RASPBERRY CRUMBLE BARS
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.
RASPBERRY RUMBLE
My guy is a raspberry fan, so that's what I use in this cake with a classic fluffy frosting. Freeze the berries so they don't stain the batter. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place raspberries on a baking sheet; freeze until firm. Preheat oven to 350°. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat., Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water to reach desired consistency. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 266 calories, Fat 5g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 323mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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 CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
- Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
- Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g
RASPBERRY CRUMBLE
"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9-12 servings.
Number Of Ingredients 8
Steps:
- Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm.
Nutrition Facts : Calories 342 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 274mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH RASPBERRY PIE
Make and share this Fresh Raspberry Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and cornstarch.
- Add the water and bring to a boil, stirring constantly.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in gelatin until dissolved.
- Cool for 15 minutes.
- Place raspberries in the crust; slowly pour gelatin mixture over berries.
- Chill until set, about 3 hours.
- Garnish with Cool Whip if desired.
Nutrition Facts : Calories 330.7, Fat 10.4, SaturatedFat 2.1, Sodium 295.1, Carbohydrate 58.1, Fiber 5.9, Sugar 39.4, Protein 3.8
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RASPBERRY CRUMBLE RECIPE - VEENA AZMANOV
From veenaazmanov.com
Ratings 11Category DessertsCuisine AmericanTotal Time 35 mins
- Crumble - In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until crumbly until you have a combination of small and large breadcrumb consistency. Keep chilled.Pro tip - the crumble mixture can be made. up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
- Fruit - Combine the raspberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside. Pro tip - greasing the pan with butter is optional but will prevent the crumbles from burning into the pan.
- Sprinkle the crumble mixture on top of the raspberries. Making sure to cover all areas. Pro tip - I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top as they do look prettier.
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