Golden Raisin Buns

Delicious, fast, fun recipe for the Golden Days of Summer



Like little cream puffs with raisins and frosting. Fast, easy, they look fancy.


1 C. water

½ C. butter

¼ t. salt

1 t. sugar

Boil above ingredients together in sauce pan. Add:

1 C. flour

To boiling mixture. Remove from heat. Add:

4 eggs

(add all at once and mix immediately or eggs cook and you’ll have lumps of cooked egg whites, which won’t hurt anything) Add:

½ C. raisins, plumped*by soaking 5 minutes in boiling water. Drain.

Drop by tablespoonfuls on un-greased cookie sheet 2 inches apart. Bake 30 – 35 minutes at 3750 for 20 minutes until double, golden and firm.

Lemon Frosting:

1 T. melted butter

1 ½ T. heavy cream

1 C. powdered sugar

½ t. lemon juice

½ t. vanilla

Mix together. Add more cream to reach desired consistency.

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11 thoughts on “Golden Raisin Buns”

  1. Oh these sound fantastic, Mary, and actually something I can handle, as I am terrified of recipes with yeast. I will make these for the next brunch I go to. oxoxoxoxo

  2. Linda’s book sounds like one my daughter and I would like to read. I learned a little about edible plants from reading books about the Indians. Also, the recipe sounds delicious.

  3. Okay Mary – I came by to see Karen’s post but these look/sound yummy. I am printing the recipe for my DH who is our chef! Thanks for sharing!

  4. Easy, fast no fail.

    And this reminds me of a Cream Puff joke. We all have a few of those right???

    We bought frozen cream puffs for a graduation party and somewhere toward the end of the day (and the end of the cream puffs) one of my daughters picked up the empty cream puff container and read the back and said, “It says serving size 3 Puffs. Wow, I only had seven servings today.”

    We all laughed like loons. A sugar high no doubt.

  5. Greetings Kay,

    First off Nia:wen ko:wa for the book though I haven’t yet had the opportune time to endulge myself in it!! I thought I would share an Iroquoian Soup recipe with you and your readers. Now because most natives do NOT utilize measuring cups it’s all by eye I will do my best to break it down….Mohawk Style Corn Soup

    1 Large turnip diced in 1’2 ” squares,
    10 large carrots
    2 large cans of Red Kidney beans
    8 large cans of either white or yellow hominy (pasole)
    2 large onions
    8 Pork Hocks

    Boil the hocks until the meat falls off the bone, then separate the fat from the meat, throw in the turnips, carrots, onions until they cook then finally add the kidney beans and the hominy
    Add salt and pepper to taste.

    To accompany this we make a bread called one of many things, fry bread, scones, pan bread

    Very simple 2 cups of flour, 1 tbls baking powder, teaspoon salt, add water or milk to make mixture sticky but not pasty…heat a cast iron pan with a lining of cooking oil. Make patty type bowls of the mixture (to your preferential liking) add into frying pan, cooking until golden brown then flip and repeat..healthy and tasteful

  6. I was truly surprised to learn one can eat thistles and clover. Both are very plentiful here. I was wondering about Oxalis. That plant looks so much like clover that folks let it grow in their yards until they discover that it will take over the whole yard and is impossible to eradicate. You can pull clover up, but with Oxalis you have to dig up every single little nodule under the ground and if you leave a single one, you will have a new plant. Oxalis multiplies by nodules and seed. I dig Oxalis nodules up by the hundreds every year and I can’t eliminate that stuff. It will come up under bricks, concrete, even the edge of a brick house. Oxalis has to be the most obnoxious weed yet. It is harder to eliminate than nut grass. But, as I said, folks that don’t know the threat let Oxalis start in the yard because it does have a small purple flower. Is Oxalis mentioned in the book you bought?

  7. I live in a state abundant in what I call Prairie grasses and weeds both in and outside the city limits. Even though you give examples of what is and is not edible I would be terrified that the first time I attempted to cook with them I’d poison the household. I think I’ll stick with the produce dept. at the store.

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