edium saucepan, combine egg yolks, sour cream, granulated sugar and cornstarch. Over
br>Cool and drain.
Cream together brown sugar, butter, oatmeal
nd set aside.
Combine sour cream and remaining ingredients in a
Mix well the oatmeal, brown sugar, butter, flour and soda. Put aside 1 1/2 cups for topping.
Press into 9 x 13-inch pan, forming crust. Bake 10 to 15 minutes. In a saucepan, heat egg yolks, sugar, cornstarch, sour cream and raisins.
Cook over low heat.
Bring to a boil and cook 5 to 10 minutes, stirring constantly. Pour into cooled crust.
Top with reserved crumbs and bake at 350\u00b0 for 20 minutes.
Cook raisins in 1 cup water for 10 minutes.
Drain and cool. Mix together brown sugar, margarine, oatmeal, soda and flour.
Put half this mixture in 9 x 13-inch pan.
Mix egg yolks, sour cream, sugar and cornstarch and cook until thick, stirring constantly. Add raisins and vanilla.
Pour over crust.
Sprinkle remaining oatmeal mixture on top.
Bake at 350\u00b0 for 25 to 30 minutes.
oil, drain& set aside.
Cream brown sugar,& margarine.
Add
Boil raisins for 10 minutes in a small amount of water.
Drain and cool. Cream the brown sugar and butter.
Add oatmeal, soda and flour.
Put half of the mixture in a 9 x 13-inch pan and bake 7 minutes at 350\u00b0.
Next, mix egg yolks, sour cream, cornstarch and sugar.
Mix and boil, stirring constantly.
Add raisins and 1 teaspoon vanilla.
Pour over baked crust.
Crumble remaining oatmeal mixture over top and bake 30 minutes at 350\u00b0.
Cook
and
drain raisins.
Mix cornstarch, sugar, eggs, sour cream and raisins.\tBoil until thick, stirring constantly.\tPour over
crumb
mixture.
Sprinkle
some of mixture on top.
Bake 30 minutes in 325\u00b0 oven.
combine egg yolks, granulated sugar, sour cream, cornstarch & cinnamon, & stir until cornstarch
ntil combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until
utmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins
Heat oven to 350 (325 for glass pan).
Combine cake mix and margarine.
Mix until crumbly.
Press into prepared 9x13\" pan.
Sprinkle with raisins and pecans.
Combine remaining ingredients until well blended.
Pour over raisins and pecans.
Bake at 350 35-40 minutes or until topping is set and light brown.
Cool.
Cut into bars.
This recipe is for two 9-inch pies.
Mix dry ingredients; add to sour cream in double boiler and cook.
Add small amount of hot mixture to beaten egg yolks and blend.
Add eggs to hot mixture and cook 10 minutes or until thick.
Add vanilla and raisins. Fill baked shells.
Top with meringue and bake until meringue turns a pretty tan.
Preheat oven to 375 degrees F ( 190 degrees C).
Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust.
Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.
ogether the 2 yolks and sour cream in a bowl, then whisk
Cook raisins in 1 cup water until hot and plump.
Add sugar and stir until dissolved.
In a small bowl, combine cornstarch and cold water.
Add to raisin mixture.
Boil 2 minutes, stirring constantly.
Remove from heat.
Gradually whisk half of raisin mixture into yolks, stirring constantly.
Return to the rest of the hot raisin mixture; whisk to blend.
Return to stove; boil 1 minute, stirring constantly.
Remove from heat and cool slightly. Add sour cream and vanilla.
Pour into shell.
br>Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in
salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and
Cook raisins in 1/2 cup water until water is gone.
Mix flour and sugar and stir in raisin mixture.
Add egg yolk to sour cream. Add cinnamon and salt.
Cook together until thickened.
Remove from heat and add soda.
Turn into baked pie shell and top with beaten egg whites.
Brown.
Cook raisins, sour cream, eggs and spices.
Bring to a boil and cook until thickened, stirring constantly.
Cool completely.
Blend cream cheese, powdered sugar and whipped cream.
Spread 1/2 of this mixture into pie shell.
Add cooled raisin mixture and other 1/2 of the cream cheese mixture.
Chill and garnish if desired with sweetened whipped cream.