*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were teriffic tasting. I tried very hard to make them a little healthier and lower calorie. I made the following substitutions with great success: 3/4 c. spleda for the 1 c. of white sugar EggBeaters for the eggs low fat sour cream reduced from 16 tablespoons of butter to 14 and used half real butter & half light butter. Even then when you cut them into 24 squares (which I think is a better serving size than 30 squares) they are still pretty high calorie. Next time I'll probably cut the crust/crumble mix down by a 1/4 and use less crumble on top. I did say next time because these are so tasty I will have to make them again.
As another reviewer said, its a little sweet; next time I will cut both sugars to 3/4 and the flour to 1 1/4. I did add extra cinnamon to the filling, it wasn't enough so next time I'll add some to the crust. Mine also took a lot longer than 20 min, more like 30+.
Wow! What more can I say? I loved this and my family raved about it. It's not too sweet and the 'crumble' was just right. I'm going to try this using a date filling in the next one. Refrigerate it before cutting and you will get nice clean squares. I have added this to my 'Mom's Recipe Book' and it will be passed on to my daughters and daughter in law's. Thanks for sharing.
Delish! And Easy! I found this recipe in an attempt to use up some sour cream and raisins I had on hand and I'm not disappointed. As other reviewers suggested I cut down to just 3/4 cup of sugar and 1 1/2 cup of flour to cut "too much" sweetness. I also added an extra sprinkle or 2 of cinnamon to both the filling and the crust. Will definitely make again! Bon Appetit!
As I am typing this I just finished eating a bar of my 2nd batch. Yes 2nd. I made my first batch yesterday and it was marvelous. Today I made my 2nd batch using all healthy ingredients just to see if there is a difference. I used whole wheat flour egg substitute fat-free sour cream light margerine and Splenda. And guess what?? It is still marvelous. Now I can enjoy these bars without all the guilt! Thanks for the recipe.
These were excellent! I thought the recipe was a bit unclear as to how long the raisin/egg mixture was supposed to cook and didn't see how a mere 20 minutes would be long enough to cook the eggs so I cooked it slowly over medium heat until it was thickened. I then had to carefully smooth it over the crumb crust (being careful not to dislodge the crumbs int he process). I baked it for the usual time. I'll definitely be making these again because my family was upset there weren't any leftovers from the church function I took them to!