Yield: 30 Servings
|2 cups||All-purpose flour; unsifted|
|¾ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|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|
|3||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