Yield: 30 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour; unsifted |
¾ teaspoon | Baking powder |
¼ teaspoon | Baking soda |
¾ teaspoon | Salt |
¾ teaspoon | Ground cinnamon |
½ teaspoon | Nutmeg; freshly grated |
½ teaspoon | Ground allspice |
½ cup | Golden raisins |
12 tablespoons | Unsalted butter; melted & cooled |
4 tablespoons | Shortening; melted & cooled |
1 cup | Light brown sugar, packed |
¼ cup | Sugar |
3 \N | Eggs; extra large |
¼ cup | Maple syrup; pure |
1 teaspoon | Vanilla extract |
1¼ cup | Pecans; chopped |
Recipe by: Brownies & Blondies, Lisa Yockelson Preheat oven to 350 degrees; butter and flour a 13 x 9 x 2-inch baking pan. Thoroughly mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl. Toss the raisins with 2 tablespoons of the flour mixture. Whisk the butter, shortening, brown sugar, sugar and eggs in a bowl; beat in the maple syrup and vanilla extract. Pour over the dry ingredients, and stir to form a batter. Stir in the pecans and raisins.
Pour and scrape the batter into the prepared pan; spread evenly. Bake for 27 to 30 minutes, or until just set and golden on top. Cool completely in the pan on a rack. Cut into bars.
Remove from pan with a metal spatula; store in an airtight tin Recipe by matejka@...
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Feb 01, 1998