Skip to content

Type what you have

Cook with

raisin ×
Spotted Dog Irish Bread
Breakfast European

Spotted Dog Irish Bread

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Grease a 12-inch cast iron skillet.
  3. 3 Sift flour, sugar, and baking powder together in a large bowl.
  4. 4 Beat eggs with milk in a separate bowl.
  5. 5 Stir egg mixture into flour mixture until moistened; batter will be very thick.
  6. 6 Fold in raisins until thoroughly combined.
  7. 7 Spread batter into prepared cast iron skillet.
  8. 8 Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.

By Josh Lovejoy

Latvian Cottage Cheese Pancakes (Biezpiena Placenisi)
Breakfast European

Latvian Cottage Cheese Pancakes (Biezpiena Placenisi)

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
  2. 2 Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

By Cyndi

Irish Soda Bread
Breakfast European

Irish Soda Bread

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt. Add sour cream, raisins, and eggs; mix until just combined. Distribute batter evenly between the prepared pans.
  3. 3 Bake loaves in the preheated oven for 1 hour.

By Arlene Costello/Agnes Walters

Kaiserschmarrn (Austrian Scrambled Pancake)
Breakfast European

Kaiserschmarrn (Austrian Scrambled Pancake)

4.5

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine raisins and rum in a small bowl and set aside to soak.
  2. 2 Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
  3. 3 Whisk egg yolks and salt into the moistened flour.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
  6. 6 Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
  7. 7 Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

By Toi

Auntie Mae's Irish Bread
Breakfast European

Auntie Mae's Irish Bread

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round glass baking dish.
  2. 2 Mix flour, milk, raisins, sugar, caraway seeds, vegetable oil, baking powder, baking soda, and salt together in a bowl until dough is not wet enough to pour and not dry enough to handle. Add more milk if dough is too dry. Transfer dough to the baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By NancyShaw

Bread Machine Irish Soda Bread
Breakfast European

Bread Machine Irish Soda Bread

3.8

Prep
5 min
Cook
Total
180 min

Instructions

  1. 1 Place warm water, margarine, sugar, salt, bread flour, milk powder, caraway seed, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Fruit or Basic cycle, adding raisins when indicated. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Sharon Spencer

Kaiserschmarren
Breakfast European

Kaiserschmarren

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Beat egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up; the egg whites will form soft mounds rather than a sharp peak.
  2. 2 Beat egg yolks in a separate bowl until smooth. Mix in flour, raisins, milk, sugar, and salt until just moistened. Fold in egg whites.
  3. 3 Melt butter in a large skillet over medium heat. Pour batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown and cooked through, about 2 minutes.
  4. 4 Sprinkle with confectioners' sugar and serve with applesauce.

By Twilight22

Grandma McAndrews' Irish Soda Bread
Breakfast European

Grandma McAndrews' Irish Soda Bread

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, or line with parchment paper.
  2. 2 In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, and corn oil. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Add the raisins, and stir a few times, just until the ingredients come together into a soft dough. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.
  3. 3 Place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.

By Sheila T

Sweet Irish Bread
Breakfast European

Sweet Irish Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
  3. 3 Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

By D Bagley

Cherry and Raisin Loaf
Breakfast European

Cherry and Raisin Loaf

4.2

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

By Christine

Syrniki
Breakfast European

Syrniki

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Strain or process quark cheese through a sieve or meat grinder to achieve a powdery consistency. Mix quark cheese, 2/3 cup flour, sugar, raisins, eggs, baking soda, vanilla extract, and salt together in a bowl until batter is well mixed.
  2. 2 Pour 1/4 cup flour into a small bowl.
  3. 3 Roll batter, about 2 tablespoons per serving, into a ball and roll in flour until coated. Flatten each ball into a 2-inch patty, squaring off the edges.
  4. 4 Heat about 1 1/2 tablespoons oil in a skillet over medium-low heat. Fry patties, working in batches, in the hot oil until dark brown and a shell has formed, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.

