Redi Frosted Raisin Bars Recipes

GARIBALDI-GOLDEN RAISIN BISCUIT COOKIES (SUNSHINE)

Steps:

• 1. Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
• 2. Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
• 3. Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
• 4. Wrap the dough in plastic wrap and chill for 30 minutes. Remove 1 piece of dough from the refrigerator. Preheat oven to 350^. Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
• 5. Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
• 6. Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
• 7. Repeat with remaining dough. Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan. I baked them apart this time- but like them left together with perforations then baked.

FROSTED APPLE SAUCE RAISIN BARS - STEPH

Steps:

• 1. In a mixing bowl equipped with a paddle, mix softened butter on medium speed until creamy and light. Add brown sugar and beat until well blended. Add eggs, one at a time, beating on medium until smooth. Stir in apple sauce. In a separate bowl, mix flour, baking soda, spices and salt. Add flour mixture to butter mixture and combine just until smooth. Plump raisins in hot water for about 10 minutes. Stir in raisins.
• 2. Pour batter into greased half size sheetpan. Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on wire racks.
• 3. Icing: 1/4 c. butter, 1 qt. powdered sugar, 1/4 c. milk, 1 tsp. vanilla. In a saucepan, heat butter until lightly browned. Remove from heat and whisk in powdered sugar and beat until smooth, adding milk as needed to produce a spreadable consistency. Stir in vanilla. Spread the icing evenly over the cooled cake and cut into 24 bars. ENJOY!

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.

SPICE BARS WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.

REDI-FROSTED RAISIN BARS

Steps:

• Preheat oven to 350.
• In a 2-quart saucepan, combine all crust ingredients except flour, soda, baking powder and vanilla. Bring to a boil; boil gently for 3 minutes. Cool.
• Add remaining crust ingredients; blend well. Spread batter evenly in greased 15x10x1-inch helly roll pan.
• In 1-quart bowl, combine all ingredients for topping and mix well. Sprinkle evenly over batter; press down lightly.
• Bake at 350 for 20 to 25 minutes. Cool; cut into bars.

OLD FASHIONED RAISIN BARS

Steps:

• Preheat the oven to 350 degrees.
• Combine raisins and water in a small saucepan; bring to a boil.
• Remove from heat, add butter; cool to lukewarm.
• Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl.
• Pour the raisin mixture in large mixing bowl; add sugar, egg and dry ingredients.
• With an electric mixer, beat until thoroughly blended.
• Pour into greased and floured sheet pan (15½x10½x1-inch) and bake about 25 minutes.
• Cool.
• To frost:
• In a medium bowl, mix together the butter, vanilla, confectioners' sugar and 1 tablespoon at a time of milk to the desired consistency.

CLEO'S RAISIN FILLED COOKIE BARS

Steps:

• Cook filling ingredients in a saucepan over low heat until thick, about five minutes.
• Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs.
• Press half of mix into a 9 X 13" pan.
• Spread on raisin filling.
• Pat on remain crumb mixture to cover all the filling.
• Bake at 400° for 20 to 25 minutes.
• Cool and cut into 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.

RAISIN PUMPKIN BARS

Steps:

• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.

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.

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.

FROSTED RAISIN BARS

Steps:

• Combine the liquid ingredients in pot, Bring to boil, boil 5 minutes, then let cool.
• Combine the dry ingredients.
• Mix dry ingredients with cooled ingredients.
• Spread in greased floured 11 x 15 pan.
• If batter is too thick, thin with sherry or rum or water before spreading.
• Bake in a 350 oven for 20 minutes approximately
• Spread frosting on warm cake.
• I think you could adjust any of the spices to your own taste, but we liked it as is.