#3842 - Butter Raisin Cookies

(by Shirley McNevich)

1 1/2 sticks softened butter (NO SUBSTITUTES)
2/3 cup white sugar
1/4 to 1/2 tsp. salt
2 tsp. vanilla
1 3/4 cups flour
1/2 cups raisins
1/2 cup chopped pecans

In a saucepan add raisins--cover them with water and bring them to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir with a wooden spoon. Divide the dough in half and make a two dough logs (1 1/2" thick) with each half of the dough. Wrap each dough log in Saran wrap and refrigerate them for 3 hours. Remove one dough log from the refrigerator and remove the Saran wrap--cut the dough log into 1/4" thick slices and place them on greased cookie sheets. Bake at 375 degrees 8-10 minutes or until edges start to brown. Cool slightly, then place them on paper towels to cool. Repeat with second dough log. Note: best to do a test cookie to figure out the correct baking time; they aren't as good if they are overbaked.

#3785 - Two Bowl Carrot Cake

(by Shirley McNevich)

3 beaten eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. vanilla
1-2 tsp. cinnamon
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 cup Baker's angelflake coconut (plus extra for topping if you wish)
1 cup chopped walnuts
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 cup raisins
Frosting: use our recipe #308 Cream Cheese Frosting

In a saucepan add the raisins and cover them with water. Cook/stir raisins over medium heat until water is boiling. Once boiling, cook/stir for 5 minutes, then drain well and set aside. Into a bowl sift the flour, baking soda, white sugar, salt and cinnamon. In a separate bowl add eggs, buttermilk, canola oil and vanilla--mix well. Add flour mixture to oil mixture--stir well. Add shredded carrots, coconut, chopped walnuts, pineapple (and its juice) and drained raisins--stir well. Pour batter into a greased and floured 9 x 13 aluminum cake pan (carrot cakes get too soggy if you use a glass cake dish). Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool completely. Frost with our recipe #308 - Cream Cheese Frosting, then sprinkle more coconut over the frosting (if you wish).

#3641 - Raisin Walnut Pumpkin Cookies

(by Shirley McNevich)

1 cup white sugar
1 egg
1 cup Crisco shortening
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup Libby's canned pumpkin
1/2 cup raisins (optional)
1/2 cup chopped walnuts

Place raisins in a saucepan, cover them with water, bring to a boil over medium heat and boil them for 5 minutes. Drain the raisins and set aside. Into a bowl sift the flour, baking soda, baking powder, salt and cinnamon, then stir with a whisk--set aside. In a mixer add white sugar and Crisco--beat. Add egg and vanilla--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool completely. Frost or glaze if desired.

#3376 - Cinnamon Raisin Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/2 cup honey
1/2 cup chopped nuts
2 tsp. cinnamon
1 - 1lb. frozen bread dough (thawed according to bag directions)
2/3 cup raisins

Place raisins in a saucepan--cover them with water and bring them to a boil over medium heat. Once boiling, let them cook for 5 minutes, then drain the raisins and set aside. Take 1 TBSP of the softened butter and generously grease 12 muffin tin cups. In a bowl add 1 TBSP butter, 1/4 cup honey and the chopped nuts--stir to mix. Drop 1 teaspoonful of the chopped nut mixture into each greased muffin tin cup. In a separate bowl add 2 TBSP softened butter, 1/4 cup honey and the cinnamon--stir to mix, then set aside. After bread dough has been thawed, roll it out on a floured counter to 18" x 8" (rectangle). Spread the cinnamon mixture evenly over the bread dough. Sprinkle the drained raisins evenly over the bread dough. Start on the long side and roll the dough up into a log. Use a sharp knife to slice the dough log into 12 equal pieces. Place the cut side of each dough piece into each of the 12 muffin tin cups. Cover the muffin tin with a tea towel and let the dough rise for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 5 minutes, then remove the muffins from the tin.

#3328 - Cinnamon Oatmeal Nut Cookies

(by Shirley McNevich)

1 cup raisins
1 cup white sugar
1 cup Crisco shortening
3 eggs
2 cups flour
2 cups Quaker quick oats
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. ground cloves
6 TBSP leftover raisin water (explained below)
1/2 cup chopped nuts

Place raisins in a saucepan and cover them with water--bring them to a boil over medium heat. Once boiling, cook the raisins for 5 minutes. Remove from heat--measure out 6 TBSP of the raisin water and save for later, then drain the rest of the water from the raisins. In a mixer add white sugar and Crisco--beat. Add eggs and reserved raisin water--beat. Add oats, cinnamon, salt, baking soda, allspice and ground cloves--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Let them stand for 1 minute on the cookie sheets, then transfer them to paper towels using a spatula. Cool completely.

