Simple Raisin Tarts

I first published this recipe here in March of 2012. These are really easy to make and I hope someone enjoys them! :-) There is no added sugar, but they are very sweet because of the raisins.
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These raisin tarts are one of my dad’s favorite “cookies.” My Gramma Hoover used to make them for him as a special favor. Since she is no longer here to do this, I have done it for him a few times (not nearly enough). I made a batch for his birthday this past February (2012). :-)

These are super easy to make. So much so that we have no recipe. We just make them. One thing that you will need is a tart pan or a Madeleine pan, however, it is possible that a muffin/cupcake pan might work if you only press the dough into the lower part of the cups. I used a Madeleine type pan for these since our tart pans had to be discarded a few years ago. (My Madeleine pan makes round shells.)

Simple Raisin Tarts

Make up a single or double pie crust recipe of your choice. (I made these with a whole wheat – all purpose flour mixture I think.) Cut into small pieces and press into the tart pan.

Bake till just slightly browned around the edges. Do not over bake (especially if you use whole wheat flour). Allow to cool slightly in the pans and then remove gently to a rack to cool.

In a sauce pan place a generous portion of raisins – 1 1/2 to 2 cups. Barely cover with water and bring to a boil. Reduce the heat and allow to simmer till quite soft, adding water as necessary to prevent burning. You may like to add a bit of cinnamon, or at the end you may add some orange flavoring.

When the shells and filling are both cool, spoon the filling into the shells. They are ready to serve!

NOTE: If you end up with too much raisin filling, use it as a spread on graham crackers or toast. If you don’t have enough for your number of shells, simply fill the extras with a little jam or jelly.  We never used a recipe, we just “winged it” with the extra or lack thereof. :-)

By the way, if you don’t want raisin tarts, just make the shells and fill them with jam or jelly to start with. Delicious! :-)

Sour Cream Raisin Pie

My poor dad has been hankering after sour cream raisin pie for years.  The recipe is in my mom’s “write-in cook book” in his hand writing, but I think she said she’d never made it!  Well, last February, I decided to give it a go as a surprise for his birthday.  He was very happy. :-)

Sour Cream Raisin Pie

1 C. raisins, finely chopped
1/2 C. sugar
1 1/2 Tbl. flour
1/8 tsp. salt
2 eggs, separated
1 C. sour cream
1 tsp. cinnamon or lemon juice

1 9” pie crust, baked

Combine sugar, salt, flour and cinnamon (if using).  Beat egg yokes and add dry mixture.  Pour into a large sauce pan.  Stir in chopped raisins and sour cream (and lemon juice, if using). Cook over medium heat till it thickens, stirring often at first and constantly at the end.

Pour filling into the baked pie crust.  Preheat oven to 325F.

In a mixing bowl beat egg whites till stiff peaks form.  Add 4 Tbl. of sugar and mix in well.  Spread egg whites on pie.  Brown meringue in oven for 10-12 minutes, or till lightly browned on top.  Remove from oven and cool.  Serve at room temperature or refrigerated.

Note: You could probably get good results from this recipe with dried cherries, cranberries, currents or blueberries in place of the raisins.

It’s a rhinoceros.  Well, anyway….I just want to say I don’t actually remember if I followed the recipe exactly or if I looked up a more ample meringue recipe.  It looks to me like it may be more than two eggs’ worth of meringue, but I can’t remember.  February is too long ago and I failed to take notes if I did change it.  So, do whatever you think you’d like. :-)

If yours doesn’t look quite like mine, I think I used our own free range eggs.  This would partly account for the dark golden color.  If you use store bought eggs it will probably be lighter in most cases.

Leftover Oatmeal Cookies

I had quite a bit of leftover oatmeal recently, but I wasn’t that keen on making Cooked Oatmeal Cake.  The thought crossed my mind that there should be a recipe for making cookies from cooked oatmeal, so I looked it up online and sure enough there was!  It looked good, though, as usual with a few changes. ;-)  (I reduced the sugar already, in case you like to do that with cookie recipes.) 
Most of my family here enjoyed these quite well.  Ahem!  There was one dissenter who takes exception to raisins in his cookies, but that makes more for the rest of us, right?  My husband liked them at any rate, and after all, that’s what counts for me. ;-)

2 C. brown sugar
1 C. butter
3 eggs
2 C. cooked oatmeal
2 C. all purpose flour
2 C. white whole wheat (or regular whole wheat)
[Note: You can use 4 cups of all purpose flour.]
3 tsp. baking soda
1 tsp. salt
3 tsp. vanilla
3 C. chocolate chips
1 C. coconut
1 C. raisins
Cream sugar, butter, eggs and cooked oatmeal.  Mix in the flour, baking soda and salt; then the coconut, chocolate chips and raisins.  Scoop onto baking sheets by tablespoonsful about 1 – 1 1/2 inches apart and flatten slightly. Bake at 375F for 10-15 minutes or until cookies are set and starting to brown slightly.  Allow to cool on baking sheet about 5 minutes before removing to racks.
(I put mine on parchment, so I had no trouble with them sticking.  I don’t know if the baking sheets need to be greased.  The original recipe said nothing about it, but it was a little short on instructions.)
These cookies freeze well.

Irish Soda Bread

Here is a recipe we got from my Grandma Van Nattan.  She and Grandpa were missionaries in Ireland for some years.

This bread is pretty easy to make, and since it is a non-yeast bread it goes quickly, even though it is kneaded briefly.  You may change the spices to suit your own taste also.

This batch was made with part whole wheat, raisins and a Middle Eastern sweet bread spice for which I do not know the proper name.  I did not make it in this dish, but put it there to store it as the dish has a sealing lid.

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Irish Soda Bread

4 Cups flour
3 teaspoons baking powder
1 teaspoon soda
1/4 Cup sugar (optional)
1/8 teaspoon cardamom or coriander (optional)
1/4 Cup margarine
1 egg
1 3/4 Cups buttermilk
In a large bowl, combine flour, salt, baking powder, soda, sugar, and spice.  Add margarine and cut in until crumbly.  Beat egg slightly and  mix with buttermilk.  Add to dry ingredients and mix until blended.  Turn out onto floured board and knead until smooth, about 2-3 minutes. 

Divide dough in half and shape each into a round loaf.  Place each in an 8 inch cake pan, or both on a cookie sheet.  Press down and make several 1/2 inch deep slashes in the top with a sharp knife. 

Bake at 375 degrees for 35-40 minutes.

Variations:
1.  Omit spice and add 2 Cups of raisins and 1 1/4 teaspoons caraway seed.
2.  Substitute 2 Cups whole wheat flour for 2 Cups white flour.
3.  2 Cups of raisins or chopped, pitted dates can be added.