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Easy to make and serve warm for a weekend breakfast. If you've got any left over, they're also good cold in your brown bag lunch.
Preparation Time : 15
Cook Time : 5
Total Time : 20
2⁄3 cup sugar
1teaspoon baking powder
1⁄2 teaspoon vanilla
1⁄2 cup shortening or 1⁄2 cup margarine
1⁄2 cup milk
Sift together dry ingredients.
Cut in shortening.
Add milk, vanilla, eggs and raisins.
Roll out on a floured surface.
Cut out cakes using a large round cookie cutter or the top end of a drinking glass.
Fry in frying pan, turning once.
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