The sweet tooth in each of us is more than satisfied by the trays of slices that are shared freely at this time of year, showcasing new recipes and long-time family favourites.
This week’s recipes from a favourite cookbook, offer ideas for three samples of slices.
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Raisin Bars
1/2 cup butter
1 cup cold water
1 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 cup raisins
1 1/2 cups all-purpose flour
1 tsp. baking soda
Place all ingredients, except for flour and soda, in a large pot and boil until raisins puff, butter is melted and sugar is dissolved.
Remove from heat and cool slightly.
In a large mixing bowl, combine the flour and baking soda. Stir in the raisin mixture and beat until all flour is dissolved and all lumps have been removed.
Pour batter into a greased and floured pan and bake at 350 degrees F until firm and toothpick comes out clean.
Cool thoroughly before icing. Add red or green food colouring to the icing mix to make Christmas-themed icing. Slice into bars and place in cupcake liners to serve.
• • •
Butter Tart Squares
Crust:
1/2 cup butter
1 cup flour
2 tbsps. sugar
Topping:
1 1/2 cups brown sugar
1 cup chopped walnuts or raisins
2 eggs
3 tbsps. flour
1/2 tsp. baking powder
1 tsp. vanilla extract
Mix the crust ingredients and press into a square cake pan. Bake at 350 degrees F for 15-20 minutes.
Mix the topping ingredients until well blended.
Remove the crust from the oven and spread with the topping mixture.
Return to oven and bake another 20-25 minutes until topping is set.
Remove from oven, cool completely on a rack. When cold, slice into squares and store in the refrigerator. Slices may be frozen.
• • •
Uncooked Square
1/2 cup butter
1 cup brown sugar
2 tsps. cocoa
1 egg, beaten
2 1/2 cups graham wafer crumbs
1/2 tsp. vanilla
1/2 cup chopped pecans, optional
Heat butter, sugar, coca and egg but do not boil. Add crumbs, pecans and vanilla and mix well.
Pat into a greased 9x9 inch pan. Smooth top. Let cool in fridge for at least two hours. Frost with chocolate or vanilla frosting and decorate with sliced maraschino cherries.
Slice into squares. Store in refrigerator.
Joyce Walter can be reached at [email protected]
Joyce Walter can be reached at [email protected]
