| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bar, Cookies | 16 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 3 | tb | Flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | ts | Ginger |
| 1/4 | ts | Allspice |
| 1/3 | c | Raisins |
| 6 | tb | Unsalted butter; see note |
| 1 | tb | Shortening; melted |
| 3/4 | c | Dark brown sugar; packed |
| 2 | lg | Eggs |
| 2 | ts | Vanilla extract |
| 1/2 | c | Applesauce |
| 1/3 | c | Pitted dates; coarsely chopped |
| Confectioner's sugar; optional |
INSTRUCTIONS
Preheat the oven to 350 degrees. Film the inside of a 9 x 9 x 2 inch baking pan with nonstick cooking spary. Stir together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice in a large mixing bowl. Toss the raisins with 1 teaspoon of the flour mixture and set aside. In a small bowl, whisk together the butter shortening mixture when cooled with brown sugar, eggs, vanilla and applesauce. Pour the liquid ingredients over the flour mixture, add the raisins and dates, stir to form a batter. Spoon the batter into the prepared pan. Bake in the preheated oven for 22 to 24 minutes, or until set. Place on a cooling rack and cool completely. Cut into 16 squares. For serving, sift a little confectioner's sugar over the top of the squares, if you wish. NOTES : The butter and shortening is to be melted together and then cooled before using. Recipe by: Unknown Posted to recipelu-digest Volume 01 Number 301 by "Marie Smith" <craftee@sprynet.com> on Nov 24, 1997
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