By Kangaroo495

Simple Scones
Breakfast European

Simple Scones

4.9

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
  3. 3 Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
  4. 4 Whisk sour cream and egg together in a small bowl until combined.
  5. 5 Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
  6. 6 Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
  7. 7 Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
  8. 8 Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
  9. 9 Serve and enjoy!

By USA WEEKEND columnist Pam Anderson

Olie Bollen
Breakfast European

Olie Bollen

4.5

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to the lowest possible temperature setting.
  2. 2 Dissolve yeast in warm water in a small bowl; set aside.
  3. 3 Combine flour, sugar, and salt in a large bowl. Add eggs, yeast mixture, and milk; beat with an electric mixer until blended. Cover the bowl of dough with a greased piece of plastic wrap.
  4. 4 Turn off the oven. Place the bowl on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
  5. 5 Heat oil in a heavy-bottomed, deep skillet to 350 degrees F (175 degrees C).
  6. 6 Remove the bowl from the oven; mix apples and raisins into dough. Carefully slide dough by heaping teaspoons into hot oil. Do not crowd the skillet.
  7. 7 Fry fritters in hot oil until golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel-lined plate and repeat with remaining dough. Dust with sugar while warm.

By rita

Welsh Bread
Breakfast European

Welsh Bread

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
  2. 2 Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
  3. 3 Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
  4. 4 Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

By Kevin K

Julekake
Breakfast European

Julekake

4.7

Prep
30 min
Cook
30 min
Total
365 min

Instructions

  1. 1 Dissolve yeast in warm water.
  2. 2 Pour cold milk into a wide, shallow, heavy-bottomed saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the outside of the saucepan.
  3. 3 Remove from the heat and transfer to a large bowl. Stir in sugar, melted butter, and salt; let sit until lukewarm, 5 to 10 minutes.
  4. 4 Add yeast mixture, then stir in 4 cups flour. Cover and let rise in a warm place until doubled in size, about 2 hours.
  5. 5 Punch down dough. Stir in raisins, cherries, citron, and cardamom. Work in remaining 4 1/2 cups flour until a soft dough forms. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.
  6. 6 Knead dough slightly on a lightly floured surface. Divide into fourths and form into round loaves. Place loaves onto greased cookie sheets. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with egg white.
  8. 8 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Janice

Irish Soda Bread IV
Breakfast European

Irish Soda Bread IV

4.3

Prep
Cook
Total

Instructions

  1. 1 Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Use fingers or a pastry cutter to press in butter or margarine, like a pie crust. When mixture looks fine and crumbly, add raisins and caraway seeds. Mix together and then add eggs, buttermilk, and sour cream. If mixture is not moist, add milk. Pour into two greased and lightly floured loaf pans or a frying pan.
  2. 2 Bake at 375 degrees F (190 degrees C) for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.

By Linda

Chelsea Buns
Breakfast European

Chelsea Buns

4.5

Prep
60 min
Cook
25 min
Total
175 min

Instructions

  1. 1 Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. 2 Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
  3. 3 Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
  4. 4 Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
  5. 5 Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  6. 6 Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
  7. 7 Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

By BlueSadie

Potica
Breakfast European

Potica

4.4

Prep
30 min
Cook
60 min
Total
205 min

Instructions

  1. 1 Make the dough: Combine 3 tablespoons flour and 1 teaspoon sugar in a small mixing bowl. Add yeast, then add 1/4 cup warm mix and mix well; let stand until creamy, about 10 minutes.
  2. 2 Beat butter with remaining sugar in a large mixing bowl with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Add yeast mixture, 1 1/3 cups milk, and salt; mix well.
  3. 3 Add remaining flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl. Place dough into the greased bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Lightly grease two rimmed baking sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces. Roll each piece into a rectangle about 1/4 to 1/2 inch thick.
  6. 6 Spread filling ingredients over dough in the following order: melted butter, honey, raisins, and walnuts. Sprinkle cinnamon over top. Roll each piece up and over filling like a jelly roll, pinching the ends to seal. Transfer loaves, seam-side down, to the prepared baking sheets. Let rise until doubled in volume, 45 minutes to 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake loaves in the preheated oven until golden brown on top, about 1 hour.

