Grandmothers Raisin Bars Recipes

GRANDMOTHER BRINTON'S RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan; line bottom with parchment. Butter parchment, set aside.
• Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped.Transfer to a small saucepan. Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over medium-low heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat; let cool completely.
• Combine flour, baking soda, and salt in a medium bowl. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on medium speed until smooth. Add brown sugar, and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats.
• Using an offset spatula, spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over, gently pressing down to conceal filling. Bake until golden brown, about 30 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.

RAISIN SOUR CREAM BARS

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.

OLD FASHIONED RAISIN BARS

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.

GRANDMOTHER'S RAISIN BARS

Steps:

• Preheat oven to 350. Butter a 10 X15 baking pan, line bottom with parchment paper. Butter parchment set aside.
• Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped.
• Transfer to a small saucepan.
• Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over med-low heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat; let cool completely.
• Combine flour, baking soda, and salt in a med bowl. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on med speed until smooth. Add brown sugar, and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats.
• Using an offset spatula, spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over, gently pressing down to conceal filling. Bake until golden brown, about 30 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.