Oatmeal Raisin Cookies

• Author: Cookies & Cups
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 36 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: Dessert

★★★★★5 from 10 reviews

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Description:

These thick, chewy Oatmeal Raisin Cookies are the BEST!

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Ingredients:

• 1 cup butter, room temperature
• 1 1/2 cups dark brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon coarse sea salt
• 3 cups old fashioned oats
• 1 1/2 cups raisins
• 1 cup white chocolate chips

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Instructions

1. In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined.
2. In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
3. Turn mixer to low and slowly add flour mixture into butter mixture until combined.
4. Slowly add in oats and mix until evenly incorporated.
5. Finally add in raisins and white chips and stir until mixed in.
6. Let dough chill for at least 2 hours (overnight is best)
7. When ready to bake preheat oven to 350°
8. Line baking sheets with parchment paper.
9. Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
10. Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
11. Let cool on baking sheet for 3 minutes and transfer to cooling rack.

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Notes:

You can substitute in nuts or semi-sweet chips for the white chocolate chips, if desired.
Also, you don’t have to let the dough chill, but cookies may spread more if you don’t. I prefer the dough to chill, as I find the flavors come together better and also, the cookie bakes nicer, in my opinion.

Keywords:: cookies, recipe, oatmeal raisin cookies, raisins, oats, oatmeal

Apple Cake (Nancy Hower's recipe)

Ingredients:

1 1/2 c Oil

2 c Sugar (402 g)

3 eggs

3 c Flour (375.5 g)

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Nutmeg (optional)

1/2 tsp Salt

3 c Tart diced apples (455 g)

1 c chopped walnuts

2 tsp Vanilla

• Pour into Bundt pan
• Cook for 1 hour 15 min at 325F

Glaze:

2 tbsp Butter

2 tbsp Brown Sugar

2 tbsp White or granulated Sugar

2 tbsp Heavy Cream 

1/4 tsp Heavy Cream

1/4 tsp Vanilla

• Cook (boil) for 1 min and spoon over warm cake

Chocolate Walnut Fudge Cookies

Ingredients:

2 c Almond Flour

4 Tbsp Cacao Powder

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/4 cup Ghee, melted

2 Eggs

2 tsp Vanilla

2 Tbsp Nut Milk

1/2 tsp Stevia

1/2 Dark Chocolate Bar, melted

1/3 c Walnuts, chopped

Optional:  1/3 c Chocolate Chips

Prep:

1. Pre-heat oven to 325 F 
2. In a large bowl, add Almond Flour, Cacao Powder, Sea Salt and Baking Soda; mix well
3. In a separate bowl, add the wet ingredients:  melted ghee, eggs, vanilla and nut milk.  Using an electric mixer, mix well
4. Add melted chocolate bar and stir again
5. Slowly, add the dry mixture to the wet mixture and stir until fully incorporated. The batter should be thick and sticky, but dry enough to form a dough balls with your hands.  
6. The dough balls should be about 1-2 tbsp in size.  Spread the dough balls out on a greased or parchment-lined tray.  
7. Bake for 10 min.  Let cool for a few minutes before serving.

Nutrition facts:  

• each cookie has 3 g of carbs, 8 g fat, 2.5 g of protein and 90 cal

Grandma Rooney's Filled Cookies

from Pittsburgh Press, Nov 9, 1980
contributed by Mrs. Charles Fortier Jr. of Glenshaw


Cookie Dough"
1/2 cup lard
1/2 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 eggs
5 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup milk

Cookie Filling:
1 cup raisins
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup sugar
1 cup water
1/4 teaspoon nutmeg

For cookie dough Cream lard and butter together, add white and brown sugar a little at a time; beat in eggs.  Sift together flour, soda, baking powder, salt and nutmeg and add to mixture alternately with the milk.  Roll out and cut into 2 1/2 to 3 inch circles.

For raisin filling:  Boil the above ingredients until thickened.  Let cool before using.  Press two circles of dough together with 1 teaspoon of filling inside.  (Dates and nuts may be used instead of raisins.). Bake about 10 minutes in a 350-degree oven.  Makes 50-60 cookies.

Keto Pancake

Keto Pancakes MADE IN 1 MINUTE 
THE BEST Low Carb, Fluffy, and EASY Almond Flour Keto Pancake Recipe

The BEST low carb keto pancakes. This recipe makes thick and fluffy almond flour keto pancakes in 1 minute! As far as quick and easy keto breakfast recipes go it doesn’t get much better than these pancakes, or should I say pancake? … That just depends on how many you make! 

• Author: The Diet Chef
• Prep Time: 4 Minutes
• Cook Time: 1 Minute
• Total Time: 5 minutes
• Yield: 2 Pancakes 1x
• Category: Breakfast
• Cuisine: Keto

SCALE 

Ingredients

1 Egg
1/2 Tbsp (7g) Melted Salted Butter
1/4 Tsp Pure Vanilla Extract (or Almond Extract which I prefer)
2 1/2 Tbsps (35g) Keto Maple Syrup
1/2 Cup (56g) Almond flour
1/2 Tsp Baking Powder

Instructions

Add all of the liquid ingredients into a medium sized bowl or large measuring cup (for easier pouring), and mix until combined.
Now, add all of the dry ingredients into the same bowl, and mix those until combined with the wet ingredients.
Once combined cook the pancake/s…

1 MINUTE VERSION:

Coat 8 Ounce ramekin – or bigger – with baking spray, add the batter to the ramekin, and microwave.
Microwave times will vary!! In my 1100 Watt microwave, 45 seconds is the perfect cook-time.
However, I highly, HIGHLY recommend, erring on the side of less cooktime and slightly underdone, than overdone.
YOU CAN ALWAYS ADD COOK-TIME!
The middle should be slightly “wet” and look a little underdone when it comes out of the microwave. Don’t worry, it will continue to cook once it’s out of there.
Add butter, keto maple syrup, and enjoy!!

COOKING THESE PANCAKES ON THE STOVETOP:

Turn the stove up to medium heat, coat a pan with baking spray (or butter) and heat the butter/oil.
Once the oil/butter is heated add 1/2 to 1/3 of the batter to the middle of the pan and cook until bubbles start to form, and the outside ring of the pancake turns a “lighter” color. This will take a 3ish minutes to happen.
*Note: This pancake makes 2 medium sized pancakes, and 3 small sized ones.
Now, give your pancakes a flip, and cook for another 1-2 minutes. Just until you can press down on it, and you can feel some “give” to it…and it doesn’t feel wet.

Notes

Nutritional info is for 2 pancakes. Since the “mug version” of the recipe makes such a large amount of pancake, and the stove top version makes 2+ normal sized ones….It’s listed for 2 pancakes. 
2 Net Carbs Each!
5g Carbs – 3g Fiber = 2 Net Carbs

Nutrition

• Serving Size: 1 Pancake Stovetop, 1/2 mug Cake
• Calories: 242
• Fat: 20
• Carbohydrates: 5
• Fiber: 3
• Protein: 9

Find it online: https://www.thedietchefs.com/keto-pancakes-1-minute/

Bacon and Cheese Quiche by Pillsbury

Bacon and Cheese Quiche

10 MIN Prep Time
1 HR 5 MIN Total Time
9 Ingredients
8 Servings Ingredients


1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired

 Directions

Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In medium bowl, mix half-and-half, eggs, salt and pepper; set aside.
Layer bacon, cheeses and onion in crust-lined plate.
Pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes; cut into wedges.

My modifications for deep dish crust:

1 Marie Callendar's Pastry Pie Shell
3/4 cup milk and 1/2 cup half-and-half
5 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
5 slices bacon, crisply cooked, crumbled
1 1/4 cup shredded Swiss or Cheddar cheese (4 oz)

Coffee Cake Banana Bread (from Paleomg.com)

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Serves: 6-8

Ingredients

• 3 brown bananas, mashed
• ¼ cup maple syrup (or coconut sugar)
• 1 teaspoon vanilla extract
• 3 eggs
• ½ cup almond butter (or other nut/seed butter)
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt

For the toppings

• 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 teaspoon cinnamon
• ¼ cup pecans, crushed

Instructions

1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
4. Pour batter into baking dish. Place on a baking sheet.
5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
6. Place chunks of the toppings all around the top of the banana bread mixture.
7. Place in oven to bake for 50 minutes.
8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.

Steamed Cod (or any white fish) on Kale

Steamed Fish on Kale

Yield 4 servings

Time 30 minutes

When you’re shopping for greens, look for young, plump, almost springy leaves, and stems that are less than a quarter-inch thick, and stay away from older, tougher leaves.

Ingredients

• 1 medium bunch kale, collards or other greens, about a pound
• 1/2 cup dry white wine (or water)
• 1 or 2 cloves garlic, peeled and lightly smashed
• 3 tablespoons butter or extra virgin olive oil
• Salt and pepper
• 1 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass

Method

• 1. Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
• 2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
• 3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.

Hash Brown Potato Casserole

Potato mixture:

1 bag ( 2 lbs) of thawed hash browns (cubed or shredded)

1/2 cup melted butter

1/4 tsp pepper

1 can of creamed chicken or 1 can of creamed celery soup

1/2 cup of chopped onions

1 pint sour cream or a small can of evaporated milk (3/4 cup)

2 cups grated cheddar cheese

Mix all and place in a 9x13 pan, then, make topping

Topping:

2 cups of crushed Ritz crackers

1/4 cup melted butter

Place topping on top of potato mixture

Bake 350 oven for 1 1/2 hours or until topping is crispy

That's it!  Enjoy.

Gramamac's Cream Pie

For two pies:

4 level tablespoons cornstarch
3/4 cup sugar
6 egg yolks
mix all together with
1/4 cup water

Scald three (3) cups milk

Add mixture to milk and stir constantly until thick (bubbles)
Add 1/2 cube unsalted sweet cream butter
Add 1-1/2 teaspoons pure vanilla extract

Add coconut, bananas OR
for chocolate..
Add two (or more) squares unsweetened chocolate from one bar Ghiradelli's chocolate

For one pie:

3 tablespooons cornstarch
3/4 cup sugar
1/4 cup water
3 egg yolks
2 cups scalded milk
Butter and Vanilla

Classic Chicken Pot Pie

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 6

INGREDIENTS:
Crust
1box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1/3cup butter or margarine
1/3cup chopped onion
1/3cup all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1 3/4cups Progresso® chicken broth (from 32-oz carton)
1/2cup milk
2 1/2cups shredded cooked chicken or turkey
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed; add diced potatoes


DIRECTIONS:
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


Nutritional Information:
1 Serving (1 Serving)Calories 560(Calories from Fat 280),Total Fat 31g(Saturated Fat 10g,Trans Fat 2 1/2g),Cholesterol 50mg;Sodium 1210mg;Total Carbohydrate 44g(Dietary Fiber 4g,Sugars 4g),Protein 25g;Percent Daily Value*:Calcium ;Exchanges:2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;2 Lean Meat;0 High-Fat Meat;5 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Sweet Potato Casserole

1 can drained and mashed sweet pototoes
3/4 stick parkay
2 eggs beaten
1 cup sugar
1 cup milk
dash of cinnamon
2 tbsp. cornstarch

mix well and beat on low with mixer

bake @ 425 for 15-20 min
Topping:
Mix together:
1 cup crushed corn flakes
1/2 cup brown sugar
1 stick parkay
1 cup chopped walnuts or pecans

When I double recipe I only put 1 1/2 sticks parkay and still only us 1 cup corn flakes I double walnuts and brown sugar

Then put back into oven and bake for additional 20 min.

Calico Beans

INGREDIENTS:

1/2 cup bacon, chopped 1 pound lean ground beef 1 (15 ounce) can pork and beans 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can butter beans 1 (15 ounce) can lima beans, drained

1/2 cup ketchup 1 cup packed brown sugar 1 cup chopped onion 3 tablespoons white wine vinegar 1 teaspoon mustard powder 1/2 cup chopped celery

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 C).
2.	Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3.	In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
4.	Cover and bake for 1 hour.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 11/22/2009

Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

10 min | 10 min prep

12 cupcakes

* 1 cup butter, softened
* 3 1/2 cups confectioners' sugar
* 1 teaspoon milk
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt

1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.


© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Split Second Cookies

Sift together 2 cups sifted flour, 2/3 cups sugar and 1/2 tsp. baking powder. Blend in 3/4 cups soft butter, 1 beaten egg and 2 tsp. vanilla to form dough.
Place on lightly floured board. Divide dough into 4 parts. Shape each into a roll 3/4 inches thick. Place rolls on ungreased baking sheet, 4 inches apart and make a depression 1/4 inch deep lengthwise down center with knife handle. Fill with jelly and bake at 350 for 15-20 min. till lightly brown. While war, cut diagonally into bars.
Makes 4 dozen

Grilled Salmon Recipe - Orca Point Lodge

We had the best ever Grilled Salmon at the Orca Point Lodge in Juneau during our Alaska cruise...and they gave us the recipe!

Ingredients:
Fresh Alaska Salmon filet
1/2 cup (1 stick) butter
1/2 cup brown sugar 1/4 cup soy sauce
1 tbs. lemon juice (fresh)

1. Melt butter in small sauce pan over low heat. Add brown sugar, soy sauce and lemon juice.
2. Rinse salmon filet with freshwater and pat dry. Cut filet into approximately 6-8, 4 oz servings; skin intact. Place fish (skin side down) in a shallow, non-porous glass dish.
3. Pour 3/4 of the Cooled marinade mixture over salmon filets; make sure that they are well coated. Cover and marinate for 30 min. to 1 hour.

Cooking:
Prepare an outdoor grill to medium-high heat, and lightly oil the cooking surface.
Grill salmon for approximately 4-5 min. on each side, turning only once. Baste fish with reserved marinade while on the grill. Cook until salmon just begins to flake; it may be slightly translucent in the center. The fish will continue to cook once it is removed from the grill. Be careful not to overcook.

Cindy's Chocolate Chip Cookies

3 eggs
3/4 cup sugar
1 1/2 cups brown sugar
1 1/2 cups Crisco
1 1/2 tbsp. water
1 1/2 tsp. vanilla
3 3/4 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
16-24 oz. chocolate chips (1/2 milk & 1/2 semi)

350 deg for 8-10 min
Makes 7 dozen

Chinese Chicken Salad

1 head of Cabbage, cubed
4 tbsp Sliced Almonds
4 green onions
4-6 Chicken breasts, cooked and chopped
2 packages of Top Ramen Noodles (Chicken flavor)

Dressing:

4 tbsp sugar
1 cup salad oil
1/2 tsp pepper
2 tsp salt
6 tbsp Wine Vinegar
1 tsp Accent (optional)


Mix all ingredients in large bowl. Crush noodles in packages and mix with cabbage mixture. Sprinkle flavoring packets over salad mix before adding dressing.

Meatloaf: Liza's and Francis' favorite dish!

2 lbs of ground beef
3/4 cup crushed saltine crackers
2 eggs
3/4 cup water
1/3 cup ketchup
1/2 cup raisins
1/2 cup diced fresh mushrooms (optional)
1 envelope of Lipton Onion/Mushroom soup mix

Add all ingredients in a large bowl and mix by hand. Form into an oval loaf shape and place in a baking dish. Bake about an hour or until done in a preheated 350 degrees oven. I usually squirt ketchup across the loaf in lines before baking.
Enjoy!

Mary's Famous Taco Soup

3 lbs Hamburger Meat
1 pkg Taco Seasoning Mix
1 pkg Ranch Style Dressing Mix
2 Cans Whole Kernel Corn
2 Cans Steamed Tomatoes
1 Can Rotel
1 Can Ranch Style Beans

Brown Meat and Drain
Add Beans
Add Other Ingredients
Heat

Serve Over Warm Tortilla Chips and
Top with Cheddar Cheese

Mary Rodger's Baked Cheese Dip

2 cups Chopped Onions
2 cups Mayonnaise
8 oz Grated Cheddar Cheese
1/2 cup Parmesan Cheese to Put on Top

Mix all ingredients and place in a baking dish
Sprinkle Parmesan Cheese on Top
Bake at 350 for 30 or 40 minutes

Serve with Wheat Thins or any other type of small crackers.

Beef Stroganoff, a soothing supper

By JANE JARRELL / Special Contributor to The Dallas Morning News

2 tablespoons vegetable oil
2 ½ pounds sirloin steak, trimmed of all fat and sliced very thin
1 large onion, chopped
2 (10-ounce) packages white mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon kosher salt
1 (14 ½ -ounce) can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 (12-ounce) package extra-wide egg noodles, cooked

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside. Place onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.

Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over egg noodles.

Makes 6 to 8 servings.

PER SERVING: Calories 523 (40% fat) Fat 23 g (9 g sat) Cholesterol 105 mg Sodium 875 mg Fiber 3 g Carbohydrates 34 g Protein 43 g

Naftali's Ambrosia Dessert

1-20 oz can of crushed Pineapple
1-15 oz can of Lite Mixed Fruit Cocktail
1 can Lite Mandarin Orange
1-8 oz Lite Sour Cream
1-8 oz Lite Cool Whip
1 box of Instant Sugar-free Vanilla Pudding
1 box of Instant Sugar-free White Chocolate Pudding

Drain all cans and reserve the juices.
Mix puddings with the reserve fruit juices.
Add Sour Cream, Cool Whip, canned fruits
Mix well and serve chilled.

Kugelhopf

An Alsation legend says that when the Three Magis returned from Bethlehen, a pastry chef by the name of Kugel, who was from the Alsatian village of Ribeauville, received them. To thank him, the Magis made a cake in a special mold, and called it Kugelhopf. Today this Alsatian cake is still made in that special earthen mold, though sometimes nowadays, the mold is made of stainless steel.
Traditionally, Kugelhopf is eaten for breakfast, or at afternoon tea, or for dessert after Sunday dinner.

1/2 cup raisins (white or black)
2 tablespoons kirsch (or hot water)
1/2 ounce fresh yeast (or 2 envelopes of dry yeast)
1 cup milk, lukewarm
2 tablespoons sugar
1 scant teaspoon salt
1 pound all-purpose flour, sifted
1 large egg (or 2 small eggs)
7 tablespoons unsalted butter, softened, plus butter for buttering the mold
8-10 almonds, shelled, inner skins removed
confectioners' sugar

1. In a small bowl, soak the raisins in the kirsche (or hot water). Set aside.
2. Put the yeast, 1/2 cup of the mil, 1 tablespoon of the sugar, the salt, and 2 tablespoons of the flour in another bowl. Work these ingredients together with your fingertips until they form a soft paste. Cover the bowl with a cloth, and let this paste rise in a warm place until it doubles in volume---about 15-20 minutes.
3. In another bowl, whisk together the remaining milk and sugar, and the egg (or eggs). Add the remaining flour, and knead these ingredients together---at first with the fingertips, and then, when a paste has been formed, by picking up the entire batch of paste, and smacking it vigorously down onto a work surface until it is smooth. The process takes about 5-6 minutes.
4. Work the 7 tablespoons of butter into the dough, and resume picking it up and smacking it down onto the work surface for about 4 more minutes---it should be very smooth and still soft.
5. Add to this dough the yeast mixture prepared in Step 2, and work the two together, again by repeatedly picking up the dough and smacking it down onto a work surface until smooth---about 2-3 minutes.
6. Drain the reserved raisins of any remaining liquid (there should be very little), and mix the raisins into the dough until they are evenly distributed.
7. Butter well an 8-cup Kugelhopf mold. Put an almond in each groove of the mold. Form the dough into a roll 12 inches long, bend it into a circle, and set it in the mold. Put the mold in a warm place, cover it with a cloth, and let the dough rise to the top of the mold---about 40 minutes to 1 hour.
8. Preheat the oven to 350.
Put the mold in the preheated oven, and bake for 45 to 50 minutes, until the top is golden brown.
Note: When the Kugelhopf is ready, it sounds hollow when tapped with the finger. At this point, a needle inserted in the cake will come out dry.
10. Let the cake cool for about 4 minutes. Then invert it onto a wire rack. Let it cool for at least another 2 hours at room temperature. Dust the cake with confectioners' sugar before serving.