8 Recipes to make peace with raisins at the end of the year

It’s only the end of year festivities approaching that the biggest controversy of Christmas begins: with or without raisins? And then there are heated family discussions with mothers, aunts, grandparents, nephews… everyone wants to have a say in this matter.

But, jokes aside, did you know that raisins can bring many health benefits? For example, strengthening the immune system and strengthening cancer prevention, for example. Raisins can also be used in cosmetic treatments, such as hair hydration.

So let’s give this Christmas villain heroine a little credit.

O awesome.club I brought some recipes so you can open (or not) your heart to the fruit that visits you every year.

Ingredients

2 cups (tea) (280g) of black raisins 2 tablespoons (soup) butter 1 teaspoon (tea) powdered cinnamon 1 pinch of salt 1 cup (tea) sugar 1 ½ cup (tea) water 1 cup ( tea) of chopped walnuts 1 ½ cup (tea) of wheat flour ¼ spoon (tea) of powdered cloves 1 ½ spoon (tea) of yeast.

Preparation mode

In a pan, mix the water, sugar, raisins and butter. Turn on the heat and wait for it to start boiling, then reduce it to a minimum, cover and wait to cook for about 10 minutes.

Remove from the heat and wait about 20 minutes, until it returns to room temperature.

Preheat the oven at 170˚C. In a large bowl, sift the flour, cinnamon, cloves, baking powder, and salt together.

Pour the liquids and raisins over the dry ingredients. Mix gently with a spatula.

When mixing, just add the chopped walnuts and add everything gently.

Now, just divide the dough between the molds, filling each one with 3/4, because the muffins will not rise much. Bake for 24 minutes, or until the top of each muffin is golden brown and a toothpick inserted in the center of each muffin comes out clean.

Ingredients

100 g of raisins 1/2 cup (tea) of black raisins 3 tablespoons (soup) of butter 1 cup (tea) of chopped bacon 1/2 cup (tea) of chopped apricot 1 stalk of chopped celery 1 cup ( tea) of chopped walnuts 3 cups (tea) of cassava flour 1 chopped onion Salt and chopped green smell to taste.

Preparation mode

Fry the onion in a pan, along with the margarine and the grapes over low heat. Heat a pan over medium heat with the butter and fry the bacon until golden. Add the onion, celery and sauté everything for 2 minutes. Watch the onion until it is golden and the grapes are all swollen, add the flour and stir until all the farofa is golden.

Ingredients

2 cups (tea) of wheat flour 1 cup (tea) of brown sugar 1/2 spoon (tea) salt 1 cup (tea) of unsalted butter at room temperature 1 spoon (tea) of cinnamon powder 1 egg 1 spoon (tea) sodium bicarbonate 1 cup (tea) seedless black raisins 1/4 cup (tea) milk; 1 teaspoon vanilla extract.

Preparation mode

In a container, sift the flour, cinnamon, salt, and bicarbonate. Add the raisins and mix well. In another bowl, combine the butter, vanilla, egg, sugar, and milk, stirring with a spoon until smooth. Add the flour mixture little by little and mix with a spoon. Form cookies with the support of 2 spoons and place on a baking sheet lined with parchment paper. It is necessary to leave a large space between the cookies. Preheat the oven, and bake the cookies for 20 minutes or until lightly golden. Let it cool and store in a closed container.

Ingredients

1 and 1/3 cup (tea) of milk 1/2 cup (tea) of sugar 1 spoon (coffee) of vanilla essence 1/2 cup (tea) of softened margarine 3 cups (tea) of wheat flour 1 spoon (soup) of baking powder 1/2 cup (tea) of black raisins 1/2 cup (tea) of white raisins 1/2 cup (tea) of candied fruit Margarine and wheat flour for greasing Grapes -raisins, candied fruits, cherries and chestnuts to decorate.

Roof

1 cup (tea) of icing sugar 4 tablespoons of water.

