Cinnamon-Swirl Raisin Bread

Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly brewed coffee.

• 2 cups dark raisins
• Canola oil, for the bowl
• 18 oz. (4 cups) unbleached all-purpose flour; more for dusting
• 6 Tbs. granulated sugar
• 6 Tbs. ground cinnamon
• 1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
• 2 tsp. fine sea salt
• 1/2 cup whole milk
• 1 large egg
• 3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans

Make the dough:

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.

Lightly oil a large bowl. In a stand mixer fitted with the dough hook, combine the flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup room temperature water; mix on medium speed, scraping the bowl as necessary, until the dough comes together, about 1 minute. Increase the speed to medium high and continue to mix until the dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down the dough hook with your hand, and remove the bowl. Gently knead in the raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll it into a ball, and put it in the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 30 minutes.

On a well-floured surface, use your hands to flatten and spread the dough out until it’s about 3/4 inch thick. Fold the dough in half from top to bottom, then in half again from left to right. Return the dough to the bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Shape and bake:

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.

On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in the center of the oven and heat the oven to 375°F. Bake the loaves, rotating and swapping the positions of the pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in their pans to a rack.

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.
 

When cool enough to handle, remove the loaves from the pans.

Rum-Raisin Blondies

Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.

• 9 oz. raisins (2 cups)
• 1/2 cup dark rum, such as Myers’s
• 6 oz. (3/4 cup) unsalted butter; more, softened, for the pan
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 2 cups packed brown sugar (light or dark)
• 2 large eggs, beaten
• 1 tsp. pure vanilla extract

In a 1-quart saucepan, bring the raisins and rum to a simmer over low heat and cook, stirring occasionally, for 2 minutes; remove from the heat. Let the raisins cool to room temperature in the rum, about 30 minutes.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan, line the bottom with parchment, and then butter the parchment.

In a large bowl, whisk the flour, baking powder, baking soda, and salt.

In a 2-quart saucepan, melt the butter over medium-low heat; remove from the heat and let cool briefly. Add the brown sugar to the pan and mix with a silicone spatula until thoroughly combined. Add the eggs and vanilla and stir until combined.

Add the sugar mixture to the flour mixture, stirring with the spatula until just combined. Gently fold in the raisins and any rum from the pan.

Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden-brown and a wooden skewer or toothpick inserted in the center comes out with just a few moist crumbs clinging to it, about 25 minutes. Let cool completely in the pan on a wire rack

Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

These crêpes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these crêpes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily.

For the crêpes:

• 2 large eggs
• 1/2 cup cold milk
• 1/2 cup cold sparkling water; more as needed
• 1/2 tsp. salt
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• Melted butter for frying the crêpes

For the filling:

• 1/2 cup dark rum
• 1/2 cup golden raisins
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1-1/4 cups walnut halves, coarsely chopped
• 2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
• 1/4 tsp. ground cinnamon
• 1 Tbs. cocoa powder
• Pinch salt

For the sauce:

• 1/4 cup cocoa powder
• 1/3 cup sugar
• 2 tsp. all-purpose flour
• Pinch salt
• 1 cup milk
• 3 oz. semisweet chocolate, finely chopped
• 1/2 cup heavy cream

To make the crêpes

Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 minutes. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).

To make the filling

Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 minutes. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce

In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish

Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

Rustic Cranberry-Raisin Tarts

A sweet-tangy filling and a buttery crust make these tarts the perfect ending to a holiday meal.

For the dough:

• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 3 Tbs. granulated sugar
• 1/4 tsp. table salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut into pieces
• 2 Tbs. plus 1 tsp. cold water

For the filling:

• 3 cups fresh cranberries
• 1 cup golden raisins
• 3/4 cup granulated sugar; more to taste
• 1/4 cup pure maple syrup
• 2 Tbs. orange liqueur, such as Grand Marnier
• Finely grated zest of 1 orange
• 1 Tbs. fresh orange juice
• 1/8 tsp. table salt

To shape and bake the tarts:

• 3 Tbs. gingersnap cookie crumbs (from about 6 cookies)
• Granulated sugar for sprinkling
• Lightly sweetened whipped cream for serving

Make the dough:

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough just starts to come together. Take care not to overprocess.

Turn the dough out onto a work surface and press it into a cohesive ball. Divide it into six equal balls and put each on a sheet of plastic. Press the balls into disks and wrap well with the plastic. Refrigerate the dough until firm, 1 hour (or hold in the refrigerator for up to two days).

In a medium saucepan, combine 2 cups of the cranberries with the raisins, sugar, maple syrup, orange liqueur, orange zest and juice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally until the sugar has dissolved, the cranberries have popped open, and the mixture is quite thick and syrupy, about 6 minutes. Taste the mixture. If it seems too tart, add more sugar. Remove the pan from the heat and stir in the remaining 1 cup cranberries. Let the filling cool to room temperature (it will thicken to a jam-like consistency). Once cool, the filling can be refrigerated for up to two days.

Position oven racks in the upper and lower thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. About 15 minutes before rolling the dough, take it out of the refrigerator so that it becomes malleable.

On a lightly floured surface, roll each disk of dough into a 5-1/2- to 6-inch round.

Transfer three rounds to each baking sheet and sprinkle the gingersnap crumbs evenly over the surface of each round, leaving a scant 1-inch border. Dollop the cooled filling into the center of each dough round. Use the back of a spoon to spread the filling evenly, leaving a 1-inch border.

Gently fold the border over the filling, pleating as you go, to partially enclose the filling. Lightly press the pleats together to seal. Sprinkle the crust with sugar. Bake until the pastry is golden brown, 20 to 25 minutes, rotating the baking sheets halfway through. Serve warm or at room temperature with whipped cream on the side.

Rum-Raisin Bread Pudding

A rum-spiked custard and plump raisins take the ultimate in comfort-food desserts beyond mere kids' fare. Create your own customized bread pudding with the Recipe Maker.

• 7 large egg yolks
• 3 large eggs
• 1-1/4 cup granulated sugar
• 1 tsp. table salt
• 6 cups half-and-half
• 1/3 cup dark rum
• 1 Tbs. pure vanilla extract
• 10 cups 1-inch, day-old croissant cubes
• 1 cup golden raisins, soaked in very hot water for 30 minutes and drained thoroughly

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the rum and vanilla extract.


Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.


Heat the oven to 325°F. Transfer the bread mixture to a large mixing bowl and gently fold in the raisins. Return the mixture to the baking dish.


Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.


Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Spiced Rum Fruitcake

Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made with liquor-soaked fruit is so delectable you’ll be loath to give it away.

For the fruit

• 3/4 cup dark rum
• 4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
• 3 oz. dried apples, chopped into 1/4- to 1/2-inch pieces (1 cup lightly packed)
• 3 oz. currants or dark raisins (3/4 cup lightly packed)
• 1/2 tsp. freshly grated orange zest

For the batter

• 5 oz. (10 Tbs.) unsalted butter, softened; more for the pan
• 5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cardamom
• 1/8 tsp. freshly grated nutmeg
• Pinch of ground cloves
• 2/3 cup packed dark brown sugar (preferably muscovado)
• 1/3 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
• Dark rum, as needed for brushing

Tip:

If you can find it, use muscovado sugar. Made from sugar cane juice, it has a smoky, spicy complexity, with notes of butterscotch.

Soak the fruit

Put the rum, dried fruit, and orange zest in 2-quart saucepan, cover, and warm over medium heat until hot, 2 to 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8-1/2x4-1/2-inch metal loaf pan. Line the pan with two strips of parchment in opposite directions, leaving an overhang for easy removal of the cake.


In a medium bowl, whisk the flour with the cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and both sugars on medium-high speed until fluffy and no lumps of brown sugar remain, 1 to 2 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. of the flour mixture to the bowl and beat briefly. Reserve 2 Tbs. of the flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on medium-high for 1 minute.


Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it’s evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a cake tester inserted in the middle comes out clean or with a few moist crumbs, about 1-1/2 hours.


Remove the cake and let it cool in its pan on a wire rack for 20 to 30 minutes. Use the parchment overhang to lift the cake from the pan. Place it on the rack, peel down the parchment sides, and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit-soaking liquid or fresh rum. Wrap tightly in plastic and then in foil; store the cake at room temperature for a minimum of 48 hours before serving.


If serving within a week of baking, you do not need to baste the cake again. For longer storage, baste once a week with 1 to 2 tablespoons of rum and wrap in fresh plastic and foil. The cake will keep at room temperature for at least 3 weeks.

Rum-Raisin Bread Pudding

A rum-spiked custard and plump raisins take the ultimate in comfort-food desserts beyond mere kids' fare. Create your own customized bread pudding with the Recipe Maker.

