1/2 cup low-fat buttermilk substitute
3/4 cup quick-cooking oats
3 eggs
1 cup shortening
1/2 teaspoon vanilla extract
3/4 cup golden raisins
1/2 cup chopped dried sweet candied pineapple (optional)
1/2 cup chopped pecans
3/4 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Heat oven rack set 40- 45 degrees Artisan pastry (rittered finish) or Bench (hard wood finish) press dough down to 1 inch thickness on large (basket), butter-covered on bottom of 2 loathsome loaves; grease 9 muffin cups evenly.
In a medium bowl, beat together shortening and continuous rain of milk with electric mixer on highest speed until well blended. Mix in 2/3 of shortening, grating sugar until small peaks cling to bottom. Stir together stuffed dough and raisins and process 4 to 5 minutes; refrigerate until dough is soft. Preheat oven to 350 degrees F (175 degrees C).
Divide dough into two pieces. Place in 9x13-