Best Raisin Squares Recipes

RAISIN BUTTER TART SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
• Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
• Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
• Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

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.

RAISIN 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.

GOLDEN APPLE RAISIN SQUARES

Steps:

• Preheat the oven to 350 degrees F. Lightly oil or coat an 8x8-inch baking dish with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and cloves in a large bowl.
• Combine the eggs, applesauce, sugar, oil, and apple in a separate bowl, and whisk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins. Pour the batter into the prepared baking dish. Smooth with a rubber scraper.
• Bake 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

OATMEAL-RAISIN SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
• In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
• Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
• Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

LEMONY OATMEAL RAISIN WALNUT SQUARES

Steps:

• 1. HEAT oven to 375 F. Lightly grease a 9 x 13 pan; set aside.
• 2. In saucepan, COMBINE raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
• 3. In bowl, COMBINE butter, brown sugar and vanilla; beat well.
• 4. ADD flour, baking soda and salt; mix well. Stir in oats and walnuts.
• 5. RESERVE 2 cups oat mixture for topping. PRESS remaining mixture into prepared pan.
• 6. SPREAD raisin mixture to within 1/2 inch of edges. SPRINKLE with reserved oat mixture; press lightly.
• 7. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack. Cut into 48 squares (or the size you prefer them to be).

RAISIN WALNUT BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk 1 1/3 cups flour and white sugar together in a bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse crumbs. Press flour mixture evenly into bottom of prepared pan.
• Bake in the preheated oven until light golden, about 10 minutes; remove base from oven to cool slightly, leaving oven on, about 5 minutes. Sprinkle base evenly with raisins and walnuts.
• Beat eggs well in a bowl with an electric mixer; beat in brown sugar until creamy, about 2 minutes. Beat 1/4 cup butter, vinegar, 1 tablespoon flour, and vanilla extract into sugar mixture just until combined; pour over base, covering raisins and nuts.
• Bake in the preheated oven until bubbly, about 30 minutes. Allow to cool completely, about 30 minutes; cut into squares.

DATE RAISIN SQUARES - MICROWAVE

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.

RAISIN SQUARES ITALIAN BAKERY STYLE

Steps:

• Wash raisins.
• Add to the boiling water on low heat in saucepot.
• Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
• Remove from heat and let cool well.
• Crust:.
• Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
• Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
• Add in liquid and just combine to make a ball of pastry.
• Divide pastry into two .
• Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
• Spread on cooled raisin filling, or canned apple filling.
• Roll second half of dough, and place nicely on the top, sealing edges.
• Prick all over top with a fork and brush with more cream.
• Sprinkle with granulated fine or coarse sugar over evenly.
• Bake 350° for 25 minutes until golden.

CHEWY COCONUT-RAISIN SQUARES

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.

RUM RAISIN BUTTER TART SQUARES RECIPE - (4.6/5)

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes. Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust. Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

CHEWY COCONUT RAISIN SQUARES

Steps:

• Preheat oven to 350°F Lightly grease a 8-inch (20 cm) square pan.
• In large saucepan, melt margarine. Remove from heat.
• Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
• Spread batter into prepared pan.
• Bake 20-25 minutes, or until light golden and sides begin to pull away from cake pan. Cool. Cut into squares.
• ENJOY!

RUM RAISIN BUTTER TART SQUARES

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes.
• Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust.
• Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

TAKE-ALONG RAISIN SQUARES

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Gradually add oats and flour. Stir in the raisins, almonds, dates and chocolate chips (batter will be thick). , Spread into a greased 8-in. square baking dish. Sprinkle with bran if desired. Bake at 350° for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. Cut into squares.

FROSTED RAISIN SQUARES

Steps:

• Preheat oven to 350 degrees. grease 13x9x2 inch baking pan.
• in a large bowl cream butter and sugars.
• stir in egg and vanilla.
• in medium bowl combine flour, baking powder, baking soda and salt.
• stir into creamed mixture.
• gradually add cereal and raisings. stirring until all pieces are evenly coated. spread evenly in bottom of pan.
• bake 15-20 min or until tester inserted in center comes out clean.
• cool.
• in a smalll bowl combine confectioners sugar and milk.
• drizzle over top.
• cut into squares.
• makes 48 squares.

CHEWY RAISIN SQUARES

Steps:

• 1. Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Boil 1 minute. Remove from heat. Stir in vanilla. Add KELLOGG'S® PRODUCT 19® cereal and raisins. Stir until well combined.2. Press mixture evenly and firmly into 9 x 9 x 2-inch pan coated with cooking spray. Cool completely. Cut into squares.

RAISIN SQUARES

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.