Oatmeal Rasin Cookies

1 cup raisins
1 cup water
Simmer raisins and water for 15 minutes (until raisins are plump). Drain & save 1/2 cup of the liquid (add water if necessary).

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

Add:
1 teaspoon vanilla
2 eggs
1/2 cup "raisin liquid" (from above)

In a separate bowl combine:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon baking powder

Add the dry ingredients to the wet and mix well. Then add:
raisins (the ones you cooked)
2 cups oatmeal

Drop by the tablespoonful on cookie sheet.
Bake at 350 for 10 minutes. -Do not over bake. They are an extremely soft cookie! You need to let them cool before you take them off the cookie sheet (It is easier to bake them on parchment so you can slide the parchment off the cookie sheet with the cookies on it and let it cool on the counter while you reload the cookie sheet) For storage you need to put wax paper or parchment between the layers of cookies in an airtight container.

Cream Cheese Brownies

Melt together over low heat:
2 -4oz packages of Bakers German Sweet Chocolate
6 Tablespoons Butter

Let cool

Bowl 1:
Cream together:
6 oz cream cheese
4 Tablespoons butter

Add 1/2 cup sugar and beat until fluffy

Blend in :
2 Eggs
2 Tablespoons Flour
1 Teaspoon Vanilla

Bowl 2:
Beat 4 eggs until they are light colored
Slowly add 1 1/2 cup sugar and beat until thickened

Add:
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Flour
Melted Chocolate mixture (from above)
2 Teaspoons Vanilla
1/2 Teaspoon Almond Extract


Spread 1/2 of the Chocolate batter in greased 9x13 pan. Top with Cream Cheese mixture, Then the rest of the Chocolate batter. Zig Zag through with a knife.

Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.