Mix dry ingredients, blend in butter, add raisins. Add milk gradually until ingredients can be handled for shaping into loaves. Use average size loaf pans (3). Sprinkle with sugar on top of loaves. Bake in oven for 1 hour at 350°.

Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket.

Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.

Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.

Cook on low until brisket is very tender, 6-8 hours.

Rest brisket 10 minutes before slicing or shredding.

Serve with sauce and onions from the slow cooker.

Peel and quarter the potatoes. Place the potatoes in a medium pot, and cover them with water. Bring the water to a boil, and cook the potatoes until they are almost tender, about 10 minutes.

Add the cabbage and onion; continue cooking until the potatoes and cabbage are soft, about 5 minutes; drain.

Add the milk and mash until potatoes are smooth.

Add cheese, if desired.

Season with salt and pepper.

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds.

Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For the glaze, in small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency.

Drizzle glaze over cake.