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45 minutes
Prep: 15 minutes
Cook: 30 minutes
622 calories per serving view nutrition facts
24 bars
suggest servings
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| 1 1/3 | cups | flour, unbleached all-purpose | sifted |
| 3/4 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | brown sugar | firmly packed |
| 1/2 | cup | butter | regular margarine |
| 2 | tablespoons | water | |
| 3 | large | eggs | large |
| 1/4 | cup | brown sugar | firmly packed |
| 1/4 | cup | butter | melted |
| 1/2 | cup | raisins, seedless | |
| 1/2 | cup | golden raisins | |
| 2 | tablespoons | candied cherries | |
| 2 | teaspoons | lemon zest | grated |
| 1/8 | teaspoon | allspice | ground |
| 1/8 | teaspoon | cinnamon, ground |
Stir the flour, baking powder, and salt together in a mixing bowl.
Mix in the 1/2 c brown sugar and then cut in the 1/2 c butter with a pastry blender or two knives until the mixture is crumbly.
Stir in the water and press the mixture into the bottom of a 13 x 9 x 2-inch baking pan.
Bake in a preheated 350 degree oven for 15 minutes or until golden brown.
Meanwhile beat the eggs in a bowl until well blended, using an electric mixer at medium speed.
Beat in the 1/4 cup of brown sugar and 1/4 cup of melted butter and blend well.
Stir in the raisins, both kinds, the candied cherries, lemon rind, and spices.
Spread the mixture over the baked crust. Bake in the 350 degree oven for 15 more minutes. Cool in the pan on a wire rack and when cool cut into 24 (2x 1 1/2-inch) bars.
| % Daily Value* | |
| Total Fat 39.0g | 60% |
| Saturated Fat 23.0g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 451mg | 19% |
| Total Carbohydrate 62.0g | 21% |
| Dietary Fiber 3.0g | 11% |
| Sugars 23.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 25% | Vitamin C | 4% | |
| Calcium | 8% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine....
this recipe would taste a lot better if there were sauteed onions and then baked in the oven for about 20 minutes at 350 degrees. Please don't think me a miss no-it-all, but this recipe was made on Sundays every week for too many years.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
