Golden Raisin Bars Recipes

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Steps:

• 1. Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
• 2. Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
• 3. Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
• 4. Wrap the dough in plastic wrap and chill for 30 minutes. Remove 1 piece of dough from the refrigerator. Preheat oven to 350^. Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
• 5. Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
• 6. Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
• 7. Repeat with remaining dough. Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan. I baked them apart this time- but like them left together with perforations then baked.

Steps:

• In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.

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.

Steps:

• Preheat oven to 350 degrees
• 1) Butter a 9x9 square baking pan.
• 2) In a food processor, place the flour, sugar, baking powder, and cereal and pulse to combine into coarse crumbs.
• 3) Add the butter a little at a time and pulse again until it forms wet coarse crumbs. Make sure not to over process.
• 4) Press the crumb mixture evenly and firmly on the bottom of the buttered pan, and bake for 12-15 minutes or until golden.
• 5) In a medium bowl whisk all the ingredients for the topping together.
• And pour them into the hot crust.
• 6) Then return the pan back into the 350 degree oven and cook for another 12-15 minutes more. The top should be set, but not browned.
• 7) Let cool, cut into bars and sprinkle with confectionary sugar.

Steps:

• Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside. For bars, oil a 9x13-inch jelly roll pan; set aside. Preheat oven to 375°F. Combine flour, sugar, salt and soda in work bowl of food processor or mixer. Mix together. In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl. Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9x13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling. Roll remaining ball to 9x13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg and bake at 375°F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.

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.

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.

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.