MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raisin Bourbon Pie
Categories: Pies, Fruits, Booze
Yield: 6 Servings

1/4 c Bourbon
3/4 c Golden raisins
1 Unflavoured gelatin
1/4 c Cold water
3/4 c Sugar
3 tb Cornstarch
1 1/4 c Milk
2 lg Eggs; well beaten
1 tb Butter
1/2 ts Vanilla extract
1 c Whipping cream; whipped
1 Baked 9" pastry shell
Ground nutmeg

Combine bourbon and raisins; cover and let stand overnight.
Soften gelatin in cold water; set aside. Combine sugar and
cornstarch in a heavy saucepan. Gradually stir milk and
eggs into sugar mixture. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil 1
minute, stirring constantly. Add butter and gelatin,
stirring until gelatin dissolves. Chill 30 minutes, but do
not let mixture gel. Add raisin mixture and vanilla; blend
well. Fold in whipped cream; pour into pastry shell.
Sprinkle with nutmeg.

Chill at least 4 hours before serving.

Yield: one 9-inch pie.

Recipe by: Southern Living

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Never let your feet run faster than your shoes.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Oatmeal-Raisin Cookies
Categories: Cookies, Snacks, Desserts, Grains, Fruits
Yield: 22 Cookies

1 1/2 c Old-fashion oats: (not quick
- cooking)
1/2 c All-purpose flour
1/2 c Whole wheat flour
2 ts Ground cinnamon
1/2 ts Baking soda
1/4 ts Salt
1/3 c Butter; room temp
1/4 c Granulated sugar
1/2 c Dark brown sugar
1 lg Egg
1 ts Vanilla extract
1/4 c Raisins

Set the oven @ 350┬║F/175┬║C. Line baking sheets with
parchment paper and set aside.

Combine the oats, all-purpose flour, whole wheat flour,
cinnamon, baking soda, and salt in a medium bowl and whisk
to mix well. Set aside.

Combine the butter-flavored spread, granulated sugar, and
brown sugar in a large mixing bowl and beat at medium
speed until mixture is fluffy. Beat in the egg and
vanilla. Add the oat mixture and beat at low speed until
moistened. Stir in raisins.

Drop mounds of dough, 2 level tsp each, 2 in apart on
prepared baking sheets. Bake until bottoms of cookies are
lightly browned but centers remain soft, 10 to 12 minutes.

UDD notes that: I like this type of cookie more chewy
than crisp - so, I pull them from the oven a bit early.

Cool cookies on baking sheets on wire racks for 2 minutes.
Remove from baking sheets and cool completely on wire
racks. The cookies can be covered in an airtight container
and stored at room temperature up to 2 days

Servings: 22

Nutritional Facts: Calories 98 g, Calories from Fat 26 g,
Total Fat 3 g, Saturated Fat 1 g, Cholesterol 10 mg,
Sodium 83 mg, Total Carbohydrate 17 g, Dietary Fiber 1 g,
Sugars 8 g, Protein 2 g

From: http://www.diabeticconnect.com

Uncle Dirty Dave's Kitchen

MMMMM

... If a bartender calls himself a mixologist, avoid.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)