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8 hours ago, chromedome said:I invariably put them in my oatmeal, my rice pudding and my bread pudding. Also my butter tarts, and sometimes I'll add raisins and walnuts to an apple strudel or apple pie.
In most of those applications, they do indeed get plump and tender.
Listen, im still willing to be friends just a long as we lay down parameters..
8 hours ago, chromedome said:I invariably put them in my oatmeal, my rice pudding and my bread pudding. Also my butter tarts, and sometimes I'll add raisins and walnuts to an apple strudel or apple pie.
In most of those applications, they do indeed get plump and tender.
Listen, im still willing to be friends just a long as we lay down parameters..
if i do not have raisins, i will often replace them with currants in savory dishes..
8 hours ago, chromedome said:I invariably put them in my oatmeal, my rice pudding and my bread pudding. Also my butter tarts, and sometimes I'll add raisins and walnuts to an apple strudel or apple pie.
In most of those applications, they do indeed get plump and tender.
Listen, im still willing to be friends just a long as we lay down parameters..
