RAISIN FILLING FOR HEART POCKETS
Make this delicious filling for our romantic Raisin Heart Pockets.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the raisins, water, sugar, flour, lemon zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
PICADILLO POCKETS
Who can resist golden brown pockets stuffed with ground meat, aromatics, tomato, raisins and olives? Considered a classic throughout Latin America, picadillo can be enjoyed as mouthwatering filling for some of your favorite dishes and also pairs perfectly with rice and beans.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 351 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 752 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 19 grams, Sugar 8 grams
FRUIT-FILLED HAMANTASCHEN FROM PHILADELPHIA
Steps:
- 1. To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
- 2. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.
- 3. To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
- 4. Add the flour, baking powder, and salt. Process until a ball of dough is formed.
- 5. Chill for 2 to 3 hours, or overnight.
- 6. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
- 7. Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.
RAISIN HEART POCKETS
These raisin heart pockets are a sweet treat to serve your loved ones on Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.
- Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).
- Preheat oven to 425 degrees. Line baking sheets with Silpats.
- Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.
- Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.
- Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week.
OLD-FASHIONED RAISIN-FILLED COOKIES
Lovely on a cookie platter - gone first, you'll see. Truly old-fashioned delicious flavor. From the Old Farmer's Almanac recipes.
Provided by Busters friend
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Filling:.
- Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
- Remove from heat and add lemon juice and butter.
- Let cool while preparing dough.
- Cookie Dough:.
- Cream sugar and butter; add egg and mix well.
- Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
- Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
- Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
- Bake at 350 degrees F until golden brown (10 to 15 minutes).
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