If you like raisins, Alice has a few recipes just for you!

As I start typing this column, I always put the date at the top, which tells me I’m in the right year! And here it is, 2013. Speaking for myself, it seems the years are going by faster than they have in the past. I finally figured out why. I’m getting slow at getting things done and what I accomplished in one day now takes two or three days. So, the little squares on the calender are sort of playing leap frog... or something like that! Today it’s about a wrinkly fruit called raisins. We know what raisins are so I have not much to say about them other than they are good for us, taste good (if you like raisins) and can be eaten out of your hand. I’m sure there are many of you who have your favorite raisin oatmeal cookie, but try this recipe.

RAISIN - OATMEAL COOKIES
2 c. flour
2 t. cinnamon
1 t. each, baking powder and baking soda
2 c. sugar 1 c. butter or stick margarine, at room temperature
1/4 c. low-fat milk
2 large egg whites
2 large eggs
2 t. vanilla
3 c. quick or old-fashioned oats
1-1/2 c. raisins
3/4 c. coarsely chopped walnuts

Icing:
1 c. powdered sugar
1/2 t. vanilla
4-5 t. water In a medium-sized bowl, combine first 4 ingredients; set aside. In a large bowl, using an electric mixer on medium cream sugar and butter until fluffy. Add next 4 ingredients, beating well. With a large spoon, stir in flour mixture just until flour disappears. Stir in rest of ingredients. Drop by tablespoonsfuls, 2” apart, onto ungreased cookie sheets. Bake 8-10 minutes or until edges are light brown. Remove cookies to wire rack to cool. Makes about 3-1/2 dozen.

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This recipe in this cookbook has good information regarding using margarine when baking. “For best results when baking, use a stick product that says “margarine” on the label. Don’t use soft-style, diet or spreads and products sold in tubs, as these have extra water which will cause your cookies to fail. Corn oil-margarine is fine for baking but it makes a softer cookie dough than butter.”

RAISIN CINNAMON BARS
1/4 c. butter or stick margarine, softened
1 c. packed brown sugar
1 egg
1/2 c. hot coffee
1-1/2 c. flour
1 t. baking powder
1/2 t. cinnamon
1/4 t. each, baking soda and salt
1/2 c. raisins
1/4 c. chopped pecans

Icing:
1 c. powdered sugar
1/2 t. vanilla
4-5 t. water In a mixing bowl, combine butter and brown sugar, on medium speed, until crumbly, about 2 minutes. Add egg; mix well. Gradually beat in coffee. In a bowl, combine next 5 ingredients. Add to coffee mixture; mix well. Stir in raisins. Turn into a 9x13” baking pan coated with non-sticking cooking spray. Bake at 350 degrees for 18-20 minutes or until edges begin to pull away from sides of pan and pick inserted in center of pan comes out clean. Cool on wire rack for 5 minutes. Meanwhile, in a bowl, combine powdered sugar, vanilla and enough water to make a spreading consistency. (Icing will be thin). Spread over warm bars. Makes 1-1/2 dozen.

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RAISIN - SPICE COFFEE
1 c. each, white and whole wheat flour
1 c. sugar
1/4 c. margarine, softened
1 c. low fat milk
1 T. baking powder
1 t. cinnamon
1/4 c. each, allspice and nutmeg*
2 egg whites (or 1/4 c. cholesterol-free egg substitute)
2/3 c. raisins Streusel topping Spray a 9x9” baking pan, with non-stick cooking spray. In a medium sized bowl, combine all ingredients except raisins and streusel on low speed for 30 seconds. Beat 2 minutes on medium speed. Stir in raisins. Spread batter in pan. Sprinkle with streusel. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean when inserted in center. Serve warm. Makes 9 servings: Note: If you don’t have allspice use scant 1/2 t. nutmeg.

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STREUSEL TOPPING
2 T. firm margarine
1/4 c. flour
2 T. brown or white sugar
1/2 t. cinnamon
1/4 c. chopped nuts In a small bowl, cut margarine into rest of ingredients, except nuts, with pastry blender or fork until crumble. A little information about raisins. Three cups of raisins equal one pound. They are easier to chop if they’re frozen first. If raisins seem too dry to use in breads, cakes or pudding, blanch them quickly (about 20 seconds) in boiling water and drain well.

Thought for the Day:
The bathtub was invented in 1850, the telephone in 1875. It must have been delightful sitting there for 25 years without the phone ringing once!