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 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 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.
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.
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.
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.
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.
Whisk together the sun dried tomato oil, red wine
omato olio: Combine the sun-dried tomato pesto, mayonnaise, and
ook as directed.
Chop sun dried tomatoes with oil in
For the Sun-dried Tomato Jam: Place a
br>In small bowl, combine sun dried tomatoes, garlic, thyme, fresh
If the sun-dried tomatoes are moist, dry
If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
Stir chicken into artichoke mixture.
Serve over your choice of pasta.
ow heat cook the diced sun-dried tomatoes and red pepper
ed pepper flakes. Add the sun-dried tomatoes and saute a
Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
rom the jar of herbed Sun-dried Tomatoes, or spread the
f dried. To re-hydrate sun-dried tomatoes, place them in