Recipes
Recipes courtesy of California Raisins
Vagabond Baked Beans
Chopped raisin, onion and apple to dress up baked beans.
INGREDIENTS
- 1/2 cup California natural AND /or golden raisins
- 1 small onion
- 1 tart apple, pared
- 1/2 cup chopped ham
- 1 can (1 pound 15 ounces) baked beans
- 1-1/2 teaspoons dry mustard
- 1/4 cup sweet pickle relish
- 1/2 cup catsup or chili sauce
INSTRUCTIONS
Chop raisins, onion and apple. Combine all ingredients in bean pot or 1 1/2 quart casserole. Bake at 350°F for 45 to 60 minutes, or until bubbly.
Makes 2 quarts.
Nutrition Facts (per serving)
Calories 150 (7% from fat); Total Fat 1g;
Cholesterol 5mg; Protein 7g; Carbohydrates 32g; Fiber 6g; Iron <1mg; Sodium 200mg; Calcium 53mg
Roast Beef Tenderloin with Red Onion Jam and Gorgonzola Cheese
Red onion jam with golden raisins tops roast beef tenderloin on toasted focaccia.
INGREDIENTS
Red Onion Jam
- 6 tablespoons (3 ounces) olive oil
- 2 pounds red onions, cut in matchstick-size pieces (julienne)
- 1/2 cup (4 ounces) raspberry vinegar
- 1 cup water
- 1/2 cup grenadine
- 1-1/2 cups California golden raisins
- Zest of 2 lemons
- 2 tablespoons fresh thyme leaves
- Freshly ground black pepper, to taste
- 24 squares (2 1/2-inch) focaccia bread
- Virgin olive oil, as needed
- 1-1/2 pounds beef tenderloin, roasted medium rare and sliced 1/4-inch thick
- 1 pound Gorgonzola cheese, crumbled
INSTRUCTIONS
For the jam, heat oil in a large sautépan and slowly sauté onions until soft. Add vinegar, water and grenadine. Cook 15 minutes until thickened. Then, add raisins and remaining ingredients. Reduce heat and simmer for 5 minutes more. Cool. Serve at room temperature.Slice focaccia squares in half horizontally to make 2 flat slices; drizzle cut sides with olive oil and toast lightly. Top bottom half of each of the 24 squares with 1 ounce of roast beef, a bit of Gorgonzola and 1 tablespoon of the jam. Arrange top half on each and secure with toothpicks.
Makes 24 sandwiches.
Nutrition Facts
Calories 370 (35% from fat); Total Fat 15g (sat 6g, mono 5g, poly 1g);
Cholesterol 45mg; Protein 17g; Carbohydrates 44g; Fiber 2g; Iron 3mg; Sodium 430mg; Calcium 142mg
Raisin-Almond Granola Bars
Crunchy, filling and totally satisfying anytime!
INGREDIENTS
Granola
- 2 cups old-fashioned rolled oats
- 3/4 cup coarsely chopped, whole natural California almonds
- 1/4 cup brown sugar
- 1/4 cup apple juice
- 1 tablespoon vegetable oil
- 1/4 cup honey
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon vanilla
- 1 cup California raisins
Bar
- 1/2 cup butter or margarine
- 1 cup light brown sugar
- 2 extra large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS
Granola
Preheat oven to 250°F.
Combine oats and almonds in large bowl; mix and set aside. Mix sugar, apple juice, oil, honey, salt, cinnamon and vanilla in large saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Do not boil. Pour mixture over oats and nuts. Toss to coat evenly. Spread mixture in large baking pan. Bake at 250°F for 1 hour and 15 minutes, stirring every 15 minutes, until granola is dry. Remove from oven. Cool, stirring once or twice. Mix in raisins. Set aside.
Bar
Preheat oven to 350°F.
Oil a 9x13x2-inch baking pan; set aside. In a mixing bowl, cream butter and sugar together. Beat in eggs and vanilla until light and fluffy. Sift flour, baking powder, baking soda, salt and cinnamon together. Add to creamed mixture; mix well. Stir granola into the mixture. Spread dough evenly in greased pan. Bake at 350°F for 30 to 40 minutes or until lightly browned and toothpick inserted in center comes out clean. Remove from oven and cool in pan. Cut into 15 bars.
Makes 15 bars.
Nutrition Facts (per serving)
Calories 320 (33% from fat); Total Fat 12g (sat 4.5g, mono 5g, poly 2g);
Cholesterol 50mg; Protein 6g; Carbohydrates 50g; Fiber 3g; Iron 2mg; Sodium 250mg; Calcium 53mg
