RASPBERRY CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
RASPBERRY-CREAM CHEESE CRESCENT DANISH
Skip a trip to the bakery, and make these flaky raspberry cream cheese Danish in your own kitchen, using Pillsbury™ Crescent Rolls and a handful of pantry staples.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
- In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.
- Sprinkle with almonds. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
- In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 16 g, TransFat 0 g
RASPBERRY CHEESECAKE BARS
Get jammin'! Cheesecake bars are one of the "berry" best!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h55m
Yield 25
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
- Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
- Meanwhile, in large bowl, combine all filling ingredients; beat well.
- Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
- Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 10 g
24 EASY RASPBERRY DESSERT RECIPE COLLECTION
From raspberry cheesecake bars to lemon raspberry cake, these fruity desserts are guaranteed to please.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert in 30 minutes or less!
Nutrition Facts :
RASPBERRY SQUARES WITH BROWN SUGAR CRUMB TOPPING
I just found a new cookbook (Stonewall Kitchen Favorites) that I love and want to share this recipe. I searched Zaar recipes and could not find where anyone else has posted this yet. Three layers: shortbread, raspberries and raspberry jam and a crunchy brown sugar top. These squares will work equally well with fresh or frozen berries. Yum, yum!
Provided by Irish Rose
Categories Low Protein
Time 40m
Yield 12-16 squares, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place rack in middle of oven and preheat oven to 375 degrees.
- To make the crust: Combine flour, confectioners sugar, salt and butter in food processor or medium bowl. Pulse about 30 times or work butter in with pastry blender until butter is size of small peas. Sprinkle mixture evenly into ungreased 9x13 baking pan. Using your hands, press mixture into bottom of pan about 1/2 inch up sides of pan. Bake crust for 10-12 minutes or until firm and barely starting to brown.
- To make filling: Melt jam in small saucepan over medium heat until just thinned out and liquefied.
- In medium bowl, gently mix the raspberries with enough flour until fully coated and then set aside.
- To make topping: Combine butter, flour and brown sugar in processor or medium bowl and pulse or work butter in with fingers until mixture begins to come together and starts to move away from sides of the bowl. Set aside.
- When the crust is done, remove from oven. Use back of spoon or pastry brush to spread jam evenly over the hot crust. Sprinkle the floured berries and any remaining flour in the bowl evenly over the jam. Using your hands, sprinkle the topping evenly over the berries breaking up any large clumps.
- Bake for 25-30 minutes or until the berries are bubbling and topping is brown. Remove from oven and cool completely before cutting into squares.
Nutrition Facts : Calories 831.7, Fat 39.5, SaturatedFat 24.4, Cholesterol 101.7, Sodium 126.9, Carbohydrate 115.5, Fiber 7.1, Sugar 61.8, Protein 7.1
RASPBERRY SQUARES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
- Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
RASPBERRY SQUARES
I found this recipe in the Company's Coming cookbooks series and I have made it many times. If you like raspberry jam, you will love these.
Provided by bert2421
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
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 SQUARES II
Delicious bars, great for summer.
Provided by Judi O'Keefe
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Let butter soften, then mix all ingredients together except raspberry jam.
- Reserve 1 1/2 cups of mixture.
- Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
- Sprinkle reserved mixture of top.
- Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 33.8 g, Cholesterol 42.1 mg, Fat 16.8 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 86.6 mg, Sugar 19.1 g
RASPBERRY OATMEAL SQUARES
Make and share this Raspberry Oatmeal Squares recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except jam, well, in order given.
- Put 1/2 the mixture on bottom of greased 9"x13"x2" pan. Spread with raspberry jam. Crumble the remaining oatmeal mixture over top of jam.
- Bake at 325 for 30 minutes or until done.
Nutrition Facts : Calories 224.6, Fat 13.5, SaturatedFat 6.3, Cholesterol 24.4, Sodium 159.9, Carbohydrate 24, Fiber 1.3, Sugar 10.9, Protein 3.1
RASPBERRY SQUARES I
These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.
Provided by BREEBABEE
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.
- Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 18.4 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 123.7 mg, Sugar 13.1 g
RASPBERRY SQUARES
I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.
Provided by momaphet
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
- In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
- Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
- Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
- Cool on wire rack then remove from pan using foil handles, cut into squares.
- NOTE:.
- After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.
RASPBERRY CRESCENT SQUARES
Taken from Taste of Home's Holiday Recipe Card Collection 2008. "Refrigerated cresent roll dough makes preparing this lovely dessert a breeze. Guests will rave over the bars' flakey crust and fruity cheesecake-like flavor."
Provided by Shelby Jo
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
- Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
- Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.
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