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Wednesday, Oct. 21, 2009

Raisin cookies an old favorite

QUESTION: Through moving I lost one of my favorite cookie recipes. I used to boil water and raisins together and let the raisins soak, then add them to the dry ingredients.

— Rev. Thea Davis, Flemington, N.J.

ANSWER: This recipe has been one of my favorites for many, many years — it is one of the most thumbed in the recipe box I inherited from my grandmother. I’m happy to share!

COOKIES

SOFT RAISIN COOKIES

2 cups raisins

1 cup shortening or butter

1-3/4 cups sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped pecans or walnuts (optional)

Makes 48 large cookies.

Heat oven to 350 degrees. Grease baking sheets. Pour 1 cup water over raisins in a small saucepan. Bring to a boil; continue boiling three minutes. Set aside to cool. Do not drain.

Beat shortening and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, then vanilla. Whisk flour with baking powder, baking soda, salt, cinnamon and nutmeg. Gradually beat dry ingredients into shortening mixture. Stir in nuts.

Drain raisins (reserve liquid) and add to the batter. Stir in liquid a spoonful at a time until batter is soft but not runny. (If the batter seems too soft, add a little flour.)

Drop batter by heaping tablespoon onto prepared pans. Bake 12 to 14 minutes, rotating pans after seven minutes. (Time will depend on how big you make the cookies and how soft or crisp you prefer.) Nutritional information per serving: 120 calories (31 percent from fat), 4.3 grams fat (1.1 grans saturated, 1.8 grams monounsaturated), 8.8 milligrams cholesterol, 1.4 grams protein, 19.8 grams carbohydrates, 0.5 grams fiber, 88.7 milligrams sodium.

QUESTION: About 40 years ago, Kraft Macaroni and Cheese had a recipe that included tuna and parsley. I have not been able to find it since.

— Carrie

ANSWER: Kraft marketed its first mac and cheese in 1922, introducing the classic “blue box” version in 1936. It has been a popular solution for empty pantries and pinched budgets ever since. There have been many tuna casserole recipes on the box over the years — I hope this is the one you remember.

This recipe will heartily feed four for less than $5. Popular additions include chopped tomato, sliced mushrooms, chopped pimiento or bell pepper, canned or frozen corn, a can of condensed cream of celery or chicken soup in place of the sour cream and a topping of crumbled crackers or shredded cheddar or jack cheese.

MACARONI AND CHEESE TUNA CASSEROLE

1 (7-1/2-ounce) box macaroni and cheese

1 cup sour cream

1 (6-ounce) can tuna, drained and flaked

1/2 cup chopped onion

1 cup frozen peas

2 tablespoons chopped parsley

1/4 teaspoon pepper

Makes four servings.

Heat oven to 350 degrees. Prepare macaroni and cheese as directed on package. Stir in sour cream, tuna, onion, peas, parsley and pepper. Pour into an 8-inch baking dish. Cover with aluminum foil and bake 25 minutes.

Nutritional information per serving: 422 calories (37 percent from fat), 17.5 grams fat (7.9 grams saturated, 4.4 grams monounsaturated), 47.8 milligrams cholesterol, 22.3 grams protein, 43.9 grams carbohydrates, 5.8 grams fiber, 575 milligrams sodium.

QUESTION: When I moved to Huntsville, Ala., from La Crosse, Wis., I misplaced a recipe for cottage cheese bread. It was an Old World recipe from a 1920 cookbook. It was great for fondue because it was so moist and had a wonderful favor.

— Mary Gilchrist

ANSWER: My recipe isn’t Old World; it’s one I got from a friend in college. The cottage cheese makes a moist, light-textured loaf. It’s one of my favorite white bread recipes. I have tried a blend of half whole wheat and half white flour, and it was fine but not wonderful.

COTTAGE CHEESE BREAD

1 envelope dry yeast

1 tablespoon butter or margarine

1 cup cottage cheese

1/4 cup sugar

1 teaspoon salt

1/4 teaspoon baking soda

1 egg, beaten

About 2 1/2 cups flour

Makes 2 loaves (16 slices).

Dissolve yeast in 1/4 cup very warm (110-degree) water. In a small saucepan, heat the butter and cottage cheese over low just until the butter melts and mixture is warm but not hot to the touch. Remove from heat and stir in the sugar, salt, soda and egg. Blend in yeast mixture.

Measure flour into a large bowl, pour the cheese mixture into the center and mix well. Add more flour if it seems sticky. Turn out onto a floured surface and knead until smooth. Place in a buttered bowl, cover and let rise until doubled.

Punch down, knead briefly and shape into two loaves. Place in 2 greased 9-by-5-inch loaf pans, cover and let double again. Heat oven to 350 degrees.

Bake about 35 minutes.

Nutritional information per slice: 108 calories (15 percent from fat), 1.8 grams fat (0.8 g saturated, 0.5 grams monounsaturated), 17.4 milligrams cholesterol, 4 grams protein, 18.7 grams carbohydrates, 0.6 grams fiber, 222.9 milligrams sodium.

SLEUTH’S CORNER

QUESTION: My son-in-law to be speaks of a breakfast dish his late mother, who was from Pakistan, made with rice, milk, carrots, raisins and pistachios.

Can anyone help?

— M.W.

To contact Linda Cicero, e-mail lcicero@MiamiHerald.com.