Type what you have

Ingredients

• ✓ raisin
• celery
• peanut butter

Instructions

1. 1 Gather the ingredients.
2. 2 Cut celery stalks in half; spread with peanut butter.
3. 3 Arrange raisins on top.

By Michele O'Sullivan

Ingredients

• ✓ raisin
• apple
• peanut butter
• pretzel stick

Instructions

1. 1 Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. 2 Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

By Veronica Lopez Hurtado

Ingredients

• ✓ raisin
• cream cheese
• brown sugar
• cinnamon
• walnut

Instructions

1. 1 Beat cream cheese, brown sugar, and cinnamon with an electric mixer on high until fluffy. Stir in raisins and chopped toasted walnuts.

By MomMatula

Ingredients

• ✓ raisin
• cucumber
• carrot
• cream cheese
• chive

Instructions

1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Ingredients

• ✓ raisin
• date
• cashew
• walnut
• almond
• cinnamon
• allspice
• nutmeg

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
3. 3 Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

By Chris Denzer

Ingredients

• ✓ raisin
• brown sugar
• honey
• peanut butter
• vanilla extract
• rolled oat
• crispy rice cereal
• coconut
• sunflower seed

Instructions

1. 1 Lightly grease an 8-inch glass baking dish.
2. 2 Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
3. 3 Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
4. 4 Cool mixture completely before cutting into bars.

By cookiegirl40

Ingredients

• ✓ raisin
• brown rice syrup
• coconut oil
• peanut butter
• vanilla extract
• oat
• coconut

Instructions

1. 1 Combine brown rice syrup and coconut oil in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove from the heat.
2. 2 Add peanut butter and vanilla to the syrup mixture and stir until smooth. Stir in oats, raisins, and coconut until well combined. Refrigerate mixture until cool, at least 30 minutes.
3. 3 Form cooled mixture into balls. Freeze balls until set, at least 1 hour.

By growingoodsons

Ingredients

• ✓ raisin
• oat
• flaxseed meal
• cranberry
• vanilla whey protein powder
• white chocolate chip
• honey
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik

Ingredients

• ✓ raisin
• butter
• cinnamon
• brown sugar
• pumpkin pie spice
• salt
• gluten-free crispy corn cereal squares
• peanut
• pumpkin seed
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place butter into a small microwave-safe bowl and cover bowl with waxed paper. Melt in the microwave for about 40 seconds.
3. 3 Combine cinnamon, brown sugar, pumpkin pie spice, and salt in a small bowl. Mix in melted butter.
4. 4 Combine cereal squares, peanuts, and pumpkin seeds in a large bowl. Add butter-spice mixture and blend until well coated. Spread mixture onto prepared baking sheet.
5. 5 Bake in the preheated oven for 45 minutes, stirring every 15 to 20 minutes. Remove from oven and allow to cool. Transfer to a bowl and mix in milk chocolate chips and raisins. Store in an airtight container.

By tcasa

Ingredients

• ✓ raisin
• oat
• granola
• sunflower seed kernel
• semisweet chocolate chip
• dried cranberry
• flax seed
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
2. 2 Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

By sbacke

Ingredients

• ✓ raisin
• carrot
• steel-cut oat
• flax seed meal
• peanut butter
• honey
• walnut
• vanilla extract
• cinnamon
• ginger
• salt

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
3. 3 Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

By Yoly

Ingredients

• ✓ raisin
• rolled oat
• pumpkin seed
• walnut
• pecan
• medjool date
• brown rice syrup
• chocolate chip
• coconut
• sunflower seed

Instructions

1. 1 Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
2. 2 Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
3. 3 Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
4. 4 Refrigerate for 2 to 24 hours before serving.

By Erena Wismer

Ingredients

• ✓ raisin
• ground beef
• onion
• garlic
• green bell pepper
• jalapeno pepper
• almond
• pimento pepper
• tomato
• tomato paste
• white sugar
• oregano
• salt

Instructions

1. 1 Crumble the ground beef into a large skillet over medium heat. Cook, stirring to crumble, until starting to brown. Add the onion, garlic, bell pepper and jalapeno pepper, and cook until meat is no longer pink. Drain excess grease. Fill the pan with enough water to cover the beef, cover, and simmer over low heat for 30 minutes.
2. 2 Stir in the almonds, pimentos, raisins, tomatoes, tomato paste and sugar. Season with oregano and salt. Simmer over low heat, stirring occasionally for at least 1 hour.

By REDIRG

Ingredients

• ✓ raisin
• granola
• bran cereal
• nonfat dry milk
• cranberry
• sunflower seed
• almond
• flax seed
• honey
• brown sugar
• salt
• peanut butter
• vanilla extract

Instructions

1. 1 Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
2. 2 Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
3. 3 Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
4. 4 Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
5. 5 Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
6. 6 Refrigerate for 30 minutes before cutting into bars.

