Category Archives: raisin recipes

Olivia Walton’s Inspired Applesauce Cake


We’ve been watching a lot of Walton’s episodes on the Hallmark channel of late.  Got inspired to investigate some recipes from that era and came across this.  A nice moist type of pound cake texture and goes wonderfully with a cream cheese frosting.  I’ll post a recipe for that in a bit. Enjoy!

  • 3 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1 pinch salt
  • 1 cup chopped walnuts
  • 2 cups white raisins or 2 cups light raisins (can use dark if prefer)
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 (16 ounce) jar applesauce
  •  Sift flour with soda, spices, and salt.
  • Combine nuts and raisins in bowl and stir in 1/2 cup of the flour mixture.
  • Cream butter in another bowl until light and fluffy.
  • Beat in eggs one at a time, beating thoroughly after each.
  • Alternately add flour mixture and applesauce, beginning and ending with the flour.
  • Stir in raisin mixture.
  • Spoon into greased 10-inch tube or bundt pan.
  • Bake in preheated 350 degree oven for 1 hour and 20 minutes (or until cake tester inserted in center comes out clean).
  • Cool in pan for 15 minutes, then remove from pan and finish cooling on wire rack.

Raisin Bread


Something better to do with raisins for those who aren’t crazy about yesterday’s post with the raisin pie…..

4 teaspoons yeast
1 cup warm water
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons salt
1 1/2 cups raisins
1/2 teaspoon nutmeg
1 tablespoon sugar
1 cup warm milk
6 cups sifted flour
4 tablespoons shortening
1 teaspoon cinnamon
1/2 teaspoons cloves
3 tablespoons cold water

 Dissolve yeast with 1 cup water and 1 tablespoon sugar. Add milk and 2 cups of flour. Add sugar and shortening. Beat until smooth. Cover and let rise for 1 1/2 hours. Add raisins, salt, and flour. Let rise again. Put loaf tins and let rise 1 hour. Brush with beaten eggs and 3 tablespoons cold water. Bake 350 degrees for 45 minutes.

Sour Cream Raisin Pie


One of my husband’s favorite pies.  This one had to ‘grow’ on me, but I do like it now.  Didn’t used to……
Flaky Pie Crust:

 

2 cups sifted pastry flour
3/4 cup Crisco
1 teaspoon salt
4 to 6 tablespoons ice water

 

Sift together flour and salt. Add half the Crisco, broken into tiny pieces. Work the Crisco into the flour gently with your fingertips until the mixture contains walnut sized lumps.Sprinkle water over flour, stirring quickly until the dough just begins to hold together. Press mixture together, place in a ziploc bag and store in the refrigerator one to two hours to rest.

Remove from refrigerator 15 to 20 minutes before rolling out and allow to sit at room temperature.

Roll out thinly and line two 8 inch pie pans. Using a fork, pierce the crust in several places and bake in a 400°F oven until lightly golden but not brown.

Filling:

 

2 cups sour cream
3 egg yolks
3/4 cup brown sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup raisins
1/2 cup water

 

In a small covered sauce pan, cook raisins with water until liquid is absorbed (about five minutes). Allow to cool.Combine sugar and flour. Add beaten egg yolks, sour cream, cinnamon and vanilla.

Cook in a double boiler until mixture begins to thickened. Mix in raisins, and divide evenly into two 8 inch prebaked pie crusts.

Spread with meringue.

Meringue:

 

3 egg whites
6 tablespoons sugar

 

Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar.Spread meringue on top of raisin filling. Sprinkle lightly with sugar.

Bake at 350°F until meringue is lightly golden (about 12 minutes).

Makes two 8 inch pies.

Serve at room temperature with whipped cream.