Elizabeth Knapp Betty was my mother-in-law.  These were my favorite cookies to enjoy fresh or from the freezer package she sent home with us.  She loved to bake!  This is exactly how she gave me the recipe….. guess she assumed that I knew a little about baking.  

1 c shortening

1c nuts

2&1/2 Tsp vanilla

4 c flour

2 tsp baking powder

1 tsp salt

2 c sugar

1 c raisins

2 c pumpkin purée 

1&1/2 tsp cinnamon

Mix well

Drop by rounded spoonfuls on a cookie sheet

Bake at 374 degrees for 12 minutes or until bottom is golden 

This recipe will make 3 loaves in medium size aluminum pans or two larger loaves in regular loaf pans.

2-1/2 cups flour

1-2/3 cups sugar

1-1/4 tsp. baking soda

1-1/4 tsp. baking powder

1-1/4 tsp. salt

2/3 cup butter softened

2/3 cup buttermilk (Add 1 tbsp.. lemon juice to milk to make buttermilk.)

3 eggs

3-4 mashed ripe bananas

2 cup finely chopped nuts

1 cup raisins

Mix all ingredients together; add bananas, then nuts and raisins.

BAKE:  350 degrees - 45 to 50 minutes

This is a simple, fast cake to whip together and is very moist and delicious.

Mix by Hand

2 cups sugar

2 eggs

2 cups flour

2 tsp. baking soda

1 20 oz. can pineapple crushed with juice

1 cup chopped nuts

Raisins

Put in greased 9 x 13 pan.

Bake at 350-375 deg. 45-50 minutes

Icing

1 8 oz. cream cheese softened

1 stick butter

1 tsp. vanilla

Conf. sugar to make a smooth consistency

3 cups crushed graham crackers (purchase box)

1 cup sugar

1 cup evaporated milk

1 ts. vanilla

1/2 stick butter melted

1 package chocolate chips

Optional:  chopped nuts/raisins

Bake in greased 9 x 13 pan.

Bake at 350 degrees for 25 minutes.

When cool, dust with confectioners' sugar and cut into bars.

Freeze well.

1/2 gallon regular milk

1 cup of rice (I use Arborio rice)

1/8 tsp. salt

4 beaten eggs

1 cup sugar

1-2 tsp. vanilla

Raisins - optional

Put the milk, the rice, and the salt in a large saucepan.  Heat on the stovetop at medium setting until comes to a boil  Make sure to stir often.  When the milk boils, reduce the heat and stir often until the rice mixture is somewhat thickened (usually 20-25 minutes).  

As rice is cooking, beat the eggs until thick adding the sugar and vanilla.  Add this mixture to the saucepan folding it in well.  If you are adding

raisins, add them at this time.  The consistency of the pudding should not be too thick as it will thicken as it cools.  

Remove from heat, let cool, and refrigerate.  Enjoy!

1 package 8 oz. cream cheese, softened

2 tb. frozen orange juice concentrate (Note:  I use regular orange juice.)

1 tb. sugar

Zest of one orange

1/8 ts. cinnamon

1/2 cup finely chopped dried cranberries

1/4 cup finely chopped pecans

Garnish with one small mint leaf (optional)

In small mixing bowl, beat cream cheese, orange juice, sugar, orange peel and cinnamon on medium speed until fluffy.

Stir in cranberries and pecans.  Refrigerate at least one hour.

Garnish as desired and serve with crackers.

½ cup shortening 

½ cup sugar 

1 beaten egg yolk 

1 Tbs. grated orange rind 

1 tsp. lemon juice 

1 tsp. grated lemon peel 

1 cup flour ¼ 1/8 tsp. salt 

1 slightly beaten egg white

½ cup chopped nuts

Candied cherries

Cream shortening and sugar together.

Stir in flour and salt.

Beat egg yolk, lemon juice, orange and lemon peel

Chill until firm.

Shape into ball ½ inch in diameter. 

Dip in egg whites and roll in nuts.

Place on greased cookie sheet and press

Candied cherry on top.

Bake at 325 about 20 min.

Annette (Bunnie) Jutton My mother made these wonderful treats and served them without any frosting or added sugar.  No need because the tops are light and crispy.  A childhood favorite that I still enjoy. Guess I’m a raisin lover. 

1/3 c shortening

1 c sugar

1 egg well beaten 

1/2 c milk 

1&1/2 c flour

3 tsp baking powder

1/2 tsp vanilla 

1 c raisins ( wash, dry and dust with flour)

Cream shortening and sugar, add in egg

Sift flour with baking powder 

Gradually add milk and flour, alternating  (begin and end with flour) 

Add in vanilla 

Fold in raisins

Bake in greased and flour tins or in cupcake papers

350 degrees 20-30 minutes

¾ tsp. salt

1 tsp. baking powder

½ tsp. baking soda

1/3 cup shortening

1 cup sugar

1 egg

1/3 cup orange juice..

¾ cup golden raisins

¼ cup chopped nuts

1 cup chopped apples

1 Tbs. grated orange rind

Sift together 2 cups flour

Beat in 1 egg

Add dry ingredients alternately with 1/3 cup orange juice. Blend until moistened.

Stir in golden raisins, chopped nuts, chopped apples, and grated orange rind

Put in one greased loaf pan.

Bake at 350 for 50 – 60 min.

(Recipe from my mother)  

2 cups water                                                                                                  

1 cup raisins                                                

1/2 cup butter or margarine                         

1 3/4 cup flour                                              

1 cup sugar                                                    

1 tsp baking soda                                          

1/2 tsp each salt, cinnamon, nutmeg              

1 cup chopped nuts (optional)                        

In saucepan, bring to boil water and raisins, then simmer 10 minutes.  Add butter and set aside to cool.  Mix flour, sugar, baking soda, salt, cinnamon & nutmeg.  Blend well into raisin mixture.  Stir in nuts if adding.  Pour into greased 9 inch square pan and bake in preheated 350 degree over 40 minutes or until pick inserted in center comes out clean.  Serve warm with ice cream or whipped topping.  Recipe doubles well for 9 x 13 pan.