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Word: raisins (lookup in dictionary) (lookup stats)
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Aside from the hamantaschen, other baked goodies entice the senses. Rugalach is another well-known Jewish pastry favorite. Kupel’s offers cinnamon, cinnamon-raisin, raisin, chocolate and raspberry in addition to many other flavors, each sold by weight. The rugalach was disappointing, with the exception of the chocolate variety. Those alone had the complexity of flavor and texture, as crunchy crust encased alternating layers of soft dough and creamy chocolate...

Author: By Vanashree Samant, CONTRIBUTING WRITER | Title: Hats Off! | 3/13/2003 | See Source »

...Quiz: Oslo tastes like a) Lutefisk; b) Reindeer; c) Raisin buns; d) Um, you're weird - a city doesn't taste of anything. There's no absolute right answer, but I'd choose c). Every city has its own flavor, and I can't think about Norway's thousand-year-old, Viking-founded capital (pop. 515,000) without recalling the flavor of its traditional raisin buns - warm puffs of barely cinnamony bread punctuated by sweet morsels of fruit...

Author: /time Magazine | Title: In the Land of The Midday Bun | 11/24/2002 | See Source »

...pent Bakeri Did I mention the raisin buns? Inkognito Terrasse...

Author: /time Magazine | Title: In the Land of The Midday Bun | 11/24/2002 | See Source »

...draws: the Viking Ship Museum; the 14th century Akershus Fortress, which has guarded Oslofjord through nine sieges; the sculpture garden with Gustav Vigeland's 14-m-tall Monolith, a phallic column of 121 writhing human figures. The city has plenty of other artistic, architectural and even culinary gems - the raisins in the bun. You just have to know where to walk. Step one: cross the Aker River. Before the 1624 fire that destroyed almost all of medieval Oslo, downtown was actually several kilometers east of the narrow, meandering stream. King Christian IV rebuilt it to the west and renamed...

Author: /time Magazine | Title: In the Land of The Midday Bun | 11/24/2002 | See Source »

...premium ingredients. The butter is Plugra, European-style with a high butterfat content and less moisture than standard supermarket fare, and flours come from Vermont and North Carolina. There are corn kernels in the Corn Bread, sprouted wheat berries in the Huron Loaf and plump golden raisins in the Raisin-Pecan Bread. And, as the bakers proudly tell me, everything is made by hand...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: Rise Up | 11/14/2002 | See Source »

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