RAISIN BARS
If you're a fan of fig bars, these sweet treats will surely hit the spot.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
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 SQUARES
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
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.
CHEWY COCONUT-RAISIN SQUARES
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
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 SQUARES
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
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 OR APPLE SQUARE
This is my husband's favorite and he will request this dessert. It is from our St. Paul's Church Cookbook,1960. The seasoned cooks who contributed the recipes did not detail ... so it was a learning experience. Living in this small town, we could call the cooks for advice. I was married in 1957 so this cookbook was my teacher. I will give better instructions on this recipe but it read: "Mix ingredients as you would a pie crust. Line your 8x8 pan. Put filling in and cut top crust in circles and overlap on top of raisins. Bake moderate oven 375 30-40 minutes. No instructions for the raisins.
Provided by Noreen Barbe @zepanther
Categories Cakes
Number Of Ingredients 13
Steps:
- CRUST RECIPE CREAM CRISCO OR SHORTENING OF CHOICE, WITH THE SUGAR; ADD THE EGG, AND VANILLA...... MIX,
- COMBINE THE FLOUR AND THE BAKING POWDER AND SALT MIX DOUGH SOFTLY
- USING HALF OF THE DOUGH, LINE AN 8X8 PAN WITH THE DOUGH. ADD THE FILLING; raisin, 1 can of apple or cherry pie filling; COVER WITH REMAINING DOUGH. I take a portion of dough and flatten it in the palm of my hand, and place it on top.... continue until done and if there are any spaces in between it does not matter as it will expand during baking. It also makes it look rustic
- Using a pastry brush, add a little cream or milk on the top crust. NOTE: If using Cherry Pie filling, bake a little longer as there is more liquid than in the apple pie filling. Check the center for dryness like you would for a cake.
- NOTE # 1: THIS DOUGH MAKES DELICIOUS COOKIES AS WELL. I ALWAYS KEPT A LITTLE OF THE DOUGH ASIDE FOR OUR DAUGHTER IF POSSIBLE TO MAKE COOKIES FOR HER. I made them in balls, rolled them in white sugar, FLATTENED WITH A FORK and baked them along with the square... She never ate any kind of pie with filling....She loved pastry dough, She enjoyed these cookes. When making pies, I always made her empty pie crusts and she added white sugar when she ate it it.
- NOTE # 2: The following is the total directions in the cook book printed. These seasoned cooks thought everyone knew the basics of cooking. Too bad if you were a novice cook........ METHOD: MIX INGREDIENTS AS YOU WOULD A PIE CRUST... LINE YOUR 8X8 SQUARE PAN. PUT FILLING IN AND CUT TOP CRUST IN CIRCLES AND OVERLAP ON TOP OF RAISINS. BAKE in a MODERATE 375 OVEN FOR 30 - 40 MINUTES. My experience with the dough, is if it is mixed like a pie crust, the dough is altogether different and I much prefer my CAKE Method.
RAISIN SQUARES ITALIAN BAKERY STYLE
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
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
OATMEAL-RAISIN SQUARES
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
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.
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- Preheat oven to 350 degrees. Line a square 9x9 inch cake pan with parchment paper. Set aside.
- In a large bowl, use a sturdy spoon or spatula to stir together the condensed milk, raisins, and flour until combined.
- Transfer batter to lined cake pan. The batter is very sticky! Press the batter into the pan, being sure to get into the corners. Try to get the top as evenly flat as possible. I found that dipping my finger tips in water and shaking off the excess, allowed me to press the batter without leaving too much of it sticking to my hands.
- Bake for 25 minutes. Remove from oven and allow to cool completely before removing from pan. Cut into 24 squares and dust with confectioner's sugar if you so desire. Enjoy!
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