#3108 - Crispy Oatmeal Cookies

(by Becky Lynn Mohr - friend)

1 cup flour (sift after measuring)
3/4 tsp. baking soda
1 cup Crisco shortening
1 egg
2 tsp. vanilla
1 tsp. cinnamon
1 cup white sugar
1 TBSP Kayro dark corn syrup
1 tsp. salt
1/3 cup Baker's angelflake coconut
1 cup raisins (optional)
1 cup Quaker quick oats

In a saucepan add the raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add egg, vanilla, cinnamon and salt--beat. Add baking soda--beat. Add corn syrup--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins, coconut and the oats--stir to mix. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

#3079 - Sour Cream Spice Cake

(by Becky Lynn Mohr - friend)

2 cups white sugar
1/2 cup softened butter
3 cups flour
1/4 tsp. salt
2 tsp. ground cloves
1 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 1/2 cups Breakstone's sour cream
2 cups raisins
1/2 cup chopped nuts

Put the raisins in a saucepan, cover them with water, bring to a boil and cook them for five minutes. Drain the raisins and set aside. In a mixer add white sugar and butter--beat. Add eggs--beat. Add salt, cloves, cinnamon and baking soda--beat. Add sour cream--beat. Add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3049 - Drop Raisin Cookies

(by Shirley McNevich)

2 cups raisins
1 cup Crisco shortening
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts
3 1/2 cups flour

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda and salt--beat. Add cinnamon and nutmeg--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#3045 - Seven Layer Bars

(by Shirley McNevich)

1 stick softened butter (melted)
1 1/2 cups graham cracker crumbs
1 1/3 cups Baker's angelflake coconut
1 cup Nestle's semi-sweet chocolate bits
2 cups Reese's peanut butter chips
1 cup chopped nuts
1 cup raisins
1 1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain them. Cool the drained raisins to room temperature. In a bowl add melted butter and graham cracker crumbs--stir. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Spread the coconut over the graham cracker crust. Spread the chocolate bits over the coconut. Spread the peanut butter chips over the chocolate chips. Spread the chopped nuts over the peanut butter chips. Spread the drained raisins over the chopped nuts. Drizzle the condensed milk evenly over the top. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3039 - Ginger Snap Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/4 cup white sugar
1 egg
1/2 cup King syrup molasses
1 cup flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 cup hot water
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add egg--beat. Add molasses--beat. Add baking soda, salt, cinnamon, ginger and cloves--beat. Add hot water--beat. Add flour--beat just until mixed. Remove from mixer--add drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 17-20 minutes.

#2969 - Hope Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
3/4 cup buttermilk
1 tsp. vanilla
1 orange (for the juice and zest)
3/4 cup chopped almonds
1 cup raisins
1/2 cup dates (chopped into very small pieces)

In a saucepan add raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, baking soda, salt, cinnamon, cloves, allspice and vanilla--beat. Add buttermilk--beat. Peel the orange and squeeze out the juice--add orange juice to batter--beat. Grate just the outside of the orange peel (zest) and add it to the batter--beat. Add flour--beat. Remove bowl from mixer--add chopped almonds, drained raisins and chopped dates--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2936 - Oatmeal Walnut Cake

(by Shirley McNevich)

1 cup Quaker quick oats
1 cup boiling water
1/2 stick softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
powdered sugar for sprinkling

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain and set aside. In a bowl add oats and boiling water--stir until mixed, then let stand for 20 minutes. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add cinnamon, ground cloves, baking soda and salt--beat. Add oatmeal--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting and serving.

#2872 - Raisin Buttermilk Sugar Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 cups white sugar + extra for sprinkling
2 eggs
2 tsp. vanilla
4 cups flour
1 tsp. baking powder
1/4 to 1/2 tsp. salt
1 cup buttermilk
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, salt and buttermilk--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Sprinkle some white sugar over the top of each cookie. Press 3-4 drained raisins into the top of each cookie. Bake at 350 degrees for 10-12 minutes. Optional: you can cut the drained raisins into small pieces and put them in the batter instead of placing them on the tops of the cookies.

