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There are some fruits that are equally delicious fresh or dried, such as apricots, cranberries, plums, apples, raisins, etc. Obviously dried fruits, opposed to fresh fruits keep longer and are easier to store. This also applies to other foods and meats as well. Which one am I going to write about today? It's dried grapes, also known as raisins.

Drying is the most ancient and primitive method of preserving fruit. Dried fruit contains much more nutritional 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. The method is very simple. 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 called legia (lye) until they show an almost invisible cracking of the skin. Dipping and scalding has several purposes. It cleans the fruit, quickens the drying process and gives the fruit a lighter color. The bunches of grapes are put in shallow trays and are dried in the sun or by artifical heat.

A couple of hints for you when using raisins: There are about 3 cups of raisins in 1 pound. If raisins are too dry to use in cakes, cookies, or breads, plump them by putting them in a steamer basket, put over boiling water, cover and let steam for 4-5 minutes or blanch them quickly in boiling water for 4-5 minutes; drain well. Raisins are easier to chop if you freeze them first.

Let's bake using raisins

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LEMON OATMEAL

RAISIN BARS

2 c. raisins

1-14 oz. can sweetened condensed milk

1 T. lemon juice

1 T. grated lemon peel

1 c. butter or margarine (not spread)

1-1/3 c. packed brown sugar

1-1/2 t. vanilla

1 c. flour

1/2 t. baking soda

1/4 t. salt

2-1/2 c. quick oats

1 c. chopped walnuts

In a small saucepan, combine first 4 ingredients. Cook and stir constantly over medium heat just until bubbly. Cool slightly. In a medium bowl, combine next 3 ingredients; beat well. Add next 3 ingredients; mix well. Stir in oats and nuts. Set aside 2 c. oat mixture for topping. Press rest of mixture into a 9x13-inch greased pan. Spread raisin mixture, carefully, to within 1/2-inch of edges. Sprinkle with rest of oat mixture; press lightly. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool. Cut into squares.

Makes about 32 bars.

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SUGARLESS FRUIT MUFFINS

1/2 c. raisins

1/2 c. chopped prunes

1 c. chopped dates

1 c. water

1/2 c. butter or margarine, cut into pats

1/4 t. salt

2 eggs, beaten

1 t. vanilla

1 c. flour

1 t. baking soda

1/2 c. finely chopped nuts

In a saucepan, combine first 4 ingredients. Bring to a boil and boil for 5 minutes, stirring occasionally. Stir in butter and salt. Set aside to cool. Add rest of ingredients to fruit; stir just until moistened. Spoon into 12 greased or paper lined muffin pans, filling 2/3 full. Bake at 350 degrees for 15 minutes or until muffin springs back when touched in center.

Makes 12 muffins.

Note: You can bake in a greased 11x7-inch baking pan for 30 minutes if you wish.

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RAISIN APPLE

COFFEE CAKE

1/2 c. shortening

1-1/2 c. sugar

1 egg, slightly beaten

3 c. flour

2 t. baking powder

1/4 t. salt

1 c. milk

1 c. raisins

2 baking apples, peeled and sliced about 1/4-inch

2 T. sugar

1 t. cinnamon

In a large mixing bowl, cream shortening and sugar. Add egg and beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in raisins. Spread batter in a greased 9x13-inch pan. Top with apple slices. Combine sugar and cinnamon; sprinkle over apples. Bake at 375 degrees for 40-45 minutes or until cake tests done.

Makes 12 servings.

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You don't have to bake this raisin treat

RAISIN PEANUT

BUTTER BALLS

1/2 c. raisins

1/2 c. flaked coconut

Artificial sweetener equivalent to 4 t. sugar (or use 4 t. sugar)

2 T. finely chopped walnuts or pecans

1/3 c. reduced-fat creamy peanut butter (can use regular peanut butter)

1/4 t. vanilla

In a mixing bowl combine first 4 ingredients; mixing well. Add peanut butter and vanilla. Refrigerate for 30 minutes or until easy to handle. Roll into 3/4-inch balls. Set on waxed paper cover with cake pan lid. Refrigerate for 1 hour. Keep in a waxed-paper lined cookie tin or other covered container.

Makes 2 dozen.

TFD: I've learned... that the Lord didn't do it all in one day. What makes me think I can?

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