Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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1 cup butter, softened 1½ cups light brown sugar, packed 3 eggs 2½ cups plain flour 1 teaspoon soda, dissolved in 1/3 cup hot water 1 teaspoon ground nutmeg 1

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Rosemary and Goat Cheese Strata

1 cup butter, softened 1½ cups light brown sugar, packed 3 eggs 2½ cups plain flour 1 teaspoon soda, dissolved in 1/3 cup hot water 1 teaspoon ground nutmeg 1

February 2011

Mother’s Raisin Cookies

This cookie recipe comes from Old South Comfort Food.

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1 cup butter, softened
1½ cups light brown sugar, packed
3 eggs
2½ cups plain flour
1 teaspoon soda, dissolved in 1/3 cup hot water
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1½ teaspoons ground cinnamon
3 cups raisins, chopped fine
2 cups nut meats

Whip butter and sugar together, add eggs, one at a time, beating after each addition. Add the flour a little at a time, beating after each addition. Add soda dissolved in water and spices. Beat until smooth. Add raisins and nut meats, mixing by hand. Drop by tablespoons onto ungreased cookie sheets, and bake at 425° for 8 to 10 minutes. Note: Chopping the raisins is optional.

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This story was published on Jan 10, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.