Preparation mode

In a blender, beat the eggs, milk, sugar, and margarine until smooth. Pour the mixture into a bowl, add the flour, raisins, essence, yeast, candied fruit, and mix. 🇧🇷🇧🇷
Place in a 24cm diameter mold, grease and flour. Bake in preheated medium oven for 35 minutes or until a toothpick comes out clean. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Remove, let it cool and draw very carefully. To make the frosting, just mix the icing sugar with the water until dissolved. If necessary, add more water. Spread over the cake, decorate with raisins, cherries, candied fruits and chestnuts. Help yourself then.

dough ingredients

4 cups of wheat flour 30 g of biological yeast 3/4 cup of warm milk 1/4 cup of warm water 1/2 cup of sugar 1/6 cup of oil 1 egg.

stuffing ingredients

1/3 cup of softened butter 1/2 cup of sugar (if possible, half and half with brown) A portion of raisins (soak in water for 15 minutes and then drain) Cinnamon in powder.

Preparation mode

Beat everything in the blender except the flour. Mix all the ingredients and knead (if you have the equipment, use the bread maker in dough mode). Let it rest covered for about 50 minutes, or until the volume doubles. Stretch the dough with a rolling pin on a floured surface into a rectangular shape. The thickness is up to you. Place the stuffing all over the surface of the dough. Roll the dough and cut into rolls. Their thickness depends on the height of the mold you use. Cut at the same height as the shape or a little smaller. Place in a greased pan side by side to leave room for the dough to rise. Preheat oven to 250ºC, bake for 25 minutes. Don’t let it bake anymore so it doesn’t get dry.

Ingredients

2 tablespoons (soup) margarine 4 tablespoons (soup) chopped cashew nuts 4 tablespoons (soup) chopped dried apricots 4 tablespoons (soup) raisins onion to taste parsley to taste 2 chicken stock cubes 1 1 / 2 cups (tea) of rice, garlic to taste 3 cups (tea) of boiling water.

Preparation mode

In a pan, heat the margarine and sauté it together with the rice for 1 minute. Add the grapes, apricots and raisins. Saute for 1 more minute. Dissolve the chicken stock cubes, onion, parsley and garlic in boiling water and then add to the rice. Cover part of the pan and, over low heat, cook for 20 minutes, or until dry. Add the chestnuts and mix.

Ingredients

4 apples 3 tablespoons brown sugar 1 tablespoon white seedless raisins 1 tablespoon raisins 1/4 cup chopped walnuts 1 tablespoon honey 1/4 teaspoon ground cinnamon.

Preparation mode

Remove the top part of the apples. With a spoon, remove some of the core. So that they are supported, cut a very thin slice from the bottom of the apples. In a microwave ovenproof dish, place them. Separately, in a small bowl, combine sugar, raisins, walnuts, cinnamon and honey. Stuff the apples with this mixture, sprinkling the rest of the sugar over them. Use a microwave-safe lid and cook for 5 to 6 minutes (depending on the power of your microwave) until the apples are soft. Each serving is equivalent to 1 apple.

Ingredients

1 ½ cup (tea) of Moroccan couscous 4 tablespoons (soup) of black raisins 1 ½ cup (tea) of water 100 g of sliced ​​and toasted almonds 6 tablespoons (soup) of red onion 3 tablespoons (soup) of olive oil salt and freshly ground black pepper to taste 2 tablespoons of chopped parsley; 2 garlic cloves, sliced ​​1 tablespoon butter.

Preparation mode

In a pan, boil water over high heat. Place the Moroccan couscous in a large bowl, gradually add the boiling water, mix and cover with a plate. Leave covered for 5 minutes. Add 1 tablespoon of olive oil, butter and 1 pinch of salt to the couscous. Mix well and book. Peel the onion and cut it in half, into thin slices, so that it is in the shape of half moons. Cut the garlic cloves into thin slices. Put the rest of the oil in a large skillet, and lead to medium fire to warm up. Soon after, gather the onion, garlic and leave it until it’s golden. Add the raisins, almonds and finally the hydrated couscous. Stir a lot. Season with salt and pepper to your taste. Sprinkle with chopped parsley.