Raisin Filled Cookies

Raisin Filled Cookies

Cookie Dough
1 cup sugar
½ cup shortening
1 egg
3 cups flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt
½ cup milk
Vanilla to taste
Make as sugar cookies. Cream sugar and shortening. Add egg and mix well. Sift dry ingredients together and add alternately with milk and vanilla. Roll out ¼-inch thick and cut into circles. Put 1 tsp. filling in center of each cookie and top with another cookie and seal edges. Bake at 375o F. for 10-12 minutes or until done.

Filling
2 cups washed and ground raisins (or figs)
1 cup sugar
1 cup water or juice of one orange

Boil up all ingredients and thicken with cornstarch. (Can grind a lot of raisins at a time and freeze them.)

Plum Pudding

Plum Pudding

4 cups soft bread crumbs
¼ tsp. soda
2 tsp. baking powder
1/8 tsp. cinnamon
¼ tsp. salt
½ cup butter
½ cup brown sugar
1 egg
¾ cup milk
½ cup currants
½ cup raisins
1/8 tsp. cloves
Dates, candied fruit, cherries,nuts - optiona,l if you can afford them or prefer them.

Mix all together. Put in a shortening can or a canning jar. Put in a pan and steam for 3 hours on the top of the stove.

Pecan Butter Brittle

Pecan Butter Brittle

½ cup butter
½ cup sugar
3 tbsp brown sugar
1 tbsp light corn syrup
1 tbsp water
¼ tsp baking soda
1 tsp vanilla
3 cups whole pecans

Melt butter in 2-quart heavy saucepan; add sugar, corn syrup and water. Bring to a boil, stirring constantly, and cook to soft crack stage (290 degrees). Remove from heat; stir in baking soda and vanilla. Immediately add pecans. Stir once or twice to coat with candy. Immediately pour out onto waxed paper. Quickly separate and spread out pecans to make a single layer of nuts. Cool. Break into small clusters.

Oatmeal Cookies -- Bernice Palfreyman

Oatmeal Cookies – Bernice Palfreyman
1 1/3 cups shortening
2 cups sugar
3 eggs (beat well one at a time)
1 tsp vanilla
5 cups flour
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 cup nuts
1 package chocolate chips
1 package seedless raisins (cover with water and boil 2 or 3 minutes until soft)
2 cups liquid (off of the raisins)
4 cups oatmeal

Cream shortening and sugar. Add eggs and vanilla. Sift flour, soda, salt and spices together. Add to creamed mixture. Add remaining ingredients. Drop onto cookie sheet and bake at 375 degrees F. until golden brown about 15 minutes. Makes 8 dozen cookies.

Oatmeal Cookies

Oatmeal Cookies

1 1/3 cup shortening
2 cups sugar
3 eggs, beat well, one at a time
1 tsp. vanilla
5 cups flour
1 tsp. salt
2 tsp. cinnamon
2 tsp. soda
4 cups oatmeal
1 cup nuts, chopped
1 12-oz. package chocolate chips
1 package seedless raisins (1 lb.??) Cover with water and boil 2-3 minutes until soft.
2 cups liquid from the raisins

Cream shortening, sugar. Add eggs. Sift soda and spices with flour and add to creamed mixture. Add rest of ingredients and mix well. Drop onto cookie sheet and bake at
375 degrees F. until golden brown about 15 minutes.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

¾ cup butter or margarine
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 tsp. vanilla
1 ½ cup flour
¾ tsp. salt
1 tsp. soda
2 cups rolled oats
1 pkg. chocolate chips
¾ cup nuts, chopped
Add raisins, if desired.

Cream butter and sugars. Add eggs and vanilla. Beat until smooth and creamy. Combine dry ingredients in a separate bowl. Add to creamed mixture. Add rolled oats, chocolate chips, nuts and raisins. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 8 to 10 minutes or until done. Makes 60 cookies.

Miss Beacham's Raisin Bread

Miss Beacham’s Raisin Bread

1 ½ cup raisins
1 ½ cup water
1 egg
1 cup brown sugar
2 tbsp. vegetable oil
1 tbsp. grated orange peel
2 ½ cup flour
1 tsp. salt
2 tsp. baking powder
½ tsp. soda

Put raisins and water in a saucepan. Bring to a boil and then cool. Mix dry ingredients together. Cream brown sugar, oil and egg together. Add raisins and water. Blend in dry ingredients. Bake in greased loaf pan at 325 degrees F. for about one hour.