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Are you a grape or a raisin? This is just for fun. If you don’t spend the whole day or even half of the day in the sun, you’re a grape. If you live in the south and are exposed to the sun for a long time or use tanning booths regularly, eventually you may look like a raisin. When we were in Arizona last winter, we saw a lot of raisins walking around. I can see it now––you’re laying in the sun or a tanning booth, turning over from time to time and after several years of doing this, you become a raisin. I’d rather be a grape.

I’m sure you know that raisins are grapes dried in the sun or by artificial heat. Drying is the most ancient and primitive way of preserving fruits. Dried fruit contains more nutritive value in proportion to its bulk than fresh fruit. The average time necessary for drying and curing a tray of raisins is about three weeks. Immediately after being cut from the vines, the grapes are dipped in clear water to rinse them and then are dipped in a boiling alkaline mixture (lye) until they show an almost invisible cracking of the skin. The bunches are then put in shallow trays and are sun dried, being turned over from time to time. Sounds like what I said in the first part of this column!

Raisins have a long history. Subjects of King David are said to have brought “donkeys laden with cheese and raisins to pay their taxes.” Here we go again, paying taxes with food. It just won’t work these days.

Some recipes ask for a half pound of raisins. That would be about 1-1/4 cups. Also, in some raisin recipes it tells you to “plump” the raisins. To do this, wash and then steam them for five minutes and drain.

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On with raisin recipes. This coffee cake recipe is fairly low in cholesterol and so good with a cup of coffee.

RAISIN SPICE COFFEE CAKE

1 c. white flour

1 c. whole wheat flour

1 c. sugar

1/4 c. (1/2 stick) margarine, softened

1 c. low-fat milk (1%)

1 T. baking powder

1 t. cinnamon

1/2 t. salt

1/4 t. ground nutmeg

1/4 t. allspice

2 egg whites or 1/4 c. cholesterol-free egg product

1/2 c. raisins

streusel (recipe follows)

Beat all ingredients except raisins and streusel on low speed 30 seconds. Beat on medium speed two minutes, scraping bowl occasionally. Stir in raisins.

Spread batter in 9x9 inch pan, sprayed with non-stick spray. Sprinkle with streusel. Bake at 350 degrees for 40-45 minutes. Makes nine servings.

STREUSEL

2 T. firm margarine (remember, when it says margarine don’t use a spread)

1/4 c. flour

2 T. packed brown sugar

1/2 t. cinnamon

1/4 c. chopped nuts

Combine flour, sugar and cinnamon in a bowl. Cut in margarine with a pastry blender or fork until crumbly. Stir in nuts.

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This raisin bar recipe is crusty, crumbly, creamy and chewy and are so-o-o good.

SOUR CREAM RAISIN BARS

2 c. golden raisins (most of a 15 oz. box)

2 sticks (1 c.) butter, fully softened

1 c. packed brown sugar

1-1/2 c. flour

1 t. baking soda

2 c. oats (quick cooking or old fashioned)

1 c. sour cream

3/4 c. sugar

1 T. grated lemon zest (rind)

1 t. vanilla

1 egg

2 T. flour

Put raisins in saucepan, add water to cover and cook over medium heat, five minutes. Drain and set aside. Cream butter and brown sugar together in large bowl of an electric mixer. Combine flour and baking soda (using a wire whisk to mix well or you can sift the two together) and add to the butter mixture along with the oats. Beat to combine well.

Put half of the mixture in an ungreased 9x13 inch pan (set aside the other half) and pat it down and out to cover the bottom. If you don’t have enough mixture, steal some from the other half to completely cover the bottom if necessary.

Bake at 350 degrees for 10-12 minutes or until golden brown. Take out of oven and set aside.

In a small mixer bowl, combine rest of ingredients, beating until smooth. Stir in drained raisins and pour over baked crust. Crumble rest of oat mixture over all. Bake 25-30 minutes or until top is golden brown. Cool completely and cut into bars. Makes 24-28 bars.

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This is a quick and easy to make cookie recipes using a cake mix and has just a trace of cholesterol.

SOFT RAISIN COOKIES

1-9 oz. package yellow cake mix

1 c. quick cooking oats

6 T. unsweetened applesauce

egg substitute equivalent to 1 egg or 1 regular egg

2 T. margarine, melted

1/2 t. apple pie spice (can use scant 1/2 t. cinnamon and 1/8 t. nutmeg)

1/2 c. raisins

In a large mixing bowl, combine first six ingredients; beat until well blended. Stir in raisins.

Coat baking sheets with non-stick cooking spray or use parchment paper (parchment paper works like a charm). Drop by tablespoonful 2-inches apart onto sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Cool 5 minutes before removing to wire racks to cool completely. Store in tightly covered container. Makes about two dozen cookies.

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This stuffing is good to stuff a roasting chicken or just to bake along with baked chicken or pork chops.

RAISIN-APPLE BREAD STUFFING

1/2 c. margarine or butter

1 c. diced celery using some leaves

1/2 c. finely diced onion

7 c. soft bread cubes

1 t. salt

1/4 t. ground sage

3/4 t. chopped fresh or scant 1/2 t. dried thyme leaves

1 t. salt

2 c. peeled, chopped apples

1/2 c. raisins

Heat margarine in small saucepan; add celery and onion and cook over medium heat about four minutes. Combine rest of ingredients in large bowl; pour celery mixture over, stirring to combine all ingredients. Makes about five c. stuffing.

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Thought for today: A raisin is a grape that’s had too many worries!

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