Dessert, Raisin Recipes

Fudgy brownies made with pureed tepary beans, carob powder, and honey instead of butter and sugar. Loaded with walnuts and raisins. The secret ingredient? Nobody will guess.

Holiday mincemeat with chopped beef, suet, apples, sour cherries, dried fruit, and broken nuts simmered slowly with brandy and warming spices. A massive 48-serving batch for Christmas baking and gift-giving.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Christmas pudding steams grated carrot and potato with raisins, currants, suet, and warm spice blend into a moist holiday dessert. Serve with brown sugar sauce or custard.

This cognac cream cheese filling is a rich and decadent mixture made by soaking raisins in cognac. The result is a smooth and flavorful filling with hints of tangy lemon and warm vanilla, punctuated by bursts of cognac-soaked raisins. This filling is perfect for adding a touch of elegance to pastries, cakes, or other filled desserts.

Spice cake made with amber ale, mixed dried fruit, brown sugar, cinnamon, nutmeg, and cloves. The fruit simmers in beer before baking for a dense, malty, pub-inspired dessert.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

Chocolate fruitcake: cocoa-cream cheese batter studded with candied cherries, golden raisins, pecans and a hint of brandy and rum. The fruitcake for people who don't think they like fruitcake.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.

Carrot raisin cheesecake mashes carrot cake into a cream cheese filling on a graham crust, with shredded carrots, plump raisins, warm nutmeg and ginger, finished with an orange-spiked frosting.

Curry buttered popcorn tossed with golden raisins and fresh diced apple. A sweet, savory, and warmly spiced snack ready in 10 minutes flat.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Soft drop cookies loaded with shredded apples, dried cranberries, and multi-grain cereal. Rye flour adds earthy depth, while pumpkin pie spice brings warmth to every chewy bite.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

Soft persimmon cookies with warming cloves and cinnamon, packed with raisins and nuts. Old-fashioned fall harvest treat.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe