Oatmeal and raisins go from everyday favourites to special frozen treats.
These attractive hors d'oeuvres from our new cookbook, Canadian Living Cooks (Random House Canada, 2003, $29.95) are served everywhere from Genoa to Sicily and Catalonia to Provence.
Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.
Read on for Yvette Lessard's secret ingredient! Use this for Sour Cream Raisin Pie and Pumpkin Pie.
Alex C. in David H. Church Public School likes cheese biscuits. The recipe was submitted to the Orillia & Area Nutrition Network. Here's how he can make them from scratch. If he wants to make raisin or dried cranberry biscuits, he can omit the cheese and replace it with raisins or dried cranberries.
With this recipe, you can add in to your heart's content — fresh blueberries, currants, raspberries, raisins or chocolate chips.
Prunes and raisins cooked in brandy add flavour and moisture to this dark, dense and delicious pareve (nondairy) Passover dessert. Look for the brandy, such as Carmel Brandy 777, at the liquor store.
With the tiniest stretch of imagination, this creamy concoction tastes like a mouthful of oatmeal cookies – minus the raisins, of course!
To gild the lily, serve these tropical cr?s with small scoops of rum-and-raisin ice cream or mango sorbet.
Serve this perfect weekend breakfast with milk and maple syrup. Instead of almonds, you can use dried cranberries, dried blueberries or raisins.
