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2/3 Cup Milk
1 Teaspoon Granulated Sugar
1 Envelope Dry Yeast
1 Cup Butter or Margarine
2 1/2 Cups Flour
3 Egg Yolks
Pour milk into a small sauce pan. Bring just to below boiling in order to scald. Remove from heat, cool to lukewarm. Discard the skin formed as the milk cools. Stir in sugar. Sprinkle yeast over top of the milk (be careful not to let
yeast stick to the side of the pan) Let stand for 10 minutes. Stir. Pour yeast mixture into a bowl. Add butter, flour, yolks. Mix well to make dough. Roll out half of the dough and place on the bottom of a 9 x 13 inch greased pan.
3 Cups Raisins
1 1/4 Cups Water
1 Cup Brown Sugar
1/3 Cup Flour
1/4 Teaspoon Salt
3 Tablespoons Lemon Juice
1/2 Teaspoon Vanilla
Combine raisins and water in a saucepan. Bring to a boil. Cover and simmer for 5 minutes. In a small bowl combine brown sugar, flour, and salt. Stir this
combination into simmering raisins. Return slowly to boiling, stir frequently until the filling
thickens. Remove from heat, add lemon juice and vanilla. Stir. Cool for half hour or so.
Spread the raisin filling over the bottom dough. Roll out remaining half of pastry dough and place over the raisin filling. Sprinkle on granulated sugar(amount according
Bake in 350 F oven for 45 - 50 minutes. Allow raisin squares to cool 15 - 20 minutes before cutting.
Submitted by: Bob Simmons