Grandma's Raisin Pie

My Grandpa loved raisin pie, It's one of those pies that is considered Old Fashioned. Grandma didn't make a traditional Raisin Pie, because she didn't use sour cream. She didn't like sour cream. She made hers with evaporated milk. She always called it "Pet Milk". As that was the brand she used.  




 Ingredients

• 1 cup raisins
• 1 cup evaporated milk
• 2 egg yolks
• 2 Tbsp. flour
• 1 cup sugar
• 1 pre-baked pasty shell

Directions

Put 1 cup water on raisins and cook for 10 minutes.  Add sugar, and continue to simmer. Add milk. Beat the two egg yolks, add a little of the warm liquid from the pan and beat together. This tempers the eggs to prevent them curdling in the hot mixture. Add back to the pot and whisk until well Incorporated. Last add the flour and whisk until smooth. Cook another 15 minutes until bubbly and thick.  Pour into the baked pie shell. Cool Pie for 15 minutes, then refrigerate for 2 hours before serving.
Top with a little whipped topping and enjoy.



Adams Family Cookbook, Desserts.

The Everything Cookie

You've heard of the everything bagel  with poppy seeds and sesame seeds and onion? Well this is the everything cookie.

1 cup butter, melted

3/4 cups brown sugar

3/3 cups granulated sugar

2 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp baking soda

2 1/4 cups all purpose flour

2 cups quick cook oats

1 cup raisins

1/2 cup choclate chips

1/2 cups butterscotch chips

Beat the sugars and the melted butter together until smooth. Then add the eggs one at a time and the vanilla extract. 

Add the salt and baking side. Mix well to make sure there are no lumps. 

Then slowly add the flour and the oatmeal. Mix well. Make sure there is no trace of loose flour in the bowl. 

Now add the chips and raisins. Give it all a good stir. 

Drop spoonfulls onto a light greased  cookie sheet. Space them a couple of inches apart. 

Bake at 375 for about 11 minutes. 

Ina Garten's Carrot Cup Cakes

Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Directions
Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve

Gram's Raisin Pie

Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy.

One of the pies my Grandpa loved was raisin pie. Gram would make a custard on the stove and then add the raisins. I found this one online. It is very similar, but Gram didn't bake hers. She'd bake the pie shell while she cooked the custard,  then add the custard and let it cool to set. I picked this one out because of the evaporated milk. in other words it gives it the right flavor.


Ingredients

1 cup of raisins
1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. all-purpose flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. vanilla
1 unbaked (9 inch) pastry shell
Whipped cream, optional

Directions

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add flour, and mix thoroughly. Stir in milk, water and vanilla and raisins.
Pour custard mixture into pastry shell. Bake at 400 degrees for 20 minutes. Reduce heat to 300 degrees and bake an additional 15 minutes.
Cool. Refrigerate until thoroughly chilled. Yield: 1 (9 inch) pie.
Top with Whipped Cream, optional.

Carrot Raisin Salad

This is great for picnics and summer parties

What you need

2 cup mayonaise
1Tbsp. sugar
6 carrots, shredded (about 3 cups)
1cup crushed pineapple, drained
1/2cup raisins
1/4 cup crushed pecans

Make It


COMBINE ingredients. REFRIGERATE 1 hour.

A Breakfast Cookies

Ingredients

Nonstick cooking spray

1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins


Directions

1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to up to 2 months; thaw before serving

Bubble gum Pie

Bubble gum Pie is a favorite at my house. Remember the idea, everything but the kitchen sink...? just like Bubble gum casserole... only dessert...

1 graham cracker  pie crust 
1 package of pistachio pudding
1 1/2 cups of cold milk
1/4 cup chocolate chips
1/4 cups peanuts
1/4 cup m&m's
1/4 cup raisins
1 banana
whipped topping.

Slice the bannana in 1/4 in slices and layer in the bottom of the pie shell. Mix the pudding and the milk with an electric mixer unil smooth and a little stiff. Stir in the chocolate, m&m's, peanuts, and raisins.

Chill for 2 hours,

Before serving, top with whipped topping.