Chewy Raisin Squares Recipes

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.

CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHEWY COCONUT RAISIN SQUARES

Steps:

• Preheat oven to 350°F Lightly grease a 8-inch (20 cm) square pan.
• In large saucepan, melt margarine. Remove from heat.
• Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
• Spread batter into prepared pan.
• Bake 20-25 minutes, or until light golden and sides begin to pull away from cake pan. Cool. Cut into squares.
• ENJOY!

CHEWY RAISIN SQUARES

Steps:

• 1. Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Boil 1 minute. Remove from heat. Stir in vanilla. Add KELLOGG'S® PRODUCT 19® cereal and raisins. Stir until well combined.2. Press mixture evenly and firmly into 9 x 9 x 2-inch pan coated with cooking spray. Cool completely. Cut into squares.

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.

CHEWY COCONUT-RAISIN SQUARES

Steps:

• Preheat oven to 350°F. Beat butter and powdered sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 cup flour and 2/3 cup of the coconut; mix well. Press firmly onto bottom of ungreased 9-inch square pan. Bake 20 min. or until golden brown.
• Meanwhile, beat eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add brown sugar, beating well after each addition. Add 2 Tbsp. flour and the baking powder; mix well. Stir in raisins and 1 cup of the remaining coconut. Pour over crust.
• Bake an additional 30 min. Sprinkle with the chopped chocolate. Cover with foil; let stand 2 to 3 min. or until chocolate is melted. Carefully spread chocolate over dessert until evenly covered; sprinkle with the remaining coconut. Cool completely. Cut into 16 squares to serve.