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Amish Raisin Bars

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Servings: Serves 24 Makes 2 Dozen Bars

Cook Time: 34 minutes

Prep Time: 20 minutes


2 1/2 cups raisins
1 cup orange juice
1 1/2 tablespoons cornstarch
2 tablespoon sugar
1/8 teaspoon salt
1 teaspoon lemon juice
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 cup sugar
1 1/2 teaspoon Cinnamon, ground
1/2 teaspoon salt
1 cup (2 sticks) plus 2 Tbsp. Butter, unsalted, softened and cut into 1 Tbsp size pieces
1 1/2 teaspoon vanilla extract
1/4 cup Light brown sugar packed


1. Start preparing the filling. Mix the raisins and orange juice in a medium bowl, making sure the raisins are submerged, and set aside until raisins soften, about 30 minutes.
2. While the raisins soak, prepare the crust. Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
3. In a large bowl, combine the flour, oats, sugar, cinnamon, and salt. Use an electric mixer on low speed to mix, about 5 seconds. With the mixer on low add 1 cup of the butter one piece at a time and then the vanilla. Continue mixing on low until the mixture resembles damp sand, about 2 minutes.
4. Pour about two-thirds of the mixture evenly into the prepared pan and firmlypress it into a compact, even layer. Bake until golden around the edges, about 20minutes. While the crust bakes, add the remaining 2 Tbsp. butter and the brownsugar to the remaining oats mixture. Mix on low until damp clumps form, about 1 to 2 minutes; set aside.
5. Once raisins have softened, drain the orange juice into a medium saucepan andset raisins aside. Whisk in the cornstarch, sugar, and salt until smooth. Set the pan over medium heat and cook, whisking constantly until thickened, about 3 to 4minutes. Mix in the raisins and lemon juice, and remove from heat.
6. When crust is ready, pour the raisin filling onto the hot crust and spread it evenly over the surface. Sprinkle reserved topping mixture evenly over the filling, forming it into rough pea-sized clumps. Return pan to the oven and bake until topping is a deep golden brown, about 30 minutes. Cool pan on a wire rack to room temperature, about 2 hours. When cool, run a sharp knife aroundthe outer edges of the pan, then cut into 24 squares and serve. Store leftover bars in an airtight container up to 4 days, or freeze.
Source: Hannaford fresh Magazine, July - August 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 24 Makes 2 Dozen Bars
Base Nutrients
Calories 210 kcal (10%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 12 g (60%)
Cholesterol 21 mg (7%)
Sodium 55 mg (2%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamin A 261 IU (5%)
Vitamin C 9 mg (15%)
Calcium 29 mg (0%)
Iron 14 mg (23%)

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