CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
CINNAMON RAISIN OVERNIGHT OATS
Make and share this Cinnamon Raisin Overnight Oats recipe from Food.com.
Provided by anniesnomsblog
Categories Oatmeal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the oats, cinnamon, sweetener and raisins into a large bowl and stir until combined.
- Add in yoghurt and milk and mix until well combined.
- Either decant into a jar/container, or cover the bowl with clingfilm before placing in the fridge for at least 3 hours, overnight if possible.
- Serve with extra raisins or nuts/seeds, if desired.
- Overnight oats will keep in an airtight container, in the fridge, for 2 days.
CINNAMON-RAISIN CEREAL TREATS
Cereal treats get a new flavor and new look with this fun Bundt-cake-shaped crowd pleaser. The combo of bran flakes and rice cereal makes for seriously crunchy and crispy treats.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- Grease the inside of the Bundt pan with some butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
- To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.
CINNAMON RAISIN BARS
Soft, plump raisins layered in a crispy crunchy crust and drizzled with sweet cinnamon icing. My Mom made these yummy bars often over the years. They are absolutely delicious and deceptively easy! Craisins and/or golden raisins make great additions to the standard raisin filling.
Provided by Mercy
Categories Bar Cookie
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Combine the raisin filling ingredients in a saucepan and heat over medium heat until the raisins are plump and the liquid has almost completely evaporated (about 10 minutes).
- While the raisin filling is heating, cream the butter and brown sugar together, mix in the dry ingredients and 1 tablespoon of water (it will be very crumbly).
- Press half of the mixture (about 2 cups) firmly into the bottom of a greased 9"x13" pan and spread with the raisin filling.
- Mix 1 tablespoon of water with the remaining crumbs and scatter over the raisin filling.
- Bake at 350°F for 35 minutes and then cool slightly.
- Mix together the cinnamon icing, adding enough milk to make a drizzling consistency, drizzle over the top and cut into squares.
CINNAMON RAISIN OATMEAL BREAD
I got this from thefreshloaf.com. It looked and sounded delicious to me so thought I would share it with others that may not have come across it otherwise! I can't wait to try it!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 12
Steps:
- At least half an hour before you begin, soak the raisins in warm water.
- Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
- Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough.
- Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do.
- Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.
- Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves.
- Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats.
- Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.
- Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.
CINNAMON-RAISIN OATMEAL
Steps:
- In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.
Nutrition Facts : Calories 395 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 325mg sodium, Carbohydrate 83g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
CINNAMON, BROWN SUGAR, AND RAISIN OATMEAL
My kids refused to eat my favorite kind of oatmeal. Who doesn't like oatmeal? Eventually, I figured out that they did not like the texture of quick cooking oats found in those convenient packets. I concocted my own recipe using old fashioned oats and they loved it! They ask for it nearly every morning 6 months later! Enjoy :)
Provided by Varner Family
Categories Oatmeal
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Microwave:.
- Combine all ingredients in a large microwave safe glass bowl. Cover and place in microwave for 5 minutes and 30 seconds. Remove (be careful! it will be hot!), stir, and allow to cool.
- Stove Top:.
- Bring milk to a boil in a 2 qt pot. Add oats, brown sugar, cinnamon, and raisins. Reduce heat to medium and cook approximately 5 minutes. Cover and remove from heat for 3 minutes. Allow to cool and serve.
RAISIN OATMEAL WITH SPICES
Make and share this Raisin Oatmeal with Spices recipe from Food.com.
Provided by ChipotleChick
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook oats as directed on box, but mix the raisins and salt into the oats.
- Remove from heat on stove or from microwave and add vanilla, cinnamon and nutmeg.
- Sprinkle each bowl with brown sugar.
- Enjoy!
Nutrition Facts : Calories 366.5, Fat 4.1, SaturatedFat 0.8, Sodium 93.1, Carbohydrate 74.1, Fiber 7.2, Sugar 28.8, Protein 10.5
CINNAMON-APPLE RAISIN CRISP
The recipe for this Cinnamon-Apple Raisin Crisp say to bake 30 to 35 minutes or until juices form bubbles that burst slowly. Does that not sound heavenly?
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix flour, oats, 2 Tbsp. of the brown sugar and 1/4 tsp. of the cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
- Mix water, remaining 1/2 cup brown sugar, the raisins, tapioca, remaining 1 tsp. cinnamon and the nutmeg in large saucepan. Stir in apples. Cook on medium heat until mixture comes to full boil, stirring constantly. Pour into 8-inch square baking dish; sprinkle with flour mixture.
- Bake 30 to 35 min. or until juices form bubbles that burst slowly.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 45 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 27 g, Protein 2 g
CINNAMON AND RAISIN OATS
Make and share this Cinnamon and Raisin Oats recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the milk and sugar and bring to the boil over medium heat.
- Stir in the oats, raisins and cinnamon and cook uncovered stirring often for 2 to 3 minutes or until thickened.
- Divide between serving bowls and sprinkle with extra cinnamon if desired.
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- In a small bowl or jar (I find it’s easier to mix in a bowl), combine oats, chia seeds, salt, honey, 1/2 cup milk, 1 Tbsp. raisins, cinnamon and vanilla, if using. Stir to combine, then taste and add additional cinnamon, syrup, or milk as desired.
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- Meanwhile, add the raisins to a bowl of very hot water and allow to sit in the water for about 20 minutes, to plump.
- Check and make sure the oat/water mixture has cooled to about 105F for active dry yeast or 115F for instant yeast. *Important that the mixture be cooled, so you don't kill the yeast. If you don't have a thermometer to check, test with your finger and make sure the mixture is just lukewarm and doesn't feel hot at all.
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