Crockpot Chocolate Mud Cake (gluten free)

Someone posted this recipe in the crockpot lovers group over on Ravelry, and let me tell you, it is the best! It will cure a chocolate craving real quick. The recipe wasn't originally gluten free, but thanks to the flour blend hubby makes up for me, not a problem!

Ingredients:
1 cup gluten free flour blend
2 TB baking powder
6 TB butter
2 oz. semisweet chocolate or chocolate chips
1 cup sugar, divided
3 TB cocoa powder plus 1/3 cup cocoa powder
1 TB vanilla extract
1/4 tsp salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water

Directions:
1. Coat inside of a 2 1/2 quart to 5 quart crockpot with cooking spray. (The cake's appearance and cooking time with vary with the size of your crockpot)
2. Whisk together the flour and baking powder in a medium size bowl and set aside.
3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
4. Whisk in 2/3 cup of sugar, 3 TB of cocoa, vanilla, salt, milk, and egg yolk.
5. Add flour mixture and stir until thoroughly mixed.
6. Pour batter into the crockpot and spread evenly.
7. In a medium bowl, whisk together remaining sugar (1/3 cup white and 1/3 cup brown), cocoa (1/3 cup), and hot water until the sugar is dissolved.
8. Pour mixture over the batter in the crockpot.
9. Cover and cook on high for 1 1/4 - 2 1/4 hours, depending on the size of the crockpot.
10. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know when it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the crockpot.
11. As you check the cake's progress, try not to let the condensed steam from the lid drip on the cake. When it is done, turn off the power and remove the lid.
12. Let cool for 25 minutes, then serve with whipped cream or ice cream.

Coconut Lime Sugar Cookies & Cheesecake

I came across this recipe on Pinterest recently and just had to give it a go at making it gluten free. I love sugar cookies. This recipe did not disappoint. The end result is the perfect combination of crunch and chewiness. Everything a sugar cookie should be. Then I had the brilliant idea to pair these cookies with no-bake cheesecake filling. The end result?  Sheer bliss! With the first batch of cookies, I sandwiched the cheesecake filling between two cookies. Pretty simple and definitely tasty. Then I got the brilliant idea to make mini-cheesecakes by baking the cookie inside a paper cupcake wrapper, allowing them to cool and then piping filling on them and topping with a bit of cherry pie filling. Either way this recipe was a definite success. We have a new favorite dessert!

Coconut Lime Sugar Cookies

2 3/4 cups gluten free flour blend
1 tsp. xantham gum
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 tsp. vanilla extract
zest of one lime, finely minced
3 TB. lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In small bowl stir together gf flour blend, xantham gum, baking soda, baking powder, and salt. Set aside.  Beat butter and sugar until smooth and fluffy.  Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in dry ingredients and coconut. Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on lined cookie sheets about 1 1/2" apart. They do spread out quite a bit. Bake 8-10 minutes or until lightly browned. Let stand on cookie sheet for two minutes before moving to cooling racks.

Note:  I did not bother to toast the coconut nor did I have any lime zest but the cookies turned out great anyways. What can I say, I'm lazy like that sometimes when it comes to baking. :)

No-Bake Cheesecake Filling (from the Keebler website)

This has been my go-to no-bake cheesecake filling for more than 20 years now. I absolutely love how rich and creamy it is.

8 oz. cream cheese, softened
8 oz. sour cream
8 oz. container of Cool-Whip
1/3 cup sugar
1 tsp. vanilla extract

Whip cream cheese and sour cream together until smooth. Add sugar and vanilla. Beat in Cool Whip. Spread over a gluten free crust, sandwich between cookies, the possibilities are endless. Refrigerate for at least 4 hours before serving.

Sunflower Cake - Gluten Free

I realize I haven't been around for a while. It's been rather busy lately. Even though Easter is long past, I wanted to share this cake that I made. I got the idea from Pinterest, my latest obsession. :)  I used the coconut cake recipe posted here. Rather than using homemade frosting I was in a hurry and used Betty Crocker milk chocolate frosting. Peeps were placed around the edge of the cake and mini chocolate chips sprinkled in the middle. It was super fun and easy to do. I can't wait to do another one next year!

