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.

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By Leslie Textor from Metairie, LA

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December 10, 20100 found this helpful

This sounds terrific. I heard of this before, but now is a goood time to do it!!
Thank you!

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