199 raisin stuffing recipes

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Spiced gingerbread with cinnamon, mace and nutmeg, brightened with orange zest and brandy, studded with raisins. A moist, dense holiday loaf perfect for Christmas tea trays.

Old-fashioned brownies live up to their name: chewy-fudgy texture that's neither cakey nor candy-dense, studded with raisins and chopped nuts. A vintage one-bowl brownie with deep chocolate flavor.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Lighter banana walnut cake made with egg whites instead of whole eggs, studded with walnuts and raisins. A cinnamon-spiced sheet cake baked in a 9x13 pan.

Golden fried Italian dough diamonds studded with raisins and anise seeds, drizzled in hot honey and lemon. A traditional sweet treat for holidays, festivals, and Sunday gatherings.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

No-bake chocolate fingers made with powdered milk, cocoa, powdered sugar, raisins, cherries, and candied peel. A fudgy, fruit-studded candy that firms up in the fridge.

Soft, cinnamon-spiced muffins made with real watermelon juice and pulp, studded with plump raisins. A unique breakfast bake that puts leftover summer watermelon to brilliant use.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

A rich, egg-laden yeast bread studded with raisins and scented with anise, lemon zest, and orange zest. Makes 4 fragrant loaves with a tender, golden crumb.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Classic gugelhupf is a yeasted Austrian bundt cake studded with raisins, ground almonds, and lemon zest. Soft, slightly sweet, and built for coffee and an afternoon visit.

Orange nut bread with bright orange zest and juice baked into a tender loaf studded with chopped almonds and raisins. Wrap and rest overnight for clean slicing.