BASE:

1 c. all-purpose flour
2 tbsp. sugar
1/2 c. butter

In bowl, combine flour and sugar; cut in butter until crumbly. Press into 9-inch square cake pan; bake in 350°F oven for 15 minutes.

TOPPING:

2 tbsp. butter, melted
2 eggs, lightly beaten
1 c. packed brown sugar
2 tbsp. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
Pinch salt
1 c. raisins
1/2 c. coarsely chopped pecans

In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base. Bake in 350°F oven for 20 to 25 minutes or until top spring back when touched lightly. let cool on wire rack before cutting into small squares.

Variation: For lemon squares, substitute white for brown sugar and add 1 teaspoon grated lemon rind and 3 tablespoons lemon juice. Omit raisins and pecans.