Raisin recipe collection

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Bourbon whiskey loaf cake loaded with golden raisins and pecans, flavored with molasses and nutmeg. A dense, boozy fruitcake that improves as it ages in the fridge.

Spiced drop cookies loaded with raisins, candied fruit, dates, and walnuts, topped with a vanilla icing. A fruitcake-style cookie perfect for holiday gift giving.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Iowa applesauce cake, a moist spiced sheet cake with raisins and walnuts, crowned with tangy cream cheese frosting and dusted through a paper doily. Heartland baking at its cozy best.

Classic Irish soda bread bakes into crusty golden rounds in 45 minutes with just buttermilk, flour, and baking soda, plus optional raisins and caraway seeds for sweetness.

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Jambon de la cabane a sucre, a traditional Quebec sugar shack ham simmered in apple juice or maple sap then glazed with maple sugar, cloves, and a sweet raisin sauce.

Bread machine cinnamon raisin bread with whole wheat flour, buttermilk, and vital wheat gluten. Hearty, soft, and loaded with cinnamon throughout every slice.

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Maple sugar bread made with homemade apple puree, toasted hazelnuts, and raisins. A warmly spiced loaf with cinnamon and nutmeg baked to golden perfection.