from: somewhere on the web
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners’ sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners’ sugar.
from: Pillsbury Bake-Off
1 (14-oz.) pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
1/2 cup cinnamon-covered raisins or plain raisins
1/4 cup chopped crystallized ginger
1/2 cup butter or margarine, melted
1/4 cup sugar
1 teaspoon cinnamon
Heat oven to 350°F. In large bowl, combine quick bread mix, raisins and ginger; mix well. Add butter and egg; stir until dry particles are moistened. (Mixture may be crumbly.)
In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
Bake at 350°F. for 12 to 15 minutes or until cookies are set. Remove from cookie sheets.
Nutritional Info (1 cookie)
150 calories; 6g fat; 25mg cholesterol; 120 mg sodium; 23g carbs; 1g fiber; 15g sugar; 2g protein