Rum Raisin Bars Food

SOUR CREAM RAISIN BARS

Steps:

• Raisins – Cover raisins with water.
• Boil, drain& set aside.
• Cream brown sugar,& margarine.
• Add oatmeal, flour,& baking soda.
• Do not add raisins.
• Place half of mixture in a 9 x 13 inch pan, sprayed with cooking spray.
• Bake at 350 for 7 minutes.
• In a heavy saucepan, combine eggs, sour cream, cornstarch, salt,& sugar.
• Cook, stirring constantly, till thick.
• Add drained raisins.
• Pour this whole mixture over the crust previously baked.
• Sprinkle remaining half of crust mixture over the top, for a crumb topping.
• Bake at 375 for 30 minutes.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

RUM RAISIN CHEESECAKE BARS

Steps:

• To make the crust, cream together the butter and brown sugar.
• Stir in the flour, and add the nuts.
• Press into a 8-9 inch square pan.
• Reserving some of the crumbs to use as a topping.
• Bake at 350 for 10-12 minutes; cool.
• With a mixer, beat the cream cheese until fluffy.
• Add the sugar, egg and rum, beating well.
• Stir in the raisins.
• Spread the mixture over the cooked crust, and sprinkle with the remaining crumbs.
• Bake in a 350 oven for about 20-25 minutes.

RUM-RAISIN BARS

Steps:

• In medium bowl, pour rum over raisins; let stand 1 hour. Drain, reserving rum if desired.
• Heat oven to 350°F Spray with cooking spray or grease 13x9-inch pan. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
• In large bowl, stir brown sugar, butter, water (or 1/4 cup reserved rum) and egg until blended. Stir in cereal, raisins and remaining ingredients. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

OATMEAL AND RAISIN SPICE COOKIE BARS

Steps:

• Brush a 13 x 9 inch baking dish with oil, then line with parchment paper or foil, pressing paper down firmly so it stays. Leave a slight overhang of paper.
• In mixing bowl cream the margarine or butter until light. Add the sugars and beat until smooth. Add the egg and vanilla and mix in well.
• In a separate bowl mix the flour, baking powder, cinnamon, allspice and ginger. Mix into the batter, then stir in the oatmeal and raisins.
• Press dough evenly into the lined baking pan. (This is the messy part.) The dough will be a bit sticky and there will seem to be almost not enough to fill the pan.
• Bake in a pre-heated 350 degree oven for 15 to 18 minutes, until golden. Bake a bit less for chewier bars, a bit more for crispy bars.
• Let cool for 3 or 4 minutes, then lift gently out of the pan. Cool a couple more minutes, cut into squares, then cool fully.

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.

HOLIDAY FRUITCAKE BARS

Steps:

• Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
• Add in 1 cup sifted powdered sugar and vanilla.
• Mix together flour, baking powder and salt.
• Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
• Add the rest of the flour mix to the eggs and sugar.
• Fold fruit and nuts into batter.
• Spoon batter into a well greased 11" by 7" pan.
• Some years I use parchment paper instead.
• Bake at 350 degrees for 30 minutes.
• Mix together rum and second cup of powdered sugar to make a glaze.
• Spread the icing onto the bars about 5 minutes after they've come out of the oven.
• Let bars cool and cut into bars.