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have small lumps which will disappear during baking.)
4. Stir in Sun-Maid Baking Raisins.
5. Pour batter into greased pan and spread evenly with metal spatula.
6. Place pan in center of oven and bake at 425 degrees F. for 10 to 15 minutes or until edges are lightly browned.
7. Use potholders and carefully remove pan from oven; set on a heatproof surface like a cuttipg board. Turn oven off.
8. Cut into squares, and remove with metal spatula; serve warm.
Makes 6 to 8 servings.
Jamm'in Pie
1 pkg. (15 oz.) refrigerated all ready pie crusts, at room temperature
1 cup baking raisins
112 cup raspberry jam
1. Turn oven on and set to 375 degrees F.
2. Unwrap 1 pie crust; place in center of baking sheet, pressing flat. Set aside.
3. Place Sun-Maid Baking Raisins and raspberry jam in small bowl. Mix together with spoon. Spoon mixture into center of pie crust. Gently spread evenly to within 1 inch of edge.
4. Dip fingertips into water; rub wet fingertips around edge of crust to moisten.
5. Unwrap remaining pie crust; lay flat on cutting board. Pierce with a fork makin little holes all over crust. Lining up edges, lay pierced crust over raisin mixture. Press the top crust down onto bottom crust at the edges to seal. Press tines of fork down to leave marks all around edge of crust.
6. Place baking sheet in center of oven and bake at 375 degrees F. for 15 to 20 minutes or until crust is lightly browned.
7. Use potholders and carefully remove pan from oven; cool on wire rack. Turn oven off.
8. Cut into 16 wedges to serve. Store loosely covered at room temperature. Makes 16 wedges
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