Raisin Squares

By Darlene Schmidt, Robin Hood Cookie Contest Honourable Mention

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This recipe makes 48 squares servings

Nutritional Info
Per square: about	-
cal	9696 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	3 g3g sat. fat
carb	14 g14g carb
fibre	00 fibre
chol	19 mg19mg chol
sodium	73 mg73mg sodium
% RDI:	-
calcium	22 calcium
iron	33 iron
vit A	44 vit A
folate	66 folate

The mother of Darlene Schmidt of Edmonton received this recipe from an aunt in the 1930s. Her mum changed the base and the squares have been a family favourite ever since.

Ingredients

1-1/3 cups all-purpose flour 1-1/3 1-1/3cups cupsall-purpose flour
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1 egg , beaten1 1eggeggs, beaten
3 tbsp milk 3 3tbsp tbspmilk
1 tsp vanilla 1 1tsp tspvanilla
Filling:
2 cups raisins 2 2cups cupsraisinraisins
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2-1/2 tsp cornstarch 2-1/2 2-1/2tsp tspcornstarch
1/2 tsp lemon juice 1/2 1/2tsp tsplemon juice
1 tbsp butter 1 1tbsp tbspbutter
1 tsp vanilla 1 1tsp tspvanilla
Topping:
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1 egg , beaten1 1eggeggs, beaten
1/2 cup milk 1/2 1/2cup cupmilk
1 tsp vanilla 1 1tsp tspvanilla

Preparation

In bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until size of peas. In small bowl, whisk together egg, milk and vanilla; pour over flour mixture and stir to combine. With floured hands, press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 375°F (190°C) oven for about 10 minutes or until golden. Let cool on rack.

Filling: In small saucepan, bring raisins, 1 cup (250 mL) water and sugar to boil; reduce heat and simmer for 5 minutes. In small bowl, whisk together cornstarch, 2 tsp (10 mL) water and lemon juice; stir into raisins and simmer until thickened, about 1 minute. Add butter and vanilla. Let cool for 15 minutes.

Topping: Meanwhile, in bowl, combine flour with sugar. Using pastry blender or 2 knives, cut in butter until size of peas. Remove 1/2 cup (125 mL) and set aside. Add baking powder, egg, milk and vanilla to remaining crumbs, mixing well. Spread over filling; sprinkle with reserved crumbs.

Bake in centre of 375°F (190°C) oven for about 35 minutes or until golden. Let cool on rack. Cut into 48 squares. (Make-ahead: Refrigerate layered between waxed paper in airtight container for up to 5 days.)

Source : Canadian Living Magazine: December 2007