Raisin Iron Bars Food

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.

RAISIN SOUR CREAM BARS

Steps:

• Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
• Cook first six ingredients over low heat until well blended. Set aside to cool.
• In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
• Pour cooked mixture over crust and crumble the other half of crust over the top.
• Bake for 20 minutes.

RAISIN IRON BARS

Steps:

• Preheat oven to 350°F.
• In a small bowl, sift flour, non-fat dry milk, baking powder, baking soda, cinnamon, and salt; set aside.
• In a medium bowl, mix oil, molasses,and water.
• Add egg, brown sugar, and carrots.
• Add dry ingredients; mix well.
• Add the rolled oats and raisins; mix well.
• Pour into a greased 9-inch pan.
• Bake for 30 minutes or until toothpick inserted in center comes out clean.
• Cool for at least 15 minutes.
• Cut into 18 bars.

SPICE BARS WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.

RAISIN ENERGY BARS

Steps:

• Beat egg whites and sugar in large bowl with whisk until smooth.
• Beat in oil, cinnamon and vanilla extract.
• Stir in remaining ingredients.
• Blend well.
• Coat generously a 13 x 9 inch baking pan with nonstick cooking spray.
• Turn raisin mixture into pan.
• Pat to even layer.
• Bake at 300 degrees F for 20 to 25 minutes.
• Cool 5 minutes in pan.
• Loosen edges with spatula and invert onto wire rack to cool completely.
• Cut into 4 dozen bit-sized pieces.
• Store in an airtight container or pack in small plastic bags for on-the-go snacking.

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 PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

OLD FASHIONED RAISIN BARS

Steps:

• Combine raisins and water in a saucepan; bring to a boil. Remove from heat. Stir in salad oil, cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients; beat into raisin mixture. Stir in nuts. Pour batter into greased 9 x 13" pan. Bake at 350* for 20 minutes or until done. When cooled cut into bars. Dust with powdered sugar.

GRANDMOTHER BRINTON'S RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan; line bottom with parchment. Butter parchment, set aside.
• Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped.Transfer to a small saucepan. Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over medium-low heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat; let cool completely.
• Combine flour, baking soda, and salt in a medium bowl. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on medium speed until smooth. Add brown sugar, and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats.
• Using an offset spatula, spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over, gently pressing down to conceal filling. Bake until golden brown, about 30 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.