Type what you have

Ingredients

• ✓ raisin
• currant
• all-purpose flour
• sugar
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
2. 2 Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
3. 3 Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
4. 4 Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

By Dorothy

Ingredients

• ✓ raisin
• pearl tapioca
• water
• prune
• sugar
• cinnamon
• lemon juice
• salt

Instructions

1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Ingredients

• ✓ raisin
• tea
• currant
• demerara sugar
• self-rising flour
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ raisin
• all-purpose flour
• sugar
• caraway seed
• baking powder
• baking soda
• salt
• egg
• buttermilk
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
2. 2 Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
3. 3 Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

By garnet62

Ingredients

• ✓ raisin
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

By j1972optonlinenet

Ingredients

• ✓ raisin
• swiss chard
• olive oil
• pine nut
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.

By Allrecipes Member

Ingredients

• ✓ raisin
• black tea
• brown sugar
• candied citron
• self-rising flour
• egg

Instructions

1. 1 Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
3. 3 Sift the flour into the fruit mixture, add the egg and beat well.
4. 4 Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

By Ruth

Ingredients

• ✓ raisin
• oat
• crispy rice cereal
• pecan
• almond
• sunflower seed
• cherry

Instructions

1. 1 Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

By Michelle Pavn

Ingredients

• ✓ raisin
• butter
• sugar
• golden syrup
• rolled oat
• milk chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
2. 2 Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
3. 3 Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
4. 4 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

By kuppet

Ingredients

• ✓ raisin
• apple
• water
• bread stuffing mix
• white sugar
• egg
• cinnamon

Instructions

1. 1 Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness.

By Linda Falls Merrell

Ingredients

• ✓ raisin
• currant
• candied peel
• bread flour
• cinnamon
• active dry yeast
• sugar
• water
• milk
• egg
• salt
• butter

Instructions

1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Ingredients

• ✓ raisin
• vegetable oil
• tea
• self-rising flour
• sugar
• allspice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

Ingredients

• ✓ raisin
• all-purpose flour
• baking soda
• white sugar
• egg
• buttermilk
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy

Ingredients

• ✓ raisin
• all-purpose flour
• white sugar
• baking powder
• egg
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Grease a 12-inch cast iron skillet.
3. 3 Sift flour, sugar, and baking powder together in a large bowl.
4. 4 Beat eggs with milk in a separate bowl.
5. 5 Stir egg mixture into flour mixture until moistened; batter will be very thick.
6. 6 Fold in raisins until thoroughly combined.
7. 7 Spread batter into prepared cast iron skillet.
8. 8 Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.

By Josh Lovejoy

Ingredients

• ✓ raisin
• milk
• white sugar
• butter
• salt
• saffron
• active dry yeast
• water
• all-purpose flour
• egg
• egg yolk
• water

Instructions

1. 1 Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
2. 2 Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
3. 3 Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
4. 4 Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
6. 6 Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
7. 7 Combine egg yolk and water in a bowl with a whisk. Brush over buns.
8. 8 Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
9. 9 Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.

By katrinkajo

Ingredients

• ✓ raisin
• butter
• margarine
• brown sugar
• golden syrup
• corn syrup
• rolled oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Ingredients

• ✓ raisin
• self-rising flour
• white sugar
• butter
• egg
• milk
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Ingredients

• ✓ raisin
• butter
• white sugar
• golden syrup
• cocoa powder
• tea biscuit
• milk chocolate chip
• dark chocolate chip

Instructions

1. 1 Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
2. 2 Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
3. 3 Refrigerate until set, about 1 hour. Cut into 20 pieces.

By MikeysGirl

Ingredients

• ✓ raisin
• olive oil
• red wine vinegar
• white sugar
• soy sauce
• cabbage
• green onion
• almond
• sunflower seed kernel

Instructions

1. 1 Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Set aside.
2. 2 Toss cabbage, green onions, almonds, sunflower seeds, and raisins together in a large bowl; drizzle viniagrette over top and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving.

By Sharon Angel

Ingredients

• ✓ raisin
• cottage cheese
• egg
• white sugar
• vanilla extract
• cinnamon
• salt
• canola oil
• all-purpose flour

Instructions

1. 1 Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
2. 2 Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

By Cyndi

Ingredients

• ✓ raisin
• buttermilk
• butter
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Spoon 1 tablespoon buttermilk into a small bowl; pour remaining buttermilk into a medium bowl.
3. 3 Stir 1 tablespoon melted butter into buttermilk in the small bowl until combined. Stir golden raisins into buttermilk in the medium bowl. Let both bowls sit until needed.
4. 4 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and pour in remaining melted butter; stir until mixture resembles coarse crumbs. Add egg and mix until thoroughly combined.
5. 5 Add buttermilk-raisin mixture to flour mixture; shape into a ball. Transfer dough to the prepared pie dish and lightly pat around the edges so the top is slightly domed. Slice the top in a 1/4-inch deep crisscross with a sharp knife. Brush buttermilk-butter mixture over loaf until thoroughly coated, getting mixture into all crevices.
6. 6 Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

