Raisins show up throughout history and literature as a healthy, transportable snack for everyone from the Egyptians to Christopher Columbus to George Washington.
And of course, those little red raisin boxes are a classic symbol of childhood.
It’s National Raisin Day! People have been dehydrating grapes to make raisins for thousands of years. The practise dates back to 2000 B.C. and originated in Persia and Egypt. Raisins were also highly prized by the Ancient Romans, who used this delicious snack food to barter. They also awarded raisins as prizes at sporting events!
Raisins are low in fat and contain important nutrients like iron, copper, calcium, and antioxidants. Raisins first became commercially popular in 1873 when a heatwave destroyed acres and acres of California grapevines. One grower decided to sell the dried grapes and marketed them as a “Peruvian delicacy.” Today, California produces half of the world’s raisin supply!
The first National Raisin Day was celebrated in 1909 and promoted by the raisin growers of California.
To celebrate National Raisin Day, snack on a box of raisins or bake a delicious batch of oatmeal raisin cookies or a fruit loaf…
Do I love raisins? Do you?
I was brought up on them...not so my favourite cinnamon and raisin bagel that was a later food discovery for me…and I love them…
But oatmeal and raisin cookies made with Quaker Oats..yummy or bread pudding or a fruit cake or a loaf made with raisins..they are foods of my childhood…
- 1/2 cups (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 Eggs
- 1 Teaspoon vanilla extract
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) salt (optional)
- 3 Cups Quaker Oats (quick or old fashioned, uncooked) or any oats
- 1 Cup Californian raisins
Heat oven to 350°F.
In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered….That’s of course if there are any left to store…x
It may be an American National Day but this Brit loves Californian Raisins as well…