Raspberry Almond Bars Food

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.

RASPBERRY ALMOND BARS

Steps:

• Heat oven to 325°F.
• In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir).
• In a small mixing bowl, beat eggs until foamy; gradually add sugar.
• Stir in chip mixture and almond extract.
• Combine flour and salt; add to egg mixture until justcombined.
• Spread half of the batter into a greased 9-in. square baking pan.
• Bake for 15-20 minutes or until golden brown.
• In a small saucepan, over low heat, melt jam; spread over warm crust.
• Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
• Sprinkle with almonds.
• Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack. Cut into bars.

RASPBERRY ALMOND BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

RASPBERRY ALMOND BARS

Steps:

• Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
• Spread with raspberry jam.
• Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
• Divide batter in half. Colour half pink and half green.
• First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
• Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
• Frosting:.
• Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
• Let set and then cut into bars.

SWEDISH RASPBERRY ALMOND BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.

RASPBERRY ALMOND JAM BARS

Steps:

• Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
• Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
• You can use any type of jam you prefer.

ALMOND-RASPBERRY MERINGUE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
• To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
• Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
• In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
• Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

ALMOND RASPBERRY LATTICE BARS

Steps:

• Preheat oven to 325 degrees F.
• Prepare shortbread mix according to package directions, adding almond extract to the dough.
• Put aside one cup of the dough.
• Press the remaining dough into a 9" square cake pan, covering the bottom and partly up the sides.
• Spread evenly with jam.
• Roll the reserved dough into pencil-like strips and place diagonally across the jam.
• Bake for 35-45 minutes.
• Cool and cut into bars.
• (I usually cut while warm, and again when cool).