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They are convenient, ready to use and are a great snack that can be eaten right from the package. You can add them to salads, breakfast cereal, rice, stuffing, main dishes, puddings, cookies and baked goods  for a sweet, tangy flavor and chewy texture. Before I do recipes, I have some raisin tips for you.

Chopping: Toss one cup of raisins with one teaspoon oil and chop with a knife.

Flavoring: They will add to the flavor of your favorite recipe by soaking the raisins in fruit juice, coffee or liquor, covered, overnight.

Plumping:  Cover raisins with very hot water and soak two to five minutes. Longer soaking will change the flavor and loss of nutrients.

Storing: Cool storage is the best way to keep raisins. After the package is opened, they should be put in a sealed container and refrigerated. I always put them in the cupboard. Wrong. We learn something new every day, don’t we?

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RAISIN PINEAPPLE QUICK BREAD
2 c. flour
1 t. baking powder
1/2 t. each, baking soda and salt
1/2 c. butter or margarine, softened
3/4 c. sugar
1 egg
1/4 c. orange juice
1-8 oz. can crushed pineapple, undrained
1 c. each, raisins and chopped walnuts

In a mixing bowl, combine first four ingredients; set aside. In another bowl, cream butter and sugar. Add egg and orange juice, beat well. Add 1/3 c. of flour mixture, beat until smooth. Mix in remaining flour mixture and pineapple. Stir in raisins and walnuts. Pour into a greased 9x5 inch loaf pan. Bake at 350 degrees for 60-70 minutes. Test with a toothpick inserted near center comes out clean. Let cool in pan for 10 minutes. Remove to wire rack to cool completely. Makes one loaf. Approximately 10-12 slices.

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SUGARLESS FRUIT/NUT MUFFINS
1/2 c. chopped dates
1/4 c. each raisins and chopped prunes
1/2 c. water
1/4 c. margarine or butter, cut into 1/4 inch pats
1/8 t. salt
1 egg beaten
1/2 t. vanilla
1/2 c. flour
1/2 t. baking soda
14 c. chopped walnuts or pecans

In a medium saucepan, combine first four ingredients. Bring to a boil; lower heat to medium. Boil five minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon batter into paper-lined muffin tins. Bake at 350 degrees for 25 minutes. (Lightly press top of muffin, if there is no indentation, the muffins are done. Makes 16 muffins.

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RAISIN-FRUIT
1/3 c. olive oil
2 T. white wine vinegar
2 T. orange juice
1-1/2 t. lemon juice
1 teaspoon honey
Dash salt
1/2 c. dark or golden raisins
4 c. sliced or cut up fresh fruit, such as oranges, red and green grapes, kiwi fruit, strawberries

Prepare dressing: In a small bowl, whisk together first six ingredients. Mix in raisins; let sit for 15 minutes. To serve, on each of four salad plates, divide and arrange fruit. Spoon dressing over salads; garnish with a little bunch of red or green grapes if you wish. Makes four servings.

Thought for the Day: There is nothing in which the birds differ from man than the way in which they can build and yet leave a landscape as it was before.

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