Sunday, January 9, 2011

Cinnamon Sour Cream Raisin Bars

So whatever happened to our friends the raisins? I am so surprised these days that when people order cinnamon rolls they usually don't want any with raisins. I have always liked raisins in baked goods. I think it stems from when I was little and my Mom would buy me a cookie at ZCMI. If she wouldn't let me have an eclair (which she usually didn't because I had a bad habit of squirting filling all over myself) then I would pick a m&m cookie or a raisin filled cookie. They were sweet, and gooey and chewy. All the things that kids love. I obviously have carried that love into adulthood. The sugar cookie version of raisin cookies can be a bit tedious, so I came up with a cookie bar version to make things more simple. I love it if any cookie I like can be made into a bar!! So here is my "healthy" recipe for the new year, and let's hear it for raisins!!
So here are all the components together. The baked crust then the filling and the crumbly top. MMMM.

Spread out the filling and if there is extra you know what to do with it.

Sprinkle on the rest of the crumble, bake and finish off with an icing drizzle.
Cinnamon Raisin Bars
Filling -Place the following ingredients in a small pot.
5-6 Cups Raisins
1 Cup Sugar
3 Eggs
2 1/2 Tbs Cornstarch
1 1/2 Cups Sour Cream
1 tsp. Cinnamon
Cook over low heat until raisins are plumped up, sugar is dissolved and mixture is heated through thoroughly and well blended. Stir well so you don't get scrambled eggs. Set aside while you get your crust together.
2 Cups Flour
2 Cups Quick Oats
1 1/2 Cups Brown Sugar
1 tsp Baking Soda
1 1/2 tsp. Salt
1 Cup Melted Butter
1 tsp. Cinnamon
Press half of the crust mixture into a greased 9x13 pan and bake at 350 for about 8 minutes. Remove and spread raisin mixture all over the top, then sprinkle with the rest of the crust crumbles. Bake again for another 8-10 minutes. Cool and drizzle with vanilla frosting.

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