FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
PINEAPPLE CRUMBLE BARS
This is more a heavily modified recipe from Ina Garten (The Barefoot Contessa). She made Raspberry crumble bars. But for the SECOND TIME. Her very same shortbread recipe stuck to my pan...And even the dough was near tasteless. So I just added too it, and changed the filling! I made these for my friends parents, and snuck them...
Provided by Anthony Nicometi Jr
Categories Cookies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Cream the butter and sugar together until thoroughly combined.
- 2. Sift the flour and salt together and mix. Then add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds (Reserving 1/3 of the dough) of the dough evenly on the bottom of a 9-inch square baking pan. Spread with the jam. Then, Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface.
- 3. Bake bars for about 45 mins at 350. or until lightly browned.
- 4. Cool for about 2 hours, then cut into 6 bars (or smaller if preferred. And enjoy!! :)
BAREFOOT CONTESSA'S RASPBERRY CRUMBLE BARS
I got this delicious and EASY recipe from Food Network's show, Barefoot Contessa. I love it! If you love raspberries, crumbles, granola, and nuts, then you will too!
Provided by fsukay
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
- Turn the dough out on a board.
- Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.
- Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
- Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
Nutrition Facts : Calories 516.1, Fat 24.2, SaturatedFat 13.5, Cholesterol 54.2, Sodium 113.5, Carbohydrate 69.8, Fiber 2.4, Sugar 34.9, Protein 5.6
PLUM RASPBERRY CRUMBLE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
- Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
RASPBERRY BARS
This buttery shortbread is topped with raspberry jam mixed with fresh raspberries and then a little shortbread streusel sprinkled on top. They are divine.
Provided by Lucy Brewer
Categories Bar Cookies
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
- Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
- Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
- Mix fresh raspberries into the jam, mashing them with a fork. Some lumps will remain. Spread raspberry jam mixture over warm crust.
- Sprinkle remaining one-third of dough over the raspberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
- Cool completely then gently lift the foil or parchment from the pan and cut into bars.
Nutrition Facts : ServingSize 12 servings, Calories 358 kcal, Carbohydrate 52 g, Protein 2 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 110 mg, Fiber 1 g, Sugar 27 g
RASPBERRY CRUMBLE BARS
Provided by Pam - For the Love of Cooking / Original by Barefoot Contessa - Foolproof
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.
- Place the butter and sugar in a large bowl. Beat with a mixer until just combined.
- Add the vanilla and mix on low.
- Combine the flour and salt together.
- With the mixer on low, slowly add the flour to the butter mixture, mixing until it almost comes together in a ball.
- Turn the dough out on a wooden board.
- Lightly pat two-thirds of the dough evenly on the bottom of the prepared pan, about 1/4 inch up the sides.
- Spread the jam evenly, leaving a 1/4 inch border.
- Sprinkle with fresh raspberries.
- Mix the granola and almonds into the remaining dough with your hands.
- Break dough into small bits and distribute it on top of the jam.
- Place into the oven and bake the bars for 45 minutes, or until lightly browned.
- Remove from the oven and cool completely. Cut into 9 or 12 bars. Serve and enjoy.
RASPBERRY CRUMBLE BARS A LA THE BAREFOOT CONTESSA
Provided by Carrie Hill
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 Degrees
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- In a separate bowl combine the flour and salt and whisk lightly (you could sift, but i hate sifting.)
- With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until it almost comes together in a ball.
- Lightly pat about two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.
- Spread generously with the jam.
- Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface.
- Sprinkle the nuts on top.
- Bake the bars for 30-35 minutes, until lightly browned.
- Cool and cut into bars for serving.
THE BAREFOOT CONTESSA PEACH AND RASPBERRY CRISP - COBBLER
Delicious! I like to make this tasty crisp-cobbler when the peaches are at their prime, around July or August in our garden! From The Barefoot Contessa.
Provided by BecR2400
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
- Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
- Bake the crisp for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes until warm.
Nutrition Facts : Calories 532.4, Fat 19.7, SaturatedFat 11.8, Cholesterol 48.8, Sodium 70.1, Carbohydrate 88, Fiber 5.4, Sugar 63.5, Protein 5.5
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
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