RAISIN SOUR CREAM BARS
Very moist, filled bars.
Provided by Prudence N.
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
- Cook first six ingredients over low heat until well blended. Set aside to cool.
- In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
- Pour cooked mixture over crust and crumble the other half of crust over the top.
- Bake for 20 minutes.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 31.5 g, Cholesterol 39.9 mg, Fat 9.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 141 mg, Sugar 19.6 g
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
SOUR CREAM RAISIN TARTS
My sister shared this recipe from her mother-in-law, we make this at Thanksgiving and Christmas traditionally...it's one of the many goodies we make from our collection of favorite recipes...it's quite rich but sinfully delicious...(sorry, I couldn't remove the calories), lol
Provided by Loretta Jasper
Categories Pies
Time 1h25m
Number Of Ingredients 1
Steps:
- 1. In a saucepan, over medium heat, bring to a slow boil the following ingredients: 1 cup white sugar, 1 cup sour cream, 1 beaten egg, 1 TBSP flour, 1 TBSP vanilla, and 1 cup golden raisins (soaked in hot water and drained)...Stir constantly until thickened...
- 2. Pre-bake your favorite pie crust, (remember to prick the pie shells before baking), Bake @350 degrees for 9 minutes...let cool...then put a little of the filling in each shell and bake @400 degrees for 12 - 14 minutes...the shells will look like they won't hold anything, but they do, (just work with it)...these are to die for delicious, they are very rich....hope you enjoy them as much as we do....
SOUR CREAM RAISIN PIE I
A creamy raisin pie.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
- Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 45.6 g, Cholesterol 71.8 mg, Fat 18.5 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 224.8 mg, Sugar 30.4 g
RAISIN TART
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust tart
Number Of Ingredients 11
Steps:
- Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
- Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
- Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
- Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.
SOUR CREAM RAISIN BARS
My husband just loves Sour Cream Raisin Pie so when I came across this recipe I just had to try it and it is just wonderful.
Provided by Mary Langfald
Categories Fruit Desserts
Time 45m
Number Of Ingredients 11
Steps:
- 1. Combine oats, brown sugar, butter, flour and baking soda until crumbly. Save 2 cups for topping. Press remaining mixture into 13x9 baking pan.Bake at 350 for 10 minutes.
- 2. Meanwhile combine beaten egg yolks, sour cream, cornstarch, sugar and raisins mix well.Blend in spices. Place mixture in 2 quart saucepan. Bring to boil stirring constantly for 5 to 10 minutes until thickened.
- 3. Pour over parially baked crust. Top with reserved crumb mixture. Bake for 20 minutes.
EASY SOUR CREAM RAISIN PIE
For my family, this pie is as essential for Thanksgiving dinner as turkey, dressing and mashed potatoes! I've been told this recipe has been in the family since the 1860s. -Trish Rempe, Superior, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell. , Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 20g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN BUTTER TARTS
This is another old recipe from our ancestral heritage. These are very good.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
- Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g
SOUR CREAM RAISIN SQUARES
My aunt shared this recipe with me, and my family has always enjoyed it. I love to make these bars for friends who visit or give them away as gifts.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture (mixture will be crumbly). , Set aside 2 cups; pat remaining crumbs into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Cool., Meanwhile, in a small saucepan, combine filling ingredients. Bring to a boil; cook and stir for 5-8 minutes. Pour over crust; sprinkle with reserved crumbs. Bake 15 minutes longer.
Nutrition Facts : Calories 414 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 262mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
EASY SOUR CREAM RAISIN PIE
This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
Provided by Christine
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
- Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 48.7 g, Cholesterol 47.3 mg, Fat 15.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 265.3 mg, Sugar 32.3 g
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Cuisine Amish, German, MidwestTotal Time 45 minsCategory DessertCalories 513 per serving
- Preheat the oven to 300˚F. Oil a 8-9'' removable bottom tart pan with a light coat. Line the bottom with parchment and set aside.
- In a small saucepan over medium-high heat, bring 1/4 cup bourbon (or water) and 1½ cups raisins to a boil, reduce heat to low and continue cooking until most of the liquid is absorbed, no longer than 10-15 minutes. Drain raisins and set aside.
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