(by Shirley McNevich)
1 1/2 cups graham cracker crumbs
1/2 cup flour
2 tsp. baking powder
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup softened butter
1 1/2 cups raisins
1 1/3 cups Baker's angelflake coconut
1 cup chopped walnuts
In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a bowl add graham cracker crumbs, flour and baking powder--stir. In a mixer add Eagle milk and butter--beat. Add flour mixture--beat well. Remove bowl from mixer--add drained raisins, coconut and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for about 10 minutes or until lightly browned. Cool slightly before removing from cookie sheets.
