Raspberry Raisin Ribbon Bars Food

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RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 bars

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

SCANDINAVIAN RASPBERRY RIBBONS



Scandinavian Raspberry Ribbons image

These are delicious little treats that are actually pretty simple to make. Don't let the long directions scare you off! You can substitute any kind of jam you like. Hope you enjoy!

Provided by Leslie

Categories     Dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 9

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon milk or 1 teaspoon water

Steps:

  • Preheat the oven to 375 degrees F.
  • Cover cookie sheet with parchment or baking paper.
  • Make the dough.
  • In a large bowl, cream the butter and sugar together with an electric mixer.
  • Add the egg yolk and vanilla and beat until light.
  • Add the flour, a little at a time, and mix until the dough is smooth.
  • Divide the dough into 4 parts.
  • On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
  • With the side of your little finger, press a groove down the center of the length of each strand.
  • Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
  • Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
  • To Decorate with icing:.
  • Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
  • Drizzle the icing down the length of the hot cookies.
  • While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
  • When the frosting is set, transfer to an airtight tin.
  • Store in a cool place or freeze.

RASPBERRY RIBBON BARS



Raspberry Ribbon Bars image

Make and share this Raspberry Ribbon Bars recipe from Food.com.

Provided by HopeK

Categories     Bar Cookie

Time 45m

Yield 15 bars, 8-10 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, softened
2/3 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1 1/2 cups quick oats
1 cup chopped walnuts
1 cup raisins
1/2 cup raspberry jam

Steps:

  • Heat oven to 375 F degrees.
  • Combine butter, brown sugar, vanilla until well blended.
  • Add flour and baking soda to mixture.
  • Stir in oats and nuts into existing mixture.
  • Reserve 1 cup of oat mixture for topping.
  • Press remaining mixture into 8in.
  • square baking pan.
  • Combine raisins and jam.
  • Spread raisin mixture to within 1/2 inch of edges of pan.
  • Sprinkle with reserved oat mixture.
  • Press lightly.
  • Bake at 375F degrees for 25-30 minutes until golden brown.
  • Cool in pan.
  • Cut into bars.

RASPBERRY RIBBONS



Raspberry Ribbons image

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY RIBBON SLICES



Raspberry Ribbon Slices image

Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 6

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch as directed for drop cookies
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons seedless raspberry, apricot or your favorite jam
3/4 cup powdered sugar
2 to 3 teaspoons milk

Steps:

  • Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
  • Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
  • Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g

EASY RASPBERRY BARS



Easy Raspberry Bars image

Make and share this Easy Raspberry Bars recipe from Food.com.

Provided by aloha808

Categories     Bar Cookie

Time 1h5m

Yield 24 bars

Number Of Ingredients 6

2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped walnuts
1 cup butter, softened
1 large egg
1 (10 ounce) jar raspberry preserves

Steps:

  • Set oven to 350°.
  • Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
  • Beat on low speed for 2 minutes, or until mixture is crumbly.
  • Reserve 1-1/2 cups of Crumb Mixture for topping.
  • Press remaining crumb mixture in botom of 11" x 7" baking pan.
  • Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
  • Crumble the 1-1/2 cups of reserved mixture over the top.
  • Bake for 45 minutes, or until lightly browned.
  • Cool completely and cut into small bars.

Nutrition Facts : Calories 212.3, Fat 11.2, SaturatedFat 5.2, Cholesterol 28.1, Sodium 74.9, Carbohydrate 26.6, Fiber 0.8, Sugar 14.5, Protein 2.3

RASPBERRY RIBBONS



Raspberry Ribbons image

Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.

Provided by mmpbb

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Time 1h40m

Yield 30

Number Of Ingredients 11

1 cup confectioners' sugar
2 tablespoons evaporated milk
½ teaspoon vanilla extract
1 cup butter, softened
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
  • Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
  • Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 74.9 mg, Sugar 10.8 g

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