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Updated Mulled Cider
Drink

Updated Mulled Cider

4.7

Prep
Cook
Total

Instructions

  1. 1 Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.

By Kevin Ryan

Coal Region Boilo
Drink American

Coal Region Boilo

4.8

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour water and honey into a large pot over medium heat; stir to combine. Stir in orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves; bring mixture to a boil.
  3. 3 Reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. Remove from heat, and strain liquid into a large pot. Allow to cool for a few minutes.
  4. 4 Slowly pour the grain alcohol into the honey mixture, and stir to combine.
  5. 5 Pour into bottles, and cap; refrigerate until use. Serve gently warmed in shot glasses.

By StacieGo

Glogi
Drink European

Glogi

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Swedish Christmas Glogg
Drink European

Swedish Christmas Glogg

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
  2. 2 Mix the raisins and almonds together in a bowl.
  3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Old-Fashioned Swedish Glögg
Drink European

Old-Fashioned Swedish Glögg

4.9

Prep
15 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
  2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
  3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
  4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
  5. 5 Strain cooled glögg and reserve the raisins and almonds.
  6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Swedish Glogg
Drink European

Swedish Glogg

4.9

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
  2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
  3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Date Haroset
Side Dish Other

Date Haroset

4.3

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Place dates and raisins in a small saucepan; add wine. Cook over low heat, stirring occasionally, until fruit breaks down and thickens into a soft paste. Cool.
  2. 2 Stir nuts and cinnamon into date paste mixture; form into small, bite-sized balls.
  3. 3 Roll balls in confectioners' sugar.

By Katy

Grandma's Noodle Pudding (Kugel)
Dinner Other

Grandma's Noodle Pudding (Kugel)

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes; drain well. Place cooked noodles into a large bowl; toss with butter.
  3. 3 Beat egg whites in a bowl with an electric mixer until stiff peaks form; set meringue aside. Whisk egg yolks together in a separate bowl until smooth, then stir in sugar until well combined.
  4. 4 Pour egg yolk mixture over noodles; stir in apples, almonds, raisins, and cinnamon until evenly combined. Gently fold in meringue, trying to keep as much volume as possible. Transfer to the prepared baking dish.
  5. 5 Bake in the preheated oven until kugel is browned and center is set, about 30 minutes.

By Kera Miller Donovan

Apple Matzo Kugel
Side Dish Other

Apple Matzo Kugel

4.7

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Break matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
  2. 2 Mix eggs, salt, sugar, oil, and cinnamon together in a separate bowl. Add soaked matzo and mix well. Fold in apples and raisins; spoon into the prepared baking dish and spread evenly.
  3. 3 Bake in the preheated oven until nicely browned and apples are tender, about 45 minutes.

By lorange7

Sweet Noodle Kugel
Dessert Other

Sweet Noodle Kugel

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Sweet Noodle Kugel with Raisins
Dinner Other

Sweet Noodle Kugel with Raisins

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain and return to the pot.
  3. 3 Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
  4. 4 Bake in the preheated oven for 30 minutes.

By Sahara B

Irresistible Whole Wheat Challah
Dinner Other

Irresistible Whole Wheat Challah

4.5

Prep
30 min
Cook
30 min
Total
160 min

Instructions

  1. 1 In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
  2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
  3. 3 Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
  4. 4 Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

By HopelessFanatic

Sweet Kugel
Side Dish Other

Sweet Kugel

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  3. 3 While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

By Lindsay

Best Ever Rugelach
Dessert Other

Best Ever Rugelach

4.6

Prep
50 min
Cook
20 min
Total
190 min

Instructions

  1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
  4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
  5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
  6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

Australian Federation Biscuits
Dessert Other

Australian Federation Biscuits

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
  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 date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

By BRADTHERESA

Cheese and Lemon Blintzes
Breakfast Other

Cheese and Lemon Blintzes

5.0

Prep
30 min
Cook
4 min
Total
34 min

Instructions

  1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
  2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
  3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
  4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Microwave Apple Kugel
Side Dish Other

Microwave Apple Kugel

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. 2 Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
  3. 3 Microwave on medium high (70% power) for 7 minutes.
  4. 4 Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

By Debala

Coffee Can Raisin Bread
Dessert

Coffee Can Raisin Bread

4.6

Prep
15 min
Cook
60 min
Total
555 min

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

Tasty Sweet Potatoes
Dinner

Tasty Sweet Potatoes

3.7

Prep
15 min
Cook
45 min
Total
60 min

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

Blueberry and Raisin Jam

Blueberry and Raisin Jam

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.
  2. 2 Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

By jeljoh09

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

Raisin Whiskey Steak
Dinner

Raisin Whiskey Steak

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
  2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
  3. 3 Heat canola oil in a large skillet over medium high heat.
  4. 4 Transfer steaks and marinade to the hot skillet.
  5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
  6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  7. 7 Serve the steaks with the raisins.

By moz

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Apple Ladybug Treats
Appetizer

Apple Ladybug Treats

4.8

Prep
10 min
Cook
Total
10 min

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

Crunchy Fun Drops
Dessert

Crunchy Fun Drops

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

By Mom of 2

No Bake Cow Pies
Dessert

No Bake Cow Pies

4.4

Prep
Cook
Total

Instructions

  1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes