Chewy Red Raspberry Squares Food

RASPBERRY JAM BARS

Steps:

• Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
• In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
• In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don't have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won't stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won't cover the entire surface; that's okay. Bake for about 35 minutes, until the topping is golden brown.
• Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.
• Freezer-Friendly Instructions: These can be frozen for up to 2 months. Let the cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

CHEWY RED RASPBERRY BARS

Steps:

• HEAT oven to 350°F Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

CHERRY-RED RASPBERRY PIE

Steps:

• For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
• Preheat oven to 400 degrees F.
• For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
• In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
• Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
• Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
• Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

CHEWY RED RASPBERRY SQUARES

Steps:

• Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with cooking spray.
• In a medium mixing bowl, beat butter and brown sugar until smooth and fluffy. Beat in almond extract.
• Mix in flour, baking powder and oats until mixture is combined and crumbly. Reserve 1/4 cup of the mixture for topping; set aside. Pat remaining mixture into the bottom of prepared baking pan.
• Spoon preserves on top of oat layer, spreading as much as possible without disturbing the bottom layer. Sprinkle reserved topping on the top of preserve layer.
• Bake for 30 to 40 minutes or until lightly browned. Remove from oven and cool on a wire rack. When cooled, cut into squares.

RASPBERRY SQUARES

Steps:

• Bottom Layer: Combine first 3 ingredients in bowl.
• Mix together well until crumbly.
• Press in a greased 9x9 inch pan.
• Filling: Spread jam over bottom layer.
• Top Layer: Beat eggs until frothy.
• Add sugar, coconut, vanilla and baking powder.
• Stir to combine well.
• Spread over jam layer.
• Bake in 350 oven for 30 minutes or until set and lightly browned.
• Cool and cut into 36 squares.

RASPBERRY PIE SQUARES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

CHEWY RASPBERRY ALMOND BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
• In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
• Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
• Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.