Chocolate Whoopie Pies

This recipe was published in the July 10th issue of Parade Magazine. I knew when I saw it that I just had to try making it, but gluten free. So I can't tell you how it tastes made with the white flour it calls for, but my gluten free version tastes wonderful! They are incredibly sinful and remind me of ding dongs, only without the chocolate coating. :)

Thanks to a friend I realized that I left brown sugar off of the list of ingredients for the pies. Thanks Donna for catching that mistake!

Pies:

1 2/3 cups all-purpose flour (I used a gluten free flour blend. See below.)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 Tablespoons butter, at room temperature
4 Tablespoons vegetable shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups milk

Marshmallow Filling:
1 1/2 cups marshmallow fluff (I use one whole jar)
3/4 cup vegetable shortening
3/4 - 1 cup confectioners sugar
1 Tablespoon vanilla extract

1.)Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2.) Sift together flour, cocoa powder, baking soda, and salt. Set aside.
3.) Beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium and beat for 3 minutes. Add egg & vanilla and beat for 2 more minutes.
4.) Add half of flour mixture and half of milk to batter. Beat briefly on low. Beat in remaining flour mixture and milk.
5.) Using a spoon or cookie scoop, drop onto parchment lined baking sheets, 2 inches apart. Bake one sheet at a time for 10 minutes. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
6.) To make filling: Beat fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium, beat until fluffy.
7.) Sandwich filling between the flat sides of two pies. Repeat.

Gluten Free Flour Blend (large batch)

5 cups brown rice flour
1 1/2 cups sorghum flour
1 1/2 cups tapioca flour
2 2/3 cups cornstarch
1 cup potato starch
1/2 cup potato flour
1 1/2 Tablespoons xantham gum

Mix all ingredients together until well blended. Store in the refrigerator till ready to use.

Jello Surprise

This is one of my favorite recipes from my growing up years that was served at holiday dinners or large family gatherings. I know it seems an odd combination of ingredients,but trust me it's good. Another instance of Jello at it's finest. ;)

1 small box jello
16 oz. low fat, small curd cottage cheese
1 can crushed pineapple, well drained
1 (8oz) container Cool Whip

Add all ingredients together and mix well until jello powder is dissolved and everything is well blended.

PB & J Bars

I found this recipe in the April 17, 2010 issue of Family Circle Magazine. My daughter made it once the way the recipe says and really liked it. When cleaning off the side of my fridge of all sorts of papers and such under magnets I came across this recipe and decided to make it gluten free. It's definitely a great recipe made either way. I mean what's not to love about PB & J, no matter what the form?

1 1/4 cups all purpose flour (I used a homemade gluten free flour blend)
1/4 teaspoon baking powder (make sure it's gluten free)
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 cup creamy peanut butter
1/2 teaspoon vanilla extract (make sure it's gluten free)
1 cup seedless strawberry jam (I made mine with raspberry - use whatever your flavor preference is)
2/3 cup salted peanuts, chopped

Heat oven to 350 degrees. Place aluminum foil in the bottom and overhanging the sides of a 9x13x2 inch baking pan; set aside.

In a medium bowl, stir together flour, baking powder, and salt until well blended.

Beat butter and sugar on medium high speed until fluffy, about 2 minutes. Add egg and beat until incorporated. Add peanut butter and beat until blended, about 2 minutes.

On low speed, add in flour and beat just until blended. Stir in vanilla extract. Spread into prepared pan and bake for 30 minutes. Remove from oven and spread with jam and sprinkle with peanuts; bake an additional 5 minutes. Cool completely on wire rack, then lift from pan using aluminum foil; cut into 18 bars.

Gluten Free Coconut Cake w/Buttercream Frosting

Rather than typing out the recipe today, I am being lazy and only sharing a link. I made this cake for Easter and it was fabulous. It has a wonderful flavor and fabulous texture. It reminds me of a cross between a normal cake and a pound cake with it's density. The only thing I would recommend changing is the frosting. For some reason the frosting recipe calls for 2 1/2 cups of shortening. I'm thinking it must be a typo but haven't found a correction for it yet. While the frosting was the right consistency, it was simply too greasy for me. So please, give the recipe a try and let me know what you do with the frosting and how it turns out for you.

