Sunday, January 13

Raisin Bars (Very Good!)

This recipe for bars is also from the Immanuel Dorcas Ladies' landmark book, Generations of Good Cookin. Bars are an important part of Midwest Cookin because they are like cookies but are much easier to tote to a potluck as a cold dish.

Marge Scheel provides us with this recipe for Raisin Bars (Very Good!). Apparently Marge needs to convince us of the bars' goodness, lest we be put off by the inclusion of health foods like raisins and oatmeal in the ingredients list.

1 1/2 c. flour
1 tsp bakin powder
1 c. brown sugar
1 1/2 c. quick oatmeal
3/4 c. butter

2 c. raisins
1 1/2 c. hot water
1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. vinegar (my guess is white or cider vinegar...I'm not sure that balsamic or red wine or rice vinegars would go too good with bars - like corn squeezins and pizza)
1 tbsp. butter

Oven temp: 325 degrees

Pan size: 9x13 bakin pan

How to:
For Flour Mixture: Put all together and work until thoroughly mixed. Press 2/3 of this mixture into a well greased and floured 9x13-inch pan. Save 1/3 for top.

For Fillin: Combine all ingredients for raisin fillin in a saucepan and boil until thickened, about 5 minutes. Spread over crumb mixture in the pan. Cover with remainin crumb mixture and bake at 325 degrees for 35 or 40 minutes. THESE ARE DELICIOUS. (Really, Marge, the added assurance at the end of the recipe is more of a turnoff for me. I mean, if that much convincin is needed...)

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