Spicy Raisin Crescents Food

GRANDMA M'S SOFT RAISIN SPICE COOKIES

Steps:

• Cream butter and sugar.
• Add well beaten egg.
• Sift flour and spices.
• Add raisins and nuts.
• Mix together nuts and raisins in flour.
• Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
• Add quickly baking soda dissolved in hot water.
• Mix well until all liquid comes together.
• Drop from spoon on greased pan.
• Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
• These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

NUTTY RAISIN CRESCENTS

Steps:

• Place ingredients into bread maker following the order in your machine instructions; If you have a raisin dispenser put the raisins and cashews in it, or add when instructed by machine beeps
• Roll out risen dough onto a floured surface into a circle, approximately 14-15" across, cut into 8-10 pie shaped pieces
• Take a piece of dough and starting at rounded end roll dough towards point
• Place on pan, point underneath, cover leave to rise until doubled
• Bake at 400º for 14-18 minutes until golden
• If making by hand, place the yeast, flour and water into a bowl; Stir this with a wooden spoon, stir in milk powder, sugar, egg, lemon rind and soft butter; When mixed, add the raisins and chopped cashews, then knead for about 5 minutes; Leave to rise until dough is doubled; Follow rolling/baking instructions
• Dribble with glaze when cooled

SPICY RAISIN CRESCENTS

Steps:

• Combine in a saucepan raisins and water, bring to a boil, then simmer 5 minutes.
• Add next ten ingredients (marmalade to nutmeg).
• Cook over medium heat, stirring constantly, until thick.
• Cool enough to be just warm to touch. If too hot will start cooking the crescents too quickly.
• Heat oven to 350 degrees.
• Open and unroll crescents. Separate.
• Place one tsp of filling on crescent and spread out leaving small border on all sides. Rollup from wide side to tip.
• Place tip-side down on a very lightly oil sprayed cookie sheet.
• Beat egg with 1/2 tsp water and brush crescents. Sprinkle sugar lightly over tops.
• Bake 12-15 minutes or until lightly brown. Watch carefully as to not burn the bottoms.
• These are wonderful served warm.