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Posts Tagged ‘sweets’

It’s been a while since my last post, which if I remember correctly was written during a down moment, just prior to the tailgaiting, partying, playful Super Bowl came to pass. And if I remember correctly I was feeling down, But not today! Nope, not today.

20130209-220430.jpgIt’s funny how doing things for others, creating love, can bring you up and into the clouds. That’s just where I’ve been, floating into the clouds. If you follow my post at all you may remember my marshmallow dream post. I’m back at it, creating super sweet, fluffy little clouds of sugar for valentine’s day.

I have so much fun making these simple, inexpensive, delicious and abundant treats. I have enough to send away to my two young grand-girls in New Hampshire and still have plenty for my favorite teenage granddaughter here in SC. Then I’ll pass out to some of the neighborhood children. I made a two batches, one of fresh strawberry and a another of coconut.

I even cut doilies out of parchment papers to line my boxes.  I fondly remembered the hours I spent as a little girl making these pretty little  pieces of paper.IMG_0134

Nope, no tears today.  Just lots of little puffs of of luv.

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Raisin Bars

My daughter has asked for these repeatedly over her 40+ years, a favorite passed down to me from my mother-in-law. The smell of cinnamon and ginger is the perfect setting for fall baking. Fast and easy almost every kitchen will have the ingredients at hand.

1 Cup Raisins
1 Cup Water
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Egg
1-3/4 Cup Flour
1 Teas Baking Soda
1/4 Teas Salt
1 Teas Vanilla
1 Teas Cinnamon
1/2 Teas Nutmeg
1/2 Teas Allspice
1/2 Teas Ginger
1/4 Teas ground Cloves

Place water and raisins in small pan. Bring to a boil. Remove from heat.
Add Oil to raisins and water. Allow to cool completely.
Preheat oven to 350 degrees. Spray a jelly-roll pan (cookie sheet with raised sides) with Pam.
Lightly dust pan with flour.
Sift together flour, salt, soda and dry spices in a bowl.
Beat 1 egg with sugar until light. Mix in vanilla and raisin mixture.
Add flour mixture a third at a time. Mix just until well incorporated.
Spread evenly in pan. Bake for 18 to 20 minutes or until tests done.
After cake is completely cooled,
glaze with

1/2 cup powdered sugar
dash of vanilla
Milk to make thin consistency for spreading (2-3 Tbl.)

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