Rosies Raisin Rhapsody Recipes
ROSIE'S RAISIN RHAPSODY
A raisin lover's dream come true! Delicious and nutritious.
Provided by Rosie M. Perez
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- In a large bowl cream together the brown sugar, margarine, and raisin paste. Sift together the flour, rolled oats, and baking soda; stir into the creamed mixture. The mixture should be crumbly. In a smaller bowl, mix together the rest of the raisin paste, the chopped raisins, raisin juice concentrate, water, and sugar.
- Pat down 1/2 of the crumbly oat mixture into the prepared baking pan. Spread the raisin filling evenly onto the oat crust. Top with the remaining oat mixture, and bake in the preheated oven for 45 minutes, until the top crust begins to brown. Let cool and cut into squares.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 26.3 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 4 g, Sodium 68.4 mg, Sugar 6.1 g
AUNT ROSIE'S EGGLESS RAISIN CAKE
This was a recipe from Hilma Murphy, my best friend's mother. She passed away when I was 12. She always made this cake for us, and after her death, we looked through her recipes and I copied this one down. Easy to make, definitely a comfort cake that is wonderful when still warm!
Provided by Taylor in Belgium
Categories Breads
Time 1h5m
Yield 12 squares
Number Of Ingredients 9
Steps:
- In large saucepan boil 1 cup raisins with 2 cups water for 10 minutes.
- Take from fire, add 1 stick margarine and let cool to room temperature.
- In same saucepan with liquid, raisins and butter, stir in remaining ingredients until smooth.
- Bake in 10x7 pan at 350 degrees for 30-35 minutes, or until center tests done.
ROSIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.
- Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.
- Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 38.4 g, Cholesterol 10.3 mg, Fat 17.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 145.1 mg, Sugar 20.9 g
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