• 7 large egg yolks
• 3 large eggs
• 1-1/4 cup granulated sugar
• 1 tsp. table salt
• 6 cups half-and-half
• 1/3 cup dark rum
• 1 Tbs. pure vanilla extract
• 10 cups 1-inch, day-old croissant cubes
• 1 cup golden raisins, soaked in very hot water for 30 minutes and drained thoroughly

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the rum and vanilla extract.


Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.


Heat the oven to 325°F. Transfer the bread mixture to a large mixing bowl and gently fold in the raisins. Return the mixture to the baking dish.


Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.


Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Spiced Rum Fruitcake

Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made with liquor-soaked fruit is so delectable you’ll be loath to give it away.

For the fruit

• 3/4 cup dark rum
• 4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
• 3 oz. dried apples, chopped into 1/4- to 1/2-inch pieces (1 cup lightly packed)
• 3 oz. currants or dark raisins (3/4 cup lightly packed)
• 1/2 tsp. freshly grated orange zest

For the batter

• 5 oz. (10 Tbs.) unsalted butter, softened; more for the pan
• 5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cardamom
• 1/8 tsp. freshly grated nutmeg
• Pinch of ground cloves
• 2/3 cup packed dark brown sugar (preferably muscovado)
• 1/3 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
• Dark rum, as needed for brushing

Tip:

If you can find it, use muscovado sugar. Made from sugar cane juice, it has a smoky, spicy complexity, with notes of butterscotch.

Soak the fruit

Put the rum, dried fruit, and orange zest in 2-quart saucepan, cover, and warm over medium heat until hot, 2 to 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8-1/2x4-1/2-inch metal loaf pan. Line the pan with two strips of parchment in opposite directions, leaving an overhang for easy removal of the cake.


In a medium bowl, whisk the flour with the cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and both sugars on medium-high speed until fluffy and no lumps of brown sugar remain, 1 to 2 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. of the flour mixture to the bowl and beat briefly. Reserve 2 Tbs. of the flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on medium-high for 1 minute.


Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it’s evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a cake tester inserted in the middle comes out clean or with a few moist crumbs, about 1-1/2 hours.


Remove the cake and let it cool in its pan on a wire rack for 20 to 30 minutes. Use the parchment overhang to lift the cake from the pan. Place it on the rack, peel down the parchment sides, and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit-soaking liquid or fresh rum. Wrap tightly in plastic and then in foil; store the cake at room temperature for a minimum of 48 hours before serving.


If serving within a week of baking, you do not need to baste the cake again. For longer storage, baste once a week with 1 to 2 tablespoons of rum and wrap in fresh plastic and foil. The cake will keep at room temperature for at least 3 weeks.

Rum-Raisin Blondies

Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.

• 9 oz. raisins (2 cups)
• 1/2 cup dark rum, such as Myers’s
• 6 oz. (3/4 cup) unsalted butter; more, softened, for the pan
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 2 cups packed brown sugar (light or dark)
• 2 large eggs, beaten
• 1 tsp. pure vanilla extract

In a 1-quart saucepan, bring the raisins and rum to a simmer over low heat and cook, stirring occasionally, for 2 minutes; remove from the heat. Let the raisins cool to room temperature in the rum, about 30 minutes.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan, line the bottom with parchment, and then butter the parchment.

In a large bowl, whisk the flour, baking powder, baking soda, and salt.

In a 2-quart saucepan, melt the butter over medium-low heat; remove from the heat and let cool briefly. Add the brown sugar to the pan and mix with a silicone spatula until thoroughly combined. Add the eggs and vanilla and stir until combined.

Add the sugar mixture to the flour mixture, stirring with the spatula until just combined. Gently fold in the raisins and any rum from the pan.

Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden-brown and a wooden skewer or toothpick inserted in the center comes out with just a few moist crumbs clinging to it, about 25 minutes. Let cool completely in the pan on a wire rack

Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.

Rustic Cranberry-Raisin Tarts

A sweet-tangy filling and a buttery crust make these tarts the perfect ending to a holiday meal.

For the dough:

• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 3 Tbs. granulated sugar
• 1/4 tsp. table salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut into pieces
• 2 Tbs. plus 1 tsp. cold water

For the filling:

• 3 cups fresh cranberries
• 1 cup golden raisins
• 3/4 cup granulated sugar; more to taste
• 1/4 cup pure maple syrup
• 2 Tbs. orange liqueur, such as Grand Marnier
• Finely grated zest of 1 orange
• 1 Tbs. fresh orange juice
• 1/8 tsp. table salt

To shape and bake the tarts:

• 3 Tbs. gingersnap cookie crumbs (from about 6 cookies)
• Granulated sugar for sprinkling
• Lightly sweetened whipped cream for serving

Make the dough:

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough just starts to come together. Take care not to overprocess.

