Cinnamon Swirl Raisin Crescent Bread

I've always said that my food might not be so pretty, but it usually tastes great! These may not look very good, but oh my goodness! They taste delicious! Nice and moist and the sugar and cinnamon caramelized wonderfully! 

Cinnamon Swirl Raisin Crescent Bread

• 1 can refrigerated Crescents
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1/3 cup raisins

Preheat oven to 350 degrees F. 

Spray a 9- x 5-inch loaf pan with cooking spray.

Carefully unroll crescent dough and form into an 8-inch by 15-inch rectangle, pinching the perforations together. Brush dough with melted butter.

In a small bowl, combine granulated sugar and cinnamon, sprinkle sugar mixture and raisins over melted butter. Roll up dough, starting at short side. 

Place dough, seam side down in loaf pan. Let stand in a warm place 30 minutes to allow it to rise slightly.

Bake for 25 to 30 minutes or until golden. Carefully remove to a wire rack to cool slightly.

At this point, I would normally make a glaze with powdered sugar and milk or water, but this swirl bread doesn't need it! 

Daddy's Oatmeal Craisin Cookies

I've done a few Oatmeal Cookie Recipes, but this one is my Daddy's favorite! He had me make 3 dozen for his small office party, and he complained that he didn't even have one left to bring home :-)

1 1/2 c oatmeal
1/2 c all purpose flour
1/2 t salt
1/2 t baking powder
1/2 c Craisins (dried cranberries)

6 T butter, softened
1/4 c sugar
1/2 c dark brown sugar
1 egg

Preheat oven to 350 degrees.
Combine dry ingredients in a small bowl and stir.
Cream butter and sugars. Add egg and beat til combined. Add dry ingredients and stir.
Refrigerate for 30 minutes or until batter is firm.
Cover cookie sheet with parchment paper. Drop dough by rounded tsp onto cookie sheet about 1 inch apart. Bake at 350 for 12-16 minutes or until edges are golden brown.