Raisinsquaresitalianbakerystyle Recipes

RAISIN SQUARES

Steps:

• Mix flour, baking powder and sugar; cut in butter as for pie pastry;
• Add beaten egg.
• Keep 1/2 the mixture to sprinkle on top and put remaining half in square cake pan and press down.
• In a saucepan, mix raisins, flour, sugar and salt. Pour boiling water over all and cook over medium heat until thickened. Cool mixture to lukewarm.
• Pour raisin mixture over the cooked mixture.
• Sprinkle with reserved mixture and bake for 1/2 hour at 350.
• Cut in squares while it is cooling.

RAISIN BUTTER TART SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
• Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
• Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
• Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

RAISIN SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
• In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
• Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

RAISIN SQUARES ITALIAN BAKERY STYLE

Steps:

• Wash raisins.
• Add to the boiling water on low heat in saucepot.
• Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
• Remove from heat and let cool well.
• Crust:.
• Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
• Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
• Add in liquid and just combine to make a ball of pastry.
• Divide pastry into two .
• Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
• Spread on cooled raisin filling, or canned apple filling.
• Roll second half of dough, and place nicely on the top, sealing edges.
• Prick all over top with a fork and brush with more cream.
• Sprinkle with granulated fine or coarse sugar over evenly.
• Bake 350° for 25 minutes until golden.