Sour Cream Raisin Squares

This recipe reminds me of Rice Pudding, which was Dad's favorite, only instead of rice, there is a shortbread-style crust. On top of the crust, a custardy mix is poured and then baked until set. The result is a creamy treat with the benefit of cinnamon and nutmeg seasoning.

The crust is is a basic blend that is baked first. Then the filling is poured over the baked crust and returned to the oven for more time.  When I made this recipe, I did not have any sour cream on hand, so I substituted Greek yogurt. The result was just fine. I also used a little more cinnamon and nutmeg than called for in the recipe because those two flavors are so good.

Sour Cream Raisin Squares 

• 1 1/4 cup flour
• 1/3 cup sugar
• 1/2 cup butter, softened

Filling

• 3/4 cup sugar
• 1 cup milk
• 1 cup sour cream
• 3 eggs
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup raisins

Combine the flour, sugar, and butter for the crust. Mix until it resembles small peas. Press evenly into a 9x9 pan. Bake at 350 for 12 to 17 minutes. Combine the sugar, milk, sour cream, eggs, cinnamon, nutmeg, salt, and vanilla. Mix until blended. Stir in raisins. Pour over crust; return pan to oven Bake for 30 to 40 minutes or until set. Cool completely; cut into bars. Store in refrigerator. Enjoy!