Raisin And Cinnamon Spread Recipes

CINNAMON RAISIN BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

CINNAMON, RAISIN AND TOASTED NUT SPREAD

Steps:

• *NOTE: If you wish, you can coarsely chop the raisins before adding to the other ingredients. I preferred the texture better when the raisins were chopped.
• In a medium bowl, combine the cream cheese, maple syrup, lemon zest, cinnamon and nutmeg. Mix until creamy and smooth.
• Stir in the raisins and nuts. Cover well and refrigerate until ready to serve.
• Taste and adjust seasonings before serving.

CINNAMON RAISIN PEANUT BUTTER

Steps:

• Place the peanut butter, salt, butter, oil, and palm sugar in a large microwave-safe bowl (a large Pyrex measuring bowl works well) and microwave for 30 seconds to soften.
• Remove from microwave, add the cinnamon, and stir well.
• Add the raisins or currants (I've found I prefer the smaller, less-sweet currants, myself), and stir well to combine it all.
• Store in the refrigerator in a recycled peanut butter jar. Enjoy! :).
• Note one: regarding the kind of peanut butter... I've only used Skippy or Jif for this, because the texture works better for me for the mixture than "old fashioned" like Adams would, but it's all a matter of preference and up to you. If you use old fashioned, you'll definitely have to adjust the amount of sweetening to your own tastes, and probably leave out the butter. Also, I use all smooth or three-quarter smooth and the rest chunky; too many chunks get in the way.
• Note two: 12 ounces of peanut butter is about 1 1/2 cups.

RAISIN AND CINNAMON SPREAD

Steps:

• Put the cream cheese, cinnamon, sugar, and cottage cheese into a food processor. Process until smooth.
• Move to a medium dish. Mix in the raisins. Cover and refrigerate before serving.

CINNAMON SPREAD

Steps:

• In a small bowl, combine the butter, brown sugar, cinnamon and nutmeg. Toasted bagels if desired; top with spread.

NO FAT, RAISIN, CINNAMON BAGEL SPREAD

Steps:

• Leave cream cheese out for at least a half hour or until soft.
• Put the raisins in hot tap water for 10 minutes or so to plump them up.
• Drain water and dry them with paper towels.
• Whip cream cheese, sugar and cinnamon with a mixer until fluffy.
• Fold raisins in until combined.
• Enjoy on your bagel after it chills in the refrigerator.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.