Raisin Squares Food

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OATMEAL-RAISIN BARS



Oatmeal-Raisin Bars image

These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 16

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour, (spooned and leveled)
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup raisins

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  • In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
  • Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Nutrition Facts : Calories 230 g, Fat 10 g, Fiber 1 g, Protein 3 g

DATE RAISIN SQUARES - MICROWAVE



Date Raisin Squares - Microwave image

Make and share this Date Raisin Squares - Microwave recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 43m

Yield 25 squares

Number Of Ingredients 10

1 1/2 cups dates, chopped
1 cup water
1/2 cup raisins
2 tablespoons lemon juice
1 cup all-purpose flour
1 cup rolled oats
1 cup lightly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened

Steps:

  • Filling-------.
  • Combine dates, water, raisins and lemon juice in 4 cup measure.
  • Cover with vented plastic wrap and microwave at high 4-6 minutes or until boiling.
  • Stir every 2 minutes.
  • Dates should be soft.
  • Let stand, covered, 5 minutes.
  • Uncover and cool to lukewarm, stirring occasionally.
  • Crumbles------.
  • Combine first 5 dry ingredients in mixing bowl.
  • Cut in butter until mixture is crumbly.
  • Press half firmly into 8 inch square microwave baking dish.
  • Spread with date filling.
  • Sprinkle with remaining crumble mixture, patting down lightly.
  • Microwave at medium high for 9 minutes, rotating every 3 minutes, (not necessary if you have a rotating plate) remove from microwave and cover with aluminum foil.
  • Let stand covered directly on counter for 10 minutes.
  • Uncover and cool completely on wire rack.
  • Cut into small squares.

CHEWY COCONUT-RAISIN SQUARES



Chewy Coconut-Raisin Squares image

There's coconut in the crust, filling and topping of these moist-and-chewy bar cookies that are laced with raisins and frosted with melted chocolate.

Provided by My Food and Family

Categories     Dairy

Time 1h20m

Yield Makes 16 servings, 1 square each.

Number Of Ingredients 11

1/2 cup (1 stick) butter or margarine, softened
1/2 cup powdered sugar
1 cup flour
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), divided
2 eggs
1 tsp. vanilla
1 cup firmly packed brown sugar
2 Tbsp. flour
1 tsp. baking powder
2/3 cup raisins
3 oz. BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Preheat oven to 350°F. Beat butter and powdered sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 cup flour and 2/3 cup of the coconut; mix well. Press firmly onto bottom of ungreased 9-inch square pan. Bake 20 min. or until golden brown.
  • Meanwhile, beat eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add brown sugar, beating well after each addition. Add 2 Tbsp. flour and the baking powder; mix well. Stir in raisins and 1 cup of the remaining coconut. Pour over crust.
  • Bake an additional 30 min. Sprinkle with the chopped chocolate. Cover with foil; let stand 2 to 3 min. or until chocolate is melted. Carefully spread chocolate over dessert until evenly covered; sprinkle with the remaining coconut. Cool completely. Cut into 16 squares to serve.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

RAISIN BARS



Raisin Bars image

This is another recipe out of my Step Father's sister's cookbook...Prep time includes cooling time...

Provided by teresas

Categories     Bar Cookie

Time 1h

Yield 24 bars, 24 serving(s)

Number Of Ingredients 17

1 cup sugar
1 cup raisins
1 cup cold water
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 cups flour, all purpose
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
3/4 cup brown sugar
1/2 cup walnuts, chopped
1/4 cup flour, all purpose
2 tablespoons butter, melted
1 tablespoon cinnamon

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.

Nutrition Facts : Calories 179.5, Fat 6.6, SaturatedFat 3.2, Cholesterol 12.7, Sodium 129.9, Carbohydrate 29.6, Fiber 1, Sugar 18.7, Protein 1.9

OATMEAL-RAISIN SQUARES



Oatmeal-Raisin Squares image

This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 12

4 cups Old-Fashioned Quaker Oatmeal
2 cups all-purpose flour
1/2 cup packed dark-brown sugar
1 cup pecans, chopped
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, melted
2 teaspoons pure vanilla extract
2 cups raisins
Zest of 1 lemon
1/2 teaspoon ground cinnamon
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
  • In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
  • Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
  • Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

RAISIN SQUARES



Raisin Squares image

This recipe has been passed down through our family and is a favourite. The base and topping are of a shortbread consistency.

