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| I just made Roselin's Raspberry bars to bring to the office tomorrow. A tiny taste told me they'll be a hit. Been saving this in my to try pile for a while; glad I did. Easy and fast.
Don't know the original source, but Roselin's who posted it, so I am attaching her name to it. Here it is again: Roselin's Raspberry Bars Amount Measure Ingredient -- Preparation Method
Grease a 9 x 13" baking pan. In a large mixing bowl, combine all ingredients except preserves.
Reserve 1 ½ cups of crumb mixture. Press remaining crumb mixture into baking pan.
Bake for 40 - 50 minutes or until lightly browned.
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Follow-Up Postings:
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| Cookingrvc, The source is the American Cancer Society's "VIP For All Seasons Cookbook". I have several of their cookbooks and have been very pleased with every recipe I have tried. They are equally as good with other preserves like Apricot or Peach. And the recipe only calls for the 21/2c flour (no additional 1/2c). Hope you all enjoyed them RL` |
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- Posted by cookingrvc (My Page) on Wed, May 19, 04 at 13:46
| Thanks Roselin, the 1/2 cup was a typo. As predicted, they were gone in a flash, with many folks seeking me out to say how good they were. Sue Here's the corrected Recipe... Compliments of Roselin. Amount Measure Ingredient -- Preparation Method Grease a 9 x 13" baking pan. In a large mixing bowl, combine all ingredients except preserves. Reserve 1 ½ cups of crumb mixture. Press remaining crumb mixture into baking pan. Bake for 40 - 50 minutes or until lightly browned. |
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- Posted by Ginger_St_Thomas (My Page) on Wed, May 19, 04 at 18:42
| That's in my tea party file already. |
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| I made these this weekend. Copied from Food Network Cookie Dough Raspberry Bars |
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| Um....what temperature do you bake them Roselin? It never says. I'm going to guess 350...making them right now. |
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| That's right, Weed. It is 350° for 40-50 minutes. RL` |
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- Posted by Virginia7074 (My Page) on Tue, Jul 27, 04 at 21:29
| Hey - I have that cookbook! I'll have to dig it out for a second look. The bars sound good. |
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| Virginia, it is a great cookbook. I've made a number of recipes from it and all have been excellent. RL` |
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| I made Roselin's Raspberry bars for dh to take to work this morning, they were a huge hit! He said they were gone in seconds. Thanks for sharing this recipe, it was so easy. alice |
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| Glad to hear you had the same experience I've had to this recipe-it is always a hit. The original recipe calls for an 8 or 9" pan but that was too thick so I started using the 9x13" and they are much better-and make so many more~ Thanks for the feedback. RL` |
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| They were really easy and tasty! The only thing I will do different in the future is add more raspberry jelly. I am a real "goo" person and would like more in these bars :) |
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| Weed, the recipe calls for raspberry preserves (jam) as opposed to jelly but I've been known to use most of an 18 oz jar!! LOL RL` |
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| Ooops, I did use preserves, not jelly :) |
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- Posted by cookingrvc (My Page) on Thu, Aug 26, 04 at 21:18
| This is a recipe that one of the younger techies still talks about. He absolutely loves raspberry anything. I may be too old for him (how did that happen) but he would fix my puter for a bite. Hmmm, how the times have changed. Sue |
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| Sue, my Techies love it when I bake for them. Have never made these for them but might just have to do that. Glad to hear they are so popular. RL` |
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- Posted by Ginger_St_Thomas (My Page) on Fri, Oct 8, 04 at 6:09
| Made these to take in to work yesterday & they were inhaled! Thanks, Roselin. |
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| You are good to your co-workers, Ginger-glad they liked them. RL` |
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| Finally made these, after months of having them on the "to try" list. They were a big hit! I used an entire 400 gram jar of raspberry jam. I think 10 oz is about 280 grams, so there was PLENTY of filling ! |
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| Glad you liked them, Barbara; my husband likes them with apricot or peach preserves too. RL` |
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- Posted by Ginger_St_Thomas (My Page) on Tue, Dec 7, 04 at 17:57
| Apricot! Great idea! |
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| I'm going to make these this weekend with raspberry jam. Some other time I'll make them with apricot jam and add a little almond flavoring to the dough. I'm surprised there's no vanilla in this recipe but from the rave reviews it sounds like it doesn't need it! |
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| These are yummy!! We didn't have any raspberry preserves (I thought we did) so I used a jar of blackberry jam. I used the food processor to mix the dough, and I accidently over-processed it so it wasn't crumbly and I wasn't sure how to measure the 1-1/2 cups to set aside. I did my best and ended up placing tiny pieces of the dough over the top to cover the whole thing and found that I eye-balled the measurement quite well. Hubby and I just shared a few pieces and loved them. I like to tinker with recipes for cookies so next time I want to try peach preserves with chopped almonds and sprinkle some cinnamon sugar on top before baking. Our butter wasn't quite fresh (it's been in the freezer since '03, LOL), but that didn't seem to affect the outcome, at least not noticeably. :-) Jen |
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| Or, how about orange marmalade with melted dark chocolate drizzled on the top? The dough is delicious, very shortbread like. It's a keeper. |
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