A bunch of raisins makes fine filling for griddle cookies

Recipe Finder

July 08, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

"Thanks a bunch if you can come up with this one," wrote Yvonne Jaso of Walla Walla, Wash. "I have been looking for years to find a cookie recipe once featured on the back of a Sun-Maid raisin box. I think they called them raisin griddle cookies. It could have been in the mid-'70s sometime. It's a flat-pressed cookie that looks like a graham cracker with pureed raisins as a filling."

Mary Linn of St. Augustine, Fla., responded: "I copied this recipe from the back of the Sun-Maid raisin box in 1974 and I hope it's the one you're looking for. Thanks for a very enjoyable column!"

Gold Rush Raisin Cookies

Makes 4 dozen

1 cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

3 1/2 cups sifted flour

1 1/2 teaspoons baking powder

1 cup (2 sticks) butter

1 beaten egg

3/4 cup milk

1 1/4 cups raisins

Mix dry ingredients together in a large bowl. Cut in butter until mixture is mealy. Add egg, milk and raisins; mix until all ingredients are moistened and dough holds together. Roll out on a floured board to 1/4-inch thickness. Cut out with 2-inch cutter.

Heat griddle until a few drops of water dance on it. Oil griddle lightly with butter. Brown cookies on both sides. Serve warm.

Tester Laura Reiley's comments: "These are like a cross between pancakes and Fig Newtons in flavor. They puff up when you bake the first side and are golden and buttery. They are tasty when they first come off the griddle, but their flavor is not as good when they cool. Perhaps the recipe should be cut in half so you don't end up with so many cooled cookies. Unless, of course, you're feeding a big, hungry crowd."

Recipe requests

* Melisa A. Glass of Westminster writes, "I am desperately trying to find a recipe I once had for cheesecake that included a box cake mix which is used for the crust and for part of the body of the cheesecake."

* Donna Anderson of Walla Walla, Wash., is seeking a recipe for "a peanut brittle I tasted about 20 years ago while living in Wenatchee, Wash. It was very flaky."

* Doris Mask of Kelso, Wash., wants a recipe for a sour cream raisin tart. "I don't think the filling ingredients were baked. It was more like a tart vanilla pudding with plump raisins," she says.

* Iris Gerakios of St. Augustine, Fla., writes that she wants a French cream apple pie recipe. "It was a Betty Crocker or Pillsbury prize winner in the 1960s. It had a top crust with a slit and was baked the usual way. When it was out of the oven and still hot, a mixture of cream cheese and something else was spooned into the slit and it melted over the apple mix. It was delicious warm or cold."

* Yvonne B. of Sioux Falls, S.D., wants to know if anyone has a recipe for homemade chocolate mousse.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 7/08/98

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