delvious

I thought about re-naming these sour cream oatmeal raisin bars “Bad Week Bars.”  I happened to make these last week, and thank goodness, because a string of unfortunate luck culminated in the theft of my beloved bike.  Luckily, I was able to go home to these creamy, comforting bars that night.  I felt a wee bit better.


I think we can take away two lessons from my woeful tale:

1. Always use a U-lock to secure your bike.  Cable locks won’t cut it (ironic pun intended).
2. You need to make these bars now.  It’s best to be safe than sorry – have them on hand if anything goes wrong!

Recipe

Now that my pity party is over, let’s talk about how to make these bars.  I thought a 9×13 pan of delicious bars would be too much of a temptation, so I halved the recipe and used an 8×8 pan.  The math almost checks out (1/2 (9×13) = 58.5, 8×8 = 64).  I used the Pythagorean Theorem in a real-life application recently too, so I’m on a role.  ANYWAYS, be sure to generously butter whatever pan you use, mine stuck a bit too stubbornly to the bottom.





You only have to prep two layers for these three-layer bars – the bottom crust and the sprinkled topping come from the very same bowl.  The custard  will thicken up quickly, just be sure to stir frequently while while it’s on the burner so the bottom doesn’t burn.





Once these came out of the oven, I completely forgot about the original recipe’s recommendation to let the bars cool completely before cutting into them.  They were pretty tasty, but patience is well rewarded because these were amazing after being chilled.





Next time (and there will definitely be a next time), I think I’ll experiment with adding some cinnamon and walnuts to the crust/topping mixture.  Let me know if you try this adaptation!

Sour Cream Oatmeal Raisin Bars

Adapted from The Kitchn

Prep time + Cook time = 50 minutes

Makes an 8×8 pan – 9 to 16 servings

Ingredients

1 cup raisins

3/4 + 1/8 cup old-fashioned oats

3/4 + 1/8 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, softened

2 egg yolks, lightly beaten

3/4 cup sugar

1 1/2 tbsp cornstarch

1 cup sour cream

Directions

1.  Put the raisins in a small bowl and cover them with hot water.  Allow them to plump while preparing the crust and filling.

2.  Preheat the oven to 350F.  Generously butter an 8×8 square baking dish.

3.  Mix together the oats, flour, brown sugar and baking soda.  Blend in the butter, stirring as little as possible until the butter is evenly distributed in the mixture.  Reserve 3/4 cup of the mixture to use as a topping.  Pat the rest of the mixture into the baking dish.  Bake for 15 minutes.

4.  While the crust bakes, prepare the filling.  Combine the egg yolks, sugar, cornstarch and sour cream in a small saucepan.  Cook over medium heat for about 15 minutes, stirring frequently, until slightly thickened.  The sauce will “pop,” but if it comes to a more rapid boil reduce the heat.  Remove from the stove.

5.  Drain the raisins and stir them into the filling.  Spread the filling over the baked crust, and bake for another 15 minutes until the edges are set.  Crumble the reserved topping mixture over the filling, and bake for another 15 minutes.  The middle of the bars should resemble a firm pudding, and will set firmly while cooling.

6.  Allow to cool completely before cutting into bars.  Keeps about 4 days in the refrigerator.

Don’t Throw Those Butter Wrappers Away Just Yet

Even though I said I needed to butter my pan more thoroughly, I promise this is a good tip:

Use empty butter wrappers to grease your baking pan.

Clean fingers, no waste – it’s a win-win situation.

No Comments | In: Bars | tags: custard, oatmeal, raisins, sour cream. | #

This loaf is the perfect hybrid.  It is carrot-cake-delicious and banana-bread-healthy.  Studded with raisins, nuts and seeds, a slice of this carrot banana bread makes for a substantial breakfast or satiating snack.

Recipe

Although there are quite a few mix ins, this quick bread batter comes together quickly.  Grating carrots in the food processor is a great time saver.  Most importantly, the key to any quick bread is mix the ingredients until they are just combined.  Over mixing the batter will result in a tough loaf.





I sliced myself a piece the moment it was cool enough to come out of the pan.  The bread was moist and pleasantly sweet from the golden raisins.  The next day, I discovered the best way to enjoy a slice of this bread – heated in the toaster oven and slathered with some honey butter.

Carrot Banana Bread

Adapted from Cinnamon Spice & Everything Nice
Prep time + Bake time: 15 min + 45 min
Serves 8

Ingredients

1/3 cup nonfat Greek yogurt
1/3 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup oatmeal
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1 large ripe banana, mashed
1 1/4 cup grated carrot (about 2 small)
1/3 cup golden raisins, tossed with a 1/2 tsp flour
1/3 cup walnuts, chopped
1 tbsp sunflower seeds

Directions

1. Preheat oven to 350 F. Grease a 8×4 loaf pan with cooking spray or butter.

2. Whisk together flours, oatmeal, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl.

3.  In a large mixing bowl, combine the yogurt and sugar.  Add the egg and vanilla, and whisk to mix well.

4.  Add in a third of the dry ingredients at a time, alternating with half of the mashed banana, stirring each time until just combined.  End with the dry ingredients, and be careful not to over mix.

5.  Fold in the grated carrot, raisins and walnuts.  Spoon batter into the greased loaf pan and sprinkle sunflower seeds over the top.

6.  Bake 45-50 minutes, or until a toothpick comes out clean.  Cool for 15 minutes in the pan before removing the loaf to cool on a wire rack.  Store tightly wrapped in foil.

No Comments | In: Quick bread | tags: banana, carrot, golden raisins, loaf, oatmeal, sunflower seeds, walnuts. | #