Cream butter with brown sugar.
Add molasses, beaten eggs and buttermilk, in which the soda has been dissolved.
Mix and sift the flour, baking powder, cinnamon and cloves.
Add to this dry mixture the Sun-Maid raisins (cut in pieces) and walnuts (coarsely chopped).
Combine dry ingredients with the first mixture.
Bake in 3 layers in moderate oven at 350\u00b0 for about 25 minutes.
When cool, cover with your favorite icing.
I use Caramel Icing.
Combine peanut butter and butter; stir over medium-low heat; stir in sugar, eggs and vanilla.
Combine flour and baking powder; stir into mixture.
Stir in raisins. Spread butter in greased and floured 9 x 13 inch pan.
Bake at 350 degrees for 25 minutes or until pick inserted in center comes out clean.
Cool on wire rack. Place chocolate in small bowl.
Microwave on 3 to 4 minutes until melted, stirring every minute.
Drizzle over top.
Cool.
Wash raisins in hot water and drain.
Cream shortening with sugar; then add beaten eggs and milk.
Combine with oatmeal and raisins; mix well.
Add flour sifted with soda, salt and cinnamon. Beat thoroughly.
Drop onto greased pans and bake about 12 minutes in a moderate oven (350\u00b0 to 375\u00b0).
Yields 3 dozen.
Grease and flour a loaf tin, 9 1/2 x 5 1/2 x 2 1/2-inch.
Sift together first three ingredients.
Add nuts.
Add the eggs, one at a time, beating thoroughly after each addition.
Add the flour mixture alternately with the milk, beating well after each addition.
Bake in the prepared loaf pan in a moderate oven (350\u00b0) for about 1 to 1 1/4 hours.
Combine Sun-Maid raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
Arrange alternating layers of apples and raisins in greased baking dish.
Sprinkle each layer with sugar blended with nutmeg and cinnamon.
Add water.
Top with crumbs mixed with melted butter.
Cover.
Bake in 400 degree oven for 30-40 minutes until apples are tender.
Remove cover.
Continue baking to brown top. Serve with cream or hard sauce.
Slice raisin bread into 3/4-inch
Combine rice, sugar, milk, and salt in a 6-cup baking dish.
Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.
Preheat oven to 400\u00b0. Butter 12 muffin cups or line with paper baking cups.
COMBINE raisins, apple, milk, sugar and oil in a medium mixing bowl.
STIR together flour, oats, baking powder, cinammon, nutmeg, salt and allspice in a small bowl. Stir into raisin mixture just until combined.
SPOON batter into prepared muffin cups. Sprinkle tops with 1/2 teaspoon brown sugar or sugar crystals.
BAKE 20 minutes or until golden brown and toothpick inserted comes out clean.
Preheat oven 350\u00b0. Grease 13 x 9 inch pan. Combine ingredients, except nuts and raisins, beat at low speed until moistened, then beat at medium 2 minutes. Stir in nuts and raisins. Pour into pan and bake 40 to 50 minutes. A good moist cake.
In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
Remove from heat.
Add raisins and let stand 5 minutes; drain, reserving liquid.
Combine cooked fruit mixture, walnuts, and bread crumbs.
Stir together sugar, wine, lemon juice, and ginger.
Add to bread mixture, tossing lightly to moisten.
Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
Spoon about 1/3 cup of the stuffing mixture into each pocket.
If necessary, use wooden picks to hold pockets closed.
In large skillet ...
Heat oven to 325\u00b0F.
Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
Mix. in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
PAT mixture firmly into a ungreased 9x13-inch baking pan.
Bake 20-25 minutes until golden brown. Cool in pan 30 minutes. Cut into bars and cool completely. Remove from pan with metal spatula.
For a quick dessert. serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
Serve frozen.
heat oven to 350*F.
butter a 1-quart baking dish.
combine bread cubes and raisins in baking dish.
combine milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg, and blend well.
pour over bread and raisins.
let stand 5 minutes.
bake uncovered for 50 minutes or until knife inserted in center comes out clean.
For The Sauce:
in a saucepan combine all sauce ingredients.
cook over low heat, stirring constantly until thickened (about 3 minutes).
serve warm over warm or cool pudding.
Heat oven to 375\u00b0. Grease 13 x 9 pan. In saucepan, combine the first 4 ingredients and cook over medium heat, stirring constantly just until mixture begins to bubble. Remove from heat and cool slightly; set aside. Beat margarine, sugar, and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly-reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within 1/2 inch of edge. Sprinkle with remaining oat mixture, pat lightly. Bake 25 to 30 min. Cut into bars.
Heat oil in dutch oven or large deep skilled (with lid) over her heat.
Add chicken and cook until browned.
Reduce head to medium.
Add brown sugar, soy sauce, and crushed red pepper.
Stir until chicken is glazed and cooked through.
Remove chicken from pan to serving bowl and set aside.
Pour chicken broth and 2-1/4 cups water into skillet.
Add rice, cinamon, cardamom, and coriander.
Cover and bring to boil.
Reduce heat to low and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Remove from heat ...
Grease an 8-inch square pan by rubbing lightly with shortening or butter.
Set aside.
Place peanut butter, brown sugar and corn syrup in large microwave-safe glass or plastic bowl.
Place bowl in microwave oven.
Turn microwave on High (100%) and cook for 2 minutes.
Remove bowl from microwave.
Add vanilla; stir with spoon until mixture is smooth.
Add rice cereal, oats and raisins. Gently stir without crushing cereal.
Spoon into prepared pan. Press mixture down firmly with fingertips to pack.
Let stand 30 minutes.
...
Grease or line 12 muffin cups.
Combine flour, sugar, baking powder, cinnamon and salt; mix well.
Combine butter, milk, egg, vanilla and apple.
Add to flour mixture.
Stir just until dry ingredients are moistened.
Fold in raisins.
Spoon batter into prepared muffin cups.
Bake at 400\u00b0 in upper third of oven for 20 to 25 minutes.
Makes 12.
Heat oven to 350\u00b0.
Beat butter and sugars until creamy.
Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Makes about 4 dozen 2 1/2-inch cookies.
In top of double boiler, blend together sugar, cornstarch and salt. In small bowl, combine beaten eggs, 1 1/2 cups of the sour cream, the raisins and the lemon juice. Stir in sugar mixture. Set over hot, not boiling, water and cook until thick, stirring frequently. Pour into baked pie crust.
When cool, top with remaining 1/2 cup sour cream. Chill several hours. Makes one 9-inch pie.
Beat shortening and 1 cup sugar until fluffy.
Add molasses and egg; beat well.
Combine flour, spices and salt.
Add to molasses mixture; mix well.
Add raisins.
Cover and refrigerate until chilled.