927 butter nuts raisins Recipes

brown sugar (i used 1 cup ), butter, raisins, nuts, buttermilk, salt, cinnamon, nutmeg, flour, baking soda, baking powder

milk, butter, active dry yeast, warm water (105* to 115*f or 40* to 46*cup), all-purpose flour, sugar, egg, salt, sugar, pecans, chopped, cinnamon, butter, golden raisin

butter, softened, brown sugar, egg, quick-cooking oats, apple butter, king arthur unbleached all-purpose flour, baking soda, baking powder, salt, milk, chopped nuts, raisins

butter or 110 g margarine, flour, sugar, eggs, brown sugar, baking powder, vanilla essence, flour, combined chopped nuts , raisins and dates (can also use sunflower seeds)

hot dog bun, banana, honey, jam, peanut butter, nuts (optional) or raisins (optional) or chocolate chips (optional)

butter, softened, sugar, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, quick-cooking oats, old-fashioned oats, baking powder, baking soda, salt, ground cinnamon, semisweet chocolate chips, coarsely chopped nuts, raisins, flaked coconut

dry breadcrumbs, butter, melted, raisins, chopped walnuts, salt, pepper, sage

butter, softened, egg, bananas , overripe, milk, white flour, wheat flour, unsweetened applesauce, baking powder, salt, baking soda, raisins, walnuts, chopped, wheat germ

butter, softened, sugar, brown sugar, eggs, flour, baking soda, salt, vanilla, semi-sweet chocolate chips, chopped pecans or 1 cup walnuts, raisins

raisins, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, oil, eggs, apple butter, pecans

butter twists: rich sour dough recipe made with only 1 tbsp of sugar, granulated sugar, cinnamon twists: add 2-3 tsps of , or to taste, to the sugar before rolling the pastry, nut and fruits twists: sprinkle the pastry with raisins and s or candied fruits to your taste before folding in half and cutting in strips.

fresh swiss chard , kale, or spinach, butter, golden raisins, pine nuts, salt, freshly ground pepper

fresh swiss chard , kale, or spinach, butter, golden raisins, pine nuts, salt, freshly ground pepper

raisins, water, butter, egg, vanilla extract, sugar, all-purpose flour, salt, nuts (i prefer pecans), baking soda

pine nuts, raisins, canned low-sodium chicken broth or homemade stock, dry vermouth or dry white wine, butter, olive oil, chicken livers, each cut in half, salt, fresh-ground black pepper, garlic, minced, flour, chopped flat-leaf parsley

shortening, peanut butter, peanut butter, brown sugar, egg, milk, vanilla, flour, cinnamon, salt, nutmeg, baking soda, mashed ripe banana (about 2), quick oats, raisins, chopped nuts

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor

raisins, bourbon, butter, softened, sugar, eggs, all-purpose flour, baking powder, baking soda, ground nutmeg, buttermilk, coarsely chopped pecans, light brown sugar, butter, milk