By Vicky Bryant

Swedish Tea Ring
Breakfast European

Swedish Tea Ring

4.6

Prep
45 min
Cook
20 min
Total
200 min

Instructions

  1. 1 In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  2. 2 Grease 2 baking sheets or line them with parchment paper; set aside.
  3. 3 Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  4. 4 Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  5. 5 [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  6. 6 Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  7. 7 Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  8. 8 Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  9. 9 In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

By Julia

Old Fashioned Stollen
Breakfast European

Old Fashioned Stollen

4.2

Prep
30 min
Cook
50 min
Total
260 min

Instructions

  1. 1 In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
  2. 2 Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
  3. 3 Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
  5. 5 Bake in preheated oven for 45 minutes.

By SASSYCASSYSMOMMY

Swiss Christmas Bread
Breakfast European

Swiss Christmas Bread

3.3

Prep
Cook
Total

Instructions

  1. 1 In a saucepan, heat milk, water, and butter or margarine until warm.
  2. 2 In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
  3. 3 Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
  4. 4 Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
  5. 5 Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.

By ELLENMARIE

Czech Christmas Houska
Breakfast European

Czech Christmas Houska

4.8

Prep
60 min
Cook
45 min
Total
345 min

Instructions

  1. 1 Make the sponge: Dissolve yeast in warm water.
  2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
  3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
  4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
  6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
  7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
  8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
  9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Cinnamon Roll Bunnies
Breakfast American

Cinnamon Roll Bunnies

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Unroll 1 cinnamon roll dough and cut in half. Roll 1 half to form the "body." Rotate roll so the outer end of roll is facing downward; this will form the bunny's "front legs." Cut off 1/3 of the remaining dough and roll it up to form the "tail." Roll up the last 2/3 of the dough to about the halfway point to form the "head." Slice through remaining unrolled portion and fan out the pieces to form the "ears."
  3. 3 To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Transfer the "bunny" to the prepared baking sheet by carefully lifting with a spatula or scraper. Repeat with remaining rolls.
  4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a wire rack to cool slightly.
  5. 5 Spread glaze onto warm "bunnies," following the pattern of the swirls and ears. Press a raisin into the center of the swirl on the head to form the "eyes."

By foodelicious

Banana Breakfast Cookies
Breakfast

Banana Breakfast Cookies

4.3

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
  3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
  4. 4 Bake in the preheated oven until lightly browned, about 20 minutes.

By Anne

Easiest Peanut Butter Granola Ever
Breakfast

Easiest Peanut Butter Granola Ever

4.1

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with waxed paper.
  2. 2 Mix oats, raisins, and cinnamon together in a bowl. Mix peanut butter with the oats mixture using your hands until ingredients are coated in peanut butter; add egg white and honey and continue mixing with hands until evenly mixed. Spread the mixture onto the baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, stir, and continue baking until beginning to brown, 5 to 10 minutes more.
  4. 4 Let granola cool until it begins to harden, at least 30 minutes.

By DumbleDog

Bread Pudding with Raisins
Breakfast

Bread Pudding with Raisins

3.9

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
  3. 3 Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

By James Noble

Raisin Bread II
Breakfast

Raisin Bread II

4.1

Prep
5 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacture
  2. 2 Select the Basic or White Bread setting. There is no need to select Fruit Bread setting, nor to add the raisins in later. Start the machine. After first knead, bread should be smooth, elastic, and dry to touch. Adjust if necessary with additional flour.
  3. 3 After baking, remove pan immediately. Rest for 10 minutes in the pan. Remove bread from the pan, and cool on a wire rack for 10 minutes before serving.

By Rob Wilson

Creamy Apple Cinnamon Raisin Oatmeal
Breakfast

Creamy Apple Cinnamon Raisin Oatmeal

4.1

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.
  2. 2 When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.

By Jenn