RAISIN SOUR CREAM BARS
Very moist, filled bars.
Provided by Prudence N.
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 31.5 g, Cholesterol 39.9 mg, Fat 9.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 141 mg, Sugar 19.6 g
SOUR CREAM RAISIN BARS
The original of this recipe was found in the current American Profile magazine, & I have tweaked it to my satisfaction! Preparation time does not include the time needed for the finished bars to cool completely!
Provided by Sydney Mike
Categories Bar Cookie
Time 1h
Yield 36 serving(s)
Number Of Ingredients 13
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
Make and share this Cake Mix Sour Cream Raisin Bars recipe from Food.com.
Provided by Recipe Junkie
Categories Bar Cookie
Time 45m
Yield 36 serving(s)
Number Of Ingredients 8
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.
CAKE MIX BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
- In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
- Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
- Cut into 16 bars. Store extras in an airtight container at room temperature.
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
SOUR CREAM RAISIN SQUARES
My aunt shared this recipe with me, and my family has always enjoyed it. I love to make these bars for friends who visit or give them away as gifts.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 262mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
SOUR CREAM RAISIN BARS
I got this when I attended a bible school in Rocky Mount, VA. One of my fellow students passed it on to me, after I begged her for it. I have made these numerous times, and they are always great. Beware, if you don't like raisins, you won't like this. It has TONS of raisins in it. Also, I had to guess at how many servings this made, I can't remember.
Provided by TexasKelly
Categories Bar Cookie
Time 52m
Yield 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262.7, Fat 11.4, SaturatedFat 3.4, Cholesterol 19.4, Sodium 182.6, Carbohydrate 38.7, Fiber 1.3, Sugar 24.4, Protein 3.2
SOUR CREAM CRANBERRY BARS
A filling made with dried cranberries is layered between a buttery crust and a golden crumb topping in these flavorful bars. They're recommended by Barbara Nowakowski from Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRIES & CREAM BARS
Not all cake mix gets made into a cake! We used one to jump-start these crowd-pleasing Strawberry & Cream Bars. Dee-licious.
Provided by My Food and Family
Categories Dairy
Time 2h15m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
- Spread cream cheese mixture over crust; top with strawberries, then reserved crumb mixture.
- Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
- Garnish with sifted powdered sugar just before serving.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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