tiffanytwisted
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Post by tiffanytwisted on Nov 13, 2014 14:38:18 GMT
Where are they?!
Thousands of people are allergic to nuts, yet the stores have truckloads of pecans & walnuts on the shelves, lol.
All I want is one package of baking raisins for my pumpkin bread. You know, the ones packaged in foil that are all nice and plump?
Why don't any of the grocery stores in my area carry them? Is it really too much to ask?
Thank you. Vent over.
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grinningcat
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Jun 26, 2014 13:06:35 GMT
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Post by grinningcat on Nov 13, 2014 14:41:17 GMT
Check the bulk section, I always get mine there. But I've never heard them referred to as baking raisins or wrapped in foil. But I know how frustrating it can be to find one ingredient when you actually need it. You'll find them when you don't need them anymore. So frustrating.
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Post by jenjie on Nov 13, 2014 14:42:53 GMT
There is such a thing as baking raisins? Can you use regular raisins? Or you can plump them by soaking them in water. I had a recipe that called for that once and they were like little fat ticks. I'll google and see if I can find what you are supposed to do.
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Post by jenjie on Nov 13, 2014 14:45:14 GMT
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tiffanytwisted
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Post by tiffanytwisted on Nov 13, 2014 14:47:58 GMT
I'll give it a go grinningcat - thanx! jenjie, yes there is. Amazon sells them, but only if I buy something like 20 boxes. I found an online grocer site, but the shipping was more than the raisins. <sigh> I've never tried plumping them in water, but I suppose that might work. I have one more store to try and if they don't have them, I'll hit Google too. I always forget about them, lol. Thanx! ETA: I was posting when you were. I don't like orange flavoring in my baking, but I would definitely give bourbon a try - never thought of that! |
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Post by jenjie on Nov 13, 2014 14:48:36 GMT
Or you could soak them in vanilla. Mmmmm
"in a sandwich-size ziploc bag, place the raisins and the [2 Tbsp] vanilla extract and seal tightly. lay flat on the counter to make sure all the raisins are sitting in the vanilla liquid. about 10-15 minutes later, flip bag to opposite side, to ensure they really soak it up. let them soak for at least 20-30 minutes, or up to overnight. this will make the raisins plump and will stay large & juicy through baking."
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grinningcat
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Jun 26, 2014 13:06:35 GMT
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Post by grinningcat on Nov 13, 2014 14:48:53 GMT
I love using orange or apple juice to plump my raisins. Actually I've also used brandy and rum for the same task.
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tiffanytwisted
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Post by tiffanytwisted on Nov 13, 2014 14:50:01 GMT
Great ideas!
One of the many reasons I love this board!
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Post by jenjie on Nov 13, 2014 14:53:28 GMT
Now I want oatmeal raisin cookies.
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Deleted
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Aug 18, 2025 20:02:49 GMT
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Post by Deleted on Nov 13, 2014 14:55:19 GMT
Don't soak them in water, soak in fruit juice or rum.
I would go to a health food store. Their dried food us so much better than what you get in a regular store.
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sharlag
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Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Nov 13, 2014 15:13:44 GMT
First I've heard of 'baking raisins'.
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Post by Scrapbrat on Nov 13, 2014 15:18:50 GMT
I love the raisins made for baking, too. I don't think they are any more expensive, they are just packed to keep their freshness better. Weirdly, at my store, ALL raisins are in a special area in the PRODUCE section. I suppose it makes a bit of sense, as other dried fruits are also there, but frankly, to me, raisins belong in the baking needs aisle. I never think to look for them in produce! Just another place you might try at your own store.
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Post by Basket1lady on Nov 13, 2014 15:19:40 GMT
I've never heard of baking raisins, either. But I'm a big fan of plumping them myself. They are delicious!
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~Susan~
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Post by ~Susan~ on Nov 13, 2014 15:31:58 GMT
Never heard of them before, but most of the recipes I used raisins for have you soaking them in one thing or another. I used to make a bread pudding where you soaked the raisins in bourbon. MY, my they was good!
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Post by lesleyanne on Nov 13, 2014 15:32:11 GMT
I love using golden raisins for baking, but sometimes they are hard to find. They tend to be juicier around here, but it might be related to my very dry climate.
