Raisin Bread

Excellent when warm.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1/4 cup vegetable or Canola oil
3/4 cup sugar
1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup. Let it rest for at least 5 minutes
1/3 cup raisins

Cinnamon-Sugar Mixture:

1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Mix the dry ingredients in a bowl.

Mix the sugar, oil, egg and vanilla in another bowl. Add the dry ingredients alternating with the milk mixture. Do not overmix.
Stir in the raisins.

Grease and flour a loaf pan. Pour 1/2 the batter; sprinkle with half the cinnamon mixture. Cover with the remaining batter and cinnamon mixture. Swirl the cinnamon and batter using a knife. Be careful not to touch bottom and sides of pan. Bake in a preheated 350 oven for 55-60 minutes.

Cool down for 10 minutes. Invert in a wire rack.

Makes 8 slices

Chicken Tot Casserole

Mix:

2-3 cups cooked cubed or shredded chicken
2 cups mixed vegetables (corn, chopped carrots, lima beans and chopped green beans or any combination you like), frozen and then cooked for 4-5 minutes
2 cans (10 3/4 oz) condensed cream of chicken, undiluted
1/2 cup cheese
1/4 cup chopped green onions
1/2 cup milk
1/4 cup sour cream

Topping:

Frozen tater tots to cover surface in a single layer
1/2 cup cheese

Pour the chicken mixture in oiled 13x9; smooth surface. Cover with tater tots. Bake in a preheated 350 oven and bake for 35 minutes. Add the cheese on top and melt for a few minutes.

Makes: 6 servings

Oatmeal Raisin Cookies

Taste of Home magazine, Best Loved Cookies and Bars

www.tasteofhome.com

2 cups butter
2 cups packed brown sugar
1 cup sugar
2 eggs
1/2 cup water
2 teaspoon vanilla extract
6 cups quick-cooking oats
2 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 1/2 cups raisins
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1 cup flaked coconut

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture and mix well. (Transfer to a large bowl if necessary). Stir in the raisins, chocolate chips, walnuts and coconut.

Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: About 12 1/2 dozen.

Note: Mine baked in 10 minutes.

                                              Sandi Swartzenberger
                                       
                                              Kalispell, Montana