RASPBERRY JAM BARS
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
Provided by Jennifer Segal
Categories Desserts
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
- In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don't have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won't stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won't cover the entire surface; that's okay. Bake for about 35 minutes, until the topping is golden brown.
- Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.
- Freezer-Friendly Instructions: These can be frozen for up to 2 months. Let the cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 bar, Calories 192, Fat 10 g, Carbohydrate 24 g, Protein 2 g, SaturatedFat 5 g, Sugar 15 g, Fiber 1 g, Sodium 53 mg, Cholesterol 27 mg
RASPBERRY MACAROON BARS
We transformed the sweet, tantalizing flavor of raspberry macaroons into this scrumptious cookie bar version. Make 'em now; thank us later.
Provided by My Food and Family
Categories Recipes
Time 1h38m
Yield 32 servings, 1 bar each
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan. Bake 16 to 18 min. or until golden brown.
- Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in coconut.
- Spread jam onto crust. Top evenly with coconut mixture; press into jam using spoon or spatula. Cool completely. Cut into 32 bars. Store in airtight container at room temperature.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 1 g
RASPBERRY MACARONS
This is a sweet treat that everybody loves. They were created a long time ago but their popularity hasn't changed. The key to great macarons is a very crispy exterior and a very chewy interior. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.
Provided by Sebastien Rouxel
Categories dessert
Time 1h12m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the macaroon: Preheat oven to 350 degrees F (preferably convection). Make an Italian meringue by combining sugar and water in a saucepan over high heat until it's 110 C (230 degrees F). At the same time, beat all the egg whites in the bowl of a stand mixer with a whisk attachment on medium speed. Meanwhile, mix the rest of the macaroon ingredients by combining almond flour and powdered sugar together. Make a well in the middle of the bowl and add all the egg whites. Mix by starting in the center and mixing towards the outside. Set aside. Finish the Italian meringue when the egg whites are at "soft peak" stage in the mixer by adding 1 teaspoon sugar and mixing 15 more seconds. Pour the heated sugar mixture into the beating egg whites, slowly to make the meringue. Continue beating until it's at room temperature, 5 more minutes.
- When the meringue is at room temperature, combine it with the almond paste mixture, a third at a time. Continue to add meringue until the batter forms ribbons. The mixture shouldn't be too stiff or too loose and you may not need all of the meringue. Using the tip of a knife, add a small amount of food coloring, a little at a time. Place macaroon mixture into a piping bag and squeeze a little into the bowl to remove air at the tip. Prepare a baking sheet with parchment paper, then draw rings on the paper to use as guides for the macaroon size. Pipe onto the baking sheet by starting in the center and pushing up, staying inside the ring. Repeat until all of the rings are filled. Bake 12 minutes until shiny with a little "neck" on the outside.
- For the buttercream: In a saucepan over high heat, add sugar and water and bring to a boil until thermometer reaches 120 degrees C. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on high. When egg whites are firm and sugar syrup has reached 120 degrees C, slowly pour the sugar mixture into the egg whites and continue beating until it cools down to room temperature, 5 minutes. Slow down the mixer and add butter, a little at a time. If at any point the mixture looks broken, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter. Continue whipping until it's the texture of butter cream. If the buttercream is too loose to hold it's shape, it should be refrigerated for up to a few hours to harden, then beaten again to return to the proper consistency. Place 1 cup of butter cream into a bowl and fold in the jam. Place the buttercream into a piping bag with tip and pipe the cream onto the center of a macaroon (using the same technique as the macaroons). Sandwich together and enjoy. Note: The buttercream can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 1 month; defrost frozen buttercream in the refrigerator before using. Thirty minutes before using the buttercream, place it in the bowl of a mixer fitted with the paddle attachment and allow to soften. Then mix on low speed to return the buttercream to the proper consistency.
RASPBERRY JAM BARS
My Grandmother Addie made these bars for family picnics and enjoyed watching her grandchildren try to resist them. But all it took was just one bite...then one bar didn't seem to satisfy. They disappeared in a flash.-Mary Nickerson, Ellington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened., Press into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned. , Spread jam over crust. Combine topping ingredients; spoon over jam. Bake 25 minutes longer or until light golden brown. Cut into squares while warm.
Nutrition Facts : Calories 388 calories, Fat 20g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 230mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY JAM MACAROON BARS
Make and share this Raspberry Jam Macaroon Bars recipe from Food.com.
Provided by shirley129
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Measure flour and baking powder into a bowl. Add 1/2 cup butter, and use a hand mixer to blend butter into flour until well mixed (about 1 minute on med. speed). Stir in 1 egg and the tablespoon of milk. Mix until soft and a ball of dough forms.
- Pat dough into an ungreased 8" square pan, pressing with fingers to evenly cover bottom. Spread raspberry jam over crust layer. Stir together remaining egg, melted butter, sugar, coconut, and extracts. Spread evenly over jam layer.
- Bake at 350* degrees for 30 minutes and top is slightly golden brown. Allow to cool completely before cutting into squares.
Nutrition Facts : Calories 219.7, Fat 12.3, SaturatedFat 8.3, Cholesterol 49.5, Sodium 120.3, Carbohydrate 25.8, Fiber 0.7, Sugar 17.3, Protein 2.1
CHOCOLATE AND RASPBERRY MACAROON BARS
These are so good. A brownie-type crust and then the sweet jam and fluffy hazelnut meringue - wonderful!
Provided by evelynathens
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 13 x 9 inch Pyrex baking dish.
- Melt butter with chocolate over low heat.
- Beat in ½ cup sugar and egg.
- Stir in 1 tsp of vanilla, the flour and a pinch of salt.
- Spread mixture in prepared pan and bake for 15 minutes.
- Let cool 5 minutes.
- Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
- Increase oven temperature to 375 degrees F.
- In processor, grind hazelnuts fine with remaining sugar and salt.
- Add whites and remaining vanilla and blend.
- Spoon carefully over jam topping, covering it completely.
- Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
- Let cool.
- Cut into 36 bars.
Nutrition Facts : Calories 122.5, Fat 6.4, SaturatedFat 1.4, Cholesterol 9.3, Sodium 54.1, Carbohydrate 15.2, Fiber 0.9, Sugar 12.3, Protein 2.1
RASPBERRY MACARONS
To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 35
Number Of Ingredients 8
Steps:
- Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
- Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
- Sandwich 2 macarons with 1 teaspoon jam.
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RASPBERRY MACARONS - HOUSE OF NASH EATS
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Estimated Reading Time 8 mins
- Sift almond flour, powdered sugar, and freeze dried raspberry powder through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
- Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
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