Raisins

This is a love them or hate them ingredient.

I like raisins, currants, prunes and other dried fruits but prefer to not eat them in certain cooking. Especially not in anything savoury. I apologize to the cooks that lavish roasts, sprinkle them in rices and pastas and stuff poultry and vegetables with various assorted varieties of these dried things.

I enjoy them in rice pudding, oatmeal cookies (if paired with chocolate chips in the same cookies) and, of course, the British dishes that would not exist without currants and/or dates,raisins etc. Think Eccles cakes, fruitcake and scones with currants.

I recently added Old Oatmeal Cookies to the Recipe menu. This is a great cookie that I have been searching for for a while….I lost it, couldn’t remember the name of the oats I found the recipe on and so alas was baking second rate , sometimes dry, sometimes too wet, below grade Oatmeal cookies!

Raisins shine in this cookie so please don’t omit…unless you truly do hate them. The 2 tbsp of water seem to plump them a little and boy are the cookies great right out of the oven!

Raisins do have their place in the baked good in my world…..