Type what you have

Ingredients

• ✓ raisin
• prune
• almond
• walnut
• hazelnut
• white sugar
• orange marmalade
• candied orange peel
• cinnamon
• white wine
• olive oil
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Ingredients

• ✓ raisin
• orange juice concentrate
• water
• butter
• all-purpose flour
• walnut
• sugar
• orange zest
• salt
• powdered sugar
• milk
• candy sprinkle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Dilute thawed orange juice concentrate with water.
3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Ingredients

• ✓ raisin
• fig
• orange zest
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ raisin
• marsala wine
• cassava flour
• white sugar
• baking powder
• cinnamon
• nutmeg
• almond meal
• buckwheat flour
• egg
• butter
• milk
• vegetable oil
• vanilla extract
• apple
• apple
• cane sugar
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
2. 2 Combine raisins and Marsala wine in a bowl; set aside to soak.
3. 3 Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
4. 4 Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
5. 5 Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
6. 6 Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
7. 7 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
8. 8 Remove from the oven and allow to cool slightly before cutting and serving.

By Buckwheat Queen

Ingredients

• ✓ raisin
• sugar
• shortening
• egg
• all-purpose flour
• baking powder
• vanilla extract
• salt
• milk
• fig
• orange
• apple
• pecan
• white sugar
• cinnamon

Instructions

1. 1 To make the dough: Beat 3 cups of sugar and butter together in a medium bowl until light and fluffy. Add eggs, vanilla, and salt; mix well. Blend in flour and baking powder by hand, then knead dough until smooth and workable. Add enough milk to reach a soft, workable consistency. (This takes time and effort, but you'll know the dough is ready when it becomes smooth).
2. 2 To make the filling: Place chopped figs, raisins, chopped orange, and chopped apple in a food processor; pulse until the mixture is finely chopped but still has texture. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. Transfer to a bowl and stir in chopped pecans, ½ cup sugar, and cinnamon, then knead everything together by hand until combined. The mixture will be sticky.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4. 4 Roll out a portion of the dough into a thin sheet on a lightly floured surface. Spoon a line of fig mixture down the center. Dampen the edges of the dough with water and fold over the filling, sealing fig filling inside. Cut the filled strip into 2-inch pieces or to your desired length. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Arrange cookies on prepared baking sheets; repeat with remaining dough and filling.
5. 5 Bake cookies in the preheated oven until edges are golden brown, about 10 to 15 minutes. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

By Mary Jo

Ingredients

• ✓ raisin
• all-purpose flour
• salt
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• milk
• fig
• orange
• walnut
• honey
• rum
• cinnamon

Instructions

1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Ingredients

• ✓ raisin
• water
• white rice
• all-purpose flour
• sugar
• butter
• egg yolk
• ice water
• milk
• orange zest
• sugar
• white sugar
• ricotta cheese
• orange flower water
• vanilla extract
• cinnamon

Instructions

1. 1 Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
2. 2 Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
3. 3 Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
4. 4 Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
5. 5 Whisk remaining 3 egg yolks and ⅓ cup white sugar together in a large bowl; gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Cool filling to room temperature.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
8. 8 Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
9. 9 Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
10. 10 Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

By LINDASLUSCIOUSPIES

Ingredients

• ✓ raisin
• confectioners' sugar
• milk
• egg
• cinnamon
• dark rum
• semisweet chocolate chip
• candied orange peel
• apricot preserves
• almond
• fig
• egg
• butter
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside.
2. 2 Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash.
4. 4 Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.

By Barbara

Ingredients

• ✓ raisin
• sprinkle
• orange zest
• orange juice
• milk
• confectioners' sugar
• walnut
• walnut
• vanilla extract
• orange zest
• orange juice
• milk
• shortening
• clove
• nutmeg
• baking soda
• cinnamon
• black pepper
• cocoa powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
3. 3 Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
4. 4 Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
5. 5 Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
6. 6 Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
7. 7 Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

By DaniDee

Ingredients

• ✓ raisin
• candy coated sprinkles
• green food coloring
• red food coloring
• milk
• powdered sugar
• almond extract
• vanilla extract
• egg
• milk
• shortening
• butter
• salt
• baking powder
• white sugar
• all-purpose flour
• water
• nutmeg
• allspice
• clove
• cinnamon
• brandy
• honey
• pecan
• orange
• date
• fig

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ raisin
• ✓ raisin
• baking soda
• water
• all-purpose flour
• sugar
• salt
• vegetable oil

Instructions

1. 1 Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
3. 3 In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

By Allrecipes Member

Ingredients

• ✓ raisin
• dark rum
• vanilla ice cream
• nutmeg

Instructions

1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Ingredients

• ✓ raisin
• semisweet chocolate chip
• peanut
• chow mein noodle

Instructions

1. 1 In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

By Mom of 2

Ingredients

• ✓ raisin
• milk chocolate chip
• shortening
• almond

Instructions

1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Ingredients

• ✓ raisin
• spice cake mix
• egg
• vegetable oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into batter; drop by large spoonfuls onto a baking sheet.
3. 3 Bake in the preheated oven until tops are no longer moist, 9 to 12 minutes.

By maccordeiro

Ingredients

• ✓ raisin
• pastry
• egg
• sugar
• buttermilk
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (225 degrees C).
2. 2 In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
3. 3 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.

By Jim Fulks

Ingredients

• ✓ raisin
• water
• flour
• white sugar
• lemon juice
• lemon zest
• walnut
• pastry

Instructions

1. 1 Preheat oven to 425 degrees F ( 220 degrees C).
2. 2 Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
3. 3 Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
4. 4 Bake for 40 to 45 minutes, or until crust is golden brown.

By Marge Iholts

Ingredients

• ✓ raisin
• brown sugar
• honey
• peanut butter
• whole wheat cereal biscuit

Instructions

1. 1 Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
2. 2 Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.

By kimberlyrs

Ingredients

• ✓ raisin
• butterscotch topping
• egg
• evaporated milk
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
3. 3 Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

By J Dorrance

Ingredients

• ✓ raisin
• turbinado sugar
• butter
• water
• whole wheat flour
• cinnamon
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.
2. 2 Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
3. 3 Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

By Kaniska

Ingredients

• ✓ raisin
• yogurt
• walnut
• strawberry
• papaya
• honey

Instructions

1. 1 In a bowl, mix the yogurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centers of the papaya halves. Drizzle with honey to serve.

By BMaryGreen

Ingredients

• ✓ raisin
• apple
• pineapple chunk
• pecan
• sour cream
• granulated sugar

Instructions

1. 1 Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.

By Carmen Cuevas

Ingredients

• ✓ raisin
• pecan
• walnut
• maraschino cherry
• sweetened condensed milk
• vanilla wafer

Instructions

1. 1 In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
2. 2 Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

By Elaine Harper

Ingredients

• ✓ raisin
• water
• butter
• white sugar
• brown sugar
• all-purpose flour
• salt
• cinnamon
• baking soda
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 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.
3. 3 In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.
4. 4 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.

By Dianne

Ingredients

• ✓ raisin
• chocolate chip cake mix with pudding
• egg
• vegetable oil
• rolled oat
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
3. 3 Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
4. 4 Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

By Esther Anderson

Ingredients

• ✓ raisin
• water
• butter
• baking soda
• salt
• sugar
• cinnamon
• nutmeg
• walnut
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
2. 2 In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
3. 3 In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

By Nancy W. Markey

Ingredients

• ✓ raisin
• egg white
• sugar
• cinnamon
• toffee candy
• red delicious apple

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place the cored apples upright in a shallow baking dish.
2. 2 In a medium bowl, whip the egg white until it holds a stiff peak. Sprinkle in the sugar, and whip just a bit more. Stir in the cinnamon, raisins, and toffee until evenly distributed. Spoon into the cores of the apples.
3. 3 Bake uncovered for 5 to 10 minutes in the preheated oven, until the meringue is crisped. Allow to cool slightly before serving.

By MARYANDFRANZI

Ingredients

• ✓ raisin
• bread
• soy milk
• white sugar
• almond
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine.
3. 3 Bake in the preheated oven until golden brown and heated through, about 30 minutes.

By Jeremy Ferch

Ingredients

• ✓ raisin
• water
• brown sugar
• shortening
• all-purpose flour
• cinnamon
• baking soda
• nutmeg
• clove
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Mix raisins, water, brown sugar, and shortening in a saucepan. Bring to a boil and boil for 3 minutes. Remove from heat and let cool.
3. 3 Combine flour, cinnamon, baking soda, nutmeg, cloves, and salt in a large bowl. When raisin mixture is cool, add to dry ingredients and mix well to combine.
4. 4 Bake in the preheated oven for 30 or 40 minutes. Do not overbake or it will be too dry. Test after 30 minutes. A toothpick inserted into the center of the cake should come out clean.

By Mary Ann Benzon

Ingredients

• ✓ raisin
• rice
• water
• milk
• margarine
• cinnamon
• sugar

Instructions

1. 1 Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar; sprinkle over rice to serve.

By Dave