Gluten Free Coconut Cake w/Buttercream Frosting



Not the prettiest picture, I guess I should've made that cut a little more neatly. LOL But it was definitely yummy!

Pumpkin Pie

I thought a pumpkin pie recipe would be appropriate to share as we head into Thanksgiving. I confess I never was a fan of pumpkin pie until I gave this recipe a try. For some reason it has just the right texture and flavor and was love at first bite.

I have shared this recipe previously on this post. You'll also find a few other pumpkin recipes on that post. Another fave in our house for Thanksgiving pies is this one that I shared previously as well. I hope everyone has a very blessed and safe Thanksgiving!

2 eggs
1 (15 oz) can pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon + 1/8 teaspoon ground cloves
3/4 cup whole milk

Beat eggs and add pumpkin. Stir well to combine. Combine sugars, cinnamon, ginger, and cloves. Stir spice mixture into pumpkin. Stir in milk until well blended. Pour into prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45-55 minutes or until the edge of the pie and the crust is turning light brown.

Fudge Pecan Pie

I cannot believe that I haven't shared this recipe previously. I must've overlooked it as most of the recipes I've shared have come from handwritten recipes or ones that I've clipped from somewhere or gotten from friends, etc. This one is in a church cookbook from 1997 that is simply known as "the red cookbook" in our family. This poor cookbook has been used so much it is falling apart and really needs to be rebound. It's the kind of cookbook where ALL of the recipes are good. While occasionally we come across one that is not quite to our taste as written, the recipes themselves are sound. Anyway, this pie has been a tradition ever since DH and I celebrated our first Thanksgiving together ten years ago. I will be using a gluten free crust this year and seeing how rice flour works in place of the white flour....but I am determined to still enjoy our favorite pie. :)

1 (9 inch) unbaked pie crust
1/2 cup butter
3 TB. cocoa
3/4 cup hot water
2 cups sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. vanilla
1 (5.33 oz) can evaporated milk
1 cup pecan halves
1 cup whipped cream

Preheat oven & cookie sheet to 350 degrees. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip, blend in sugar, flour, salt, vanilla, and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets. Garnish with whipped cream.

Notes: If using a disposable or regular size pie plate, this filling will easily make enough for two pies. Rather than putting the pecans into the custard, I spread the pecan halves out in my pie crust and then pour the custard filling over them. I also use way more than one cup. I mean after all, the pecans are the best part of a pecan pie, aren't they?

Candy Apple Pie

I pulled this recipe out of an issue of Backyard Living quite a few years ago. As I've said before, with our kids having their birthdays so close together, we often have anything but cake to celebrate. Our son has asked for pie for his birthday...half apple & half cherry...when I think apple pie, this is the recipe that comes to mind. Enjoy!

6 cups thinly sliced peeled tart apples
2 Tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 Tablespoons butter

Topping:
1/4 cup butter
1/2 cup packed brown sugar
2 Tablespoons heavy whipping cream
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Line a 9-inch pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges high; cut slits in pastry. Bake at 400 degrees for 40-45 minutes or until golden brown and apples are tender.

Meanwhile, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Pour over top crust. Bake 3-4 minutes longer or until bubbly. Serve warm.

*While you might be tempted to not use heavy whipping cream because it only calls for 2 Tablespoons, it is better if you do use it. Rather than having the remainder of the heavy cream go to waste, I whip it with a bit of sugar & vanilla and serve it with the pie. :)

Gazooey Balls

I'm sure that recipe title got everyone's attention. ;) I have no idea if this is what the recipe was originally called or not. I've had this recipe for years. I got it from my mother-in-law, Beth when the kids were itty bitty. It's a little bit of a pain to make in my opinion but the end results are so yummy and very much worth it!

1/2 cup brown sugar, well packed
2 cups white sugar
1/2 cup white karo syrup
1/2 cup honey
1/2 cup water
pinch of salt
2 - 6 oz. packages of puffed rice cereal
1/2 cup chopped nuts (optional)

Mix sugars, syrup, honey, water, and salt in a heavy saucepan over medium heat. Cook until it reaches the hard crack candy stage. Pour over puffed rice cereal and nuts. Mix well. Butter your hands and very carefully form into balls.

