Monday, December 13, 2010

Yummy Raisin Bars



Count Down to Christmas Cookie Recipes


So wonderful you won't be able to stop munching.
Make filling first so it can cool a bit while you make the crust and crumbs.
There are no eggs in this recipe.

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Makes one (8 X 8 X 2 inch) pan
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One of our old fashioned favorites!

Filling
1/2 cup sugar
1 tablespoon cornstarch
Pinch salt
1 cup water
1 tablespoon lemon juice
1 1/2 cups raisins

Stir sugar, cornstarch and salt together in a medium sauce pan. Whisk in water and lemon juice. Stir in raisins. Bring to a boil over medium heat. Cook, stirring constantly, until thick - about 3 minutes. Remove from heat.  Let stand at room temperature while preparing crust and crumbs.

Crust and Crumbs
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark brown sugar
1 stick butter (1/2 cup, melted - margarine not recommended)
1 1/4 cups old fashioned oatmeal (uncooked - instant or quick cooking not recommended)
1/2 cup walnuts or pecans (coarsely chopped or use 1/4 cup sunflower seeds)

Mix everything but nuts (or sunflower seeds) together using a heavy duty mixer until it looks like uniform crumbs. (Mixture will not come together. It stays like crumbs and does not make a dough.) Stir in nuts or seeds by hand.

Spread 1/2 the mixture into the bottom of ungreased pan. Using fingers, evenly press crumbs down firmly. (Mixture looks like it won't work or cover the pan, but it does!)

Dollop cooled, room temperature raisin filling over top and carefully (so you don't disturb the bottom crumbs) spread to cover. Sprinkle remaining crumbs evenly over entire top and using fingers and or palm of hand, press down firmly.

Bake 25-35 minutes or until top crumbs are lightly browned and firm to a medium touch.  Do not over bake.

Remove from oven, cool 10 minutes in pan then press a knife into cookies to cut into squares and loosen edges.  Leave cookies in pan until completely cooled - about 1 hour.  Cut through cookies again before removing from pan.

Karla's cookie tip: To cut neatly, press the knife into cookies and lift knife to reposition. Do not drag knife though cookies.

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