Flashback and Foodie Friday ~Golden Raisin Buns

I'm flashing back to November to show you a favorite recipe of mine called Golden Raisin Buns. I got the recipe from Taste of Home years ago and make them from time to time..but not too often because I can eat each and every one of them in one sitting. They are so light and fluffy they fool you into thinking your eating nothing. They are essentially a cream puff without the cream and a sweet glaze instead.


Every time I make them it reminds me of The Our Gang Little Rascals shows where they would show some of the rascals stuffing cream puffs in their mouth and the cream would be all over their faces and fingers. Funny...they looked to wonderful when they were eating them but I'm not a big fan of the cream filled ones. Now these Raisin Buns are a different story...I probably look just like one of the Little Rascals when I'm eating them. I always wanted to look like Darla...but I probably look more like Spanky!!! lol Try as hard as I might I couldn't find a pic of them eating Cream Puffs..but this is probably them washing them down with some milk!

Golden Raisin Buns
From Taste of Home April/May 1996

Ingredients

• 2 cups hot water, divided
• 1/2 cup golden raisins
• 1/2 cup butter
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

• ICING:
• 1 tablespoon butter
• 4 to 5 teaspoons half-and-half cream
• 1 cup confectioners' sugar
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Directions
In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired. Yield: 20 servings.


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I'm also joining in this week for Foodie Friday over at Designs by Gollum. Go check out all of the great posts.