Vicki S Sour Cream Raisin Bars Recipes

SOUR CREAM RAISIN BARS

Steps:

• Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
• In a medium saucepan, combine raisins & water, then cook over medium heat for 10 minutes before draining well. Set raisins aside to cool.
• In a medium bowl, combine brown sugar, butter, oats, flour & baking soda, mixing well.
• Evenly press 2 cups of the mixture into the bottom of the prepared baking dish, & bake for 7 minutes, until partially cooked & slightly set.
• In a medium saucepan, combine egg yolks, granulated sugar, sour cream, cornstarch & cinnamon, & stir until cornstarch is dissolved.
• Cook over medium heat until mixture thickens & resembles pudding, about 8 minutes, then remove from heat & stir in raisins & vanilla.
• Pour onto the crust , then crumble remaining oat mixture evenly over the top.
• Bake 25 minutes, or until set, then remove from oven & cool completely on a wire rack.
• Refrigerate 1 hour before cutting & serving.

CAKE MIX SOUR CREAM RAISIN BARS

Steps:

• Heat oven to 350 (325 for glass pan).
• Combine cake mix and margarine.
• Mix until crumbly.
• Press into prepared 9x13" pan.
• Sprinkle with raisins and pecans.
• Combine remaining ingredients until well blended.
• Pour over raisins and pecans.
• Bake at 350 35-40 minutes or until topping is set and light brown.
• Cool.
• Cut into bars.

SOUR CREAM RAISIN SQUARES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture (mixture will be crumbly). , Set aside 2 cups; pat remaining crumbs into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Cool., Meanwhile, in a small saucepan, combine filling ingredients. Bring to a boil; cook and stir for 5-8 minutes. Pour over crust; sprinkle with reserved crumbs. Bake 15 minutes longer.

SOUR CREAM RAISIN BARS

Steps:

• Raisins – Cover raisins with water.
• Boil, drain& set aside.
• Cream brown sugar,& margarine.
• Add oatmeal, flour,& baking soda.
• Do not add raisins.
• Place half of mixture in a 9 x 13 inch pan, sprayed with cooking spray.
• Bake at 350 for 7 minutes.
• In a heavy saucepan, combine eggs, sour cream, cornstarch, salt,& sugar.
• Cook, stirring constantly, till thick.
• Add drained raisins.
• Pour this whole mixture over the crust previously baked.
• Sprinkle remaining half of crust mixture over the top, for a crumb topping.
• Bake at 375 for 30 minutes.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

RAISIN SOUR CREAM BARS

Steps:

• Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
• Cook first six ingredients over low heat until well blended. Set aside to cool.
• In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
• Pour cooked mixture over crust and crumble the other half of crust over the top.
• Bake for 20 minutes.