Thursday, February 18, 2010

RAISIN RECIPE #4: Banana, Raisin, and Oatmeal Pancakes

These are great with maple syrup, honey, marmalade, or even cottage cheese.



  • 1 cup old-fashioned oats
  • 1 cup all purpose flour
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup plain yogurt
  • 3/4 cup whole milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup Neufeld Farms Regular Sun-Dried Raisins
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • Additional melted butter


  • Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, Neufeld Farms Regular Sun-Dried Raisins, and 1/4 cup melted butter.

  • Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.

Wednesday, February 17, 2010

RAISIN RECIPE #3: Apple Raisin Coleslaw

This is a very nice variation of the traditional coleslaw.

By using apples and raisins, it has a sweet flavor. You can also use pineapple in stead of the apples, and various fruit juices to thin and sweeten the dressing.

Apple raisin coleslaw
Serving Size: 4
1/2 small head cabbage, Shaved very finely
3 apples, peeled, cored and cit in bite sized pieces
1/4 cup of Neufeld Farms Zante Currant Raisins
lemon juice

For the dressing:
1/4 cup soyanaise or soy yogurt
1 tbs. rice vinegar or lemon juice
1/2 tsp. cinnamon
1 tbs. sweetener as agave or maple syrup or berry syrup
cutting the coleslaw
I’m rather picky about coleslaw, especially the cabbage part. It needs to be shredded very very finely in long thin pieces and definitely not grated. It’s rather a lot of work, by hand; but well worth the effort. I use a large bread knife, first cut the cabbage in half, and then shave very thin slices until you have enough (for 4 people that’s about 1/2 of a small head of cabbage.

Once the cabbage is shredded, cut the apple in quarters, remove the seeds and peel the outside.
Splash a bit of lemon juice on the apples to keep them from turning brown.

Place the Neufeld Farms Zante Currant Raisins in a bit of water to soften them while you make the dressing.
Combine the soyanasie or yogurt with the rice vinegar and sweetener and add the cinnamon and a pinch of salt.

To assemble, add the apples to the cabbage and mix well to distribute the apples evenly.

Drain the water from the Neufeld Farms Zante Currant Raisins and add to the cabbage mixture.

Pour the dressing over and mix well.
Apple raisin coleslaw

Tuesday, February 16, 2010

RAISIN RECIPE #2: Apple and Quince Crisp with Rum Raisins


Rum Raisins:
1 1/2 cups of either, Neufeld Farms Flame Golden Raisins or Neufeld Farms Regular Sun-Dried Raisins
1 cup dark rum

Crisp Topping:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all purpose flour
1 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon salt

4 cups water
3 1/2 cups sugar, divided
2 pounds quinces (about 5 medium), peeled, quartered, cored
4 large Gala apples, peeled, cut into 1-inch pieces
2 tablespoons fresh lemon juice
1 tablespoon all purpose flour
1/4 teaspoon salt
Whipped cream or vanilla ice cream

For rum raisins:
Simmer Neufeld Farms Flame Golden Raisins or Neufeld Farms Regular Sun-Dried Raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.

For crisp topping:
Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.
Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.

For filling:
Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.
Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.

Source: Epi Curious

Monday, February 15, 2010

RAISIN RECIPE #1: Sweet Crepes with Apple Raisin Filling

Sweet Crepes with Apple Raisin filling
Yummy Lactose Free Holiday RecipesActive Prep: 20 minutes Inactive Prep: 1 hour Makes: 8 to 10 (9-inch) Crepes and 10 (½- cup) servings apple filling One Serving = 1 crepe and 1/2 cup apple filling

  • 1 cup Real Goodness™ Lactose Free 2% milk
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 tablespoon melted butter
  • 1 slice lemon peel
Apple filling

  • 1 tablespoon all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 tablespoon butter
  • 3 Granny Smith apples, peeled and cut into thin half moons
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1.5 ounce box of Neufeld Farms Regular Sun-Dried California Raisins
For the crepes

  1. In a large bowl, WHISK all ingredients (milk through butter) vigorously until all ingredients are combined and batter appears smooth. Add lemon peel, cover and refrigerate for 1 hour or overnight.
  2. Gently STIR the batter and PREHEAT a crepe pan or large skillet over low-medium heat.
  3. MELT a small amount of butter (about 1 tsp) in the pan.
  4. LIFT the pan off the heat and add 3 tablespoons of batter while tilting and swirling the pan until it is evenly covered with the batter.
  5. COOK for 1 minute or until edges are lightly browned and top of crepe appears dry. Gently FLIP the crepe upside down and cook the other side for about 30 seconds more.
  6. TRANSFER the cooked crepe to a plate and repeat with remaining batter.
  7. TOP each crepe with ½ cup apple and raisin filling and fold over. SERVE warm.
For the apple filling:

  1. In a small bowl COMBINE flour, sugar, cinnamon and nutmeg
  2. HEAT a large saucepan on medium heat and melt butter.
  3. ADD the apples, vanilla, lemon juice and sugar spice mixture.
  4. MIX well, STIRRING every few minutes for about 10 minutes.
  5. ADD in Neufeld Farms Regular Sun-Dried California Raisins and cook for another 5 to 10 minutes. Apples should be soft when pierced with a fork.
Nutrition Facts (per serving):

172 Calories; 4g Fat; 2g Saturated Fat; 56mg Cholesterol; 57mg Sodium; 30g Carbohydrate; 1g Dietary Fiber; 4g Protein