My Recipe Collection

Double Raisin Bread Pudding
by Sun-Maid

6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
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Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.

Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:

Spirited Sauce

1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice

Raisin Walnut Pie
by Karo
Prep time: 20 minutes
Bake time: 40 to 50 minutes
Yield: 1 pie

3 eggs
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 cup dark corn syrup
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped walnuts
1 9-inch unbaked pie crust
Prepared caramel topping, optional
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Preheat oven to 350°F.

Beat eggs slightly with a fork in a medium bowl. Add brown sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add raisins and walnuts; stir. Pour into pie crust. Bake for 40 to 50 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Drizzle with caramel topping, if desired.

Rice Pudding
Makes 6 servings.

2 cups water
1 cup medium or short grain white rice
1 cinnamon stick, broken into pieces
12 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, slightly beaten
Ground cinnamon
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Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12 to 15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

BROCCOLI CRANBERRY SALAD
by Miss Maggie
6 servings.

3 cups finely chopped fresh or frozen broccoli
1/2 cup dried cranberries OR raisins
1/4 cup mayonnaise
1/4 cup nonfat yogurt
1/4 cup sugar
1 tablespoon vinegar
1-1/2 teaspoons dried onions

If you’re using fresh broccoli then wash it and remove the biggest part of the stem. Set the stems aside to use for another dish. Chop the broccoli into small pieces. Or, if you’re using frozen broccoli then measure it frozen and allow it to thaw completely before using.

In a large bowl combine the mayonnaise, yogurt, sugar, vinegar and onions. Mix until smooth. Stir in the broccoli and cranberries. Mix well. If possible allow to chill for several hours or overnight before serving.

Per Serving (excluding unknown items): 142 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Spicy Beef and Sweet Potato Stew
by Miss Maggie
6 servings.

1 pound ground beef or turkey
40 ounce can sweet potatoes, drained and rinsed
8 ounce can tomato sauce or 15 ounce can tomatoes
1/2 cup raisins
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon garlic powder
2 tablespoons dried onions
1-1/2 teaspoons dry parsley
Hot Cooked Rice

This dish has a Moroccan flair. If you like spicy foods, you’ll love it. If you hate spicy foods, then pass this one up for something more traditional.

First put your rice onto cook according to your preferred method. Next plop the ground meat into a large skillet. Cook over medium heat, breaking the meat up into small bits, until the meat is well browned. Drain off the fat and rinse the meat under hot water. Return the meat to the skillet. Add all of the remaining ingredients except the cooked rice. Make sure you drain the sweet potatoes completely. I like to rinse them under cool water too, to remove as much of the canning liquid as possible.

Stir the mixture and break the sweet potatoes into smaller chunks with a fork or spatula. Add enough water to give the mixture the texture of thick spaghetti meat sauce. Simmer for about 10 minutes. Serve over hot cooked rice.

This recipe is a little weird by American standards but it’s surprisingly good, especially if you already like sweet potatoes.

Not including Rice. Per Serving: 376 Calories; 8g Fat (18.6% calories from fat); 16g Protein; 62g Carbohydrate; 7g Dietary Fiber; 35mg Cholesterol; 609mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

Cranberry Fruit Conserve
Copyright 2002, Barefoot Contessa Parties!, All rights reserved

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 cups
User Rating: 5 Stars

Episode#: IG1B12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved