Tag: raisins

These Old-Fashioned Raisin Pinwheel Cookies Taste Just Like Grandma’s
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These Pinwheel Cookies are a treasured family favorite straight from Grandma’s cookbook! Delicious vanilla cookie dough is rolled up with a sweet raisin filling that bakes into the most nostalgic treat. They’re the perfect Christmas cookies but just as delicious any time of year.

Even if you’re not a raisin lover, trust me, your whole family will fall for these!

These pinwheel cookies are sneaky little delights with delicious raisin-filled swirls, simple to look at but impossible to stop eating. They’ve been a hit with my cousins for years, and now we keep the tradition alive in our own kitchen.

I’ll never forget standing in my grandma’s kitchen, pouring the vanilla and feeling trusted to help. Baking these cookies instantly brings back those warm, silly, perfect memories. Grab a kid, make a batch, tell some stories, and pass the magic (and the vanilla) along.

Pinwheel Cookies Ingredients

This great recipe has two parts: the cookie dough and the raisin pinwheel filling. I’ve seen recipes online for date pinwheel cookies, but my family has always made the filling with raisins.

Here’s what you’ll need to make pinwheel cookies:
- Vanilla Extract: Boosts flavor and adds warmth
- Shortening: Provides structure and tenderness for the cookie dough
- Granulated Sugar: Adds sweetness and helps with spreading
- Brown Sugar: Adds moisture, chewiness, and rich flavor
- Eggs: Bind the dough and add moisture
- All-Purpose Flour: Forms the base of the cookie dough
- Salt: Enhances all the flavors
- Baking Soda: Helps cookies rise and brown
- Raisins: Sweet filling for the pinwheel center
- Water: Moistens the raisin filling
How To Make Grandma’s Pinwheel Cookies:

Don’t let the pretty pinwheel pattern fool you into thinking these cookies are tough to make! These Christmas pinwheel cookies require little prep work and are super simple to shape and bake.
1. Blend: Combine raisins, water, sugar, and vanilla in a blender and blend until smooth.
2. Boil: Pour the mixture into a saucepan and bring to a boil. Let it boil for 5 minutes, then set aside to cool slightly.
3. Mix: Prepare the cookie dough in a large mixing bowl and roll it into a large rectangle sheet of dough on a lightly floured surface.
4. Spread: Evenly spread the raisin filling over the piece of dough.
5. Roll: Roll the dough tightly into a log of dough, just like you would for cinnamon rolls.
6. Slice: Cut into cookies and place them on parchment-lined baking sheets.
7. Bake: Bake until lightly golden and set.
Can I Add Other Flavors or Mix-Ins to the Filling?

Some pinwheel cookie recipes call for chopped nuts, different flavor extracts, or other mix-ins in the filling. We’ve always stuck with the classic version, so we can’t say for sure how additions might change the texture or bake time. If you experiment with nuts or other flavors, let us know in the comments how they turn out—we’d love to hear!

Do I Need To Use Shortening?

You can use half shortening and half butter in the dough, though we usually stick with all shortening. Don’t swap all butter, the texture will change.

Make sure shortening and butter are at room temperature so the dough isn’t crumbly. If it’s still dry, add a splash of water.

Can I Make the Dough Ahead of Time?

You can easily make the dough ahead of time. The vanilla cookie dough can be prepared up to a day in advance and stored in the refrigerator to chill. When you pull the chilled dough from the fridge, it may take a few extra minutes to bake.

For longer storage, make the dough logs with the raisin filling and freeze them until ready to bake.

If freezing unsliced, wrap tightly in plastic wrap and foil. Sliced cookies can go straight into an airtight gallon-sized ziploc bag. Baking from frozen will require a little extra patience and a few additional minutes in the oven, but the cookies come out just as delicious!

Storing Pinwheel Cookies

These pinwheel cookies stay fresh for 3-5 days when kept in an airtight container at room temperature.

You can also freeze them once completely cooled. Store in freezer-safe bags or containers, and when ready to enjoy, simply thaw on the counter. They’ll taste just as delicious as when freshly baked!

These pinwheel cookies are a timeless treat your whole family will love. Bake a batch, share some stories, and enjoy a sweet bite of tradition!

More Easy Cookie Recipes:

Watch How These Cookies are Made…
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Preheat your oven to 350 degrees F.

In a blender, combine the raisins, water, sugar and vanilla, mix until smooth and pour into a small saucepan.

3 Cups Raisins, ½ Cup Water, ¼ Cup Granulated Sugar, ½ teaspoon McCormick Vanilla Extract

Boil for 5 minutes and set aside.

In the bowl of a standing mixer, cream the shortening and sugars for 1 minute.

1 Cup Shortening, 1 Cup Granulated Sugar, 1 Cup Brown Sugar

Add the eggs and mix again.

2 Eggs

In a separate bowl, whisk together the dry ingredients and add into the wet ingredients until a thick dough forms.

4 Cups All-Purpose Flour, ½ teaspoon Salt, 1 teaspoon Baking Soda

On a lightly floured surface, roll out the dough in a big rectangle.

Spread the raisin mixture all over the dough and roll the dough like pinwheels or cinnamon rolls.

Slice into cookies and place on a parchment lined baking sheet.

Bake for 10-12 minutes, and allow to cool for 2-5 minutes on the pan then remove to a cooling rack.

Store in an airtight container.

Serving: 1g, Calories: 143kcal, Carbohydrates: 25g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 54mg, Potassium: 95mg, Fiber: 1g, Sugar: 10g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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December 7, 2025
‘Anything with raisins’: What not to bring to this week’s Thanksgiving feast – WTOP News

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In the lead-up to Thanksgiving, WTOP heard from folks in the D.C. region about what dishes will and won’t be making an appearance on their table.

Every year, many folks are left momentarily stunned while trying to figure out what their contribution to the Thanksgiving table will be. But, for some, it’s more about what plates to avoid like the plague.

For one Virginia resident hosting his very first Friendsgiving, a big no-go for the dinner table are dishes with dried grapes.

“Anything with raisins, especially potato salads,” J.J., a native of South Africa, told WTOP’s Jimmy Alexander. “Don’t bring that to my house. Please, don’t.”

For others, like St. Louis’ own Lauren O’Connor, any creations of the sweet potato variety are a bust.

“Anything that has to do with the sweet potato,” she said. “The sweet potato casserole with the marshmallows on it, disgusting. I want it gone.”

And then there’s the cranberry of it all.

Regardless of whether it’s homemade or out of a can, Logan Takac, who was visiting the National Mall with her friends, said the sauce is “disgusting.”

“Personally, please don’t bring any cranberry sauce. I think it’s disgusting,” she said. “Out of the can and it still has the, like, impression of the can on it. It’s a no. It’s a no. Get it away from me.”

But, what about the turkey-ham divide? Is one meant for Thanksgiving and the other just for Christmas dinner?

Ray Wallace, visiting D.C. from Fort Meyers, Florida, said his guests shouldn’t anticipate seeing a ham — boneless or otherwise — making an appearance for his family’s Thanksgiving spread.

“I’m a turkey guy on Thanksgiving,” Wallace said. “Ham is on Christmas.”

If feast preparations ultimately prove overwhelming and a desire for a stress-free event emerges, check out this list of takeout and holiday packages available in the D.C. area.

WTOP’S Jimmy Alexander contributed to this report.

Get breaking news and daily headlines delivered to your email inbox by signing up here.

© 2025 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

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Gaby Arancibia

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November 23, 2025
Eggless Oatmeal Raisin Cookies
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These Eggless Oatmeal Raisin Cookies are soft, chewy, and full of wholesome oats and sweet raisins. Plus, they’re made with simple ingredients you probably already have at home. It’s also a great option if you need to skip the eggs—no special ingredients are needed! These cookies are quick to make, deliciously cozy, and will definitely become a go-to recipe whenever you’re in the mood for something sweet and homemade!

Oriana’s Thoughts On The Recipe

Do you know those days when you just craved a cozy treat that made your whole house smell amazing? That’s exactly what these eggless oatmeal raisin cookies are all about! They’re soft, chewy, and loaded with oats and plump raisins, with just the right touch of cinnamon to make them extra special.

I love that this recipe is egg-free, so whether you have an egg allergy or are just out of eggs, you can still enjoy a delicious homemade cookie! And don’t worry, they have a fantastic texture—you won’t even miss the eggs. The simple ingredients make this a go-to recipe for busy days when you want to bake without much fuss. Plus, no chilling time is required!
What I Love About This Recipe

Simple, Everyday Ingredients: You probably have everything you need for these cookies in your pantry right now! These cookies come together quickly with basic ingredients, so you can satisfy that craving fast.

Egg-Free, Allergy-Friendly: No eggs? No problem! This recipe is completely egg-free, but you’d never know it by tasting them.

No chilling time required: Just mix, scoop up, and bake!

Soft and Chewy Perfection: These cookies bake up perfectly soft and chewy, just the way oatmeal raisin cookies should be.

Packed with Oats: If you love oatmeal cookies, this recipe will be right up your alley! Every bite is packed with wholesome oats, giving them a hearty texture and making them a little more filling than your average cookie.
Potential Recipe Challenges & Pro Tips

Overmixing the Dough: Overmixing can make your cookies tough instead of soft and chewy.
· Pro Tip: When you add the dry ingredients, mix until just combined. This will prevent the flour from developing too much gluten, which can make the cookies denser.

Raisins Drying Out: Sometimes, raisins can get a bit dry and chewy after baking.
· Pro Tip: Soak the raisins in warm water for 10-15 minutes before adding them to the dough. This plumps them up and keeps them moist in the final cookie.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies. Note: If you want to go gluten-free, you can use a 1:1 gluten-free flour blend. Read my suggestions above in my “Food Allergy Swaps” section.
- Old-Fashioned Rolled Oats: These are the star of the show, giving the cookies their chewy texture and heartiness.
- Baking Powder & Baking Soda: These help the cookies rise and spread properly. You need both for the right texture. Note: Make sure they are not too old or expired.
- Ground Cinnamon: Adds a warm, cozy spice that complements the oats and raisins perfectly.
- Salt: Enhances all the other flavors in the cookie.
- Unsalted Butter: Adds richness and helps with the chewy texture. Note: If you’re using salted butter, reduce the added salt.
- Cream Cheese: It helps bind the dough and keeps the cookies soft and rich.
- Granulated Sugar & Brown Sugar: The mix of sugars provides sweetness, while the brown sugar adds moisture and a slight caramel flavor.
- Raisins: Sweet little bursts of flavor in every bite! Note: You can swap them for dried cranberries if you prefer.
- Milk: Adds a little moisture to the dough. Note: Any type of milk (dairy or non-dairy) will work.
- Unsulphured or Dark Molasses: Adds depth to the flavor and a lovely golden color to the cookies.
- Vanilla: A must for any cookie recipe—it adds that classic sweet flavor we all love.
Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Plump The Raisins (optional but recommended)

Place the raisins in a bowl and cover them with warm water. Let them soak for 10-15 minutes. Then blot very well to dry them, making them nice and plump for your cookies.

Step 2 – Brown The Butter (optional but recommended)

Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat. Place brown butter in a medium bowl and cool for 5 minutes.

Step 3 – Mix Dry Ingredients

Combine the flour, oats, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.

Step 4 – Mix Wet Ingredients

Add the cream cheese, sugars, milk, molasses, and vanilla to the bowl with the brown butter; mix well until everything is well combined.

Step 3 – Add Dry Ingredients

Add dry ingredients and mix until incorporated. Stir in the raisins until evenly distributed.

Step 5 – Scoop Out The Cookies

Use a small cookie scoop (3 tablespoons – approximately 90 g each) to measure the oatmeal cookie dough. You will get 10 cookies. Place cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.

Step 6 – Bake

Bake for 10 -12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use Old-Fashioned Oats: Quick oats don’t provide the same hearty texture, so stick with old-fashioned rolled oats for the best result.

Mix It Up: If you like, swap the raisins for nuts or dried cranberries!

For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Variations & Additions
- Chocolate Chips: If you’re in the mood for a chocolatey twist, swap out the raisins for chocolate chips.
- Dried Cranberries or Cherries: Use dried cranberries or cherries instead of raisins for a fun variation.
- Nuts: Add chopped walnuts or pecans for some extra crunch and flavor.
Storing and Freezing Instructions

Store these cookies in an airtight container at room temperature for up to 7 days.

Freeze: You can also freeze the unbaked cookie dough for up to 3 months. Just scoop out the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Rolled oats give these cookies their chewy texture. Quick oats may work in a pinch but will change the texture slightly.

Can I make these cookies ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 48 hours before baking. This also enhances the flavor!

Why do I need to chill the dough?

Chilling the dough is not necessary.

More Oatmeal Recipes You’ll Love!

Recipe Card
Eggless Oatmeal Raisin Cookies

Oriana Romero

These Eggless Oatmeal Raisin Cookies are soft, chewy, and full of wholesome oats and sweet raisins. Plus, they’re made with simple ingredients you probably already have at home. It’s also a great option if you need to skip the eggs—no special ingredients are needed! These cookies are quick to make, deliciously cozy, and will definitely become a go-to recipe whenever you’re in the mood for something sweet and homemade!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 10 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the raisins in a bowl and cover them with warm water. Let them soak for 10 – 15 minutes. Then blot very well to dry them, making them nice and plump for your cookies. This step is optional but recommended.

Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat. Place brown butter in a medium bowl and cool for 5 minutes.Note: This step is optional but recommended. If you dont to brown the butter, just use melted butter.

Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.

Add the cream cheese, sugars, milk, molasses, and vanilla to the bowl with the brown butter; mix well until everything is well combined.

Add dry ingredients and mix until incorporated. Stir in the raisins until evenly distributed.

Use a small cookie scoop (3 tablespoons – approximately 90 g each) to measure the oatmeal cookie dough. You will get 10 cookies. Place cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.

Bake for 10 -12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Butter: I like to brown the butter for this recipe because it adds a wonderful extra layer of flavor. However, if you don’t want to make this extra step, just use melted butter.

Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand). If you don’t have any, simply leave it out. Do not replace it with anything else.

Oats: Do not use steel-cut oats (they’ll be too hard) or instant oats (they’ll cook up too mushy).

Store these cookies in an airtight container at room temperature for up to 7 days.

Freeze: You can also freeze the unbaked cookie dough for up to 3 months. Just scoop out the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

Food Allergy Swaps:

Potential Recipe Challenges & Pro Tips:

Overmixing the Dough: Overmixing can make your cookies tough instead of soft and chewy.
· Pro Tip: When you add the dry ingredients, mix until just combined. This will prevent the flour from developing too much gluten, which can make the cookies denser.

Raisins Drying Out: Sometimes, raisins can get a bit dry and chewy after baking.
· Pro Tip: Soak the raisins in warm water for 10-15 minutes before adding them to the dough. This plumps them up and keeps them moist in the final cookie.

Extra Recipe Tips For Success:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use Old-Fashioned Oats: Quick oats don’t provide the same hearty texture, so stick with old-fashioned rolled oats for the best result.

Mix It Up: If you like, swap the raisins for nuts or dried cranberries!

For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Chocolate Chips: If you’re in the mood for a chocolatey twist, swap out the raisins for chocolate chips.

Dried Cranberries or Cherries: Use dried cranberries or cherries instead of raisins for a fun variation.

Nuts: Add chopped walnuts or pecans for some extra crunch and flavor.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 347kcalCarbohydrates: 58gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 412mgPotassium: 252mgFiber: 3gSugar: 23gVitamin A: 336IUVitamin C: 1mgCalcium: 68mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 347

Keyword cookies oatmeal raisins
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Oriana Romero

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October 28, 2024
Rice Pudding
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This creamy rice pudding recipe is my husband’s all-time favorite dessert!

This in this recipe, white rice (you can use leftover rice!) simmers in sweetened milk to make a comforting dessert the whole family will love.

While there are many versions of rice pudding around the world, this classic rice pudding recipe is somewhat similar to tapioca—it’s a sweet, creamy dessert made with rice, milk, and eggs.
It’s so comforting and delicious, this is my family recipe.

It uses basic ingredients you likely have on hand, and it’s really easy to make.

You can use raw rice or leftover rice in this recipe.

It can be served warmed or chilled (we prefer warmed) and reheats well.
Ingredients in Rice Pudding
- Rice – You can use any variety of white rice in this recipe, raw or cooked. I most often use long-grain rice, but arborio rice works well, too.
- Milk – Whole milk is rich and creamy but again, any type of milk can be used. For non-dairy milk, try oat milk or coconut milk.
- Sugar – Adds sweetness, of course.
- Egg – This adds richness to the custard.
- Spices – To add flavor to this rice pudding recipe, use vanilla, cinnamon, and nutmeg. For more depth, try adding cardamom, allspice, or cloves. Another option is to use apple pie spice or pumpkin pie spice.
Add-ins – Dress up this dessert with raisins, currants, dried cranberries, nuts, toasted coconut, or any type of nuts or seeds.

How to Make Rice Pudding
1. Simmer cooked rice with milk, sugar, & salt in a saucepan until thick & creamy.
2. Whisk the egg and milk in a bowl (recipe below), then slowly stir in some of the hot rice mixture. (This is called tempering and keeps the egg from scrambling in the pudding).
3. Add the tempered egg back saucepan with raisins and stir in butter and vanilla.
4. Serve warm.
Leftovers

How to Store: Keep leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding milk if needed.

How to Freeze: If you happen to have leftovers (this is never a thing in my house), you can freeze rice pudding for up to 2 months. Thaw in the refrigerator overnight and warm on the stove or in the microwave.

More Classic Dessert Recipes

Did you try this Creamy Rice Pudding recipe? Leave us a rating and a comment below!
4.95 from 167 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Rice Pudding

Creamy Rice Pudding is one of life’s simple pleasures! So rich, creamy, and delicious, it is a dreamy dessert your family will love!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt.

Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a medium bowl, whisk the egg with the remaining ½ cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg while stirring. Add the egg mixture to the saucepan, stir in the raisins, and cook for 2 minutes more.

Remove from the heat and stir in butter, vanilla, cinnamon, ad nutmeg.

Serve warm and garnish with a sprinkle of nutmeg and cinnamon.

This recipe can be doubled.
To use uncooked rice, combine ½ cup of long-grain white rice with 1 cup of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to a simmer, and cover. Cook for 18 minutes or until most of the rice is absorbed.
Serve rice pudding chilled or warm.

Calories: 304 | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 412mg | Fiber: 1g | Sugar: 22g | Vitamin A: 380IU | Vitamin C: 1.3mg | Calcium: 166mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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May 26, 2024
Hot Cross Buns
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Warm and cozy hot cross buns are just waiting for a pat of melted butter.

These hot cross buns are soft and pillowy with a hint of sweetness, orange, nutmeg, and warm spices.

A distinctive cross on the top adds an extra special touch and holds a special meaning.

Traditional Hot Cross Buns
- Hot cross buns are delicious – a soft dough filled with warm spices, raisins, and a hint of orange zest.
- With their distinctive cross on the top, this bread can be picked out from the crowd!
- It is so easy to make homemade bread that is free from preservatives!
Ingredients For Hot Cross Buns

Dough – These rolls are made with an easy yeast dough. After the dough has risen, raisins or currants are added before forming rolls.

Spices – Hot Cross Buns are filled with warm, fragrant spices, including cinnamon, cloves, and nutmeg. I add a little bit of orange zest for flavor.

Add-Ins – You can change these up with the addition of toasted nuts or pieces of candied orange peel.

How to Make Hot Cross Buns
1. Warm the milk (as per the recipe below) and add sugar and butter.
2. Combine yeast, water and sugar until foamy.
3. Add the yeast mixture, eggs, cinnamon, cloves, and nutmeg to the stand mixer along with flour.
4. Add the flour to the stand mixer bowl and mix. Knead until a soft dough forms. Add the raisins and let the dough rise.
5. Form into rolls and rise again.
How to Make the Cross

Prepare a flour paste and place it in a piping bag (or plastic bag with a small corner cut off) and pipe a cross across each hot cross bun. Bake as directed in the recipe below.

TIP: As you pipe the cross, go slowly to allow the flour mixture to run down between the edges of the rolls a bit.

Storing Hot Cross Buns

Hot cross buns are best served warm from the oven with butter.

To keep them fresh wrap them in plastic wrap and store them at room temperature for up to seven days. They can also be wrapped in aluminum foil, and stored in the freezer. They will keep in the freezer for up to 6 months.

More Easter Baking

Did your family enjoy these Hot Cross Buns? Be sure to leave a rating and a comment below!
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Hot Cross Buns

These sweet and lightly spiced buns with a distinctive cross on the top are the perfect treat for Easter or spring!

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

In a small saucepan, heat milk over medium heat just until bubbles begin to form at the edges (the temperature should reach about 181°F.) Do not boil.

Pour the milk into a bowl of a stand mixer (or a large bowl) and add ½ cup sugar and salt. Whisk to combine. Add butter and stir until the butter is melted. Let the mixture cool to 110°F (or lukewarm).

Meanwhile, combine yeast, ½ cup warm water (110°F), and 1 teaspoon sugar in a bowl. Let sit 10 minutes or until foamy.

Add the yeast to the milk mixture. Whisk in 2 whole eggs (reserve the third egg for brushing the rolls before baking), cinnamon, cloves, and nutmeg.

Add 2 cups of flour and mix with a dough hook (see notes to mix by hand). Continue adding more flour until it forms a dough that holds together and isn’t too sticky (you will use about 4-5 cups of flour total). Turn the mixer to medium-low and let it knead for 4-5 minutes or until smooth and elastic. Add raisins or currants and orange zest if using and knead again to incorporate.

Place the dough into a large oiled bowl and cover with a kitchen towel. Set in a warm place and let rise until doubled in size, about 90 minutes.

Punch the dough down and form into 12 even-sized rolls. Place the rolls in a greased 9×13 pan and let rise 20-25 minutes.

While the dough is rising, combine the flour and water for the cross. It should be thick enough to hold its shape. Brush rolls with egg wash and place the flour mixture in a piping bag and pipe a cross on each roll.

While the rolls are rising, preheat the oven to 400°F.

Bake for 24-26 minutes or until cooked through.

If you do not have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead 8-10 minutes or until smooth. Add raisins or currants and knead again to incorporate. Proceed with the recipe as directed above.
*You may not need all of the water for the flour cross, you want it thick enough to pipe and hold its shape.
I love to add a sweet glaze once they’ve baked. It looks beautiful and tastes great but keep in mind that the glaze will make the rolls slightly sticky.
Optional Glaze: Boil 3 tablespoons water and 3 tablespoons sugar in a small saucepan. Brush over the warm rolls.

Calories: 273 | Carbohydrates: 50g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe from a homemade church cookbook.
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Holly Nilsson

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March 29, 2024
Carrot Cake Cupcakes
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These carrot cupcakes are a moist and delicious dessert!

Carrot cupcakes turn a favorite dessert into delicious cupcake packed with shredded carrot, nuts, and pineapple.

Ingredients for Carrot Cake Cupcakes

Quick and easy, just mix the dry ingredients into the wet, add the goodies, then bake!
- Milk & Vinegar: You can replace this combination with buttermilk. This mixture adds flavor, moisture, and helps the cupcakes rise.
- Flour: All-purpose flour is the base of this recipe, while baking soda is the leavening agent for rise.
- Warm Spices: These add flavor, of course. You can replace them with pumpkin pie spice or add a pinch of nutmeg or cloves for extra warmth.
- White: Is added for sweetness.
- Coconut Oil: Along with applesauce, coconut oil adds moisture. It can be replaced with unsalted butter.
- Eggs: Use large room temperature eggs for better blending.
- Carrots: For the best texture, grate the carrots yourself with the large holes on a box grater.
- Add-Ins: Walnuts add a lovely crunch (substitute pecans), while pineapple adds moisture and flavor. We love raisins and coconut but feel free to mix and match the add ins to your liking.
Frosting Options

How to Make Carrot Cake Cupcakes

Carrot Cake is one of those desserts I’m known for, and I’m always asked to bring it to gatherings.
1. Make the soured milk and set aside.
2. Whisk the dry ingredients (except sugar) in a medium bowl.
3. In a separate bowl, cream the eggs, sugar, and oil until smooth. Stir in applesauce, vanilla, and soured milk (as per the recipe below).
4. Add flour and stir until just combined. Fold in carrots, walnuts, pineapple, and raisins.
5. Bake in muffin cups until a toothpick comes out clean.
Pro Tips

Avoid overmixing the batter otherwise, the cupcakes won’t rise properly.

For best results, use an ice cream scoop to fill the muffin cups for equal-sized cupcakes.

Wrap the cupcakes separately before freezing so you can add one to a backpack or briefcase and they’ll be thawed in no time!

For fewer calories, enjoy carrot cake cupcakes with a dusting of powdered sugar or swirl on a tangy cream cheese frosting!

Or, try this easy icing recipe for decorating cupcakes, too.
Storage

Keep leftover carrot cake cupcakes in a covered container at room temperature for up to 3 days. Freeze the cooled cupcakes in a zippered bag for up to 2 months.

Did your family enjoy these Carrot Cake Cupcakes? Be sure to leave a rating and comment below!
4.88 from 25 votes↑ Click stars to rate now!
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Carrot Cake Cupcakes

Carrot Cake Cupcakes are tender, moist, and fully loaded with pineapple, nuts, raisins, and carrots!

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Preheat the oven to 350°F. Line 24 muffin cups with liners.

Place the apple cider vinegar in a ¾ cup measuring cup. Fill the remaining space in the cup with milk. Stir and set aside.

In a medium bowl, whisk flour, baking soda, salt, cinnamon and ginger.

In a separate bowl, combine sugar, coconut oil, & eggs until smooth. Stir in apple sauce, vanilla, and soured milk.

Add flour mixture stirring just until combined.

Fold in carrots, walnuts, pineapple, and raisins. Do not over mix.

Fill each muffin cup ⅔ full and bake for 18-20 minutes or until an inserted toothpick comes out clean.

These cupcakes can be topped with vanilla buttercream or cre.

Calories: 193 | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1515IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 29, 2024
Raisin Sauce for Ham
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Homemade raisin sauce is the perfect addition to a holiday ham!

This old fashioned raisin sauce recipe is easy to make with fresh citrus flavor and lots of plump raisins. Spoon it over slices of baked ham for serving.

An Easy Raisin Sauce for Ham

Made in minutes in one pan, this sauce is ready for serving over ham, whether in the crockpot, air fryer, or glazed ham steaks.

Sauce – Water and brown sugar are the base of this sauce. Light or dark brown sugar work just fine. A splash of apple cider vinegar balances the sweetness.

Seasonings – Cloves are fragrant and add a little spice. Use whole cloves (and count them to ensure you don’t miss any!) so they’re easy to remove after cooking. You can add a pinch of cinnamon in place if you don’t have cloves.

Raisins – Use regular raisins or golden raisins in this sauce. Other dried fruits can be added if you’d like.

Add-Ins –Feel free to stir in some brandy, bourbon, whiskey, or rum (don’t worry—the alcohol burns off)! Add rum extract for a delicious rum-raisin sauce to serve over homemade ice cream.

PRO TIP: Be sure to count your cloves as you add them so you can ensure they’re removed. The color can blend with the raisins, so knowing how many ensures nobody gets a spicy bite!

How to Make Raisin Sauce

Simmer this raisin sauce to make the best glaze for ham or other meat dishes.
1. Simmer the sauce ingredients per the recipe below.
2. Add raisins & orange zest and simmer.
3. Remove from heat, stir in butter & salt.
4. Discard cloves & serve warm.
Did you enjoy this Raisin Sauce for Ham recipe? Let us know in a comment below!
5 from 13 votes↑ Click stars to rate now!
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Raisin Sauce for Ham

This sweet raisin sauce makes the perfect glaze for ham or other meat dishes.

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Author Holly Nilsson

Equipment

Saucepan

Ingredients

▢ 1 cup cold water + 3 tablespoons

▢ ½ cup brown sugar

▢ 1 tablespoon cornstarch

▢ 1 tablespoon apple cider vinegar

▢ 4 whole cloves

▢ ¾ cup raisins

▢ 1 teaspoon orange zest

▢ 1 tablespoon butter

▢ pinch of salt

Instructions

Combine water, brown sugar, cornstarch, vinegar, and cloves in a small saucepan. Bring to a boil over medium high heat while whisking.

Add raisins and orange zest, reduce heat to a simmer (medium low) and let cook 5 minutes.

Remove from the heat and stir in butter and salt. Remove and discard cloves.

Serve warm over ham.

Notes

Optional: add 1/4 teaspoon dry mustard to the sauce If desired, rum, brandy or whiskey can be added. Serve over ham or over pound cake or ice cream.

5 from 13 votes

Nutrition Information

Calories: 146 | Carbohydrates: 34g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 178mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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March 28, 2024
Carrot Cake Oatmeal
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Carrot cake oatmeal is like having dessert for breakfast.

Shredded carrots and warm seasonings are stirred into a hearty bowl of oatmeal with a swirl of homemade cream cheese yogurt on top.

Ingredients for Carrot Cake Oatmeal

Carrot cake oatmeal tastes like dessert for breakfast! It’s an easy-to-cook morning meal that’s packed with protein, fiber, and good all-day-energy.
- Oatmeal – This recipe uses old-fashioned oats, also known as rolled oats, as they have the best texture. You can use quick oats but may have to adjust the milk/water.
- Carrots – Shred the carrots on the larger side of a box grater before adding to the oatmeal.
- Liquid – I use a combination of water and milk to make these oats nice and creamy. Any type of milk can be used.
- Add ins – Add in anything you like to add to carrot cake. I love raisins and chopped nuts. Try pecans, almonds, coconut or pineapple.
The Best Topping

This carrot cake oatmeal is topped with a cream cheese yogurt that resembles frosting. It’s pprotien packed and delicious. Be sure to let the cream cheese soften for faster whipping.

How to Make Carrot Cake Oatmeal

Easy and delicious is what this cozy breakfast recipe is all about!
1. Simmer the oats with water, milk, brown sugar, cinnamon, carrots, and raisins.
2. While the oatmeal is cooking, the cream cheese yogurt.
3. Stir in the butter and nuts and top with the cream cheese yogurt.
Storing and Reheating Oatmeal
- Keep leftover carrot cake oatmeal in a covered container in the refrigerator for up to 4 days. Cream cheese yogurt should be stored separately.
- Reheat portions in the microwave or on the stovetop, adding milk as needed.
- Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator.
- Cream cheese yogurt is also delicious spread over waffles, or used as a dip for French toast sticks.
Got Oats?

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Carrot Cake Oatmeal

Start your morning off right with this sweet and creamy carrot cake oatmeal with a cream cheese yogurt swirl!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

In a medium saucepan over medium heat, bring water, milk, brown sugar, cinnamon, vanilla extract, and salt to a boil. (Keep an eye on it to ensure it doesn’t boil over)

Add the oats, carrots, and raisins, reduce the heat to medium low, and let simmer for 18 to 21 minutes stirring frequently so the milk doesn’t burn.

While the oatmeal is cooking, in a small bowl whisk the cream cheese until fluffy and smooth. Gradually add the yogurt, stirring after each addition. Stir in the cinnamon.

Remove the oats from the heat and stir in walnuts and butter. Top with the cream cheese and additional walnuts if desired.

Leftover oatmeal can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a little bit of milk, stirring until heated through.

Calories: 370 | Carbohydrates: 51g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 211mg | Potassium: 490mg | Fiber: 5g | Sugar: 25g | Vitamin A: 5752IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 26, 2024
Raisin and Currant Irish Wheaten Bread – Simply Scratch
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This Raisin and Currant Irish Wheaten Bread Irish brown bread is cozy and delicious! A whole grain quick-bread recipe consisting of traditional ingredients like flour, baking soda, salt, butter and buttermilk is studded with golden raisins and zante currants. The flavor is mild with texture similar to the inside of a biscuit. Delicious served warm, spread with salted butter and jam or honey. One loaf yields about 10 slices.

First and foremost Happy St. Patrick’s Day! As much as I’d like to say I am tying one on at the local Irish Pub, I am actually chaperoning at my daughters fourth grade field trip. Womp-womp. However I still plan to make corned beef and boiled vegetables and maybe a shamrock shake.

What’s the Difference Between Soda Bread and Wheaten Bread?

While similar to soda bread in which baking soda is the raising agent, however wheaten bread uses whole wheat flour is used and not just white flour. Wheaten bread is usually sweetened, while the soda bread is usually savory. I did sweetened my bread with a little sugar, but a lot of the sweetness comes from the golden raisins and currants.

To Make This Raisin and Currant Irish Wheaten Bread You Will Need:
- whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
- unbleached all-purpose flour – Also lends structure.
- granulated sugar (white) – Adds a touch of sweetness.
- fine salt – Enhances the flavors in this bread. Use either sea salt or pink himalayan.
- baking powder – Will create lightness in the dough, which makes the bread rise and yield a fluffy crumb. Read labels and avoid baking powder with aluminum.
- baking soda – Creates a gas while baking which helps the cookies rise.
- unsalted butter (melted) – Lends richness, tenderness and structure to the bread.
- buttermilk – Gives the bread a delicious tangy flavor.
- golden raisins – Lends texture and a slightly sweet and tart fruity flavor. I like golden raisins but use whatever you prefer.
- currants (zante) – Adds texture and sweet grape-y flavor since technically currants are corinth (or corinthian) raisins.
Preheat oven to 450℉ (or 230℃).

Position your oven rack in the middle to lower third (depending on the size of your oven).

In a large mixing bowl measure and add 2-1/2 cups whole wheat flour, 1-1/2 cups unbleached all-purpose flour, 2 teaspoons sugar, 1-1/2 teaspoons fine salt, 1 teaspoon baking powder and 1 teaspoon baking soda.

Next add in 2/3 cup golden raisins and 1/3 cup zante currants.

Stir to combine.

To the dry ingredients pour in 1-3/4 cup buttermilk and 2 tablespoons (melted and cooled slightly) unsalted butter.

Mix until incorporated and resembles a shaggy dough.

In the bowl, knead until it comes together. It’s going to feel dry until you continue to work the ingredients together. Form it into a large ball, place onto a piece of parchment paper.

Lightly dust with flour and use a sharp knife to make an X on the top. This will help the bread to rise and expand.

Place the bread into your preheated oven for 45 minutes.

Uncover and continue to bake 8 to 10 minutes or until the top is golden brown.

Smells heavenly!

Carefully use the parchment to remove the loaf of bread and transfer it to a wire rack to finish cooling.

Once cool (or only slightly warm), slice and serve. I love this bread slathered with salted butter and drizzled with honey. SO good!

Enjoy! And if you give this Raisin and Currant Irish Wheaten Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Golden Raisin and Currant Irish Brown Bread (Wheaten Bread)

This Raisin and Currant Irish Wheaten Bread Irish brown bread is cozy and delicious! A whole grain quick-bread recipe consisting of traditional ingredients like flour, baking soda, salt, butter and buttermilk is studded with golden raisins and zante currants. The flavor is mild with texture similar to the inside of a biscuit.Delicious served warm, spread with salted butter and jam or honey.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

2½ cups whole wheat flour

1½ cups unbleached all-purpose flour

2 teaspoons granulated sugar

1½ teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup golden raisins

1/3 cup zante currants

1¾ cup buttermilk, plus more for brushing on the bread

2 tablespoons butter, melted

Preheat oven to 450℉ or 230℃.Position your oven rack in the middle to lower third (depending on the size of your oven).

In a large bowl, measure and add both flours, sugar, sallt, baking powder and baking soda. Whisk to combine. Add in the raisins and currants and stir once more.

Pour in the buttermilk and melted (and cooled slightly) butter. Use a rubber spatula to combine until it resembles a shaggy dough.

In the bowl, knead until it comes together. Form it into a large ball, place onto a piece of parchment paper. Lightly dust the top with flour and use a sharp knife to make a large X.

Use the parchment to lower the dough into a round dutch oven. Cover and bake in your preheated oven for 40 minutes.

Uncover and continue to bake 8 to 10 minutes or until golden brown.

Carefully remove the bread using the parchment paper and place on a wire rack to cool. Once the bread has cooled, slice and serve with salted butter and/or drizzle with honey or jam!

Serving: 1slice, Calories: 405kcal, Carbohydrates: 75g, Protein: 11g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 495mg, Potassium: 499mg, Fiber: 6g, Sugar: 25g, Vitamin A: 289IU, Vitamin C: 1mg, Calcium: 177mg, Iron: 4mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: Irish
This post may contain affiliate links.

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Laurie McNamara

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March 10, 2024
Butter Tarts
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Butter tarts are a classic Canadian treat and a personal favorite!

Flaky tart shells are filled with a gooey butterscotch flavored filling and baked until golden! These little tarts are ready in less than 30 minutes.

What is a Butter Tart?

Canadian butter tarts are simple, rustic, and unforgettable! These little pastries made by baking a buttery brown sugar filling in a light and flaky tart shell. The filling is somewhat similar to pecan pie filling but often with raising or currants (you can make it with pecans too).
- This easy butter tart recipe makes melt-in-your-mouth tartlets in less than 30 minutes from start to finish!
- Use homemade or prepared pie dough or purchased tart shells if you’d like.
Ingredients for Butter Tarts

TART SHELLS: Use pre-made pastry shells or cut pie crust pastry and place it in muffin tins. No need to pre-bake – easy peasy!

