Nebraska Raisin Bars Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch baking pan.
• In a medium size mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves.
• Combine raisins and water (or juice) in saucepan and bring to a boil. Remove the pan from the heat and stir in shortening.
• When the mixture has cooled to lukewarm beat in egg and vanilla. Mix in sugar; stir to blend. Beat flour mixture into the shortening mixture. Stir in the walnuts. Pour into prepared baking pan.
• Bake for 12 minutes. When they have cooled cut them into bars; sprinkle lightly with powdered sugar.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch baking pan.
• In a medium size mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves.
• Combine raisins and water (or juice) in saucepan and bring to a boil. Remove the pan from the heat and stir in shortening.
• When the mixture has cooled to lukewarm beat in egg and vanilla. Mix in sugar; stir to blend. Beat flour mixture into the shortening mixture. Stir in the walnuts. Pour into prepared baking pan.
• Bake for 12 minutes. When they have cooled cut them into bars; sprinkle lightly with powdered sugar.

Steps:

• FILLING: In a medium saucepan, bring raisins and water to a boil and simmer 15 minutes; drain.
• Stir in applesauce, lemon juice, and cinnamon; set aside.
• BAR: Preheat oven to 350°F.
• In a medium bowl, combine oatmeal, flour, sugar, and coconut; cut in butter until crumbly.
• Press 2 1/2 cups crumbs into bottom of ungreased 9x13-inch baking pan.
• Spread raisin filling evenly over bar mixture.
• Sprinkle with nuts, if desired.
• Sprinkle evenly with remaining crumb mixture; press down lightly.
• Bake for 30-40 minutes or till light golden brown.
• Remove from oven and cool completely on wire rack.
• Cut into 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch baking pan.
• In a medium size mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves.
• Combine raisins and water (or juice) in saucepan and bring to a boil. Remove the pan from the heat and stir in shortening.
• When the mixture has cooled to lukewarm beat in egg and vanilla. Mix in sugar; stir to blend. Beat flour mixture into the shortening mixture. Stir in the walnuts. Pour into prepared baking pan.
• Bake for 12 minutes. When they have cooled cut them into bars; sprinkle lightly with powdered sugar.

Steps:

• In a medium sauce pan over medium high heat add the sugar, raisins, water, butter, cinnamon, clove, nutmeg and salt.
• Bring to a boil and gently boil for 3 minutes.
• Remove from heat and let cool (about 20 minutes).
• Preheat oven to 350°.
• Add other ingredients (except for the topping), to sauce pan and blend well.
• Spread in greased 10x15 pan.
• Combine all topping ingredients in a small bowl.
• Crumble topping over and press down slightly.
• Bake at 350° for 15-20 minutes.
• Cool before cutting.