Raisincinnamonbars 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 CINNAMON BARS

Steps:

• In a bowl, combine butter and brown sugar until crumbly. Add egg and mix well. Gradually beat in coffee.
• Combine flour, baking powder, cinnamon, baking soda and salt. Add to the coffee mixture; mix well. Stir in raisins.
• Transfer to a 13x9x2-inch baking pan coated with nonstick spray. Bake at 350 degrees 18-20 minutes, until edges pull away from sides of pan and toothpick comes out clean.
• Cool 5 minutes.
• In a bowl, combine powdered sugar, vanilla and enough water to make it spreading consistency. Spread on warm bars.

CINNAMON RAISIN BARS

Steps:

• Combine the raisin filling ingredients in a saucepan and heat over medium heat until the raisins are plump and the liquid has almost completely evaporated (about 10 minutes).
• While the raisin filling is heating, cream the butter and brown sugar together, mix in the dry ingredients and 1 tablespoon of water (it will be very crumbly).
• Press half of the mixture (about 2 cups) firmly into the bottom of a greased 9"x13" pan and spread with the raisin filling.
• Mix 1 tablespoon of water with the remaining crumbs and scatter over the raisin filling.
• Bake at 350°F for 35 minutes and then cool slightly.
• Mix together the cinnamon icing, adding enough milk to make a drizzling consistency, drizzle over the top and cut into squares.

CINNAMON RAISIN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in water. Combine the flour, oats, salt and baking soda; add to creamed mixture and beat until crumbly. Firmly press half into a greased 13-in. x 9-in. baking pan; set the remaining oat mixture aside. , In a small saucepan, combine the sugar, cornstarch and water until smooth; stir in raisins. Bring to a boil. Reduce heat, cook and stir over medium heat until thickened. Cool to room temperature; spread over crust. , Top with reserved oat mixture; gently press down. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine confectioners' sugar and cinnamon; stir in enough milk to reach drizzling consistency. Drizzle over bars. Cut and store in an airtight container.

CINNAMON BARS

Steps:

• Begin by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper. Spray with baking spray and set aside.
• In a large bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
• In a medium saucepan, add the butter and brown sugar. Cook and stir until the butter is melted and the mixture is smooth. Remove from the heat and allow to cool slightly. Stir in the eggs and vanilla extract.
• Add this mixture to the flour mixture and stir until combined.
• Spread the batter in the prepared baking pan. Bake for 24-28 minutes or until a toothpick inserted near the center comes out clean.
• For the topping:
• In a small bowl, mix together the granulated sugar, cinnamon, and pinch of kosher salt.
• While the bars are still warm, brush them evenly with the melted butter, then sprinkle with the cinnamon-sugar mixture.
• Allow to cool completely before slicing and serving.
• Pack and store leftovers in an airtight container.

NANAIMO BARS I

Steps:

• Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
• Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
• Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
• Refrigerate till hardened.
• Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square 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-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.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

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.

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.