Post by braided-rug on Dec 13, 2006 10:51:25 GMT 10
Cinnamon Sour Cream Bars
Topping
2 1/2 cups golden raisins/sultanas? 625 mL
1/2 cup granulated sugar 125 mL
1/4 cup + 1 tbsp orange juice 50 mL + 15 mL
2 tbsp brandy or water 30 mL
pinch of cinnamon
1 tbsp corn starch 15 mL
Batter
1 1/4 cups all-purpose flour/plain flour 300 mL
1 1/4 cups quick-cook rolled oats 300 mL
1/2 tsp baking powder 2 mL
1/2 tsp baking soda 2 mL
1/4 tsp salt 1 mL
2 tbsp Becel Light Margarine 30 mL
3/4 cup brown sugar, packed 175 mL
1 large egg white 1
1 tsp vanilla 5 mL
1/3 cup low-fat sour cream (or non-fat) 75 mL
Preheat oven to 350° (180° C). Lightly spray 9X13-inch (23X33 cm) pan, set aside.
For filling, place raisins, sugar, ¼ c. (60 mL) orange juice, cinnamon and Brandy in medium saucepan and bring to a boil. Dilute cornstarch in 1 tbsp. (15 mL) orange juice and stir into raisin mixture. Reduce heat and simmer until mixture has thickened and raisins are plump, about 3-5 minutes. Remove from heat and let cool a bit. In small bowl, combine brown sugar and cinnamon, set aside.
For batter, mix flour, rolled oats, baking powder, baking soda and salt to blend, set aside. In stand-up mixer or food processor, cream Becel and sugar. Add egg white and beat to combine. Add vanilla and sour cream and beat to combine. Add dry ingredients to wet and stir to combine.
Using damp hands, spread batter evenly over bottom of prepared baking pan. Spread raisin filling evenly over batter, using the back of a spoon. Sprinkle top with brown sugar and cinnamon mixture.
Bake until edges are golden brown, about 25-30 minutes. Let cool completely in pan before cutting into bars.
Adapted from: www.homebasics.ca/viewrecipe.asp?recipeid=6297&search=1
Topping
2 1/2 cups golden raisins/sultanas? 625 mL
1/2 cup granulated sugar 125 mL
1/4 cup + 1 tbsp orange juice 50 mL + 15 mL
2 tbsp brandy or water 30 mL
pinch of cinnamon
1 tbsp corn starch 15 mL
Batter
1 1/4 cups all-purpose flour/plain flour 300 mL
1 1/4 cups quick-cook rolled oats 300 mL
1/2 tsp baking powder 2 mL
1/2 tsp baking soda 2 mL
1/4 tsp salt 1 mL
2 tbsp Becel Light Margarine 30 mL
3/4 cup brown sugar, packed 175 mL
1 large egg white 1
1 tsp vanilla 5 mL
1/3 cup low-fat sour cream (or non-fat) 75 mL
Preheat oven to 350° (180° C). Lightly spray 9X13-inch (23X33 cm) pan, set aside.
For filling, place raisins, sugar, ¼ c. (60 mL) orange juice, cinnamon and Brandy in medium saucepan and bring to a boil. Dilute cornstarch in 1 tbsp. (15 mL) orange juice and stir into raisin mixture. Reduce heat and simmer until mixture has thickened and raisins are plump, about 3-5 minutes. Remove from heat and let cool a bit. In small bowl, combine brown sugar and cinnamon, set aside.
For batter, mix flour, rolled oats, baking powder, baking soda and salt to blend, set aside. In stand-up mixer or food processor, cream Becel and sugar. Add egg white and beat to combine. Add vanilla and sour cream and beat to combine. Add dry ingredients to wet and stir to combine.
Using damp hands, spread batter evenly over bottom of prepared baking pan. Spread raisin filling evenly over batter, using the back of a spoon. Sprinkle top with brown sugar and cinnamon mixture.
Bake until edges are golden brown, about 25-30 minutes. Let cool completely in pan before cutting into bars.
Adapted from: www.homebasics.ca/viewrecipe.asp?recipeid=6297&search=1