In small bowl, combine shortening, vinegar and milk. Add hot water; mix well. In medium bowl, mix together flour, salt and cornstarch. Add shortening mixture. Mix until dough forms. Wrap dough in plastic wrap and let stand in refrigerator for at least 1 hour.
Then, roll out dough to fit 10-inch pie pan. Arrange in pie pan and crimp edges. Sprinkle and spread raisins, chocolate chips, and chopped walnuts evenly over bottom.
Preheat oven to 400°F. In large bowl, mix eggs, sugar, cinnamon, vanilla, butter and corn syrup until well blended. Carefully pour over raisins in pie crust. Bake at 400°F for 10 minutes. Reduce temperature to 350°F and bake until center of pie is set; about 30 minutes.
Note: Crisco® All-Vegetable Shortening preferred.
Calories 630 (Calories from Fat 42%); Total Fat 31 ( Saturated Fat 11; Trans Fat 1; ); Cholesterol 105; Sodium 330; Potassium 321; Total Carbohydrate 86; Dietary Fiber 3; Sugars 53; Protein 9; Calcium 70; Iron 2;
Combine raisins, sugar, cornstarch and water in saucepan. Stir over medium heat until thickened. Set aside to cool. Meanwhile, cream butter and sugar. Sift together flour, soda and salt. Stir into creamed mixture. Add oats and 1 tablespoon water. Mix until crumbly. Firmly press half of mixture into greased 13×9-inch pan. Spread with raisin filling. Pat on remaining crumb mixture. Bake at 350°F for 40 minutes or until lightly browned. Cool.
For icing, mix sifted powdered sugar with cinnamon. Stir in milk until consistency for drizzling. Drizzle on bars.
Calories 150 (Calories from Fat 21%); Total Fat 3.5 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 10; Sodium 95; Potassium 130; Total Carbohydrate 28; Dietary Fiber 1; Sugars 20; Protein 2; Calcium 16; Iron 1;
Calories 260 (Calories from Fat 45%); Total Fat 14 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 140; Total Carbohydrate 34; Dietary Fiber 2; Sugars 21; Protein 3; Calcium 19; Iron 1