1 c. seedless raisins
1 c. water
3/4 c. Crisco
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
2 c. rolled oats
1 1/2 c. plain flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. chopped nuts

Simmer raisins in water on low until plump (20 to 30 minutes). Drain the water and save 1/4 cup water.

Cream together Crisco, sugar, eggs and vanilla. Stir in raisin water. Sift together dry ingredients before adding to creamy mixture then stir in oats, nuts and raisins. Drop by teaspoonfuls on a greased baking sheet 2 inches apart. Bake 6 to 8 minutes. Cool.

FILLING:

1 box confectioners' sugar
1 c. Crisco
Milk to soften

Mix together with mixer. Spread between two oatmeal cakes. Can be frozen individually.