Recipe for Raisin Puff

Raisin Puff Recipe

Hello everyone ~ How is winter treating you? Up until last week, things weren't too bad here on the Island but since last week, we've had four snow storms/blizzards. Tuesday's storm dumped two feet of snow on us and we're going to get quite a bit more today with this present storm we're having. Or so they say.

I took this picture of a chickadee getting some seeds from the feeder after the storm died down on Tuesday. From the bottom of the feeder to the top of the snow is two feet. The feeder hangs in the maple tree on our front lawn. As you can see snow is filling the bottom half of the feeder. That's a lot of white stuff! I know my little feathered friends are happy to have food these cold winter days. 

Speaking of food, I spend much more time in the kitchen preparing meals and baking this time of year. Today I am sharing my recipe for Raisin Puff. It's an old recipe that was popular many years ago in Granny's kitchen. 

Raisin Puff
First make the raisin filling.

Raisin filling

1 large TBSP butter
1 lb of sultana raisins
3/4 cup water
1/2 cup brown sugar
2 TBSP flour
1 cap of lemon juice

Cook mixture on stove top stirring constantly so it doesn't scorch. It is done when it has thickened and coats the spoon. Let cool completely. 

Cookie Crust for Puff

Cream together:
3/4 cup sugar
1/2 cup shortening

Add: 
1 egg
1/2 cup milk plus a little bit more if needed
2 tsp baking powder
3 cups flour
Beat together.

Turn the dough out onto a lightly floured surface and shape into a thick rectangle. Cut the dough in half. 

Roll out half the cookie dough on to a sheet of lightly floured waxed paper about 18 inches in length. I use the size of the 13X9 inch pan to determine the size of each layer for the puff. Using the waxed paper, flip the cookie dough over into the bottom of the greased pan. Spread with cooled raisin filling. 

Then roll out the other half of the cookie dough and again, using the waxed paper, flip the crust over to cover the filling.

Sprinkle with white sugar. With Valentines day coming up next week, I cut out a heart cookie from left over dough and placed it on top of the crust.

Bake at 350 degrees for about 25-30 minutes. Let cool completely before cutting into squares.

NOTE: Sometimes I cheat when I'm in a hurry and I use a large can of raisin pie filling although the home made raisin filling really is better. 

This is a delicious treat for dessert, tea time, or a snack. Everyone loves it and I hope you will try it. Thanks for your visit and have a lovely day everyone.

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Sharing from my heart~ Sandi