Thursday, April 25, 2013

Oatmeal Raisin Bars

I've been feeling pretty lousy lately, what with this really debilitating cold (and just when the weather has finally gone all summery!) and my voice is starting to go. (I suppose I should be grateful that it's been four days since I got sick and the laryngitis is only kicking in now.) Work is a bit slow so there really is no excuse not to take advantage of the time and post.
I turned to a Taste of Home for inspiration for the engagement party and this is one of two recipes that I made. I'm pretty sure that the only reason I made these homey cookies was because I had everything on hand. Otherwise, I'm not sure that I would have made these for a party. I'll let you in on a little secret, though. These were delicious. First of all, how can anything with an oatmeal crumble be anything less? But, despite their sour cream filling (I kind of have an aversion to dairy and anything overtly dairy tasting. I know, I'm weird) they won me over. The filling is creamy and doesnt taste too strongly of sour cream and the raisins get perfectly softened during the baking and some cinnamon binds everything together. These arent what I would envision if you said oatmeal raisin bars, but try them, I'm sure they'll win you over, too.
Oatmeal Raisin Bars
from A Taste of Home
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1-1/2 cups (12 ounces) sour cream
3 eggs, lightly beaten
2 cups raisins

Crust and Topping:
1-3/4 cups all-purpose flour
1-3/4 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter or margarine, cubed
In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring.
Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly.
Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: about 3 dozen.

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