Easy Rum N Raisin Slice Food

RUM RAISIN SAUCE

Rum Raisin Sauce image

Here's a tart fruity rum raisin sauce from Elizabeth Halls in Courtenay, British Columbia that can make an ordinary ham steak or slice something to celebrate!

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup raisins
5 tablespoons water, divided
1/2 cup orange juice
2 tablespoons unsweetened crushed pineapple, undrained
1 tablespoon cornstarch
1/2 teaspoon rum extract, optional
1 boneless fully cooked ham steak (1 pound)

Steps:

In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

Nutrition Facts : Calories 237 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 1451mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

ULTIMATE RAISIN SLICE

Ultimate Raisin Slice image

This delicious slice is a favorite at our Church gatherings and potlucks. A great 'bake and take' recipe. This recipe was shared and has made many a coffee and dessert time special for family and friends. The first time making I was a little intimidated, but don't be ... it is easily put together and a snap to make, if taking to a potluck expect no left overs to take back home!

Provided by Gerry

Categories Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 cups raisins (packed)
1 cup water
1/2 cup sugar
2 1/2 tablespoons cornstarch
2 tablespoons water
2 tablespoons lemon juice (I use Realemon)
1 tablespoon margarine
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 cup margarine
1 small egg
2 tablespoons brown sugar, to sprinkle on top

Steps:

FILLING.
Over medium heat bring raisins and water to boil, simmer two minutes and stir in sugar.
Dissolve the cornstarch in the water and add to raisin mix to thicken, you can use a little more cornstarch if needed to thicken the filling.
When thickened remove from heat and add the lemon juice and the tablespoon of margarine, cool.
BASE AND TOP MIXTURE.
In large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
Cut in the margarine.
Stir in the small egg with a fork.
ASSEMBLE.
In a 9x9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top.
Spread the cooled raisin filling over the base and put the remainder of the Base and Top mix over raisin filling, at this point it may look a little'messy' I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me.
Not to worry when you still see the raisin filling here and there as this spreads as it bakes.
Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned).
Note, I often make double the filling, make up one and a half times the base and bake in a 9x13 pan when baking for a crowd.

Nutrition Facts : Calories 384.9, Fat 16.7, SaturatedFat 2.9, Cholesterol 13, Sodium 256.9, Carbohydrate 58, Fiber 1.2, Sugar 36.9, Protein 3.2