Cinnamon Raisin Rolls
Whip up a bunch of these rolls for a morning get-together.
INGREDIENTS
4-1/2 cups all purpose flour
2 cups whole-wheat flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 1% low-fat milk, plus extra for glazing
1/4 cup margarine or butter
1 egg plus 2 egg whites
1/2 cup California raisins
1/4 cup powdered sugar
1 tablespoon lemon juice
PROCEDURE
1. In a bowl, combine flours, sugar, yeast, cinnamon and salt. In a saucepan, slowly heat the milk and margarine over low heat until very warm.
2. Remove from heat and beat into dry ingredients until thoroughly mixed. Whisk egg and egg whites together and stir into dough with raisins.
3. Continue mixing for 2 to 3 minutes or until dough comes away from sides of bowl.
4. Shape dough into a ball and turn out onto a floured work surface. To knead, lift one edge and fold it toward center, pressing down with the other hand.
5. Give dough a quarter turn and repeat folding and pressing. Knead for 8 to 10 minutes or until dough is smooth, elastic and does not stick to the surface.
6. Place dough in a lightly greased bowl and turn over. Cover loosely with plastic wrap and a towel. Leave in a warm place for 2 hours or until doubled in size.
7. Turn out dough onto a lightly floured surface. Push your hand into center of dough, then pull edges to center and turn over. Divide evenly into 32 pieces.
8. Preheat oven to 350°F. To shape, roll each piece into a 6-inch rope. Tie each into a knot. Place on 3 greased baking sheets; cover; and let rise until doubled.
9. Brush with milk. Bake 15 minutes or until rolls are golden and sound hollow when tapped. Blend powdered sugar and lemon juice; brush on warm rolls.
From: The How-to-Book of Healthy Cooking a Reader's Digest Cookbook
Yields: 32 rolls
Recipe Times
Preparation: 30 min.
Cooking: 15 min.
Nutrition Facts (per serving)
Calories 130 (14% from fat); Total Fat 2g (sat 1g, mono <1g, poly 0g);
Cholesterol 10mg; Protein 4g; Carbohydrates 24g; Fiber 2g; Iron 1mg; Sodium 65mg; Calcium 27mg;
Carrot and California Raisin Salad with Sweet Orange
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Raisin-Carrot Salad with even more fruit and a sweet vinaigrette.
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons red wine vinegar or fresh lemon juice
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
2 tablespoons orange blossom water
1/2 cup fresh-squeezed orange juice
Pinch of salt
1 Valencia or Navel orange
4 medium carrots
1/4 medium pineapple
1 cup California raisins
PROCEDURE
For dressing, combine vegetable oil, vinegar, cinnamon, sugar, orange water, orange juice and salt in large bowl; mix well. Peel and section orange being careful to remove all white pith; then cut sections into chuncks. Peel carrots and grate. Peel, core and dice pineappple into small bite-size pieces. Combine with dressing in large bowl; add raisins and mix to coat well. Let stand in refrigerator for 45 minutes to an hour to chill well; serve cold.
Serves:
Nutrition Facts (per serving)
Calories 130 (37% from fat); Total Fat 2g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 1g; Carbohydrates 28g; Fiber 3g; Iron <1mg; Sodium 90mg; Calcium 30mg;
Winy Minis Kefta (Sometimes called Koofta by Armenians)
by: Chef Rafih Benjelloun
Print Recipe
Little nibblers to start the party!
INGREDIENTS
1 pound lean groun beef
1 large onion, finely diced
1/2 cup California raisins
3 stems parsley, finely chopped
3 stems cilantro, finely chopped
2 stems fresh mint, finely chopped
Pinch ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
Chile flakes; to taste
Salt; to taste
15 sheets (14 X 9-inches) phyllo dough
1/2 cup melted butter
Egg yolk
Harissa sauce, for dipping
PROCEDURE
Preheat oven to 325°F. Mix meat with onion, raisins, herbs and spices.
To assemble, thaw frozen phyllo in refrigerator overnight and/or allow to stand at room temperature for about 2 hours. Remove from packaage and, carefully unroll sheets onto a smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on a flat surface. Working from edges toward the center, lightly brush with melted butter and cut crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon meat mixture in center of one edge, not the folded one. Brush remaining dough surface with egg yolk, thinned with water if needed, and roll up like a cigar. Seal ends securely. Repeat until all phyllo and filling are used.
Arrange Winy Minis 2 inches apart on baking sheet and bake for 15 to 20 minutes at 325°F until golden. Serve hot with harissa sauce for dipping.
Yields: 50 Winy Minis
Serves:
Nutrition Facts (per serving)
Calories 110 (50% from fat); Total Fat 6g (sat 3g, mono 2g, poly <1g);
Cholesterol 15mg; Protein 5g; Carbohydrates 9g; Fiber <1g; Iron 1mg; Sodium 80mg; Calcium 7mg;
Moroccan Salad with California Raisins
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Add raisins to this tossed salad and flavor the light vinaigrette with them, too.
INGREDIENTS
1 cup California raisins
1/4 cup red wine vinegar
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
3 tablespoons Honey-Raisin Syrup*
Salt; to taste
1 fresh ripe tomato, seeded and diced
1 red bell pepper; peeled, seeded and diced
1 red onion, julienne
1 head butter lettuce, cut into quarters
1 package mixed greens
20 stems of watercress, leaves only
PROCEDURE
Just before serving, combine raisins with vinegar in large mixing bowl; set aside until raisins are plumped. Then, add black pepper, cumin, olive oil and Honey-Raisin Syrup*; season with salt, to taste, and mix thoroughly. Add tomato, bell pepper and onion; toss gently to coat well.
To serve, arrange lettuce and mixed greens on serving platter; top with watercress. Then, spoon vegetables on top; pour any dressing remaining in bowl over all. Serve at room temperature.
Note: For Honey-Raisin Syrup, combine 1 part rose honey with 4 parts California Raisin Juice Concentrate; mix well.
Serves 8
Nutrition Facts (per serving)
Calories 120 (25% from fat); Total Fat 4g (sat <1g, mono 3g, poly 0g);
Cholesterol 0mg; Protein 2g; Carbohydrates 23g; Fiber 3g; Iron 1.5mg; Sodium 20mg; Calcium 55mg;
Cucumber Raisin be Zaatar
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Tangy, sweet relish to serve as salad or appetizer.
INGREDIENTS
2 tablespoons red wine vinegar
1 teaspoon olive oil
1/2 teaspoon ground black pepper
3 tablespoons sugar
4 cucumbers (about 2 pounds), seeded and grated
1 cup California golden raisins
3 tablespoons chopped parsley
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh marjoram
PROCEDURE
Measure vinegar, oil, pepper and sugar into a large bowl and mix well. Add remaining ingredients and toss gently by hand. Cover and chill for several hours or overnight before serving. Divide and spoon onto small plates or into bowls.
Yields: 3 cups
Serves: 8
Nutrition Facts (per serving)
Calories 110 (7% from fat); Total Fat 1g;
Cholesterol 0mg; Protein 2g; Carbohydrates 25g; Fiber 2g; Iron 1mg; Sodium 5mg; Calcium 54mg;
