I had to get these recipes on my blog before I lost them. A blog is a great place to store favorite recipes. You can always find them. Makes it so much easier than shuffling through a ton of paper.
This has considerably less sugar and fat then some of the other recipes I have seen on the internet. I found the recipe while reading a bunch of old magazines and newspapers from Columbus, OH. I really wish I knew where I found the recipe.
The chai is delicious. The next time I make it I will add more cardamon and less cinnamon. You can adjust it to your liking. I recommend doubling it if you go through Chai like I do. And some noteworthy information: To say Chai tea is a bit like saying tea tea. So just say Chai- at least that is what I heard.
Sour Cream Raisin Bars
1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter
1 teaspoon baking soda
2 cups raisins, plumped in water
1 1/2 cups water
1 1/2 cups sour cream
1 cup sugar
3 egg yolks
3 tablespoons corn starch
In a sauce pan hea raisins in water. Bring to a boil, cover and remove from heat. Let plump until cooled. Adding rum to this would so kick the flavor quotient up. Once cool drain, set aside.
In a 13 x 9 pan, mix the rolled oats, flour and brown sugar and butter. Remove a cup of the mixture for pouring over top.
In a sauce pan combine sour cream cornstarch, sugar and whisk over medium heat. Once mixture comes to a boil and thickens, remove from heat. fold in drained raisins. Pour over to of crust and then sprinkle the cup of crumbs over top of the pudding mixture.
Bake for 25 to 35 minutes.
4 tea bags I used half green tea and half black tea
4 small sticks cinnamon
1 inch piece of ginger
3 cardamon pods, crushed
1/2 teaspoon vanilla
sugar to taste
4 cups water
In a sauce pot boil everything but the tea bags for about 30 minutes. TUrn flame off add the tea bags to steep. Strain the liquid (you can tell in my picture above that I did not bother to do that- I just took out hte big clumps).