Raisin Mumbles Recipes

Steps:

• 1. Combine filling ingredients in 3 qt. saucepan. Over medium heat, cook until thickened. Remove from heat and let cool.
• 2. Mix crumb ingredients together until well-combined, and evenly crumbly.
• 3. Spread half the crumb mixture in the bottom of a 9X13" baking dish, which has been prepared with food release spray. Press lightly.
• 4. Pour raisin mixture evenly over the crumb crust.
• 5. Spread remaining crumb mixture over the raising layer. Pat down gently but firmly.
• 6. Bake at 400* for 20 minutes. Cool and cut.
• 7. NOTES: I like my bars a little thicker sometimes, so I've also made this in an 11x7" baking dish, and a little extra time in the oven. This recipe is easily gluten free, by substituting gluten free flour. Also try it with a fourth to a third coconut flour, for added nutrition, fiber, and yumminess :)

Steps:

• 1. For the raisin filling mix the raisins, sugar, cornstarch, water and lemon juice.
• 2. Cook stirring constantly over low heat until thickened about 5 minutes. Cool.
• 3. For the crumb mixture. Mix butter with sugar, add dry ingredients, then mix in the oat. Mix well.
• 4. Press half of the crumb mixture into greased 13x 9x 2 pan.
• 5. Spread the raisin filling over the pressed on crumb mixture.
• 6. Pat on remaining crumb mixture on top of filling.
• 7. Bake at 400 degrees 20 to 30 minutes.
• 8. Cool and cut into bars.

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth and fluffy.
• Add the molasses and egg; blend until smooth.
• In another bowl, sift together the flour, baking soda, salt, and spices; stir into the creamed mixture just until combined.
• Gently stir in the raisins.
• Cover and chill dough about 30 minutes.
• Preheat oven to 375*F.
• Line 2-3 cookie sheets with parchment paper.
• Shape dough into 1" balls; roll in granulated sugar to coat generously.
• Space 2" apart on the cookie sheets.
• Bake for 12-14 minutes, or until the edges are firm and the centers are still slightly soft.
• Transfer cookies to wire racks and cool completely.

Steps:

• Heat oven to 400F & grease a 9"x13" baking pan.
• Place filling ingredients in medium saucepan. Cook over low heat, stirring constantly, until thick. Remove from heat.
• In a large bowl mix all crumb ingredients just until combined.
• Press half the crumb mixture into pan (I usually put a piece of plastic wrap loosely over & then press out with hands).
• Spread filling over base.
• Drop remaining crumb mixture by teaspoon over filling.
• Bake for 20-30 minutes until just beginning to get golden on top.
• Cool.
• Cut into bars & enjoy.

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.