This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks.   ~ jan

A country fair winning recipe from years ago.

Ingredients

2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter

1 double unbaked pie crust

Directions:

COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.

Makes 1 pie (8 servings).

Here are my tweaks:

Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.

I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins.  This was fantastic!  The combination of raisins really enhanced the flavor. 

This pie was so good, seriously the best raisin pie I’ve ever eaten.  It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.

~jan

• 1 small can (7 oz) jalapenos (with onions and carrots that's how they come if you can find that size can if not you'll have to guess)
• 1 large (28oz) can crushed tomatoes
• garlic salt to taste (about 2tsp)
• salt to taste (about 2tsp)
• Optional:  If you want this chunky, add a drained 15 oz. can of petite diced tomatoes
• In blender combine large can of whole tomatoes (drained) and jalapenos puree.
  
  • Pour entire contents of crushed tomatoes in large bowl. Slowly add tomato/jalapeno puree. Add garlic salt and salt. Mix until will blended.
  • Hint: If you're using larger can of jalapenos and have to guess, it's always easier to puree a bit more and add than it is to take away!
  • Note:  When I'll make this recipe, I'll drain the jalapenos with onions and carrots, and I may also drain the whole tomatoes, because I don't want the salsa to be soupy or be too vinegary.  Then after I puree, I will adjust and add back liquid if I need to.  ~ Jan
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  • 
  • Hacienda Ranch Dip, an adapted recipe from Group Recipe Site
  • 1 package dry original Hidden Valley Ranch Dressing
  • • Follow directions on packet, but double the mayo (make sure it's mayo, not Miracle Whip)
    • Mix slowly with spatula until creamy
    • Optional:  Top with sliced scallions and/or parsley, stir in hot pepper flakes if you want it spicy
  
  

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

• 1 small onion, peeled and chopped
• 14 tablespoons butter, divided (1 stick plus 3/4 stick)
• 1 1/2 pounds leftover pot roast, cubed
• Salt and black pepper
• 8 to 10 medium red new potatoes
• 2 cups milk
• 1/2 cup sour cream
• 2 cups instant biscuit mix
• 1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire

Directions

OCookies

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 2/3 cups quick-cooking oats

Filling

1 1/2 cups creamy peanut butter, at room temperature
1/2 cup butter, room temperature
1/2 cup confectioners’ sugar
Optional: 1/2 cup crushed peanuts 

Method

1.  Preheat oven to 350 degrees. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined. Add brown and white sugars. Beat until light and fluffy. Add eggs, one at a time, until completely mixed in the batter. Add vanilla extract and mix again.

2. Sift together flour, baking powder, baking soda and salt. Add to batter and mix on low just until combined. Add quick cooking oats and mix until just combined. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart. Bake for 10 – 12  minutes at 350 degrees and then let cool for 5 minutes on the cookies sheet. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.

3. For filling, combine all ingredients in a large bowl and mix well. Make little sandwiches with the filling.

Makes about 48 sandwich cookies.

This copycat recipe is adapted from The Family Kitchen

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Peppermint Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Optional: Crushed peppermint candy

Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies.

This copycat recipe adaption is from The Family Kitchen