Frosted Raisin Creams Recipes

MARY'S FROSTED CREAMS

Steps:

• Seperate the egg whites from yolks you will need both in this recipe.
• Cream shortening and sugar together. Add egg yolks, mix well.
• Add enough flour to make a stiff batter. Then add remaining ingredients and mix well.
• Pour in a greased jelly roll pan(deep cookie pan) and bake at 350 degrees for 30 minute.
• To make frosting: beat the egg whites till fluffy, set aside. Stir water and karo syrup in sauce pan and cook until it reaches soft ball stage, approx 7 minute Pour over the egg whites beating all the time. Until it is light and fluff then beat in the vanilla.

OLD FASHIONED RAISIN BARS

Steps:

• Preheat the oven to 350 degrees.
• Combine raisins and water in a small saucepan; bring to a boil.
• Remove from heat, add butter; cool to lukewarm.
• Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl.
• Pour the raisin mixture in large mixing bowl; add sugar, egg and dry ingredients.
• With an electric mixer, beat until thoroughly blended.
• Pour into greased and floured sheet pan (15½x10½x1-inch) and bake about 25 minutes.
• Cool.
• To frost:
• In a medium bowl, mix together the butter, vanilla, confectioners' sugar and 1 tablespoon at a time of milk to the desired consistency.

FROSTED MOLASSES BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
• Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.

FROSTED CREAMS

Steps:

• Cream shortening and sugar well.
• Add beaten eggs and molasses, mixing well.
• Dissolve soda in sour milk and add to creamed mixture.
• Mix together flour, salt and cinnamon, then add to creamed mixture.
• Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes.
• Cool and frost with thin powdered sugar butter icing.

CARROT RAISIN CAKE WITH IRISH CREAM FROSTING

Steps:

• In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
• Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
• Make the frosting:
• In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

MY GRANDMOTHER'S FROSTED GINGER CREAMS

Steps:

• 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
• 2. Sift together flour, ginger, cloves, cinnamon and salt.
• 3. Add baking soda to water.
• 4. Add dry ingredients and water to egg mixture alternatively.
• 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
• 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

FROSTED RAISIN BARS

Steps:

• Combine the liquid ingredients in pot, Bring to boil, boil 5 minutes, then let cool.
• Combine the dry ingredients.
• Mix dry ingredients with cooled ingredients.
• Spread in greased floured 11 x 15 pan.
• If batter is too thick, thin with sherry or rum or water before spreading.
• Bake in a 350 oven for 20 minutes approximately
• Spread frosting on warm cake.
• I think you could adjust any of the spices to your own taste, but we liked it as is.