All of those tailgate treats at the Outback Bowl made me hungry, so I decided to pick another long-lost recipe to make and to share with all of you. So here is Mom’s raisin-filled Frosted Creams Recipe.
Early last autumn, I began to look through the recipe box I inherited from Mom and I realized it is loaded with many recipes I’ve never made, and barely remember. So I decided to bring that recipe box to Fort Lauderdale with me this winter.
I rummaged though the box yesterday and I stumbled upon another hand-written recipe of Mom’s. Again, it was like a hug from Heaven.
This is a very basic recipe. And I’m guessing it might have been popular during the war. I decided to make those Frosted Creams exactly as Mom had written the recipe, and here is the final product.
The recipe is good…but I will make some modifications when I make them next time. And there WILL be a next time!
I’m sure Mom was laughing as I mixed up the batter. The recipe says to add the baking soda to the cup of raisin juice before mixing into the dry ingredients…and I did just that. But I dumped the baking soda into the HOT raisin juice…and I witnessed a mini volcano erupt all over my counter top! I now know it is important to add the baking soda to the COOLED raisin water! (I know, Mom…I should have known better.!)
And Mom’s recipe card said to bake these bars at 375 degrees…with no baking TIME listed. So my first attempt at making these Frosted Creams was less than perfect.
Trust me. 375 degrees is TOO high. It will be 350 from now on…and for less time next time. I’ll experiment with 350 degrees and baking for only about 18-20 minutes before I test them. Stay tuned!
I was surprised to see no vanilla extract in the recipe…so I’ll add a teaspoon next time.
It’s really amazing how connected I feel to my dear Mom every time I make another one of her recipes. And these Frosted Creams were a lighthearted reminder of just how much cooking knowledge Mom kept in her head…instead of writing it down (for people like me) on the recipe cards she treasured. She didn’t need it written down…unlike her snowbird daughter!
I bet she’s still laughing…and so am I.
- 1 C. Shortening or Butter (I used butter)
- 1 1/2 C. Sugar
- 2 Eggs
- 3 1/2 C. Flour
- 1 C. Nut Meats (I used walnuts)
- 1 1/2 C. Raisins
- 1 1/4 C. Water
- 1 tsp. Vanilla Extract
- 1 1/2 tsp. baking soda
- PREHEAT OVEN TO 350 DEGREES
- Spray an 11 X 17 in. baking sheet with cooking spray and set aside.
- Cook raisins for a few minutes to plump in the 1 1/4 C. water and Reserve the cooking liquid.
- Set liquid aside to cool.
- Cream sugar and butter together.
- Add the eggs and combine.
- Add the vanilla.
- Stir in the flour.
- Pour the raisin liquid into a 1 cup measuring cup.
- Dissolve the baking soda in the raisin liquid.
- Add enough water to fill the 1 cup measure if needed.
- Mix liquid into dry ingredients.
- Fold in the raisins.
- Add the nuts if desired.
- Pour batter into baking sheet.
- Bake at 350 degrees approx. 20 minutes or until toothpick inserted in center comes out clean.
- Cool completely and frost with your favorite frosting. (I make my famous cream cheese icing.)
Hi Meemaw – I just wanted to share that the photo of the recipe box is the SAME ONE I have! When I was a small child, my dad and I went “downtown” (in the small town where we lived) to hunt for the perfect Mothers Day present. We came across this recipe box and I said that it was, “perfect.” Sadly, my mom is gone now 6 years but I have her recipe box and treasure it very much. Thanks for the memory!!!!!
Oh Kathy…Your story brought a lump to my throat! Thank you SO MUCH for taking the time to share it with me. Recipes and memories…they go hand in hand!And I bet you feel a hug from Heaven whenever you open that precious box!
x0x0
Meemaaw
Hugs, right back at ya 🙂 🙂 🙂
Unbelievable. Your mother’s writing even looks like my mother’s writing. I was too lazy to go into the basement to find the recipe in a little yellow box –I’m sure it’s there. I googled raisin creams instead and am delighted to have found your revisions.
Thank you so much! will make them tomorrow.
I lie in Rhode Island. My mom made the raisin creams in Iowa. I am sure you are right…recipes for the war years. Indeed, I will use butter and not shortening.
Oh Martha!! Your comments warmed my heart!!! Isn’t it wonderful to relive our favorite food memories every time we cook or bake?? Thank you again for taking the time to share your thoughts with me!!
XOXO
Meemaw
I love your website. I have a similar recipe on an old yellowed recipe card. I became very sentimental this year and finding and baking from a lost family member’s recipe is like a hug from heaven. This recipe was titled “Frosted Creams” and it may be from my Aunt’s High School Home Economics class from the 1940’s. It was not complete and did not have the cooking temp or time. So, thank you for your recipe.
Oh Laura…your comments warmed my heart this morning! I truly believe by sharing recipes from one generation to the next we will stay connected forever to those we love! God Bless and keep cooking!!
XOXO
Meemaw
I was looking for my mom/grandmother’s Frosted Cream recipe and couldn’t locate it. When I googled frosted creams I nearly fell off my chair when I saw the recipe card. This could have come out of my mother/grandmothers recipe box.
Thank you!
Ahhh…Kim!! Your comment just made my day!!! When you rediscover a lost family recipe it’s like finding a buried treasure isn’t it!!! ENJOY!!! And Happy Memories!!!
XOXO
Meemaw
Thanks so much! I know you’ll love them…as much as I loved making them. (And I’m sure Mom is smiling too!)