Holiday Raisin Walnut Bars Recipes

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

CARROT AND RAISIN BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
• Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

RAISIN WALNUT SPICE BARS

Steps:

• Combine flour, baking powder, baking soda, cinnamon, ground cloves, nutmeg, and salt in a bowl. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy. Beat in molasses and 3 eggs until blended. Stir in flour mixture just until combined. Stir in raisins and walnuts. Cover and refrigerate dough for 1 hour.
• Preheat oven to 350°F. Line two large rimmed baking sheets with parchment paper.
• Divide dough into 6 pieces. On a lightly floured surface, pat each piece into a strip 14 inches long and 1 1/2 inches wide. Place 3 strips on each prepared pan, leaving a 2 inch space between strips. Combine beaten egg and water. Brush tops of strips with beaten egg mixture.
• Bake for 25 - 30 minutes or until strips are firm and lightly browned at edges. Let strips stand for 10 minutes on pans. Transfer strips to a cutting board and cut each strip diagonally into 12 bars. Cool bars on racks. Store in an airtight container in a cool dry place for up to 5 days. May be frozen.

HOLIDAY RAISIN SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees.
• Combine water and raisins in a small saucepan. Bring to a boil and continue to boil for about 5 minutes. Drain and set aside.
• Spray 8 inch square baking dish with 'bakers spray'. (Non-stick spray with flour in it).
• Combine all dry ingredients except for sugar. Set aside.
• With hand-held mixer beat sugar and room temperature butter until creamed. Slowly add, in 3 batches, the dry mixture. Fold in cooled raisins.
• Pat dough into baking dish and bake for about 20 minutes or until sides are golden and toothpick comes out clean.
• Cool and cut into bars. They are very yummy eaten warm.

DUTCH-OVEN RAISIN WALNUT BREAD

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

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.

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

HOLIDAY RAISIN WALNUT BARS

Steps:

• Prepare Shortbread: Combine 1 1/4 cups flour, 1/3 cup sugar and 1/2 cup butter. Blend to fine crumbs. Press firmly into bottom of greased 8-inch square pan.
• Bake at 350F for about 25 minutes or until lightly browned.
• Mix raisins and jam. Spread over shortbread.
• Beat eggs with brown sugar, flour, baking powder and salt. Stir in walnuts, orange peel and vanilla. Pour mixture over top. Return pan to oven. Bake 35-40 minutes until top is browned and springs back when punched.
• Cool in pan. Sift with confectioners sugar.