Raisin Squares
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.
Servings: 48 squares
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 96 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 4% |
| folate | 6% |
-
1-1/3 cups (325 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 egg, beaten
3 tbsp (50 mL) milk
1 tsp (5 mL) vanilla
Filling:
2 cups (500 mL) raisins
1/2 cup (125 mL) granulated sugar
2-1/2 tsp (12 mL) cornstarch
1/2 tsp (2 mL) lemon juice
1 tbsp (15 mL) butter
1 tsp (5 mL) vanilla
Topping:
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) cold butter, cubed
1-1/2 tsp (7 mL) baking powder
1 egg, beaten
1/2 cup (125 mL) milk
1 tsp (5 mL) vanilla
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.)
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
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