Golden Raisin Puffs Recipes

RAISIN PUFFS

Steps:

• Combine raisins and water in a small saucepan over medium heat.
• Simmer until water is almost completely reduced, about 15 minutes. Set aside to cool.
• In a large mixing bowl, cream shortening and 1 1/2 cups sugar.
• Add eggs and vanilla, beating until combined.
• In a medium bowl, combine flour, baking soda, and salt.
• Gradually add dry ingredients to the mixing bowl, beating until combined.
• Stir in raisins.
• Place remaining 1/2 c. sugar in a small bowl.
• Roll dough into 1-inch balls, and roll in the sugar, thoroughly coating.
• Arrange dough balls two inches apart on parchment paper or silicone mat-lined baking sheets.
• Bake at 350 degrees for 10 minutes, or until edges are golden, and centers appear set.
• Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.

GOLDEN RAISIN BUNS

Steps:

• In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes. , Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. , For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired.

GOLDEN RAISIN COOKIES

Steps:

• In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.

RAISIN PUFFS

Steps:

• In a small saucepan, bring water to a boil.
• Stir in raisins.
• Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
• Set aside and cool.
• Combine flour, baking soda and salt in a small mixing bowl; set aside.
• In a large mixing bowl cream 1 1/2 cups sugar with the butter.
• Beat in eggs and vanilla.
• Mix in dry ingredients.
• Stir in raisins.
• In a small bowl, combine 1/2 cup sugar and cinnamon.
• Shape dough into 1 - inch balls.
• Roll balls in sugar and cinnamon mixture.
• Place 2-inches apart on an ungreased cookie sheet.
• Bake at 375°F for 8 minutes.
• Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.

RAISIN PUFFS

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper or nonstick baking mats.
• Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain.
• Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined.
• Sift together the flour, baking soda and salt.
• Stir the dry ingredients and raisins into the butter mixture with a spoon.
• The batter will be crumbly.
• Gather about a tablespoon of dough in your fingers and squeeze so dough holds together.
• Roll into walnut-sized ball.
• Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets.
• Bake for 12 to 15 minutes, until lightly browned and puffed.
• Transfer to wire racks to cool.
• Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.

GOLDEN PUFFS

Steps:

• Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
• Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
• Add 1/4 cup oil, milk and egg; beat until smooth.
• Drop batter by teaspoonfuls into hot oil.
• Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
• Mix 1/2 cup sugar and the1 teaspoon cinnamon.
• Roll warm puffs in sugar-cinnamon mixture.

GOLDEN RAISIN BREAKFAST BUNS

Steps:

• Preheat the oven to 375.
• Grease cookie sheets, or spray with non-stick spray.
• Plump the raisins by covering them with very hot water and letting them sit for 5 minutes; then drain them and put them on a paper towel to dry.
• Combine the water, butter, sugar and salt in a saucepan.
• Bring to a boil, then add the flour all at once.
• Stir with a wooden spoon over low heat until you have a smooth, thick dough.
• Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
• Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
• Stir in the raisins.
• Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
• Bake for 30 to 35 minutes.
• The buns should pretty much double in size, and be golden and firm.
• While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
• Add more cream if necessary.
• When the buns are done, place on a wire rack to cool and frost while still warm.
• This makes about 8-12 buns depending on the size you make them.

GOLDEN RAISIN PUFFS

Steps:

• Soak raisins in orange juice overnight drain well. Heat oven to 375° F. Combine water, butter or margarine, sugar and salt in saucepan bring to a boil. Add flour all at once over low heat beat with a wooden spoon 1 minute or until mixture leaves sides of pan and forms a smooth, thick dough. Remove from heat beat 2 minutes to cool slightly. Add eggs one at a time, beating well after each addition mixture should have a satiny surface. Stir in raisins. Drop heaping teaspoonfuls about 2 inches apart on greased baking sheets. Bake for 30 to 35 minutes or until golden and firm. Remove from baking sheet and cool slightly on wire racks. Frost with Lemon Frosting.Note: These are best eaten same day as baked.