Amish Raisin Puffs Food

RAISIN PUFFS

Steps:

• In a small saucepan, bring water to a boil.
• Stir in raisins.
• Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
• Set aside and cool.
• Combine flour, baking soda and salt in a small mixing bowl; set aside.
• In a large mixing bowl cream 1 1/2 cups sugar with the butter.
• Beat in eggs and vanilla.
• Mix in dry ingredients.
• Stir in raisins.
• In a small bowl, combine 1/2 cup sugar and cinnamon.
• Shape dough into 1 - inch balls.
• Roll balls in sugar and cinnamon mixture.
• Place 2-inches apart on an ungreased cookie sheet.
• Bake at 375°F for 8 minutes.
• Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.

AMISH SOFT RAISIN COOKIES

Steps:

• Add boiling water to raisins.
• Cook 5 minutes. Set aside to cool.
• Cream crisco and sugar. Add eggs and vanilla -- and beat well.
• Sift together flour, baking powder, baking soda, salt and spices.
• Add alternately with raisin liquid to creamed mixture.
• Stir in raisins and nuts.
• Chill dough several hours or overnight.
• Drop by teaspoonsful onto greased cookie sheet.
• Bake at 350* for 12 minutes.

AMISH RAISIN COOKIES

Steps:

• Position oven racks in the middle and upper third of the oven; preheat to 375 degrees. Line 2 baking sheets with parchment paper.
• Place the raisins in a medium saucepan and add enough water to cover them (about 1 cup). Bring the water to a gentle boil over medium heat, and cook for 5 minutes. Drain the raisins and set aside to cool.
• Combine the flour, baking soda, baking powder, cinnamon, nutmeg and allspice in a medium bowl. Set aside.
• In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter, sugar and eggs for about 1 minute, just until the pieces of butter become small specks. Add the vanilla extract, stopping to scrape down the sides of the bowl. Reduce the speed to low and add the cooled raisins. Add the flour mixture, mixing just until incorporated. Add the pecans, mixing just to combine. (The dough will be coarse.).
• Pinch off tablespoon-size pieces of dough and place them 1 inch apart on the prepared baking sheets. (The cookies will look like rough mounds.) Bake for 5 minutes, then rotate the baking sheets from top to bottom and front to back. Bake for 4 to 5 minutes or until the bottoms and several spots on the top are light brown. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store the cookies in an airtight container at room temperature for up to 3 days. Or freeze, well wrapped, for up to 2 months.

AMISH BREAKFAST PUFFS

Steps:

• Preheat the oven to 350.
• Grease muffin pans.
• 1.
• In a bowl, stir together the flour, baking powder, salt and mace.
• In a large bowl, with an electric mixer, beat the sugar, oil, egg and vanilla for 30 seconds.
• Add the flour mixture and milk alternaturely to the egg mixture, beating on low speed for 30 seconds after each addition until just combined.
• Fill 10 muffin cups 2/3 full of batter.
• Bake for 15 to 20 minutes or until tops of muffins are firm and golden.
• While the muffins are baking, prepare the coating.
• In a shallow bowl, combine the 1/2 cup sugar and the cinnamon.
• In another bowl, melt the butter or margarine.
• When the muffins are done baking, while they're still hot, roll each in melted butter and then to coat all over in the cinnamon sugar mixture.
• Serve immediately as they are, or with butter and jelly.