Raisin Bread Recipe

         
    3/4 c  water (110º)
      2 T  water (110º)
      2 t  dry yeast
      1 T  butter,softened
      2 c  flour
      2 T  sugar
      1 t  salt
    3/4 t  cinnamon powder
    1/2 c  raisins

Dissolve yeast in warm water.  Stir in all other ingredients.  Knead
and let rise double.  Punch down and form loaf.  Place in greased pan
and let rise double.  Bake at 375 for about 40 minutes.

Wisconsin State Fair

Raspberry Chiffon Pie
        
           **almond-graham crust**
      1 c  graham cracker crumbs
    1/2 c  almonds,Ground
      3 T  c&h sugar
      3 T  butter,softened
           **filling**
      1 ea crumb crust
     10 oz frozen red raspberries
           -thawed
      3 oz raspberry flavored gelatin
      2 T  sugar
      2 T  lemon juice
      2 ea egg whites
    1/4 c  c&h sugar
      1 c  whipping cream

Crust:  Mix all ingredients well.  Press on bottom and sides of a 9"
pie plate.  Bake in a 400 oven for 8 to 10 minutes or until golden
brown.  Cool completely.

Filling:  Drain thawed red raspberries, reserving the syrup.  Add
enough water to the reserved raspberry syrup to measure 1 1/2 cups
liquid.  In a small saucepan, combine raspberry gelatin and the 2
tablespoons sugar.  Stir in the 1 1/2 cups berry liquid and lemon juice.
Heat mixture, stirring constantly, till sugar and gelatin dissolve.
Cool.

Stir the cooled gelatin mixture into the drained raspberries.  Chill
gelatin mixture to the consistency of corn syrup, stirring occasionally.

Immediately beat egg whites till soft peaks form. Gradually add 1/4 cup
sugar, beating till stiff peaks form.  When gelatin is the consistency
of unbeaten egg whites (partially set), fold in stiff beaten egg whites.
Whip cream till soft peaks form.  Fold into gelatin mixture.  Chill
till mixture mounds when spooned.  Turn gelatin whipped mixture into
crumb crust.  Chill several hours or overnight.  Garnish if desired.

Wisconsin State Fair