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.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn 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.)
Nutritional facts Per square: about
- Sodium 73 mg
- Protein 1 g
- Calories 96.0
- Total fat 4 g
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 4.0