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zztop11
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Post by zztop11 on Nov 13, 2014 15:35:24 GMT
And Trader Joes sells large raisins. They are so much better. Plumper and juicer. They make the best oatmeal raisin cookies!
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Post by lollapealooza on Nov 13, 2014 15:46:37 GMT
My Kroger has them...I've bought them several times this past month or so.
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Post by krazykatlady on Nov 13, 2014 16:14:39 GMT
The things I learn on this board never ceases to amaze me. I always assumed there was only one kind of raisin, those that come in a red box with the girl on the front.  I'm now craving oatmeal raisin cookies! |
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Post by AngieandSnoopy on Nov 13, 2014 16:19:15 GMT
Never heard of them and I bake a lot! I have an oatmeal cookie recipe that has them soaking in the beaten egg for an hour before mixing up the dough. Works great.
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zztop11
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Post by zztop11 on Nov 13, 2014 16:26:01 GMT
If you can soak them in a hot liquid they get even plumper. I can just imagine how delicious they would be soaked in hot apple cider or rum. Yum!
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Post by littlemama on Nov 13, 2014 16:26:25 GMT
I have nothing constructive to add to this, but the phrase "plump my raisins" is cracking me up (for NO obvious reason). The words plump, plumped, and plumping when seen over and over become quite funny.
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Post by KikiPea on Nov 13, 2014 16:32:51 GMT
Never heard of baking raisins OR plumping them! Learn something new every day.
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Post by stingfan on Nov 13, 2014 16:35:53 GMT
What is the advantage/purpose of plumping them before putting them in breads or cookies? I've never done that.
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Post by myshelly on Nov 13, 2014 16:47:31 GMT
Never heard of baking raisins, either.
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BarbaraUK
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Jun 27, 2014 12:47:11 GMT
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Post by BarbaraUK on Nov 13, 2014 17:02:56 GMT
I love using orange or apple juice to plump my raisins. Actually I've also used brandy and rum for the same task. Some of my very favourite Christmas fruit cake recipes here in England call for the raisins and other dried fruit to be soaked in juice/brandy/rum/whisky before being added to the mix.  Don't think I've ever heard the term 'baking raisins' though! |
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Post by krc11 on Nov 13, 2014 17:08:42 GMT
Never ever heard of baking raisons or plumping raisons before you bake. And I bake a lot of things with raisons. I always get them on the isle near the other dry fruit. Thanks for reminding me - I'm baking pumpkin bread this weekend and was set to go to the store after work. And I forgot to put raisons and nuts on my list!
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Post by tania7424 on Nov 13, 2014 17:16:18 GMT
I know it as macerating (plumping them). I was taught how in foods class in high school when we made Christmas puddding. I just buy regular raisins or if the recipe is lighter, sultana/golden. Sometimes currants. Depends on the recipe though.
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tiffanytwisted
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Post by tiffanytwisted on Nov 13, 2014 17:25:44 GMT
Sun-Maid Baking Raisins I love the raisins made for baking, too. I don't think they are any more expensive, they are just packed to keep their freshness better. Weirdly, at my store, ALL raisins are in a special area in the PRODUCE section. I suppose it makes a bit of sense, as other dried fruits are also there, but frankly, to me, raisins belong in the baking needs aisle. I never think to look for them in produce! Just another place you might try at your own store. I've looked there, too. Nope. One store used to have them only at holiday time and they would put them in that aisle w/the holiday baking stuff. Not anymore. Wish I had a Kroger, lollapealooza! What is the advantage/purpose of plumping them before putting them in breads or cookies? I've never done that. They're just softer & juicier. Just a preference for me.
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Post by Regina Phalange on Nov 13, 2014 17:39:37 GMT
Where are they?! Thousands of people are allergic to nuts, yet the stores have truckloads of pecans & walnuts on the shelves, lol. All I want is one package of baking raisins for my pumpkin bread. You know, the ones packaged in foil that are all nice and plump? Why don't any of the grocery stores in my area carry them? Is it really too much to ask? Thank you. Vent over. You can buy regular raisins and plump them yourself. Just barely cover them with water and simmer until the water disappears and I just strain them and pat the excess water. Yummy! |
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Post by gar on Nov 13, 2014 17:44:47 GMT
You need sultanas. They're also dried white grapes but seedless ones, usually sweeter and plumper without any soaking. Known possibly as Golden Raisins in the US?
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