Bready or Not: Lemony Raisin Bars
I have a clipped recipe backlog. See, I'm always finding new nifty recipes online and adding them to my Pinterest--sometimes I might adds dozens in a day. But I also have recipes I've clipped from catalogs, magazines, or newspapers, plus a good stack of cookbooks.
The problem with Pinterest sometimes is that the recipes are so convenient, and often in-my-face as others share the link over and over again, that I go with the temptation to try those recipes first.
Last year I went through a major recipe organization effort. I started a binder of tried-and-true recipes, recycled recipes I know I'd never make again, and set up boxes of clipped recipes I need to try. To my shame, some of them have been clipped for over ten years. I'm now making an effort to go through that box every few weeks to find new things to try.
This is one of those recipes. By the Safeway information, I know it came from some store promotional magazine, but I don't know when.
Curse you and your temptation, Pinterest, for making me wait so long to try this recipe!
This is a really good one, the sort that works well as a sweet snack or a breakfast bar. The lemon flavor is light, and the combination of oatmeal-cake and raisins creates a luscious, chewy layers. If you're not a raisin fan, I imagine that other dried, chopped fruits would work just as well here. If you dislike walnuts, substitute another type of nut, because the recipe really needs that extra volume and nutty crunch.
Don't let this recipe wallow on your Pinterest or in a recipe box. Give it a try ASAP.
Lemony Raisin Bars
from a Safeway recipe booklet, date unknown
Raisin layer:
2 cups natural raisins (I used golden)
1 can (14 ounce) sweetened condensed milk
zest and juice of 1-2 lemons
Cake layers:
1 cup (2 sticks) butter or margarine, room temperature
1 1/3 cups packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled/old-fashioned oats
1 cup chopped walnuts
Directions:
1) In a saucepan, combine raisins, sweetened condensed milk, and lemon juice and zest. Cook and stir over medium heat until it just starts to bubble. Mixture will be very thick. Set aside to cool a little.
2) Preheat oven to 375-degrees. Grease a 9 x 13 pan.
3) For the cake layers, in a bowl combine the butter, brown sugar, and vanilla. After that's mixed, add the flour, baking soda, and salt. Finally, mix in the oats and walnuts.
4) Reserve two cups of the cake mixture for the topping.
5) Press the remaining oat mix into the prepared pan. Spread the raisin layer on top to within about 1/2 inch of the edges. Sprinkle the reserved two cups on top and press down lightly.
6) Bake for 22-27 minutes, or until the top is golden brown. Let cool, then slice. Bars may be more cohesive if stored in the fridge.
OM NOM NOM.
The problem with Pinterest sometimes is that the recipes are so convenient, and often in-my-face as others share the link over and over again, that I go with the temptation to try those recipes first.
Last year I went through a major recipe organization effort. I started a binder of tried-and-true recipes, recycled recipes I know I'd never make again, and set up boxes of clipped recipes I need to try. To my shame, some of them have been clipped for over ten years. I'm now making an effort to go through that box every few weeks to find new things to try.
This is one of those recipes. By the Safeway information, I know it came from some store promotional magazine, but I don't know when.
Curse you and your temptation, Pinterest, for making me wait so long to try this recipe!
This is a really good one, the sort that works well as a sweet snack or a breakfast bar. The lemon flavor is light, and the combination of oatmeal-cake and raisins creates a luscious, chewy layers. If you're not a raisin fan, I imagine that other dried, chopped fruits would work just as well here. If you dislike walnuts, substitute another type of nut, because the recipe really needs that extra volume and nutty crunch.
Don't let this recipe wallow on your Pinterest or in a recipe box. Give it a try ASAP.
Lemony Raisin Bars
from a Safeway recipe booklet, date unknown
Raisin layer:
2 cups natural raisins (I used golden)
1 can (14 ounce) sweetened condensed milk
zest and juice of 1-2 lemons
Cake layers:
1 cup (2 sticks) butter or margarine, room temperature
1 1/3 cups packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled/old-fashioned oats
1 cup chopped walnuts
Directions:
1) In a saucepan, combine raisins, sweetened condensed milk, and lemon juice and zest. Cook and stir over medium heat until it just starts to bubble. Mixture will be very thick. Set aside to cool a little.
2) Preheat oven to 375-degrees. Grease a 9 x 13 pan.
3) For the cake layers, in a bowl combine the butter, brown sugar, and vanilla. After that's mixed, add the flour, baking soda, and salt. Finally, mix in the oats and walnuts.
4) Reserve two cups of the cake mixture for the topping.
5) Press the remaining oat mix into the prepared pan. Spread the raisin layer on top to within about 1/2 inch of the edges. Sprinkle the reserved two cups on top and press down lightly.
6) Bake for 22-27 minutes, or until the top is golden brown. Let cool, then slice. Bars may be more cohesive if stored in the fridge.
OM NOM NOM.
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