Prep Time: 20 | Cook Time: 45 | Ready Time: 1 hour, 5 min
Spray 11×7-inch non-reactive baking dish with cooking spray. Cut bread into 1-inch cubes to yield about 8 cups; spread evenly in bottom of pan and sprinkle with raisins. Set aside.
In a medium saucepan, heat half-and-half with butter, stirring until butter is melted. Cool for 10 minutes. In a medium bowl, whisk sugar, cinnamon, nutmeg, rum extract and egg substitute together. Then, slowly whisk in butter mixture until well blended. Pour over bread cubes and toss to coat all. Let stand for 1 hour.
Preheat oven to 350°F. Place baking dish with pudding into a larger pan containing 1-inch hot water. Bake for 35 minutes or until mixture is set and sharp knife inserted in center comes out clean. Cool and serve warm, dusted with powdered sugar, if desired.
Calories 290 (Calories from Fat 19%); Total Fat 6 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 15; Sodium 310; Potassium 369; Total Carbohydrate 52; Dietary Fiber 2; Sugars 33; Protein 9; Calcium 126; Iron 2;
Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.
In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F. Remove cookies to a wire rack and cool completely.
Calories 260 (Calories from Fat 45%); Total Fat 14 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 140; Total Carbohydrate 34; Dietary Fiber 2; Sugars 21; Protein 3; Calcium 19; Iron 1;
Bring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally. Cover; remove from heat and let stand several minutes before serving.
Calories 220 (Calories from Fat 16%); Total Fat 4 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 5; Sodium 630; Potassium 398; Total Carbohydrate 40; Dietary Fiber 4; Sugars 19; Protein 8; Calcium 136; Iron 2;
In small bowl, combine shortening, vinegar and milk. Add hot water; mix well. In medium bowl, mix together flour, salt and cornstarch. Add shortening mixture. Mix until dough forms. Wrap dough in plastic wrap and let stand in refrigerator for at least 1 hour.
Then, roll out dough to fit 10-inch pie pan. Arrange in pie pan and crimp edges. Sprinkle and spread raisins, chocolate chips, and chopped walnuts evenly over bottom.
Preheat oven to 400°F. In large bowl, mix eggs, sugar, cinnamon, vanilla, butter and corn syrup until well blended. Carefully pour over raisins in pie crust. Bake at 400°F for 10 minutes. Reduce temperature to 350°F and bake until center of pie is set; about 30 minutes.
Note: Crisco® All-Vegetable Shortening preferred.
Calories 630 (Calories from Fat 42%); Total Fat 31 ( Saturated Fat 11; Trans Fat 1; ); Cholesterol 105; Sodium 330; Potassium 321; Total Carbohydrate 86; Dietary Fiber 3; Sugars 53; Protein 9; Calcium 70; Iron 2;
Combine raisins, sugar, cornstarch and water in saucepan. Stir over medium heat until thickened. Set aside to cool. Meanwhile, cream butter and sugar. Sift together flour, soda and salt. Stir into creamed mixture. Add oats and 1 tablespoon water. Mix until crumbly. Firmly press half of mixture into greased 13×9-inch pan. Spread with raisin filling. Pat on remaining crumb mixture. Bake at 350°F for 40 minutes or until lightly browned. Cool.
For icing, mix sifted powdered sugar with cinnamon. Stir in milk until consistency for drizzling. Drizzle on bars.
Calories 150 (Calories from Fat 21%); Total Fat 3.5 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 10; Sodium 95; Potassium 130; Total Carbohydrate 28; Dietary Fiber 1; Sugars 20; Protein 2; Calcium 16; Iron 1;