Here are a few recipes that we enjoy:
DIANE'S RAISIN COOKIES
WHIPPED SHORTBREAD
GRAHAM CRACKER CRUST
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DIANE'S RAISIN COOKIES
Preheat oven to 350 degrees.
- 1.5 Cups Raisins
- 1 Cup Water
Boil until all liquid is gone. Take off heat and cool.
- 1 Cup Margarine
- 1.5 Cups Sugar
- 3 Eggs
- 1 tsp Vanilla
Beat together until smooth.
- 3.5 Cups Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Sift together and mix by hand into wet ingredients.
Add cooled raisins. (It's OK if they're still a little warm)
Roll spoonfuls into 1/4 Cup of Sugar& 1 tsp Cinnamon mixture.
Press onto cookie sheet.
Bake for 8-12 Minutes.
Let cool on cookie sheet for 5 minutes before moving to cooling rack.
**TIP - take out of oven when almost done because they will continue to cook on the sheet.
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WHIPPED SHORTBREAD
(Kinsmen Club of Saskatchewan Cook Book)
- 1 Cup Butter
Beat until creamy
- 1 1/2 Cup Flour
- 1/2 Cup Icing sugar
Sift Flour and Sugar
Add to butter and whip for 10 minutes until its consistency is like whipped cream.
Use a small kitchen spoon to dollop them onto the pan.
Bake at 300 degrees on the lowest or second lowest rack position until just turning light brown on edges.
Cool on sheet until you can remove them without them falling apart.
** TIPS
- Use a stand up mixer because you have to beat the batter very well for at least 10 minutes - I've made them with a hand held mixer before, but they’re not quite as fluffy.
- You can use a pastry bag to squeeze them into shapes on the pan.
- Don't make them too big as they are very fragile and you don't want to have to bite them.
- Cooking time varies depending on the oven and how large they are, but might be as quickly as 6 minutes or as long as 15, but at this low temperature there's realy no risk of burning them).
- Some people have added a tiny cherry bit in the center or a few flakes of shredded nuts (toasted almonds or hazlenuts) or even dipped half way into chocolate - but I prefer them plain.
- If you're going to transport them, freeze them first as they won't survive the trip. They are just as fantastic when still frozen.
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GRAHAM CRACKER CRUST
(America's Test Kitchen)
- 1 1/4 Cups Graham cracker crumbs
- 5 tablespoons unsatled butter, melted
- 2 tablespoons sugar
Heat oven to 325 degrees.
Toss graham cracker crumbs, melted butter and sugar together thouroughly with a fork.
Pour the crumbs into an 8 inch pie plate. (Double the recipe if using a 9x13 pan)
Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the plate.
Bake until the crust is fragrant and beginning to brown, 15 to 20 minutes.
Cool completely before putting filling in. (You can put it in the fridge once it's cooled off a bit to speed this up)
**TIP - it's important to tightly pack the crumbs against the pie plate to ensure a a sturdy crust.
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