| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Biscuits |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
c |
Raisins |
| 1 |
c |
Shortening |
| 1 3/4 |
c |
Sugar |
| 2 |
|
Eggs, lightly beaten |
| 1 |
ts |
Vanilla extract |
| 3 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3
minutes; remove from the heat and let cool (do not drain). In a mixing
bowl, cream shortening; gradually add sugar. Add eggs and vanilla. Combine
dry ingredients; gradually add to creamed mixture and blend thoroughly.
Stir in nuts and raisins. Drop by teaspoonfuls 2 in. apart on greased
baking sheets. Bake at 350! for 12-14 minutes. Yield: about 6 dozen.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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