MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
BOILED RAISIN CAKE I
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.
Provided by Marcie Smith
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 84.6 g, Fat 9.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 205.8 mg, Sugar 47.8 g
RAISIN SHEET CAKE
I found this in Taste of Home. Try this when you're cooking for a crowd! This tasty sheet cake with its creamy glaze is irrisistible!
Provided by truebrit
Categories Dessert
Time 35m
Yield 1 sheetcake, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, soak raisins in boiling water for 5 minutes.
- Drain, reserving 1 cup liquid; set raisins and liquid aside.
- In a large mixing bowl, cream butter and sugar.
- Add eggs and mix well.
- In another bowl, combine flour, cinnamon, baking soda and salt; add to creamed mixture alternately with the reserved raisin liquid.
- Fold in raisins by hand.
- Pour into a greased 15" x 10" x 1" pan.
- Bake at 375F for 15-20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes.
- Meanwhile, combine glaze ingredients in a small bowl.
- Pour over warm cake, and spread evenly.
- When cool, cut into bars.
Nutrition Facts : Calories 250.9, Fat 8.9, SaturatedFat 5.4, Cholesterol 39.5, Sodium 193.5, Carbohydrate 41.3, Fiber 0.9, Sugar 25.3, Protein 2.8
GAIL'S RAISIN CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.
- In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.
- Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 40.3 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 357.4 mg, Sugar 24.3 g
RAISIN FILLED COOKIES
A delicious raisin filled cookie that is so delicious and you will go crazy over the raisin filling! It's so good!
Provided by Six Sisters Stuff
Yield 24
Number Of Ingredients 25
Steps:
- Raisin filling:
- Put raisins in a pan and cover with water. Boil for 5 minutes.
- Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
- Set aside to cool while you make the cookie dough.
- Cookie Dough:
- Combine softened butter, shortening, vanilla, and sugar. Add in egg.
- Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
- Chill dough for about 10 to 15 minutes.
- Roll dough about 1/8 inch thick.
- Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
- Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
- Bake at 375 for 10 to 12 minutes or until very lightly browned.
- Glaze:
- When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
- Frost the tops of each cookie.
Nutrition Facts : Servingsize 1 serving, Calories 5763 kcal, Fat 119 g, SaturatedFat 59 g, Cholesterol 245 mg, Sodium 4612 mg, Carbohydrate 1103 g, Sugar 745 g, Protein 95 mg
RAISIN BAR SHEET CAKE
This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake.
Provided by Kathy
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan.
- In a mixing bowl, combine the first 9 ingredients. Pour into baking pan.
- Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly.
- Make Icing: Put powdered sugar into a bowl.
- In a small bowl, combine water and butter, than add vanilla and syrup.
- Add to sugar and beat until creamy, adding water to obtain correct consistency.
- Drizzle over slightly warm cake.
Nutrition Facts : Calories 258.3, Fat 9.3, SaturatedFat 2.4, Cholesterol 15.9, Sodium 81.5, Carbohydrate 42.6, Fiber 0.8, Sugar 28.8, Protein 2.4
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