- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 4 egg yolks
- 2 cups (16 ounces) sour cream
- 1-1/2 cups raisins
- 1 cup sugar
- 1 tablespoon cornstarch
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture (mixture will be crumbly).
- Set aside 2 cups; pat remaining crumbs into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Cool.
- Meanwhile, in a small saucepan, combine filling ingredients. Bring to a boil; cook and stir for 5-8 minutes. Pour over crust; sprinkle with reserved crumbs. Bake 15 minutes longer. Yield: 12-16 servings.
Originally published as Sour Cream Raisin Squares in Country June/July 1994, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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