Spicy raisin bars
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| %%%%%%%%%%%%%%%%% | ||
| %%%%% BAR %%%%% | ||
| %%%%%%%%%%%%%%%%% | ||
| ¼ | cup | Shortening (crisco) |
| ⅔ | cup | Lightly packed brown sugar |
| 1 | each | Egg |
| 1 | teaspoon | Vanilla |
| 1 | cup | All purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| 1 | cup | Shredded unpeeled zucchini |
| ½ | cup | Raisins |
| %%%%%%%%%%%%%%%%%%%%%% | ||
| %%%%% FROSTING %%%%% | ||
| %%%%%%%%%%%%%%%%%%%%%% | ||
| 1½ | cup | Sifted icing sugar |
| ¼ | cup | Shortening (crisco) |
| ¼ | teaspoon | Cinnamon |
| 1-2 tbsp milk | ||
Directions
BAR: Cream shortening, brown sugar, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. Add flour, baking soda and spices. Mix well. Stir in zucchini and raisins.
Spread evenly in greased 9 inch square cake pan. Bake at 350F for 25-30 minutes, or until cake tester inserted in centre comes out clean. Cool completely. FROSTING: Beat all ingredients together adding enough milk to make a smooth spreading consistency. Spread evenly over bars. Origin: Baking Festival 1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-15-94