(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Hometown Recipes for the Holidays, American Profile
"When I serve cookies at church, everyone asks for Sour Cream Raisin Bars. And a friend asks me to make a pan of these bars for her for Christmas. So I've made a lot of them!"
Elsie Probasco, Bartley, Nebraska
Makes 36 Bars


• 2 cups raisins
• 1 cup packed dark brown sugar
• 1 cup (2 sticks) butter or margarine, softened
• 1 3/4 cups old-fashioned oats
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3 egg yolks
• 1 cup granulated sugar
• 1 1/2 cups sour cream
• 2 1/2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon, optional
• 1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease a 13 x 9-inch glass baking dish.

2. Combine the raisins and 1 1/2 cups water in a medium saucepan. Cook over medium heat for 10 minutes; drain well and set aside to cool.

3. Combine the brown sugar, butter, oats, flour, and baking soda in a medium bowl; mix well using a spoon. Press half of the oat mixture (about 2 cups) into the bottom of the prepared pan to form a crust. Bake for 7 minutes until partially cooked and slightly set.

4. Combine the egg yolks, granulated sugar, sour cream, cornstarch, and cinnamon, if desired, in a medium saucepan and stir until the cornstarch is dissolved. Cook over medium heat until the mixture thickens and resembles pudding, about 8 minutes. Remove from the heat; stir in the cooked raisins and vanilla.

5. Pour into the crust and crumble the remaining oat mixture evenly over the top. Bake for 25 minutes, or until set. Cool completely on a wire rack before cutting.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages