APPLE RAISIN STUFFING FOR PORK RECIPES

Steps:

• Preheat oven to 350 degrees F. Grease a jelly roll pan (10 1/2" x 15 1/2") set aside.
• Combine raisins and cinnamon in hot coffee. Set aside for about 10 minutes.
• With a mixer, cream together shortening and sugar. Mix in eggs until the batter is fluffy.
• Sift together flour and baking soda.
• Separate coffee liquid from the raisins.
• Alternate adding the coffee and the flour mixture, mixing into the batter until it's all combined.
• Fold in raisins and nuts by hand.
• Spread into the prepared baking sheet.
• Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
• While they are baking, prepare the icing. Mix the cream and the powdered sugar together until smooth.
• Let the bars cool for a couple of minutes and frost them while they are still warm.

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
• In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.