#2722 - Brown Sugar Ginger Bread

(by Aunt Faye [Herman] Minier)

1 cup Domino's dark brown sugar (packed)
2 eggs
2 TBSP softened butter
1 cup hot water
1 cup Brer Rabbit green label baking molasses
1 tsp. baking soda
1 1/2 cups flour
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. salt
1 cup raisins (optional)

If using raisins place them in a saucepan, cover them with water, bring to a boil, then cook the raisins for 5 minutes and drain them. In a mixer add brown sugar and butter--beat. Add eggs--beat. Add hot water and molasses--beat. Add baking soda, cinnamon, ginger and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely.

#2670 - Brown Sugar Italian Cookies

(by Cousin Cathy [Minier] Ulrich)

4 1/2 cups flour
3 cups Domino's dark brown sugar
4 eggs
1/4 cup Brer Rabbit green label baking molasses
1/2 lb. raisins
1 cup Crisco shortening
1 tsp. baking soda dissolved in 1/4 cup hot water
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain the raisins. In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add molasses--beat. Add water/baking soda mixture--beat. Add allspice, nutmeg and cinnamon--beat. Slowly add flour--beat (continue mixing with a wooden spoon if too thick for the mixer). Add drained raisins--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2589 - Raisin Crumb Squares

(by Shirley McNevich)

2 1/2 cups raisins
1 cup plain applesauce
1 tsp. lemon juice
1/4 tsp. cinnamon
2 cups Quaker quick oats
1 cup flour
1/2 cup white sugar
1/2 cup Baker's angelflake coconut
3/4 cup butter

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 drained raisins, applesauce, lemon juice and cinnamon--stir well. In a separate bowl add oats, flour, white sugar, coconut and butter--mix with a pastry blender to make crumbs. Measure 2 1/2 cups of the oat crumb mixture and save if for later. Press the rest of the oat crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the applesauce mixture over the oat mixture. Sprinkle the saved 2 1/2 cups of oat crumb mixture all over the top. Bake at 350 degrees for 35-40 minutes or until browned. Cool completely.

#2529 - Filled Raisin Cookies

(by Aunt Florence [Herman] Brosius)

Batter: 1 cup white sugar; 1/2 cup Crisco shortening; 1/2 cup buttermilk; 1 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. vanilla; 1 egg; 2 1/2 cups flour; 1/4 tsp. salt

Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup chopped nuts; 1/2 cup water; 1/4 tsp. salt; 1 TBSP flour

Batter: in a mixer add 1 cup white sugar, Crisco and egg--beat. Add baking powder, 1/4 tsp. salt, baking soda and vanilla--beat. Add buttermilk--beat. Add flour--beat and set aside. Filling--in a saucepan add raisins, 1/2 cup white sugar, water, 1/4 tsp. salt, 1 TBSP flour and the chopped nuts--cook/stir over medium heat until boiling. Once boiling, cook/stir until it makes a smooth paste. Cool raisin mixture slightly. Place a small dough ball of the cookie dough on a floured counter and flour the top of the dough--roll out the dough with a rolling pin to 1/4" thick. Use a small round cookie cutter to cut out the cookies. Place a spoonful of the mixture on top of one cookie dough, then place another cookie dough on top of it. Pinch the edges of the two cookie doughs together so the raisin mixture is sealed inside. Repeat with all cookie dough. Place cookies on greased cookie sheets. Bake at 375 degrees for 12-15 minutes.

#2521 - Raisin Pineapple Muffins

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1/4 cup softened butter
1 egg
3/4 cup pineapple juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup raisins

In a saucepan over medium heat add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add brown sugar and butter--beat. Add egg--beat. Add pineapple juice, baking powder, baking soda, salt and cinnamon--beat. Remove bowl from mixer--add flour and the drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 20-25 minutes.

#2517 - Raisin Shortbread Bars

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar
1/2 cup softened butter
2 eggs
1/2 cup Domino's dark brown sugar
2 tsp. vanilla
1/8 tsp. baking soda
1 cup chopped Diamond walnuts
1 cup raisins
1/2 cup Baker's angelflake coconut

In a saucepan over medium heat add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a bowl add flour and white sugar--stir. Add butter--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 8 x 8 baking pan. Bake at 350 degrees for 20 minutes or until edges start to brown. In a mixer add eggs and brown sugar--beat. Add vanilla and baking soda--beat. Remove bowl from mixer--add drained raisins, chopped walnuts and coconut--stir until mixed. Spoon the mixture over the hot crust. Bake at 350 degrees for 20-25 minutes or until topping is set. Cool completely. Cut into bars or squares.

#2441 - Condensed Milk Raisin Cookies

(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.