Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners’ sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes. To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
Number Of Ingredients 11 Steps:
In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes. Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust. Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)
Time 1h30m Yield 16 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes. Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on. Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust. Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.
Time 45m Yield 25 squares Number Of Ingredients 11 Steps:
Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes. As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust. Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1 3/4 inch (4.5 centimeters).
Time 52m Yield 12 tarts, 6-8 serving(s) Number Of Ingredients 7 Steps:
Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes. Line muffin pans with pastry. Pour several spoonfuls in each tart. Bake at 400F degrees for 20- 25 minutes.
Time 50m Yield 25 serving(s) Number Of Ingredients 14 Steps:
Set oven to 350°. Grease a 13 x 9-inch baking dish. For the crust: Mix all ingredients in a food processor until crumbly. Press into bottom of prepared baking dish. To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended. Mix in the coconut, raisins and nuts (if using). Pour the mixture over the crust. Bake for 30-35 minutes, or until set. Cool and cut into squares.