Provided by Nanna D

Categories     Bar Cookie

Time 30m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 10

2 cups flour
2 teaspoons baking powder
1 cup sugar
1 cup butter
1 egg, beaten
1 3/4 cups raisins
2 tablespoons flour
1/4 cup sugar
1/4 teaspoon salt
1 cup boiling water

Steps:

  • Mix flour, baking powder and sugar; cut in butter as for pie pastry;
  • Add beaten egg.
  • Keep 1/2 the mixture to sprinkle on top and put remaining half in square cake pan and press down.
  • In a saucepan, mix raisins, flour, sugar and salt. Pour boiling water over all and cook over medium heat until thickened. Cool mixture to lukewarm.
  • Pour raisin mixture over the cooked mixture.
  • Sprinkle with reserved mixture and bake for 1/2 hour at 350.
  • Cut in squares while it is cooling.

RAISIN SQUARES



Raisin Squares image

This recipe has been in our family for years. It is a Christmas tradition.

Provided by Janice Casselman

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 13

½ cup brown sugar
½ cup butter
½ cup all-purpose flour
¾ cup rolled oats
2 eggs
1 cup brown sugar
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
¾ cup raisins
½ cup flaked coconut
½ cup pitted sour cherries, drained with liquid reserved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
  • In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
  • Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 36.4 g, Cholesterol 38.5 mg, Fat 8.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 105.8 mg, Sugar 25.5 g

RAISIN SQUARES ITALIAN BAKERY STYLE



Raisin Squares Italian Bakery Style image

This recipe comes from a local Italian bakery shop. They are made with raisin filling or canned apple pie filling also. Give them a try.

Provided by Dinglebop

Categories     Bar Cookie

Time 45m

Yield 20 serving(s)

Number Of Ingredients 15

1 cup lard, room temperature
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
3 teaspoons baking powder
1 large whole egg
1 teaspoon vanilla
milk
flour, for rolling dough
3 cups boiling water
3 1/2 cups raisins, washed
1 cup granulated sugar
4 tablespoons flour
1/2 teaspoon salt
1/4 cup fresh lemon juice

Steps:

  • Wash raisins.
  • Add to the boiling water on low heat in saucepot.
  • Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
  • Remove from heat and let cool well.
  • Crust:.
  • Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
  • Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
  • Add in liquid and just combine to make a ball of pastry.
  • Divide pastry into two .
  • Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
  • Spread on cooled raisin filling, or canned apple filling.
  • Roll second half of dough, and place nicely on the top, sealing edges.
  • Prick all over top with a fork and brush with more cream.
  • Sprinkle with granulated fine or coarse sugar over evenly.
  • Bake 350° for 25 minutes until golden.

Nutrition Facts : Calories 317.1, Fat 10.8, SaturatedFat 4.2, Cholesterol 20.3, Sodium 236.4, Carbohydrate 53.5, Fiber 1.6, Sugar 30.2, Protein 3.5

CHEWY COCONUT RAISIN SQUARES



Chewy Coconut Raisin Squares image

Sweet and yummy!! I often add a teaspoon of orange or lemon zest for a variation, but they are delicious as is.

Provided by Elly in Canada

Categories     Bar Cookie

Time 40m

Yield 25 squares

Number Of Ingredients 8

1/4 cup butter
1 cup brown sugar, lightly packed
1 egg
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup raisins
1/4 cup shredded coconut

Steps:

  • Preheat oven to 350°F Lightly grease a 8-inch (20 cm) square pan.
  • In large saucepan, melt margarine. Remove from heat.
  • Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
  • Spread batter into prepared pan.
  • Bake 20-25 minutes, or until light golden and sides begin to pull away from cake pan. Cool. Cut into squares.
  • ENJOY!

Nutrition Facts : Calories 80.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 13.3, Sodium 36.7, Carbohydrate 14.3, Fiber 0.2, Sugar 10.6, Protein 0.8

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