Raisinsquaresitalianbakerystyle Recipes

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.

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.

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:

• Line a large baking sheet with parchment paper.
• In a mixer bowl, hand-whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in vanilla, sugar, eggs, softened butter, and salt and blend well. Add 3 to 4 cups bread flour and mix. Then knead with dough hook on lowest speed of mixer 6 to 8 minutes, adding more bread flour as necessary to form a soft, bouncy dough. (If you don't have a stand mixer simply add flour until the dough is too stiff to stir by hand, then turn out onto a lightly floured surface and knead for about 8 minutes, adding flour as needed to prevent sticking. Your dough is ready when it's smooth, soft and bounces back when you press your thumb into it.).
• Remove dough hook and spray dough with nonstick cooking spray. Cover entire mixer and bowl with a large clear plastic bag (I used saran wrap to very loosely cover the bowl). Let dough rise 30 to 60 minutes or until almost doubled.
• Turn out dough onto a lightly floured work surface and gently deflate. Cut dough into 12 equal portions. Shape each into a small round roll or bun. Place about 3 inches apart on prepared baking sheet. Whisk 2 eggs and a pinch of sugar together in a small bowl. Brush each bun well with egg wash.
• Preheat oven to 350 degrees F.
• For butter crumb topping, in a small bowl, rub ingredients together to form a crumbly mixture. Distribute carefully on top of each bun. Cover buns loosely with plastic wrap and let rise about 30 to 45 minutes or until quite puffy and almost doubled.
• Bake for 28 to 35 minutes or until browned all over.

Steps:

• Filling-------.
• Combine dates, water, raisins and lemon juice in 4 cup measure.
• Cover with vented plastic wrap and microwave at high 4-6 minutes or until boiling.
• Stir every 2 minutes.
• Dates should be soft.
• Let stand, covered, 5 minutes.
• Uncover and cool to lukewarm, stirring occasionally.
• Crumbles------.
• Combine first 5 dry ingredients in mixing bowl.
• Cut in butter until mixture is crumbly.
• Press half firmly into 8 inch square microwave baking dish.
• Spread with date filling.
• Sprinkle with remaining crumble mixture, patting down lightly.
• Microwave at medium high for 9 minutes, rotating every 3 minutes, (not necessary if you have a rotating plate) remove from microwave and cover with aluminum foil.
• Let stand covered directly on counter for 10 minutes.
• Uncover and cool completely on wire rack.
• Cut into small 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.