Everything Cookies

I got this recipe several years ago from my sister-in-law Emily. I suppose they're called everything cookies because they have a little bit of everything in them. If you like a crispy cookie, then this is a recipe for you. :)

1 cup margarine (I use butter)
1 cup brown sugar
1 cup white sugar
1 egg
1 teaspoon cream of tartar
1 cup oatmeal
1 cup coconut
3/4 cup oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup crisp rice cereal
12 oz. chocolate chips (also really good with butterscotch chips)

Beat margarine and sugars together, add egg, oil, and vanilla. Beat well. Mix remaining dry ingredients together and slowly add into the creamed mixture. Fold in chocolate chips. bake at 350 degrees for about 12 minutes or until lightly browned.

Pumpkin Recipes

I know, it's an odd time of the year to share pumpkin recipes, but I'm going to anyways. :) With being able to get canned pumpkin year round and my daughter having asked for pumpkin pie instead of cake for her birthday next month I figure now is as good as a time as any to share these. I hope you like them as much as we do. I'll warn you now that the Pecan Pumpkin Dessert is incredibly rich and totally worth all of the calories in every bite! ;)

Pumpkin Pie Squares

1 package yellow cake mix
1/2 cup butter softened
1 egg

Measure out 1 cup of the cake mix and set aside. Mix together butter, egg, and remaining cake mix. Firmly pack into the bottom of a 9x13 greased pan.

1 large can pumpkin
2 1/2 teaspoons pumpkin pie spice
2/3 cup evaporated milk (or fresh milk)
1/2 cup brown sugar
2 eggs

Make filling of pumpkin, pumpkin pie spice, brown sugar, eggs, and milk. Pour over first layer.

1 cup cake mix (reserved earlier)
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon cinnamon

Make topping of reserved cake mix, sugar, cinnamon, and melted butter. Mix well until crumbly. Sprinkle over pumpkin mixture. Bake at 350 degrees for 40-50 minutes. Serve warm or cold with whipped cream or ice cream.

Pecan Pumpkin Dessert

1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans

Frosting:

1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 (12 oz) carton of Cool Whip

Line a 13x9 baking pan with waxed paper and coat the paper with nonstick cooking spray, set aside. In a mixing bowl, combine pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on a wire rack.

Invert onto a large serving platter; carefully remove wax paper. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Makes 15 servings.

Pumpkin Pie

I'm only including the filling here, since I have a pie crust recipe that I like to use.

2 eggs
1 (15 oz) can pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon + 1/8 teaspoon ground cloves
3/4 cup whole milk

Beat eggs and add pumpkin. Stir well to combine. Combine sugars, cinnamon, ginger, and cloves. Stir spice mixture into pumpkin. Stir in milk until well blended. Pour into prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45-55 minutes or until the edge of the pie and the crust is turning light brown.

I feel like such a slacker!!!

Sorry it's been so long since I've shared any recipes. I just haven't felt like cooking much here lately, much less try new recipes. We did try this one about a month ago and really liked it. We made it with fresh blueberries, and it was absolutely scrumptious!

Blueberry Pound Cake

2 Tablespoons butter
1/4 cup white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries (frozen can be substituted - just thaw and drain first)
1/4 cup all-purpose flour

Preheat oven to 325 degrees. Grease a 10 inch tube pan with 2 Tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder, and salt. Set aside.

In large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge the blueberries with remaining cup flour, then fold into batter. Pour batter into prepared pan.

Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for ten minutes, then turn out onto wire rack and cool completely.

Chocolate Crinkle Cookies

These are a favorite in our house and so yummy! My daughter loves to make these when she needs a treat for school. Her friends beg her to make them. I got the recipe out of a magazine years ago. I think probably from Family Circle or Woman's Day.

1 cup granulated sugar
2 Tablespoons butter, softened
1 teaspoon vanilla
2 ounces unsweetened baking chocolate, melted and cooled
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners' sugar

In large bowl, stir granulated sugar, butter, vanilla extract and chocolate with spoon until blended. Stir in eggs one at a time. Stir in flour, baking powder and salt. Cover and refrigerate for at least three hours.

Heat oven to 350 degrees. Coat baking sheets with nonstick spray. Drop dough by teaspoonfuls into confectioners' sugar; roll around to coat. Shape into balls. Place 2 inches apart on prepared baking sheets.