Turn the dough out onto a work surface and press it into a cohesive ball. Divide it into six equal balls and put each on a sheet of plastic. Press the balls into disks and wrap well with the plastic. Refrigerate the dough until firm, 1 hour (or hold in the refrigerator for up to two days).

In a medium saucepan, combine 2 cups of the cranberries with the raisins, sugar, maple syrup, orange liqueur, orange zest and juice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally until the sugar has dissolved, the cranberries have popped open, and the mixture is quite thick and syrupy, about 6 minutes. Taste the mixture. If it seems too tart, add more sugar. Remove the pan from the heat and stir in the remaining 1 cup cranberries. Let the filling cool to room temperature (it will thicken to a jam-like consistency). Once cool, the filling can be refrigerated for up to two days.

Position oven racks in the upper and lower thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. About 15 minutes before rolling the dough, take it out of the refrigerator so that it becomes malleable.

On a lightly floured surface, roll each disk of dough into a 5-1/2- to 6-inch round.

Transfer three rounds to each baking sheet and sprinkle the gingersnap crumbs evenly over the surface of each round, leaving a scant 1-inch border. Dollop the cooled filling into the center of each dough round. Use the back of a spoon to spread the filling evenly, leaving a 1-inch border.

Gently fold the border over the filling, pleating as you go, to partially enclose the filling. Lightly press the pleats together to seal. Sprinkle the crust with sugar. Bake until the pastry is golden brown, 20 to 25 minutes, rotating the baking sheets halfway through. Serve warm or at room temperature with whipped cream on the side.

Anise-Orange Scones

The licorice-like flavor of anise accents orange in these delicious drop scones. They would be a welcome accompaniment to savory foods, like glazed ham, or at a weekend brunch. 

• 1 medium orange, peel only
• 2/3 cup sugar
• 1 Tbs. McCormick® Gourmet Collection Anise Seed 
• 2-1/2 cups flour
• 2-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt  
• 1/2 cup (1 stick) cold butter, cut into pieces
• 1/2 cup golden raisins
• 3/4 cup sour cream
• 2 eggs
• 1 Tbs. McCormick® Pure Vanilla Extract 

Heat oven to 375°F. Remove 6 (3-inch long) strips from orange with vegetable peeler. Place in food processor with sugar and anise seed. Process until peel is finely ground, scraping sides once. Reserve 1 Tbs. of sugar mixture; set aside.

Place flour, baking powder, baking soda and salt in food processor with remaining sugar mixture; cover. Process to mix well. Add butter; process until mixture forms fine crumbs. Place mixture in large bowl. Stir in raisins.

Mix sour cream, eggs and vanilla in small bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Drop by heaping 1/4 cupfuls 2 inches apart onto greased baking sheets. Sprinkle with reserved sugar mixture.

Bake 15 to 20 minutes or until scones are golden on top. Remove to wire rack to cool. Serve warm or at room temperature.

Cinnamon-Swirl Raisin Bread

Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly brewed coffee.

• 2 cups dark raisins
• Canola oil, for the bowl
• 18 oz. (4 cups) unbleached all-purpose flour; more for dusting
• 6 Tbs. granulated sugar
• 6 Tbs. ground cinnamon
• 1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
• 2 tsp. fine sea salt
• 1/2 cup whole milk
• 1 large egg
• 3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans

Make the dough:

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.

Lightly oil a large bowl. In a stand mixer fitted with the dough hook, combine the flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup room temperature water; mix on medium speed, scraping the bowl as necessary, until the dough comes together, about 1 minute. Increase the speed to medium high and continue to mix until the dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down the dough hook with your hand, and remove the bowl. Gently knead in the raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll it into a ball, and put it in the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 30 minutes.

On a well-floured surface, use your hands to flatten and spread the dough out until it’s about 3/4 inch thick. Fold the dough in half from top to bottom, then in half again from left to right. Return the dough to the bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Shape and bake:

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.

On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in the center of the oven and heat the oven to 375°F. Bake the loaves, rotating and swapping the positions of the pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in their pans to a rack.

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.
 

When cool enough to handle, remove the loaves from the pans.