#2711 - Buttermilk Oatmeal Cookies

(by Aunt Faye [Herman] Minier)

1 1/4 cups flour
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup softened butter
1 cup Domino's dark brown sugar
1 egg
1 tsp. vanilla
1 cup Quaker quick oats
1/4 cup buttermilk
3/4 cup seedless raisins
1/2 cup chopped pecans or 1/2 cup chopped walnuts (optional)

In a saucepan add the raisins--cover them with water, bring to a boil over medium heat. Once the water is boiling, cook for 5 minutes, then drain the raisins and set aside. In a mixer add butter and brown sugar--beat. Add egg and vanilla--beat. Add baking soda, cinnamon and salt--beat. Add buttermilk--beat. Add quick oats--beat. Add raisins--beat. Add chopped nuts--beat. Slowly add flour--beat.  Drop by spoonfuls on to greased cookie sheets. Bake at 375/400 degrees for 10-12 minutes or until edges start to brown.

#1813 - Puffed Raisin Cookies

(by Shirley McNevich)

1 cup regular seedless raisins
1/2 cup golden seedless raisins
1 cup water
1 cup softened Parkay margarine
1 1/2 cups white sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 1/2 cups flour
white sugar for rolling

In a saucepan add both types of raisins and the water--cook/stir over medium heat until all of the water is absorbed, then remove saucepan from heat and cool them to room temperature. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add baking soda, salt and vanilla--beat. Add flour--beat. Remove bowl from mixer--add cooled raisins--stir with a spoon. Place some white sugar in a bowl. Form batter into 1" balls--roll each ball in the white sugar, then place on greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#1139 - Christmas Cake

(by Ella [Bennett] McCoy)

2 cups Domino's dark brown sugar (packed)
2 cups seedless raisins
2 cups boiling water
3/4 cup Crisco shortening
2 tsp. cinnamon
2 tsp. nutmeg
1/4 tsp. salt
2 tsp. baking soda + 1 TBSP water
3 1/2 cups flour
3/4 cup chopped nuts
3/4 cup Baker's angelflake coconut
green and red holiday sugar sprinkles

In a saucepan over medium heat add brown sugar, seedless raisins, boiling water, Crisco, cinnamon, nutmeg and salt--stir and bring to a boil, then boil for 5 minutes. Remove saucepan from heat. In a cup add baking soda and 1 TBSP water--stir until dissolved. Add baking soda mixture to brown sugar mixture--stir. Let the mixture cool to room temperature, then add flour, chopped nuts and coconut--stir. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour. Let cake cool slightly, then loosen the edges and flip cake upside down on to a cake plate. Glaze as desired, then sprinkle glaze with red and green holiday sugar sprinkles. Keep covered with foil. It gets better as it ages.