Baking Baking Tidbits Main National Food Days



It’s still National Bake Week so what are you going to bake today?  I made some Raisin Spice Bars which served as our Breakfast today. /raisin-and-spice-bars/ They are yummy and full of energy.  Do you like Baked Goods with Molasses and Raisins?  I do and these are especially good.

Before we go any further, do you know where Molasses comes from?  If not, think about the different types of Sugar we have.  There is:  Granulated, Brown, Dark Brown, Powdered and then Turbinado which some manufacturer’s call Raw.  Bear in mind that you cannot use Raw Sugar. It is full of bugs and what not.


So how does the Brown Sugar get its color?  Molasses, that is what!  There are many steps in the manufacture of Sugar and Granulated is the final one in the processing of sugar cane.  Molasses is a natural product in sugar.  So on the way to being Granulated, Brown and Dark Brown are one of the products.  So Molasses is a sweetener.


Making these breakfast gems is a simple task, especially if you use your food processor or electric mixer.  Start with softened Butter and Cream it with the Sugar.  Either Light Brown or Granulated Sugar can be used, depending on how much Molasses taste you want in the finished product.  Next add the Egg, Molasses and Milk and blend well.

Batter made in Food Processor


Finally add the Raisins.  For a moister and plumper raisin you can plump them by steeping in boiling water for 5 minutes.  Be sure to drain well after plumping.


Turn the mixture into a greased pan and bake at 350 degrees for 20-25 minutes, depending on the oven.  When a toothpick inserted near the middle comes out dry, then your Spice Bars are done.  Cool on a wire rack.  When completely cool, cut into bars.

Raisin.Spice Bars Square

If desired a Confectioners Sugar Glaze or a Cream Cheese Frosting can be used.  /cream-cheese-frosting/


Again, this bar makes a very tasty and somewhat nutritioius breakfast.  For an even healthie snack, substitute part of the cake flour with whole wheat flour.


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