1/4 c. + 1 1/2 tsp. shortening
3 c. self-rising flour
1 c. milk
1/2 c. butter, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tbsp. ground cinnamon
3/4 c. chopped pecans
1/2 c. raisins
1 1/4 c. sifted powdered sugar
3 tbsp. milk

Cut shortening into flour with pastry blender, until mixture resembles coarse meal. Add 1 cup milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, knead lightly.

Roll dough into a 20 x 14 inch rectangle. Spread butter on dough leaving a 1/2 inch border. Combine sugar and cinnamon, mix well and sprinkle over butter. Top with pecans and raisins. Beginning at long side roll up jelly roll fashion. Press edges and ends together securely. Cut into 1 inch slices with a string. Place cut side down in a greased 13 x 9 x 2 inch baking pan. Bake at 375 degrees for 20 to 25 minutes. Combine powdered sugar and 3 tablespoons milk. Drizzle over warm rolls. Yield: 20 rolls.