Makes about 8

1 1/2 cups all-purpose flour
1 1/2 cups raisins
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon double-acting baking powder
5 tablespoons sugar
1/2 cup butter
1 cup buttermilk

Preheat oven to 400F. If raisins are dry, pour boiling water over them & let stand for 5 minutes; drain. In a large bowl, sift flour, baking soda, baking powder, salt & sugar. Cut in butter until mixture looks like coarse crumbs. Add buttermilk and mix well. Stir in raisins, mix well. Knead a few times on a floured board, shape into a ball. Place on a greased pie plate & cut a shallow cross in the top. Bake for 15 minutes at 400F, then reduce heat to 375F & bake for 40 more minutes. Remove from pie plate; cool. Slice after the bread is cooled. Cut into wedges or slices & serve with butter or jam.

Makes about 24

for the bars:
1/2 cup butter
1/2 cup unsweetened baking cocoa
4 large eggs
2 cups granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup peanuts, chopped

for the frosting:
4 tablespoons milk
1/3 cup chunky peanut butter
2 tablespoons butter
1-1/2 cups powdered sugar

Preheat oven to 350 F. In a large saucepan, melt 1/2 cup butter. Stir in unsweetened baking cocoa and cook over low heat. Remove from heat and add eggs; one at a time, beating after each egg. Stir in sugar, flour, vanilla, and chopped peanuts, beating till combined. Pour into a greased 13 x 9-inch baking pan. Bake for 25 minutes. Cool completely before frosting.

Frosting: In a small saucepan, warm milk. Do not boil. Set aside. In a small bowl, blend chunky peanut butter with 2 tablespoons butter; add powdered sugar and warm milk. Slowly beat frosting until it reaches spreading consistency.

Note: from rec.food.recipes

Makes about 36

For the brownies:
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (6-ounce) package semi-sweet chocolate chips
1/2 cup butter, cut in small pieces
1/3 cup sugar
3 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2 large eggs
1-1/3 cup chopped walnuts

For the Orange Creme:
1/2 cup butter, softened
2 cup powdered sugar
1 teaspoon grated orange zest
1 teaspoon milk
1 teaspoon vanilla extract

For the Chocolate Icing:
1 (6-ounce) package semi-sweet chocolate chips
1 tablespoon butter
1 tablespoon solid vegetable shortening

Pre-heat oven to 325 F. Line a 9″ square baking pan with foil, leaving foil hanging over edges. Butter foil.

Combine flour, baking soda and salt; set aside.

Over very low heat, stir chocolate chips, butter, sugar and orange juice until smooth. Remove from heat and stir in orange zest and vanilla. Beat in eggs, one at a time with a wire whisk. Add the flour and beat until smooth. Stir in nuts. Spread in prepared pan.

6 tablespoons shortening
1 1/2 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cup flour
1/2 cup chopped nuts
1 cup butterscotch bits

Preheat oven to 350F. Cream shortening and sugar, add the rest in given order. Grease a 9″ x 13″ baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 minutes and then cut into squares.

Makes about 32

8 ounces unsweetened chocolate
1-1/2 cups butter
6 large eggs
3 cups granulated sugar
1-1/2 cups all-purpose flour
1 tablespoon vanilla
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Melt chocolate and butter over hot water or in microwave on medium 4 minutes; remove and stir well. Let cool. Beat the eggs until lemon colored. Gradually add sugar, beating until thick, about 3 minutes. Stir in chocolate. Fold in flour, vanilla, nuts, and chocolate chips. Pour into two greased and floured 8″ square pans. Bake for 35 to 40 minutes. Do not overbake; they should be very moist in the center. When cool, cut into 2″ squares. Freezes well.