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1 cup raisins, preferably golden
1/2 cup semi-sweet chocolate chips
1/2 cup slivered almonds
1/2 cup red or green maraschino cherries, drained and chopped
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup unsalted butter, at room temperature
1 1/2 cups lightly packed brown sugar
2 eggs
1 tsp vanilla
Preheat oven to 350F (180C). Lightly spray a 9x13-in. (3-L) baking dish with oil. Place raisins, chocolate chips, almonds and cherries in a bowl. Measure out flour. Remove 2 tbsp (30 mL) flour and stir into raisin mixture.
In a small bowl, stir remaining flour with baking powder and salt. In a large bowl, using an electric mixer on medium, beat butter with sugar until mixed, 2 min. Beat in eggs one at a time, then vanilla. Gradually beat in flour mixture until evenly mixed. Using a wooden spoon, stir in raisin mixture until evenly distributed. Turn into prepared dish. Smooth top.
Bake in centre of oven until top turns golden, 35 to 40 min. Remove to a wire rack and cool completely, then cut into squares. (They will be easier to cut if refrigerated overnight first.) If making ahead, store in an airtight container and refrigerate up to 1 week or freeze up to 2 months.
Calories 156, Protein 2g, Carbohydrates 27g, Fat 5g, Sodium 74mg.
Margaret Koriak: high-school teacher and mom of two, Whitemouth, Man., Finalist, Holiday Cookie Contest. Margaret Koriak came across the inspiration for these squares on the back of a bag of raisins. At the time, she was a young girl who loved to bake but had a limited cupboard of ingredients. The first batch wasn't particularly impressive - "rather dry and disappointing," she recalls - but Margaret kept tinkering with the recipe. She eventually added some maraschino cherries to dress them up for a cousin's wedding shower and was much more satisfied with the results. That version has been a family favourite ever since.