By Katie O'

Ingredients

• ✓ raisin
• all-purpose flour
• yeast
• milk
• butter
• white sugar
• salt
• poppy seed
• whole milk
• white sugar
• honey
• vanilla sugar
• lemon
• rum
• confectioners' sugar

Instructions

1. 1 Place flour into a large bowl and make a well in the center. Crumble fresh yeast into the well, then pour in lukewarm milk. Mix yeast and milk together in the well to combine, leaving flour untouched. Cover and let sit in a warm place until foamy, about 15 minutes.
2. 2 Mix a little flour at a time into yeast mixture until no flour remains. Add butter, sugar, and salt; knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Grease a baking sheet with butter. Roll dough on a lightly floured surface into a thin rectangle.
4. 4 Make the filling: Place ground poppy seeds into a bowl. Pour hot milk over top, then add sugar, raisins, honey, vanilla sugar, lemon zest, and rum. Stir until well combined.
5. 5 Spread filling over dough. Start at a longer edge, and roll dough up and over filling into a log; press the seam together with your fingers to seal. Place the log, seam-side down, onto the prepared baking sheet. Cover and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. Allow to cool for about 1 hour, then dust with confectioners' sugar.

By monika1969

Ingredients

• ✓ raisin
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• sour cream
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt. Add sour cream, raisins, and eggs; mix until just combined. Distribute batter evenly between the prepared pans.
3. 3 Bake loaves in the preheated oven for 1 hour.

By Arlene Costello/Agnes Walters

Ingredients

• ✓ raisin
• sugar
• butter
• egg
• orange juice
• all-purpose flour
• baking powder
• glace cherry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.
2. 2 Beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in orange juice until smooth.
3. 3 Sift flour and baking powder. Reserve 1/3 cup of the flour mixture and toss with raisins and cherries to help keep them suspended in the batter. Stir remaining flour mixture into batter until just combined. Fold in floured raisins and cherries.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours and 15 minutes. Cool completely before wrapping tightly in plastic wrap or foil. Store in an airtight container at room temperature for several days to allow flavor to develop.

By Carol

Ingredients

• ✓ raisin
• dark rum
• all-purpose flour
• milk
• egg
• salt
• sugar
• butter
• confectioners' sugar
• applesauce

Instructions

1. 1 Combine raisins and rum in a small bowl and set aside to soak.
2. 2 Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
3. 3 Whisk egg yolks and salt into the moistened flour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
6. 6 Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
7. 7 Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

By Toi

Ingredients

• ✓ raisin
• ring
• lid
• canning jar
• bread crumb
• salt
• nutmeg
• clove
• allspice
• cinnamon
• white sugar
• brown sugar
• orange
• white vinegar
• currant
• apple
• zucchini

Instructions

1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Ingredients

• ✓ raisin
• all-purpose flour
• milk
• white sugar
• caraway seed
• vegetable oil
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round glass baking dish.
2. 2 Mix flour, milk, raisins, sugar, caraway seeds, vegetable oil, baking powder, baking soda, and salt together in a bowl until dough is not wet enough to pour and not dry enough to handle. Add more milk if dough is too dry. Transfer dough to the baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By NancyShaw

Ingredients

• ✓ raisin
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• milk

Instructions

1. 1 In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
2. 2 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
3. 3 Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.

By Annette Bauwens

Ingredients

• ✓ raisin
• apple
• apple
• brown sugar
• all-purpose flour
• salt
• puff pastry
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
2. 2 Place apples in a large bowl. Stir in brown sugar, raisins, flour, and salt; set aside.
3. 3 Place 1 sheet pastry on a lightly floured work surface. Roll lightly into an approximately 10 x 12-inch rectangle. Arrange 1/2 of the filling (about 3 cups) down one side of pastry lengthwise. Using a sharp knife or pizza cutter, cut even diagonal slits along both long sides of the pastry, stopping just short of the filling; these cuts will make it easier to braid the pastry over the filling.
4. 4 Starting at one end, fold the strips over the filling, alternating sides to create a braided pattern and enclosing the filling completely. Dampen edges of pastry with water; press or crimp borders to seal. Repeat with 2nd pastry sheet and remaining apple mixture.
5. 5 Transfer to the prepared baking sheet, leaving at least 2-inches between pastries. Whisk egg and milk together in a small bowl; brush over each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
6. 6 Bake in the preheated oven until golden, 30 to 35 minutes.

By JESSLUV

Ingredients

• ✓ raisin
• whole wheat bread
• milk
• egg
• butter
• mixed fruit
• brown sugar
• nutmeg
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
3. 3 Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

By Anne