Cinnamon Raisin Bars Food

RAISIN CINNAMON BARS

Steps:

• In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans., Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile for icing, in a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

CHEWY CINNAMON RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350° F. Spray a 9x9 inch baking dish with nonstick spray or line with parchment paper.
• Spray a baking sheet with nonstick spray, and spread oats, nuts, and flax seeds out in an even layer (they can be mixed). Bake for 5-6 minutes, tossing/stirring twice, until the oats to just start to brown.
• In a small sauce pan, heat honey, coconut oil, and brown sugar. Bring to a simmer over medium heat. Stir for 3-4 minutes, or until sugar is completely dissolved. Remove pan from heat, stir in vanilla extract, and set aside to cool slightly.
• In a large mixing bowl, gently stir together crispy rice cereal, raisins, cinnamon, salt and toasted oat mixture. Pour in the honey mixture and stir until everything is well coated.
• Press everything into prepared 9x9 inch baking dish. Use a piece of parchment paper or waxed paper to press down on granola to pack it down evenly into baking dish.
• Place baking dish in refrigerator to chill for at least an hour before removing to cut into bars. To cut into bars, cut 9x9 square in half down the middle, and then cut nine 1-inch bars on each side.
• Wrap individual bars in plastic wrap or store in snack baggies to eat on the go.

APPLE-RAISIN BARS

Steps:

• Heat oven to 350 degrees.
• Liberally coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside.
• In medium-sized bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
• In large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.
• Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated.
• Stir in diced apples and raisins and spread into prepared pan.
• Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely before cutting into bars and serving.

CINNAMON RAISIN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in water. Combine the flour, oats, salt and baking soda; add to creamed mixture and beat until crumbly. Firmly press half into a greased 13-in. x 9-in. baking pan; set the remaining oat mixture aside. , In a small saucepan, combine the sugar, cornstarch and water until smooth; stir in raisins. Bring to a boil. Reduce heat, cook and stir over medium heat until thickened. Cool to room temperature; spread over crust. , Top with reserved oat mixture; gently press down. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine confectioners' sugar and cinnamon; stir in enough milk to reach drizzling consistency. Drizzle over bars. Cut and store in an airtight container.

RAISIN BARS

Steps:

• In a medium sauce pan over medium high heat add the sugar, raisins, water, butter, cinnamon, clove, nutmeg and salt.
• Bring to a boil and gently boil for 3 minutes.
• Remove from heat and let cool (about 20 minutes).
• Preheat oven to 350°.
• Add other ingredients (except for the topping), to sauce pan and blend well.
• Spread in greased 10x15 pan.
• Combine all topping ingredients in a small bowl.
• Crumble topping over and press down slightly.
• Bake at 350° for 15-20 minutes.
• Cool before cutting.

CINNAMON RAISIN BARS

Steps:

• Combine the raisin filling ingredients in a saucepan and heat over medium heat until the raisins are plump and the liquid has almost completely evaporated (about 10 minutes).
• While the raisin filling is heating, cream the butter and brown sugar together, mix in the dry ingredients and 1 tablespoon of water (it will be very crumbly).
• Press half of the mixture (about 2 cups) firmly into the bottom of a greased 9"x13" pan and spread with the raisin filling.
• Mix 1 tablespoon of water with the remaining crumbs and scatter over the raisin filling.
• Bake at 350°F for 35 minutes and then cool slightly.
• Mix together the cinnamon icing, adding enough milk to make a drizzling consistency, drizzle over the top and cut into squares.

RAISIN CINNAMON BARS

Steps:

• In a bowl, combine butter and brown sugar until crumbly. Add egg and mix well. Gradually beat in coffee.
• Combine flour, baking powder, cinnamon, baking soda and salt. Add to the coffee mixture; mix well. Stir in raisins.
• Transfer to a 13x9x2-inch baking pan coated with nonstick spray. Bake at 350 degrees 18-20 minutes, until edges pull away from sides of pan and toothpick comes out clean.
• Cool 5 minutes.
• In a bowl, combine powdered sugar, vanilla and enough water to make it spreading consistency. Spread on warm bars.

CINNAMON RAISIN BAGELS

Steps:

• In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water. Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam.
• In a large bowl, combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups).
• Turn the dough out on to a well-floured surface. Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity. Stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead for 8 minutes.
• After kneading, flatted the dough slightly. Add the cinnamon and raisins to the center. Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance.
• Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes). Punch the dough down, form it into a log, and cut it into 10 pieces. Form each piece into a ball by pulling the dough back and under itself. Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!). Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray. Let rise until doubled (about 45 minutes).
• Preheat your broiler near the end of the rise time. Put a large of water on to boil. Place the tray of bagels under the broiler for 1 minute. Pull the bagels out, carefully turn them over, and place them back in to broil on the second side. You don't want to brown the bagels, just make them slightly dull on the surface.
• Turn the oven to 375°F Drop the bagels into the boiling water a few at a time. Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side. Remove from the water and allow to drain on a wire cooling rack for about 5 minutes.
• If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping.
• Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.

CINNAMON-RAISIN BARS

Steps:

• Cream butter and sugar. Sift together flour, baking soda, and salt; stir into creamed mixture. Add oats and 1 Tablespoon water. Mix until crumbly.
• Firmly pat half the mixture in greased 13x9x2 inch baking dish. Spread with Raisin Filling. Mix remaining crumbs and 1 Tablespoon water; spoon over filling; pat smooth.
• Bake in moderate oven (350 degrees) about 35 minutes. Cool. Drizzle with Cinnamon Icing.
• Raisin Icing: Combine 1/4 cup granulated sugar and 1 Tbsp. cornstarch in saucepan. Stir in 1 cup water and 2 cups raisins. Cook over medium heat until thickened and bubbly. Cool.
• Cinnamon Icing: Mix 1 cup sifted confectioners’ sugar with 1/4 teaspoon ground cinnamon. Stir in enough milk, about 1 Tbsp. for drizzling consistency.