Bake 10-12 minutes or until almost no indentation remains when touched. Immediately remove from baking sheet to wire rack; cool.

Grandma's Pie Crust

My grandma swears by this recipe for pie crust. It turns out well everytime. She says that she often will make more than she needs and then wrap it well in saran wrap and freeze it. She then puts it in the fridge to thaw the day before she needs it. She claims that it rolls out better after it's been frozen than it does when it is fresh. I have yet to try that little trick though. :)

3 cups flour
1 teaspoon salt
1 cup shortening
1 egg
5 Tablespoons cold water
1 Tablespoon vinegar

Mix flour and shortening together until mixture looks like cornmeal. Then add egg, vinegar, and water slowly until you get a nice ball of dough formed. Freeze overnight. Thaw in fridge until workable.

Grandma's Bread Pudding

3 eggs
1 teaspoon vanilla
3 cups scalded milk
1/4 cup butter
5 slices white bread, toasted
1/2 cup sugar
1 teaspoon nutmeg
2 Tablespoons sugar
1 teaspoon cinnamon

Beat eggs, add sugar and nutmeg, and beat until smooth. Add scalded milk. Melt 1/4 cup butter in a shallow dish. Cut each piece of toasted bread into 3 pieces and dip in butter. Add custard mixture to toast, making sure toast is soaked very well. Add a handful of raisins if desired. Mix 2 Tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the top. Bake at 325 degrees for 25 minutes or until custard is set.

Peanut Butter Cookies

Another recipe from my grandma...my daughter just made some of these last week...simple recipe and totally delish!

3 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs, beaten
1 cup peanut butter
1 teaspoon vanilla

Sift flour with soda and salt. Cream shortening and both sugars together. Add beaten eggs and mix until smooth. Add peanut butter, stir well, then add flour mixture. Mix to a stiff batter, then add vanilla. Form into balls and press onto a greased cookie sheet. Press with the back of a fork to make the waffle design. Bake at 375 degrees until lightly browned.

Grandma's Sugar Cookies

My grandmother got this recipe out of the Betty Furness Westinghouse Cookbook (1954). These are the sugar cookies I grew up eating. It's a simple recipe and quite timeless. I hope you enjoy these cookies as much as my family does. :)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla

Sift flour together with baking powder and salt. Cream shortening and sugar together until light and fluffy. Add unbeaten eggs one at a time, beating thoroughly after each egg is added. Add vanilla and flour mixture. Beat vigorously until flour is completely blended. Refrigerate dough until chilled - about 2 hours. Divide dough in half. Roll each half out on a lightly floured surface. Roll until dough is about 1/8" thick and cut out into shapes. Sprinkle with colored or plain sugar. Bake at 375 degrees until lightly browned around the edges. ***If you roll the dough out as this as the recipe says to, you will get a very thin, crispy cookie. I like to roll it out a little thicker for a softer cookie. Also, instead of rolling out the dough, you can roll it into balls and then flatten with a glass dipped in sugar.***

Favorite Oatmeal Cookies

Here's a really good old fashioned oatmeal cookie recipe...courtesy of my grandma once again. :) She has this really old cookbook that is falling apart and has been well used over the years. I think she got it as a wedding present and it has some of the best recipes in it. Of course, I am sure that most of us have a well used, falling apart cookbook in our kitchen. Ours is a pioneer cookbook put together by the Austin Oak Hills Stake quite a while ago. I just love cookbooks that are a collaborative effort of everyone's "tried and true" recipes. Anyways, enough of my rambling. I hope everyone has a great week!

1 cup shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 cup raisins
1 teaspoon baking soda
4 Tablespoons sour milk (buttermilk)
2 cups all purpose flour - sifted before measuring
2 1/2 cups quick cooking oatmeal

Cream shortening and sugar together until light and fluffy. Add eggs one at a time, beating thoroughly. Add vanilla and salt. Pour boiling water over raisins and let stand a few minutes. Drain. Add to creamed shortening mixture. Dissolve baking soda in milk and add alternately with flour to creamed mixture. Add oatmeal. Blend all ingredients thoroughly. Drop by teaspoonfuls on greased cookie sheet. Bake at 375 degrees.