By greenlight

Ingredients

• ✓ raisin
• peanut butter
• butter
• brown sugar
• honey
• corn syrup
• vanilla extract
• cinnamon
• salt
• applesauce
• old-fashioned oat
• all-purpose flour
• peanut
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
3. 3 Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

By cleoj386

Ingredients

• ✓ raisin
• cooking spray
• crispy rice cereal
• oat
• almond
• walnut
• cranberry
• wheat germ
• mini marshmallow
• honey
• corn syrup

Instructions

1. 1 Coat an 8-inch square pan with cooking spray.
2. 2 Add rice cereal, oats, almonds, walnuts, cranberries, raisins, and wheat germ to a large bowl; stir with a spoon.
3. 3 Place marshmallows, honey, and corn syrup in a saucepan over medium heat. Cook and stir until melted and smooth, about 5 minutes.
4. 4 Pour the melted mixture over the cereal mixture and stir until thoroughly combined. Press mixture firmly into the prepared pan. Cool until firm and set, about 30 minutes.
5. 5 Cut into 9 bars and place in individual sandwich bags. Keep refrigerated if the kitchen gets too hot.

By Tamra

Ingredients

• ✓ raisin
• oat
• all-purpose flour
• brown sugar
• wheat germ
• salt
• cinnamon
• walnut
• vegetable oil
• honey
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with cooking spray.
2. 2 Stir oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts together in a large bowl. Whisk oil, honey, egg, and vanilla together in a medium bowl. Add to flour mixture, and mix with a wooden spoon until well combined. Press evenly into the prepared baking pan.
3. 3 Bake in the preheated oven until the edges are golden, 25 to 30 minutes. Cool completely in the pan before turning out on a cutting board and cutting into bars.

By IHARVEY

Ingredients

• ✓ raisin
• parmesan cheese
• pine nut
• red onion
• olive oil
• carrot
• red bell pepper
• celery
• yellow squash
• zucchini
• green olive
• black olive
• tomato
• anchovy fillet
• parsley
• brown sugar
• red wine
• red wine vinegar
• tomato vegetable juice
• kosher salt
• eggplant

Instructions

1. 1 Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
2. 2 Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
3. 3 Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

By Linda Glenn

Ingredients

• ✓ raisin
• all-purpose flour
• water
• olive oil
• onion
• ground beef
• kalamata olive
• cumin
• paprika
• egg
• salt
• black pepper

Instructions

1. 1 Stir flour into water in a small bowl until dissolved. Set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion in hot oil until softened, about 5 minutes. Add ground beef, olives, cumin, and paprika. Cook and stir until beef is crumbly and completely browned, 7 to 10 minutes.
3. 3 Pour flour-water mixture into beef mixture and stir to coat evenly. Stir in raisins and cook until raisins are plump, about 5 minutes. Fold hard-cooked eggs into beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

By Allrecipes Member

Ingredients

• ✓ raisin
• all-purpose flour
• salt
• shortening
• water
• olive oil
• onion
• ground beef
• paprika
• cumin
• black pepper
• salt
• white vinegar
• egg
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
3. 3 Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
4. 4 Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
5. 5 Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
6. 6 Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
7. 7 Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
8. 8 Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
9. 9 Stir hard-cooked eggs into filling.
10. 10 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
11. 11 While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
12. 12 Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
13. 13 Drain on paper towels. Serve hot.

By CNCOOK

Ingredients

• ✓ raisin
• coconut
• simple syrup
• water
• egg
• butter
• nutmeg
• cardamom
• salt
• cinnamon
• orange zest
• lemon zest
• egg
• sugar
• active dry yeast
• bread flour
• milk

Instructions

1. 1 Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
2. 2 Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
3. 3 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
4. 4 Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
5. 5 Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
6. 6 Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
7. 7 Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
9. 9 Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
10. 10 Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
11. 11 Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

By John Mitzewich

Ingredients

• ✓ raisin
• egg
• salt
• all-purpose flour
• shortening
• milk
• cornstarch
• water
• egg
• black olive
• ground pork
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ raisin
• bread
• eggnog
• egg
• white sugar
• vanilla extract
• brown sugar
• butter
• heavy cream
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
3. 3 Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
5. 5 Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

By Childofchaos

Ingredients

• ✓ raisin
• water
• cornmeal
• milk
• coconut milk
• sugar
• vanilla extract
• salt
• nutmeg
• cinnamon

Instructions

1. 1 Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.
2. 2 Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.
3. 3 Remove from heat, cover, and cool slightly before serving, about 5 minutes.

By Andrew Holness

Ingredients

• ✓ raisin
• currant
• prune
• candied mixed peel
• cherry brandy
• brown sugar
• dark rum
• mixed spice
• butter
• brown sugar
• egg
• self-rising flour
• vanilla extract

Instructions

1. 1 Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
2. 2 Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
4. 4 Combine butter and 1 ¾ cups brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
5. 5 Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
6. 6 Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 ½ hours.
7. 7 Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

By Roxanne J.R.

Ingredients

• ✓ raisin
• cod
• potato
• onion
• egg
• caper
• garlic
• green olive
• red bell pepper
• bay leaf
• tomato sauce
• olive oil
• water
• white wine

Instructions

1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Ingredients

• ✓ raisin
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• evaporated milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• clove
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ raisin
• water
• brown sugar
• lime juice
• vanilla extract
• browning sauce
• butter
• brown sugar
• beer
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
4. 4 When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

By Tanya

Ingredients

• ✓ raisin
• ✓ raisin
• baking soda
• water
• all-purpose flour
• sugar
• salt
• vegetable oil

Instructions

1. 1 Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
3. 3 In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

By Allrecipes Member

Ingredients

• ✓ raisin
• sweet potato
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali