Recipes for Dec. 2

Raisin Bars

2 c. raisins

4 c. water

2 c. brown sugar

1 c. shortening or margarine sticks

2 eggs

1 tsp. salt

2 tsp. vanilla

4 c. flour

2 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. ground cloves

Place the raisins in the water and boil until only 2 cups of water remain. In a large mixing bowl, add the brown sugar, shortening, eggs, salt, vanilla, flour, baking soda, nutmeg, cinnamon, allspice and ground cloves. Pour the raisin and water mixture over flour mixture and stir until the margarine is melted. When well mixed, pour into a large pan, like a lasagna pan, and bake for 20 minutes in a 350 degree oven or until a knife blade inserted comes out clean. When cooled, frost.

Buttercream Frosting

3 c. powdered sugar

1/3 c. butter

2 tsp. vanilla

milk

Combine the ingredients using just enough milk to get to your desired consistency. Frost the bars.

Cathy Wells, Superio

English Toffee

2 c. butter plus 1 tablespoon, softened

2 c. sugar

1 T. light corn syrup

1/4 tsp. salt

1 c. milk chocolate chips

1 c. chopped pecans

Grease a 15-by-10-by-1-inch baking pan with 1 tablespoon butter. In heavy 3-quart saucepan, melt remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until candy thermometer reads 295 degrees, hard-crack stage. Quickly pour into pan. Let stand at room temperature about 1 hour until cool. Melt chocolate chips and spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into pieces. Store in airtight container at room temperature.

Kirstie Zauhar, Superior

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