Raisin Walnut Bars Recipes

RAISIN CINNAMON BARS

Steps:

• In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans., Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile for icing, in a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

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.

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

RAISIN-NUT BARS

Steps:

• Mix flour, cereal, baking powder and cinnamon in small bowl; set aside.
• Beat brown sugar and margarine in medium bowl with electric mixer on medium speed until creamy. Beat in eggs until smooth. Stir in flour mixture until blended. Add 1/2 cup of the chopped walnuts and raisins. Spread mixture in lightly greased 13x9-inch baking pan. Sprinkle with remaining 1/2 cup chopped walnuts.
• Bake at 350°F for 20-25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into bars.

NO-BAKE RAISIN BRAN BREAKFAST BARS

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

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.

WALNUT RAISIN BARS

Steps:

• Grease the baking dish with butter and sprinkle with flour.
• For the base, mix the softened butter and sugar well using the dough hook of the hand mixer. Add the flour and salt, and knead into a smooth dough. Place the dough into the baking dish and press on the bottom. Bake in a preheated oven at 400°F for about 20 minutes until the base is golden brown. Remove from the oven and let cool.
• Chop the walnuts coarsely, mix with the raisins and sprinkle over the base in the baking dish. For the filling, beat the butter with the vanilla sugar until creamy and fluffy. Add the eggs and thoroughly mix. Add the maple syrup, flour, salt and baking powder, and pour the mixture into the baking dish over the base. Bake again for about 25 minutes, until the filling solidifies.
• Allow to cool and serve cut into pieces.

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.

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.

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.