Raspberry Cream Bars Food

RASPBERRY CREAM CHEESE BARS

Steps:

• In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

LEMON-RASPBERRY CREAM BARS

Steps:

• Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
• In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
• Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.
• In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
• In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.
• Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

FROSTED RASPBERRY BARS

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.

RASPBERRY CREAM BARS

Steps:

• Preheat oven to 350°.
• CRUST: Mix cake mix and butter until crumbly.
• Reserve 1 cup of crumb mixture.
• Press remaining crumb mixture into 13x9 pan.
• Spread 1 cup raspberry preserves over crust.
• It spreads easier if you heat it slightly in a microwave.
• FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended.
• Fold in 1/4 cup raspberry preserves.
• Spread carefully over crust.
• Sprinkle reserved crumb mixture over filling.
• Bake 30-40 minutes until golden brown.
• Cool in pan before cutting into bars.

RASPBERRY CREAM BARS

Steps:

• Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
• Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
• Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
• Pour raspberries over cream layer and chill.
• If you like, more Cool Whip can be spread on top.

FROSTED RASPBERRY BARS

Steps:

• Whisk flour, baking powder, and salt together in a bowl.
• Whisk eggs, milk, and vanilla together in a small bowl.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with egg mixture, beating dough briefly after each addition. Divide dough in half and wrap in plastic wrap; chill for 2 hours or until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
• Roll out 1 portion of dough into a 15x10-inch rectangle; carefully transfer to the prepared pan. Spread with raspberry pie filling.
• Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips and weave into a lattice pattern over filling.
• Bake in the preheated oven until golden brown, about 30 minutes. Cool on a wire rack, about 1 hour.
• When bars are almost cool, prepare frosting. Beat cream cheese, marshmallow creme, butter, and shortening together in a bowl until smooth. Gradually add 1/2 cup plus 1 tablespoon confectioners' sugar and milk, beating until smooth. Drizzle over bars. Chill until set. Cut into bars.

RASPBERRY PECAN CREAM CHEESE BARS

Steps:

• Heat oven to 350°F In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.
• Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans; mix well. Sprinkle over cream cheese mixture.
• Bake at 350°F For 35 to 45 minutes or until golden brown. Cool 1 hour.
• Drizzle glaze from package over bars. Refrigerate 1 hour. Store in refrigerator.

CREAM CHEESE RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with butter and mix with fork until crumbly.
• Reserve one cup for topping.
• Press the remaining amount into a greased 13 x 9 x 2 inch pan.
• Carefully spread the 1/2 cup raspberry preserve over crust.
• Mix the cream cheese, sugar, flour, vanilla, eggs and raspberry preserve until blended.
• Spread over the crust and then sprinkle the reserve cake mix on top and bake 30-40 minutes at 350 degrees.
• Makes 24-30 squares.