Vicki S Sour Cream Raisin Bars Recipes

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.

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.

Steps:

• Heat butter in a large stock pot or Dutch oven over medium heat.
• Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.
• Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.

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.

Steps:

• Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
• In a medium saucepan, combine raisins & water, then cook over medium heat for 10 minutes before draining well. Set raisins aside to cool.
• In a medium bowl, combine brown sugar, butter, oats, flour & baking soda, mixing well.
• Evenly press 2 cups of the mixture into the bottom of the prepared baking dish, & bake for 7 minutes, until partially cooked & slightly set.
• In a medium saucepan, combine egg yolks, granulated sugar, sour cream, cornstarch & cinnamon, & stir until cornstarch is dissolved.
• Cook over medium heat until mixture thickens & resembles pudding, about 8 minutes, then remove from heat & stir in raisins & vanilla.
• Pour onto the crust , then crumble remaining oat mixture evenly over the top.
• Bake 25 minutes, or until set, then remove from oven & cool completely on a wire rack.
• Refrigerate 1 hour before cutting & serving.

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.

Steps:

• Heat oven to 350 (325 for glass pan).
• Combine cake mix and margarine.
• Mix until crumbly.
• Press into prepared 9x13" pan.
• Sprinkle with raisins and pecans.
• Combine remaining ingredients until well blended.
• Pour over raisins and pecans.
• Bake at 350 35-40 minutes or until topping is set and light brown.
• Cool.
• Cut into bars.

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.