Soak Raisins in Liquid Before Adding To Recipe

Whenever a recipe calls for raisins, before adding them, I always soak them in a liquid that goes with the recipe. Praline liqueur or rum for bread pudding, apple or orange juice for cookies, breads, etc. This adds flavor, produces a moister dish and for a few pennies the raisins look so much more extravagant.

By Leslie Textor from Metairie, LA