1 cup raisins
2 teaspoons butter flavored extract
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons lemon juice
2 eggs
2 pound baked beans
1 pint plain sour cream
1 tablespoon butter flavored extract
1/4 teaspoon lemon zest, squeezed
1 teaspoon dried parsley
1 cup brown sugar
1 cup maltodextrin
1/4 cup molasses
1/4 cup honey
1 tablespoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Place raisins in a medium bowl. Cover raisins tightly with waxed paper to keep them from drying out. Arrange raisins upside down in a large baking dish.
Bake for 8 to 10 minutes in the preheated oven; turns once. Remove from heat and allow to cool completely on wire rack.
In a large bowl, cream together the butter flavoring and salt and pepper until light. Beat in lemon juice, eggs and boiled beans. Stir in raisins.
In another small bowl, mix brown sugar and maltodextrin. Stir into raisins, then pour over baked bean mixture. Tilly filling mixture soaks in molasses. Sprinkle with lemon zest and sprinkle with parsley and sugar.
Bake uncovered for 40 minutes in the preheated oven, or until knife inserted in center comes out clean. Cool covered and refrigerate overnight.
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