FILLING: To create the richest, sweetest flavor, use real butter (itâs in the name, after all). If using unsalted butter, add a pinch of salt. Dark brown sugar has the more flavor, but light brown sugar can be used in place.

FRUIT: We use raisins, although currants are another traditional ingredient for butter tarts. You can leave the dried fruit out if you’d prefer.

EXTRAS: Be careful not to over-stuff butter tarts with too many extras since the thick, sweet filling is where all the flavor is. Toasted and chopped nuts like walnuts, pecans, peanuts, coconut, mini white or chocolate chips, and even toffee bits are fun ways to make butter tarts different every time!

How to Make Butter Tarts
1. Cream butter and sugar in a bowl (as per the recipe below).
2. Add corn syrup, egg, and salt.
3. Pour the mixture into tart shells and bake until the filling is set and the crusts are golden brown.
Storing Butter Tarts

Butter tarts can be stored at room temperature in a covered container for up to 3 days. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.

More Mini Desserts

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Butter Tarts

Flaky mini pie shells are stuffed with a gooey rich filling and baked until perfectly golden!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Preheat the oven to 350Â°F.

Place the tart shells on a rimmed baking sheet or use a 3-inch round cookie cutter to cut the pie crust into 12 circles. Gently place each into a muffin pan.

In a medium bowl, beat the egg. Whisk in brown sugar, vinegar, and vanilla.

Add the melted butter and stir well to combine.

Divide the raisins over the tart shells and pour the filling mixture overtop.

Bake for 19-22 minutes or until set.

Cool to room temperature before serving.

Replace raisins with chopped pecans if desired.
Butter tarts can be stored in an airtight container for up to 3 days at room temperature. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.

Calories: 204 | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine Canadian

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 16, 2024
Fruit Cake
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Dense and moist, and brimming with plump raisins, candied fruits, and nuts, frut cake is a classic Christmas treat!

It’s as aromatic as it is delicious and makes a wonderful, make-ahead hostess gift!

What is Fruit Cake?

Fruitcake, sometimes called Christmas Cake or Plum Cake, is one of the oldest recipes around! Originally, fruitcakes were prepared to preserve fruits and nuts by baking them in a dense cake. It has certainly been transformed throughout the generations into the festive, holiday offering it is today!
- Gourmet: This easy recipe makes a loaf of fruitcake filled with jewel-toned dried fruits, nuts, and fragrant spices.
- Make-ahead: Fruit cake should be made well in advance (even months in advance) and it freezes well.
- Perfect gift: Homemade fruit cake can be wrapped in parchment paper and tied with a ribbon or twine for a thoughtful and personalized gift.
Ingredients for Fruit Cake

Batter – Keep fruitcake batter rich and moist using grape juice (or apple juice). Use all-purpose flour, real butter, and large eggs for the best results.

Fruits – Dark or golden raisins, currants, dates, and candied cherries are the standard fruits for fruitcake, this recipe also has a kick of citrus peel to bring the flavors up a notch. You can find these ingredients in the baking aisle, however, I’ve included links above as well.

Ensure the cherries are candied or glazed, not maraschino cherries. The citrus peel can be orange peel, lemon or a mixture. As long as the measurements are the same, you can replace the fruits with other dried candied fruits such as pineapple or apricots.

Nuts – Walnuts and almonds are used in this recipe, but you can mix and match any variety of nuts, like pecans or even macadamia nuts.

Spices – This recipe only needs a dash of allspice and cinnamon to accent the other ingredients. You can add 1/2 teaspoon ground ginger or use homemade spice blends like apple pie spice or pumpkin pie spice will really punch up the flavors!

How to Make Fruit Cake
1. Whisk the dry ingredients as described in the recipe below.
2. Cream the wet ingredients and add the dry ingredients.
3. Fold in the fruit and nuts mixture. Pour batter into a prepared pan and bake.
4. Let the cake rest for a few weeks and cut using a serrated knife.
While optional, I highly recommend soaking the fruit cake in rum or brandy. Dip cheesecloth in rum and wrap it around the cake before it goes into the refrigerator.

How to Store Fruit Cake

Fruit cake should be refrigerated for at least 3 to 4 weeks before eating. It can be stored in the refrigerator for up to 3 months and in the freezer for up to a year!

I leave the alcohol-soaked cloth on the fruit cake when freezing, wrap it in plastic wrap or aluminum foil, and then place it in an airtight container or freezer bag.

Festive Holiday Favorites

Did your family love this Old Fashioned Fruit Cake? Be sure to leave a rating and a comment below!
5 from 5 votes↑ Click stars to rate now!
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Old Fashioned Fruit Cake

Homemade fruit cake brings warm holiday flavors with candied fruits, plump raisins, and crunchy nuts.

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Chill Time & Cool Time 2 hours 45 minutes

Total Time 6 hours 25 minutes

Author Holly Nilsson

Place all chopped fruits and nuts in a medium bowl. Stir to combine

Preheat the oven to 300°F.

Whisk flour, baking powder, allspice, and cinnamon in a bowl and set aside.

In a large bowl cream butter and sugar with an electric mixer on medium speed until soft and fluffy.

Add eggs, one at a time, beating after each addition. Add grape juice.

Add dry ingredients a bit at a time, mixing after each addition. Fold in the fruit mixture.

Line two 8-inch x 4-inch cake pans with parchment paper. Fill the cake pans and bake for 70-80 minutes or until evenly browned.

Remove from the oven and let the cakes cool in the pan for 45 minutes. Lift out of the pans and cool completely on a wire rack.

Soak two pieces of cheesecloth with rum and wrap around each loaf. Cover, and let sit for at least a week. Repeat the process if desired. The cake may also be served plain.

Store fruit cake tightly wrapped in the fridge for up to 3 months or in the freezer for up to 6 months.

Calories: 570 | Carbohydrates: 98g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 124mg | Potassium: 696mg | Fiber: 6g | Sugar: 47g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe Slightly Adapted. “Inexpensive Fruit Cake”. Recipe. Purity Cook Book. Winnipeg, MB, 1932. 50. Print.
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Holly Nilsson

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December 6, 2023
Bread Pudding Recipe
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This homemade bread pudding recipe is just like Grandma used to make!

This recipe is made with sweet bread and raisins soaked in an easy custard and baked until golden.

This is a sponsored recipe created on behalf of Sara Lee® Bread.

