RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 1/2 - inch loaves o
Number Of Ingredients 11
Steps:
- Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.
CHERRY LIME RICKEY (OUR OWN TWIST)
Steps:
- Over ice in a 12-ounce glass put lime juice, simple syrup, cherry syrup. Fill up with seltzer and garnish with a cherry. 10 cents requested.
ROSEMARY PALOMAS
This light, refreshing tequila-based cocktail is perfect for the warmer months. The rosemary-infused simple syrup adds a subtle pine flavor to the citrus-forward drink and gets finished with a splash of bubbly seltzer.
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the sugar, 1/2 cup water, 3 rosemary sprigs and the grapefruit zest in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and set the syrup aside to cool, at least 1 hour.
- Strain the syrup into a 64-ounce jar. Add the grapefruit juice, tequila, lime juice and remaining 5 rosemary sprigs and stir to combine. Cover and refrigerate until cold, at least 2 hours.
- To serve, pour the seltzer into the jar and stir (do not shake). Pour into glasses filled with ice and garnish with rosemary sprigs.
ROSEMARY RAISIN PECAN CRISPS
An attempt to recreate Lesley Stowe's unbelievably fabulous rain coast crisps, which are not available where I live. Sweet savoury crisps. great served with goat cheese. Makes about 8 dozen crackers.
Provided by luisawoods
Categories Grains
Time 45m
Yield 8 dozen, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
- Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
- The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!
ROSEMARY RAISIN BREAD
I highly recommend fresh rosemary for this loaf. By softening the raisins, they become plumper, and the raisin-water is then used for the liquid in the recipe. I like to make mini-loaves and freeze them before the second rise. Before bed, put one on the counter to defrost, and bake it when you get up in the morning. It seems to do well that way. And you can suprise your family/coworkers with warm bread. The cook time is approximate. Keep an eye on yours. I got this recipe from a high school friend, Katie Herlihy.
Provided by Kelly Vaughn
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Soften the yeast in about 1/4 cup of the warm water.
- Soften the raisins in the rest of the warm water.
- Combine flour, salt, and rosemary in a large bowl.
- Mix in the oil, water, raisins, and yeast mixture.
- Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
- Dough should be"tacky," but not"sticky.
- "Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
- Too much flour will make the dough rise less.
- Place in an oiled bowl and cover with plastic wrap.
- Let rise in a warm place until doubled.
- Punch dough dough.
- Divide into 2 portions, form into loaves, and press each into a loaf pan.
- Let rise until doubled.
- Bake in a preheated 350 degree oven until brown.
Nutrition Facts : Calories 1702.2, Fat 57.5, SaturatedFat 8.1, Sodium 2342.9, Carbohydrate 259.6, Fiber 10.5, Sugar 15.1, Protein 34.6
ROSEMARY PARMESAN TWISTS
These are so quick and easy to make and very tasty with lots of things. I got this recipe out of our newspaper and it calls for rosemary but you may use other herbs that you like. Dry basil or Italian seasoning is good to go with spaghetti and meatballs. Also, a little sprinkle of garlic salt/powder is good, too. You can double the recipe and freeze the second batch, unbaked, on a cookie sheet. Then seal in a plastic bag and keep frozen up to a month. Bake them frozen for 10-15 minutes, till golden.
Provided by Mimi in Maine
Categories Breads
Time 22m
Yield 24 strips
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees; line two baking shees with parchment paper.
- Roll puff pastry into a 10x14-inch rectangle.
- Whisk egg and water together and brush on pastry.
- Sprinkle with parmesan cheese, rosemary, and pepper pressing lightly into pastry with fingers.
- Cut the pastry into 24 strips, each slightly more than 1/2" wide.
- Twist each strip and place on baking sheet.
- Bake 10-12 minutes till golden.
- Serve warm or at room temperature.
- NOTE: For 2 sticks--30 calories--2g fat--1g protein--0g fiber--50mg sodium.
Nutrition Facts : Calories 64, Fat 4.4, SaturatedFat 1.2, Cholesterol 9.7, Sodium 44.3, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 1.4
More about "rosemary raisin twist recipes"
ROSEMARY BREADSTICK TWISTS RECIPE | LAND O’LAKES
From landolakes.com
5/5 (2)Calories 150 per servingServings 12
- Turn dough onto lightly floured surface; knead 1 minute or until smooth. Roll dough into 12x6-inch rectangle. Cut into 12 (1-inch) strips.
- Stir rosemary and garlic into melted butter in pan. Twist each strip of dough 6 times. Dip into herbed butter mixture; place in same pan.
ROSEMARY RAISIN PECAN CRISPS - DINNER WITH JULIE
From dinnerwithjulie.com
Reviews 162Estimated Reading Time 4 minsCategory Appetizers
DUTCH OVEN ROSEMARY RAISIN BREAD RECIPE | SWEET …
From sweetcayenne.com
RECIPE: CRISP ROSEMARY RAISIN CRACKERS | WHOLE FOODS …
From wholefoodsmarket.com
BRAIDED ROSEMARY RAISIN BREAD | LE CREUSET® OFFICIAL SITE
From lecreuset.com
PAN DI RAMERINO (EASTER BREAD WITH RAISINS) - FOOD AND …
From foodandjourneys.net
Ratings 6Total Time 5 hrs 10 minsCategory BreadCalories 247 per serving
ROSEMARY, RAISIN PEASANT BREAD | ALLRECIPES
From allrecipes.com
ROSEMARY RAISIN TWIST RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
ROSEMARY RAISIN TWIST RECIPE | FOOD NETWORK KITCHEN
From pinterest.com
ROSEMARY RAISIN TWIST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
25 ROSEMARY RECIPES YOU NEED TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
VEGAN ROLLS WITH ROSEMARY AND RAISINS - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
COOKING WITH SPICES: ROSEMARY | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
DIY RAINCOAST CRISPS: ROSEMARY RAISIN PECAN CRACKERS RECIPE
From thekitchn.com
RAISIN WALNUT ROSEMARY BREAD RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ROSEMARY RAISIN TWIST RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love