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Raisin Sour Cream Bars
SUBMITTED BY:
Prudence N.
PHOTO BY:
terka
"Very moist, filled bars."
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
Original recipe yield 30 bars
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups raisins
1 cup white sugar
3 eggs
2 1/2 tablespoons cornstarch
1 1/2 cups sour cream
1 teaspoon ground cinnamon
1 cup packed brown sugar
1 3/4 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 cup butter, softened
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DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
Cook first six ingredients over low heat until well blended. Set aside to cool.
In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
Pour cooked mixture over crust and crumble the other half of crust over the top.
Bake for 20 minutes.
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REVIEWS
Reviewed on Feb. 5, 2006 by
accidental cook
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accidental cook
Feb. 5, 2006
These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar, EggBeaters for the eggs, low fat sour cream, reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then, when you cut them into 24 squares (which I think is a better serving size than 30 squares), they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time, because these are so tasty I will have to make them again.
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6 users found this review helpful
These were teriffic tasting. I tried very hard to make them a little healthier and lower...
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Reviewed on Sep. 23, 2003 by MISTY 179
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MISTY 179
Sep. 23, 2003
Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and the 'crumble' was just right. I'm going to try this using a date filling in the next one. Refrigerate it before cutting and you will get nice clean squares. I have added this to my 'Mom's Recipe Book' and it will be passed on to my daughters and daughter in law's. Thanks for sharing.
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5 users found this review helpful
Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and...
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Reviewed on May 11, 2005 by KESMIK
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KESMIK
May 11, 2005
I really liked these. They were great right out of the freezer. I would like to try with about 3/4 fo the amount of sugar though. I think these would also be wonderful with strawberries substituted for the raisins. YUM!!
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4 users found this review helpful
I really liked these. They were great right out of the freezer. I would like to try with...
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Reviewed on Sep. 12, 2005 by
Renee
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Renee
Sep. 12, 2005
As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+.
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3 users found this review helpful
As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the...
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Reviewed on Oct. 21, 2004 by BETZRM
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BETZRM
Oct. 21, 2004
Was trying to find something new to bring for a church fundraiser and hit the jackpot with this recipe. My family liked them so much, I bought more ingredients to make another batch. Thanks!
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3 users found this review helpful
Was trying to find something new to bring for a church fundraiser and hit the jackpot with...
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Reviewed on Dec. 11, 2006 by fleetermouse
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fleetermouse
Dec. 11, 2006
These were excellent! I thought the recipe was a bit unclear as to how long the raisin/egg mixture was supposed to cook, and didn't see how a mere 20 minutes would be long enough to cook the eggs, so I cooked it slowly over medium heat until it was thickened. I then had to carefully smooth it over the crumb crust (being careful not to dislodge the crumbs int he process). I baked it for the usual time. I'll definitely be making these again because my family was upset there weren't any leftovers from the church function I took them to!
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2 users found this review helpful
These were excellent! I thought the recipe was a bit unclear as to how long the raisin/egg...
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Reviewed on Apr. 29, 2006 by
dashbaker
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dashbaker
Apr. 29, 2006
As I am typing this, I just finished eating a bar of my 2nd batch. Yes, 2nd. I made my first batch yesterday and it was marvelous. Today, I made my 2nd batch using all healthy ingredients just to see if there is a difference. I used whole wheat flour, egg substitute, fat-free sour cream, light margerine and Splenda. And guess what?? It is still marvelous. Now I can enjoy these bars without all the guilt! Thanks for the recipe.
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2 users found this review helpful
As I am typing this, I just finished eating a bar of my 2nd batch. Yes, 2nd. I made my first...
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Reviewed on Mar. 14, 2006 by
Amber
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Amber
Mar. 14, 2006
Fabulous...stupendous! My family loved this dessert. I used dried cranberries instead of raisins because we don't like raisins, but this dish was to die for. Bravo to the chef.
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2 users found this review helpful
Fabulous...stupendous! My family loved this dessert. I used dried cranberries instead of...
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Reviewed on Dec. 30, 2005 by
NOSEYROSEY
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NOSEYROSEY
Dec. 30, 2005
Yum! These bars make a nice dessert, with the only problem being I ate too many of them. Used light sour cream with no problem. Super easy!
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2 users found this review helpful
Yum! These bars make a nice dessert, with the only problem being I ate too many of them. ...
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Reviewed on Jul. 31, 2005 by NORTHLITE
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NORTHLITE
Jul. 31, 2005
I made this recipe with dried cranberries instead of the raisins,I didn't have any, it was delicous. It was a great success with co workers and have made it twice more
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2 users found this review helpful
I made this recipe with dried cranberries instead of the raisins,I didn't have any, it was...
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