3 1/2 c. raisins in 1 1/2 c. boiling water

Let stand until cool. Add:

4 tbsp. butter
1 c. white sugar
1 c. brown sugar
2 eggs, beaten
1 tsp. vanilla

Add:

4 c. flour
4 tsp. baking soda
1 tsp. salt
1 c. chopped nuts

Bake in greased and floured tins, small soup cans, or regular cans (16 ounces) - makes 8 small or 9 larger cans. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Keeps indefinitely in refrigerator, wrapped in Saran Wrap or foil.