Oatmeal Cookies With Raisins, Dates and Walnuts

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/4 cup vegetable shortening, at room temperature

1 cup sugar

1 cup packed dark brown sugar

1/4 cup honey

2 large eggs

1 tablespoon vanilla extract

3 cups old-fashioned rolled oats

1 cup raisins

1 cup chopped pitted dates

1 cup chopped walnuts

Preheat oven to 350 degrees. Line baking sheets with aluminum foil; butter the foil. Whisk flour, baking powder, cinnamon, baking soda and salt in medium bowl.

Using electric mixer on medium speed, beat butter, vegetable shortening and both sugars in large bowl until fluffy. Beat in honey, eggs and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates and walnuts.

Drop batter by tablespoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake about 20 minutes until golden brown and set. Cool completely on foil sheets before removing to wire racks. (Store airtight at room temperature.) Makes about 8 1/2 dozen cookies.

Per cookie: 70 calories, 36 percent calories from fat, 3 grams total fat, 1 gram saturated fat, 8 milligrams cholesterol, 11 grams carbohydrates, .55 gram total fiber, 7 grams total sugars, 10 grams net carbs, 1 gram protein, 24 milligrams sodium.

 

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Raisin Whole Bran Muffins

You can refrigerate this muffin batter to make 1-2 muffins at a time. Or make them all at once and freeze. They just take a few minutes to thaw.

3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tablespoons canola oil
1 tablespoon sugar
1 egg
1/2 cup buttermilk
2 tablespoons raisins
1/2 cup unbleached flour
1 teaspoon baking powder

Preheat oven to 400

In mixing bowl pour boiling water over bran cereal. Stir. Let stand 5 minutes. Add oil, sugar, egg, buttermilk and raisins. Mix well. In small bowl mix flour and baking soda. Stir into bran mixture. Mix well.

Lightly oil muffin tin. Don't stir the batter if it has been kept in the refrigerator. Fill the muffin tins 3/4 full of batter. Bake the muffins for 12-14 minutes until the top springs lightly back to the touch.

YIELD: 6 muffins

Nutritional Information Per Muffin:
136 Calories
6 gram Fat
36 mg Cholesterol
19 gram Carbohydrates
4 gram Protein
3 gram Fiber
258 mg Sodium

 

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3 eggs, separated
1 cup raisins
1 cup water
Pinch of salt
1 cup sugar
2 heaping tablespoons flour
1 tablespoon vinegar
2 tablespoons butter
Baked single-crust pie shell

MERINGUE:
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla

Instructions

Separate eggs and save whites for meringue. Cook raisins in enough water to plump; drain.

In saucepan, combine egg yolks, drained raisins, 1 cup water, salt, sugar, flour, vinegar and butter and cook until thick.

Pour into baked pie crust and top with meringue. Bake at 400 degrees for 10 minutes to brown meringue.

MERINGUE:

Beat egg whites until frothy. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in vanilla.

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Recipe: Persian cucumber salad with Pine nuts and golden raisins

Servings: 6

Note: If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color. Dried rose petals are available in Middle Eastern or Latino markets, or the Latino sections of well-stocked supermarkets (they will be hanging with the dried spices). Greek yogurt is available at Trader Joe's and well-stocked supermarkets. Persian cucumbers are available at well-stocked supermarkets, Middle Eastern markets and farmers markets.

1/4 cup golden raisins

2 tablespoons fresh, unsprayed rose petals (optional), washed and dried, plus additional for garnish, or 1 tablespoon dried rose petals

1/4 cup Pine nuts

1 (16-ounce) container good-quality plain Greek yogurt

1 medium shallot, peeled and finely minced

1/2 clove garlic, peeled and very finely minced

2 tablespoons chopped fresh basil, plus whole sprigs for garnish

2 tablespoons chopped fresh mint, plus whole sprigs for garnish

1 tablespoon chopped fresh dill, plus whole sprigs for garnish

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 pound (3 to 4) Persian cucumbers, washed, dried and sliced crosswise very thinly

2 small radishes, sliced as thinly as possible

1. Bring 1 cup of water to a boil in a small saucepan, add the raisins and turn off the heat. Let sit for 5 minutes, then drain and transfer the raisins to a small bowl. Mix in the rose petals; set aside to cool.

2. In a medium sauté pan over medium-high heat, toast the walnuts until fragrant, 1 to 2 minutes. Remove from the heat; cool.

3. In a large bowl, combine the yogurt, shallot, herbs, salt and pepper and mix with a rubber spatula until well blended. Add the sliced cucumbers and radishes, and stir to combine.

4. Just before serving, add the pine nuts and raisin mixture and stir well to combine. Transfer to a serving bowl and garnish the outer edge of the bowl with sprigs of basil, mint and dill. Scatter a few rose petals over the top.

Each serving: 159 calories; 7 grams protein; 9 grams carbohydrates; 1 gram fiber; 11 grams fat; 6 grams saturated fat; 13 mg. cholesterol; 220 mg. sodium.

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Oatmeal cookies with raisins, dates, and walnuts

Charmaine Haravey

 

Ingredients (Serving about 4 Dozen): 

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1 cup (packed) dark brown sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts

Preperation: 

Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.

Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.

Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)