Crunchy Raisin Bars Food

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.

RAISIN CRUNCH COOKIES

Steps:

• Preheat oven to 350ºF.
• Mix flour, baking powder, baking soda and oats; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg and vanilla; mix well.
• Gradually add flour mixture, beating until well blended after each addition.
• Add cereal, coconut and raisins; stir until well blended.
• Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 14 to 16 minutes or until lighty browned.
• Cool on baking sheets 3 to 4 minutes; remove to wire racks.
• Cool completely.
• Store in tightly covered container at room temperature.

CRUNCHY RAISIN BARS

Steps:

• 1. Measure sugar and corn syrup into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved and mixture begins to bubble. Remove from heat. Stir in peanut butter.2. Add KELLOGG'S RICE KRISPIES cereal and raisins. Stir until well coated. Press warm mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool until firm. Cut into 2 x 1-inch bars. Store in airtight container.

DELICIOUS AND EFFECTIVE CRUNCHY RAISIN-BRAN MUFFINS

Steps:

• Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
• Preheat oven to 400 degrees F.
• Prepare muffin tins (grease or paper-line).
• Mix"Topping" ingredients- set aside.
• In medium bowl, beat egg lightly.
• Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
• In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
• Divide evenly in muffin tins (fill to brim for extra large tops).
• Sprinkle"topping" evenly on each muffin.
• Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
• *1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".

BAKED RAISIN BRAN (BARS)

Steps:

• Preheat oven to 325 degrees F.
• Mix all dry ingredients together, crumbling raisin bran.
• Mix wet ingredients with dry.
• Pour into greased 8x8 pan and bake 45 minute.

CHOCOLATE RAISIN NUT CRUNCH BARS

Steps:

• Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
• Crush raisin bran cereal and blend with flour. Combine with other ingredients.
• Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
• Bake at 350 degrees for 30 minutes. When cool cut into small squares.

HEALTHY PUMPKIN RAISIN BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside.
• Topping:.
• In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside.
• Bars:.
• In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside.
• In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins.
• Pour batter evenly into the pan. Sprinkle evenly with the topping.
• Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from oven to a wire rack. Cool completely and cut into bars.