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Nebraska Raisin Bars

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.3088
Energy (kCal)3350.7865
Carbohydrates (g)361.9987
Total fats (g)217.9574
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch baking pan. | 2. In a medium size mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. | 3. Combine raisins and water (or juice) in saucepan and bring to a boil. Remove the pan from the heat and stir in shortening. | 4. When the mixture has cooled to lukewarm beat in egg and vanilla. Mix in sugar; stir to blend. Beat flour mixture into the shortening mixture. Stir in the walnuts. Pour into prepared baking pan. | 5. Bake for 12 minutes. When they have cooled cut them into bars; sprinkle lightly with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 3/4 cups - - - -
    salt 1/4 teaspoon - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    cinnamon 1 teaspoon ground - - - -
    nutmeg 1/2 teaspoon ground 5.775 0.5422 0.0642 0.3994
    allspice 1/2 teaspoon ground 2.4985 0.6851 0.0579 0.0826
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    raisin 1 cup 498.3 131.208 5.5935 0.759
    apple juice 1 cup 114.08 28.024 0.248 0.3224
    shortening 1/2 cup 906.1 0.0 0.0 102.5
    egg 1 beaten 71.5 0.36 6.28 4.755
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    white sugar 1 cup 774.0 199.96 0.0 0.0
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    confectioner sugar 4 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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