What is Bread Pudding?

Bread pudding is an easy dessert recipe. There are different types of bread pudding; this version is similar to French toast in flavor and texture with a sweet caramel sauce.
- Simple ingredients: Stale bread, eggs, dairy, and butter are mixed with spices. Simple and delicious.
- Versatile: This version of bread pudding welcomes additions like chopped apples, egg nog in place of dairy. Swap the raisins for other dried fruit like apricots or dried cranberries.
- Brunch or Dessert: We most often enjoy bread pudding for dessert with ice cream, but it can be served for brunch as well.
Ingredients for Bread Pudding

Bread – Use any variety of thickly sliced stale or day-old bread like Sara Lee Artisano bread. Dry bread cubes will soak up the egg mixture. Any bread will work but we love French bread, challah, or brioche. If your bread is fresh, dry it in the oven or let it sit out uncovered overnight.

Custard Mixture – Large eggs, and half and half (or light cream) are whisked with brown sugar and spices. In addition to cinnamon, you can add a pinch of cloves, nutmeg, or allspice for a more fragrant and spicy dish. Pumpkin pie spice or apple pie spice? Yes, please!

Variations – Bread pudding is a versatile ‘base’ for other add-ins like walnuts, pecans, coconut, cranberries, diced apples, or chocolate chips.

How to Make Bread Pudding
1. Whisk eggs, cream, brown sugar, and spices per the recipe below.
2. Toss with the bread cubes and gently stir in raisins.
3. Place mixture into a casserole dish and drizzle with melted butter.
4. Bake until a knife inserted in the center is clean.
Sauce for Bread Pudding

While bread pudding is often served with vanilla sauce, we love a quick and easy homemade caramel and a scoop of vanilla ice cream of course. Feel free to add some rum to make a rum sauce.

Bread pudding can be served warm or room temperature. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Freeze in single serving size to make it easy to thaw and enjoy!
4.98 from 83 votes↑ Click stars to rate now!
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Bread Pudding

This easy Bread Pudding recipe is filled with raisins and drizzled with an easy homemade caramel sauce.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Preheat the oven to 350°F. Butter an 8-inch baking dish.

Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6(or until slightly dried. Cool completely.

Meanwhile, in a medium bowl whisk together eggs, cream, sugars, vanilla, and cinnamon.

Pour the egg mixture over the bread. Add raisins and toss lightly with your hands. Transfer the bread mixture to the prepared baking dish. Drizzle butter over top.

Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.

Meanwhile, for the sauce, combine the brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.

Drizzle the caramel sauce over the baked bread pudding and serve warm.

Store leftover bread pudding in the fridge in a covered container for up to 3 to 4 days. You can freeze it for up to 2 to 3 months.
You can replace the cream with egg nog.
Nuts are a great addition to this recipe.

Calories: 191 | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 171mg | Potassium: 171mg | Fiber: 2g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 18, 2023
Waldorf Salad
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Waldorf salad is a classic side dish with a nostalgic flair!

Apples, walnuts, celery, grapes, and raisins unite in a simple mayonnaise dressing for a unique flavor combination!

Prep it ahead for your next holiday dinner or throw this easy salad together in minutes when something different is needed on the table.

What is Waldorf Salad?
- The original Waldorf salad recipe was created by the maître d’hôtel, Oscar Tschirky, from the Waldorf Astoria Hotel in New York City. The classic Waldorf salad recipe only contained apples, celery, and mayonnaise.
- This Waldorf salad recipe is a spin on the classic with its vintage ingredient list that includes fruit, nuts, and raisins!
- It’s super easy to prepare, even small kids can help!
- The crisp sweetness of apples offsets the walnuts and celery perfectly.
- A classic Thanksgiving or Christmas dish that will be a hit served as an appetizer or a side dish.
Waldorf Salad Ingredients

Apples – Crisp & sweet red apples are the best apples to use. Go for Honey crisp for the best texture or classic MacIntosh. Red delicious, Gala apples, Fuji, or pink lady will all work. If you prefer tart apples, green Granny Smith apples will make a very tart Waldorf salad!

Grapes & Raisins – This salad uses a combo of red grapes and green grapes. Regular sultana raisins are typical in Waldorf salad, but dried cranberries add a bright and tangy burst. Experiment with different dried fruits like blueberries, goji berries, or dried cherries.

Walnuts – Walnuts give this salad extra crunch and flavor! Other nuts and seeds to try include crushed Brazil nuts, almonds, pecans, or toasted sunflower seeds. Go for unsalted nuts to keep the flavors clean. Watching calories? Simply replace nuts with extra celery!

Dressing – Simple mayo with sugar added keeps this salad creamy. Try swapping half the mayo for sour cream or for a lower fat option, swap for plain Greek yogurt.

Variations – Make it into an entree salad or sandwich filling with the addition of chopped chicken and onion or serve it over a bed of lettuce leaves. Add in some pepitas (shelled pumpkin seeds), mini marshmallows, poppy seeds, or even hemp hearts for extra protein.

How to Make Waldorf Salad

Simple is the name of the game with this recipe:
1. Wash and chop apples, slice celery, and halve grapes. If using whole walnuts, chop them.
2. Whip mayonnaise with sugar.
3. In a large bowl, toss apple mixture (per recipe below) with dressing, taste and add salt & pepper to taste, and chill.
Can It Be Made Ahead?

To make Waldorf salad ahead of time, chop the apples and toss them in a lemon juice and water mixture, making sure each piece is thoroughly coated. This will keep the apples from oxidizing and will add a bright, citrusy element to the dressing.

Storing Waldorf Salad

Store leftover salad in an airtight container, and keep refrigerated for up to 3 days. Drain the liquid off before serving, then mix in a teaspoon or two of fresh mayonnaise with a sprinkle of sugar and perhaps a squeeze of lemon. Delish!

Sweet and Savory Salad Recipes

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Waldorf Salad

Waldorf salad is a nostalgic salad that combines celery, grapes, apples, walnuts, and raisins in a creamy base.

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Combine mayonnaise and sugar. Set aside

In a medium bowl, toss together all remaining ingredients.

Stir in the mayonnaise mixture and stir to combine.

Leftover salad can be stored in an airtight container in the fridge for up to 3-4 days. Stir before serving again.

Calories: 264 | Carbohydrates: 20g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 227mg | Fiber: 2g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 4.2mg | Calcium: 21mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

Source link
November 7, 2023