RASPBERRY LEMON BARS
A perfect version of your favorite classic gooey lemon bars, with a raspberry twist!
Provided by Tiffany
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line a 9x13 inch pan with non stick foil or with wax paper and spray lightly with cooking spray.
- In a bowl cream together butter, sugar, and flour for the crust. Press into the bottom of prepared pan. Use a fork to poke a few shallow holes in a few places in the crust layer. Bake 15-20 minutess until it begins to brown.
Nutrition Facts : Calories 313 kcal, Carbohydrate 67 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 70 mg, Sodium 51 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
LEMON-GLAZED RASPBERRY COFFEE CAKE
Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
LEMON-RASPBERRY BARS
Bright and lemony, this cookie bar topped with sweet raspberries will go fast at your next potluck.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
- In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
- Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 20 g, TransFat 0 g
RASPBERRY BARS
This is a favorite finger food for Valentine's Day parties because it looks so festive. Here in snowy Maine, these bars are also fun to make on a "snow day" when our normal routine shifts to a vacation day.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.
Nutrition Facts : Calories 118 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 42mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
FROSTED RASPBERRY BARS
While visiting a friend, I tried one of these tempting treats that her daughter made. After one bite, I knew I had to have the recipe. The cake-like bars with a fruity filling and creamy frosting are a sweet solution for any potluck or party. -Esther Horst, Augusta, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. , Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half; chill for 2 hours or until firm., Roll out one portion of dough into a 15x10-in. rectangle; carefully transfer to a greased 15x10x1-in. baking pan. Spread with raspberry filling. , Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Gradually add the confectioners' sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.
Nutrition Facts : Calories 223 calories, Fat 10g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 260mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY BARS WITH LEMON ICING DRIZZLE
With Raspberry picking time just round the bend, I thought that I would add a nice raspberry recipe!
Provided by Linda Kauppinen @cyrene
Categories Cakes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees In a large mixing bowl combine flour, 1 1/2 c sugar, baking soda, and 1/2 tsp peel. Using pastry blender cut in chilled butter and the egg until the mixture resembles coarse crumbs. Reserve 2 cups of flour mixture. Press remaining flour mixture evenly into ungreased 15 1/2 x 10 1/2 inch jelly roll pan to form base. Bake for 8 minutes
- In 2 quart saucepan combine filling ingredients. Cook over medium-high heat until raspberry (if frozen, are defrosted and thickened)filling is thickened, stirring frequently. Spread filling evenly over the base. Sprinkle reserve flour mixture evenly over the filling. Bake for additional 15 to 20 minutes or until golden brown. Cool slightly.
- In small mixing bowl combine icing ingredients Stir until smooth. Using spoon or pastry bag with small round tip drizzle icing over warm bars. Cool completely before cutting.
RASPBERRY AND LEMON DRIZZLE CAKE
Make and share this Raspberry and Lemon Drizzle Cake recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 55m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry puree. Spoon into the lined tin and bake for 20-25 minutes. Leave to cool in the tin for 5 minutes.
- To make the drizzle, mix most of the lemon juice (reserve 2tsp for the icing) and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool.
- Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 minutes. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set.
- To make the pink icing, mix 75g icing sugar with the reserved 2tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars.
Nutrition Facts : Calories 201, Fat 8, SaturatedFat 5, Cholesterol 20.8, Sodium 193.1, Carbohydrate 32.4, Fiber 0.9, Sugar 23.9, Protein 1.2
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