They're also great in slow cooked oatmeal, and even slow cooked savory meat dishes for an unexpected burst of fresh sweet flavor. Here's a chicken tagine recipe that's really good! http://www.myrecipes.com/recipe/chicken-tagine-with-raisins-pistachios-10000000682541/

Interesting...I can never have ENOUGH raisins around. I second the oatmeal comment above, but I've also found that they are spectacular in stir-fry. They add a wonderful sweetness to any spice you might add (cinnamon, ginger, turmeric, etc.).

They'd go perfect in a rich, wintery homebrew. :) Like a "Dogfish Head Raison D'Etre" clone...!

You can make a raisin compote and store in a glass jar in the fridge to go with meat.
http://www.recipeturk.com/viewing-recipe-13-281/drinks/raisin-compote.html

Or you can make a warm winter "juice", pour hot water and some honey over raisins, prunes, dry apricots, let sit, add a fresh slice of lemon and drink. I had this when i was a kid and we had no fresh fruit juice, warm, comforting, the mushy fruit is tasty and promotes digestion.

"More than a pound"? How much did you buy?

There are raisin pie recipes. If you try that, look for a recipe with lemon or orange or a bit of acidity to counter the sweetness.

Throw a handfull into baked beans, brownies, fudge, homemade applesauce, apple pie, fruit salad.

Soak some in rum and spoon onto ice cream.

Favorite tuna salad: water-pack tuna, drained with sliced celery and sliced toasted almonds and some raisins. Use a little Italian dressing to moisten.

They show up in Country Captain.

Fruitcake.

They keep for a L O N G time.

I agree with lynell - rich savory dishes almost always taste great with little bursts of sweetness from raisins. Dishes such as stew, chili, pot roast, etc.

Ditto the oatmeal comment. They're also used in chutneys a lot...

Freeze them. Use within a year.
http://www.livestrong.com/article/473669-how-to-freeze-raisins/

I put them in my overnight oatmeal, but you can also make my favorite Norwegian fruit soup.

4 cups dried fruit (you can use all raisins if you want, but half raisins, a quarter prunes, and a quarter apricots is good)
8 cups water
1/4 cup sugar
1 cinnamon stick
1/4 cup tapioca

Soak the fruit in the water overnight, then add all other ingredients and simmer until thick and tapioca is cooked through. Eat with a little heavy cream for dessert. Delicious!

A rum-raisin sauce to be used with ham or pork would also be delicious. You could also substitute raisins for prunes in prune cookie or bar recipes.

Make friends with a toddler.

My grandma used to make a raisin sauce for ham at Easter. I bet you could make it now and freeze it. I myself was never a fan.

Add them to curries or toss in salad. I love them in an arugala salad with goat cheese, slices of pear, and a simple balsamic vinaigrette.

make spiced apple compote! Your house will smell amazing: sliced apples, raisins, a cinnamon stick, splash of lemon juice, water to cover, and simmer on low and stir occasonally for as long as you want. If it cooks for too long, it will turn into apple sauce and then apple butter (jsut don't let it go dry or it will burn and not smell lovely any more).

Also, you can make wine out of them (google it), but it will taste a lot like Maneshevitz.

When I have extra dried fruit, like raisins, I keep them in a jar in the fridge, barely covered with rum, brandy, or whiskey. Whenever I make rice pudding or a quick bread, I add some fruit from the jar and enjoy the boozy goodness. Nom nom nom! Once they're gone, the liqueur is great over ice cream or drank straight as a digestif.

I add them to meat loaf made with pork or turkey - steep them in hot water for a few minutes before mixing them in. They add a nice little bit of sweetness and texture.

For a non-culinary use, consider referring to Roald Dahl's Danny, the Champion of the World

Reconstitute with water and mix in a blender with just enough water to make a smooth but not too watery puree.

Use in place of pumpkin or banana in quick bread! I don't have my recipe typed up and handy, but it took a little tweaking to get the mini loaves to stop sinking in the centers.

Oh, additional to the comment above, the puree also freezes really well, and is nice drizzled over fresh apples with some walnuts and celery.

chocolate (covered) raisin clusters.

Garibaldi cookies

I love this Bittman recipe: http://www.epicurious.com/recipes/food/views/Roasted-Broccoli-with-Raisin-Vinaigrette-241335. Totally strange and awesome.

Grate a large carrot and a sweet (to sweetish apple, depending on your taste buds) together, and drop in some raisins.

Best. salad. ever. I eat it as a dessert.

Thanks for all of the great ideas everyone! Very useful and many things I'd never thought of doing!

-Lindsey

Picadillo

Soda bread.

Uh, dur.

Trail Mix!

RUM RAISIN ICE CREAM!!!

BREAD PUDDING! Wild rice dish and oatmeal on the stove! Before I make my oatmeal or breadpudding I like to soak the raisins in firewater or your favorite liqueur.