. Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves: Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans. Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: 2% milk, canola oil, cinnamon, cloves, ginger, raisins, sweet potatoes, walnuts

Spice Cake Cupcakes

January 25, 2014 Leave a Comment

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

Carla Hodenfield Ray, North Dakota

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting: 1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnut.

Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners’ sugar until smooth. Frost cupcakes top with nuts. 14 cupcakes

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

Filed Under: Cupcake Recipes Tagged With: allspice, chopped walnuts, confectioners' sugar, half-and-half cream, King Arthur Unbleached Flour, nutmeg, raisins, shortening

Irish Soda Bread

March 7, 2013 Leave a Comment

Irish Soda Bread

My husband, Mike, brought home a recipe from work for Irish Soda Bread about 8 years ago. It’s so goooood that I make it every year.

Irish Soda Bread Recipe

Irish Soda Bread

4 cups flour

½ cup sugar

1 tsp. baking powder

1 tsp. salt

1 stick butter or margarine, softened

1 cup raisins

2 eggs

1 tsp. baking soda

1 1/3 cup buttermilk

Heat oven to 350 F. Grease casserole dish/pan.

Combine the flour, sugar, baking powder and salt; mix together.

Add butter and raisins; mix well.

In another dish beat one egg, then add baking soda and buttermilk.

Mix into dry ingredients until they are moistened and then shape dough into a ball and turn onto floured surface.

Shape and place in greased casserole dish/pan.

Cut a cross in center and beat remaining egg; brush across top.

Bake on 350 F. for 1 hour.

(Recipe for Irish Soda Bread was given to Mike from his work place)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Bread Recipes Tagged With: buttermilk, raisins

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Apple Pie Bread

Carrot Zucchini Muffins

Pumpkin Swirl Bread

Sweet Potato Cinnamon Bread

Spice Cake Cupcakes

Irish Soda Bread

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