PEANUT RAISIN CLUSTERS
Provided by Food Network
Categories dessert
Time 1h20m
Yield 24 to 30 clusters
Number Of Ingredients 3
Steps:
- Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.
RAISIN PECAN PIE
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
SIMPLE RAISIN PIE
Very nice raisin pie, very simple, very easy to do, but even easier to eat.
Provided by L. Peter
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
- Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 58.5 g, Cholesterol 3.8 mg, Fat 12 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 291.4 mg, Sugar 35.4 g
PEANUT RAISIN PIE
Make and share this Peanut Raisin Pie recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, beat eggs until foamy.
- Add sugar, syrup, butter, salt, vanilla, cloves and vinegar. Continue tobeat utnil thoroughly blended.
- Stir in raisins and peanuts.
- Turn into pastry shell.
- Bake at 375 degrees fro 45 minute or until firm.
- Serve slightly warm or cool, with whipped cream or ice cream, if desired.
Nutrition Facts : Calories 504.6, Fat 27.1, SaturatedFat 6.9, Cholesterol 64.3, Sodium 496.2, Carbohydrate 61.4, Fiber 3.3, Sugar 24.2, Protein 9.9
OATMEAL RAISIN COOKIE PIE
Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode or with a dollop of unsweetened whipped cream. What better way to eat one of our favorite American classic cookies than nestled within a pie crust?
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
- Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
- Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
- Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.
VIRGINIA PEANUT PIE
This pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that's renowned for this dessert. Martha made this recipe on Martha Bakes episode 709.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
- Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
- Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.
RAISIN PIE
Steps:
- Combine the raisins, water, and lemon juice in a heavy saucepan over medium-high heat and boil for about 20 minutes, until the raisins are plump. Drain the raisins and return them to the saucepan.
- Combine the corn syrup, flour, and sugar, mix well, then add to the raisins and cook over medium-low heat for about 25 minutes, until thick. Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce. Remove from the heat and stir in the nuts. Let cool.
- Preheat the oven to 350°F. Line a 9-inch pie plate with 1 rolled-out crust. Spread the filling evenly in the crust. Brush the rim of the crust with the egg wash or water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top with egg wash if you like.
- Bake for 30 minutes, until golden brown. Cool on a wire rack for about 2 hours before slicing.
More about "peanut raisin pie recipes"
MOM'S EASY RAISIN PIE - HOT ROD'S RECIPES
From hotrodsrecipes.com
4.2/5 (54)Total Time 45 minsCategory DessertCalories 278 per serving
- Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter. Cool slightly.
OLD FASHIONED RAISIN PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (8)Calories 318 per servingCategory Dessert
- In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.
- Add pie crust to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired.
- Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.
- Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.
PEANUT BUTTER AND RAISIN BRAN PIE RECIPE BY PATTY PRICE …
From honestcooking.com
RAISIN NUT PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
COPYCAT COSTCO PEANUT BUTTER CHOCOLATE PIE RECIPE (NO-BAKE)
From thekitchn.com
SURRY COUNTY FRANGELICO PEANUT RAISIN PIE - RESTAURANT HOSPITALITY
From restaurant-hospitality.com
VEGETARIAN PIE RECIPE: KAREN MARTINI’S PUMPKIN AND FETA FILO PIE …
From smh.com.au
RAISIN PIE RECIPES
From allrecipes.com
NO BAKE PEANUT BUTTER RAISIN BALLS RECIPE | TWO PINK PEONIES
From twopinkpeonies.com
REESE’S PEANUT BUTTER PIE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
PEANUT RAISIN PIE - RECIPE - COOKS.COM
From cooks.com
PEANUT BUTTER OBSESSION: 27 MOUTHWATERING RECIPES TO SATISFY …
From msn.com
CORGIS IN MY GARDEN: PEANUT AND RAISIN PIE IN SURRY, VA - BLOGGER
From corgisinmygarden.blogspot.com
IMPOSSIBLE PIE RECIPE {THE BEST OLD-FASHIONED PIE!} - SIMPLY STACIE
From simplystacie.net
AMISH RAISIN PIE RECIPE - AMISH HERITAGE
From amish-heritage.org
DECADENT PEANUT BUTTER CHOCOLATE PIE - COSTCO COPYCAT RECIPE
From thebakingchocolatess.com
MY DEAR COUSIN SONJA SHARED THIS RECIPE WITH ME. I MADE IT AND …
From pinterest.ca
35 BAKERS SQUARE COPYCAT RECIPES YOU'RE GOING TO LOVE - TASTE OF …
From tasteofhome.com
You'll also love