Lemony Walnut Raisin Galette Recipes

Steps:

• 1. HEAT oven to 375 F. Lightly grease a 9 x 13 pan; set aside.
• 2. In saucepan, COMBINE raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
• 3. In bowl, COMBINE butter, brown sugar and vanilla; beat well.
• 4. ADD flour, baking soda and salt; mix well. Stir in oats and walnuts.
• 5. RESERVE 2 cups oat mixture for topping. PRESS remaining mixture into prepared pan.
• 6. SPREAD raisin mixture to within 1/2 inch of edges. SPRINKLE with reserved oat mixture; press lightly.
• 7. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack. Cut into 48 squares (or the size you prefer them to be).

Steps:

• Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
• Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
• Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)

Steps:

• Preheat oven to 400 degrees.
• Prepare sweet galette dough.
• Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
• Add butter to mixture and blend until pea size chunks form.
• Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
• Do not overmix.
• Place dough on floured board and divide into 2 round disks.
• Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
• Prepare Apple filling.
• Fill a large bowl 2/3 full with ice water.
• Add 3 Tablespoons lemon juice to prevent browning of apples.
• Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
• In a smaller bowl mix together the remaining apple filling ingredients and set aside.
• Prepare Streusel.
• Mix all ingredients together to form small clumps.
• Set aside.
• FINAL ASSEMBLY.
• Roll each dough disk into 12 to 13 inch rounds.
• Dough should be about 1/4 inch thick.
• Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
• Some paper and dough will hang over ends of the tart pan.
• Drain liquid from sliced apples.
• Add remaining flling ingredients to apples and mix well to combine.
• Add one half of apple mixture to each tart pan.
• Pile mixture higher in the center.
• Sprinkle apple mixture with streusel topping.
• Heavier in the center, lighter towards the edges.
• Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
• The galette should be smaller than the tart pan.
• Brush exposed dough lightly with milk.
• Sprinkle turbinado sugar on dough.
• Place tart pans in oven and bake for 40 to 50 minutes.
• Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
• Bake until crust has a nice deep brown color.

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

Steps:

• In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
• With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
• Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
• Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
• Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

Steps:

• Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
• Add vinegar and sugar to pulp and stir to dissolve.
• Whisk in oil and cream.
• Combine lettuce, raisins and nuts in a large bowl.
• Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
• Divide among plates and sprinkle with remaining raspberries.