RASPBERRY ALMOND JAM BARS
This is a childhood recipe from my aunt, a wonderful desert for showers can be cut into large squares of little squares
Provided by Pumpkie
Categories Bar Cookie
Time 45m
Yield 12 bars or more
Number Of Ingredients 8
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.
Nutrition Facts : Calories 391.5, Fat 17.4, SaturatedFat 7.3, Cholesterol 55.6, Sodium 103.5, Carbohydrate 54.5, Fiber 1.1, Sugar 26.6, Protein 4.4
SWEDISH RASPBERRY ALMOND BARS
When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter's 36 now, and I still make these wonderful cookies. - Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY ALMOND BARS
This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!
Provided by BestTeenChef
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 4, Cholesterol 31.7, Sodium 104.7, Carbohydrate 21.5, Fiber 0.4, Sugar 14.6, Protein 1.4
RASPBERRY ALMOND BARS
These bars sound so good! I'm already thinking that I'll have to include these on my Christmas cookie trays! This recipe is from the 2002 Taste of Home Annual Recipes cookbook.
Provided by MarlaM
Categories Bar Cookie
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 163.4, Fat 8.6, SaturatedFat 4.9, Cholesterol 29.4, Sodium 94.4, Carbohydrate 20, Fiber 0.3, Sugar 14.5, Protein 2
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- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
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- Add the cold butter (cut in pieces) egg, and almond extract to the bowl. Pulse until the mixture becomes crumbly, then pulse/process until the dough just starts coming together, but it will still be crumbly.
- Put 2/3 of the dough in the bottom of the prepared pan. I like to scatter it all over the surface and then gently pat down with the back of a measureing cup, finishing with an offset spatula to smooth. Get it even, but don't compact it down super hard.
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