2 cups raisins
1 cup brown sugar
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups oatmeal
1 teaspoon baking soda
1 ¾ cups all-purpose flour
3 egg yolks
1 ½ cups sour cream
1 cup sugar
2 ½ teaspoons cornstarch
1 teaspoon vanilla
Cook raisins in small amount of water for 10 minutes. Drain.
Cream brown sugar and butter; add oatmeal, baking soda and flour. Put half the mixture into a 9- by 13-inch pan and bake 7 minutes at 350 degrees.
While baking the crust, mix egg yolks, sour cream, sugar and cornstarch. Bring to a boil, stirring constantly, and cook until it thickens and coats the back of a spoon. Remove from heat; add raisins and vanilla, and spread over baked crust. Crumble the rest of the crust mixture over the top of the filling. Bake 25 to 30 minutes longer. Cool before cutting.
Yield: Makes 24 to 36 squares.
Times testing note: When we make these again, we'll stew the raisins in rum.
Submitted by Linda Broback, Spring Hill