Jumbo Raisin Cookies

These are my all time favorite cookies.  I love the texture!  I love the taste!  They are absolutely perfect.
Recipe makes about 5 dozen cookies.

Ingredients:

1 cup water
1 cup raisins

       1 cup shortening

1 3/4 cups sugar

1 teaspoon vanilla

3 eggs, beaten

4 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Directions:
Preheat oven to 375 degrees F.
Place the water and raisins in a small saucepan and bring to a boil.  Boil slowly for 5 minutes.  Set aside. Do not drain!
Cream together the shortening and sugar.
Add the vanilla and beaten eggs; beat until light and fluffy.
Mix  the flour, baking powder, baking soda, salt, cinnamon, and nutmeg lightly.

Add the raisins with the water and the flour mixture alternately to the sugar mixture.  Mix well.

(If you want you may add one cup nuts of your choice.)

Drop by teaspoons onto ungreased cookie sheet.  Bake at 375 degrees for 12 minutes.

Place on rack to cool. 

Store in covered container in dry place.

Snowball Cake

This stuff is so yummy! I took it to work and it went fast. Fairly light, chocolatey deliciousness. Easy to make with no cooking involved. Just make and enjoy. Be sure to plan ahead. It takes some time for the mousse to set up in the refrigerator.

Makes 12 to 18 servings

1 loaf angel food cake, sliced into 1/2 to 1 inch slices (You can also use part of a round angel food cake.)

1 package of semi-sweet baking chocolate, 8 ounces

3 Tablespoons water

3 Tablespoons powdered sugar

5 large eggs, separated (room temperature)

1/2 teaspoon vanilla

1 pint whipping cream

1/4 cup powdered sugar

Line the inside bottom and sides of a 4 quart bowl with waxed paper. Line the bottom and sides of the bowl with slices of angel food cake. Set aside.

Break up chocolate into a double boiler. Melt on low heat. When chocolate is mostly melted, add water and 3 Tablespoons powdered sugar. Stir until smooth. Remove from heat and add egg yolks one at a time, stirring well after each addition. Set aside.

In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Stir carefully to maintain the volume. Pour the chocolate mixture into the bowl into the center of the sliced cake. Cover the bowl with plastic wrap and refrigerate 12 to 24 hours.

An hour or so before serving, carefully invert the bowl onto a large platter. Remove the waxed paper.

Whip whipping cream until stiff. Add 1/4 cup powdered sugar. Use this to frost the cake. Refrigerate until ready to serve. (Leftovers will last up to 4 days in the refrigerator.)

Basic Scones (Sinkers)

 My family loves Sinkers.  We used to have these on Sunday evenings.  So fun.  These are often called scones.  My dad always called them sinkers and my grandmother hated that name for them.  She would always say, "Don't call my scones sinkers!"  It's funny now. So here's my grandmother's recipe as closely as I could get it, since she didn't measure the ingredients.

You'll get about a dozen sinkers with this recipe.

 Ingredients:

1/4 cup milk

4 1/2 teaspoons sugar

1/2 teaspoon salt

4 1/2 teaspoons butter or margarine

1 package yeast

3/4 cup warm water

2 1/2 to 3 cups flour

Directions:

Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture and 2 cups flour.  Attach bowl and dough hook to mixer.  Turn to speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.  Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic.  Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide into 12 equal pieces.  Shape each piece into a round flat shape.  Place on a plate covered with plastic wrap which has been sprayed with non stick spray. Cover.  Let rise in a warm place, free from draft, about 15 minutes.

Heat oil in deep fryer or large deep pan to 375 degrees.  Using tongs place in single layer, 2 or 3 at a time into oil.  Fry 2 to 3 minutes per side until golden brown.  Remove and place on paper towel lined tray.  Eat hot with butter and honey.

*You can make these by hand and knead for about 10 minutes.  Or you can make in your bread maker using the dough cycle.  Place ingredients in pan in order recommended by the manufacturer.

Scones with Butter