Fresh Raspberry Bars Recipes

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
• Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
• Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
• Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
• Sprinkle evenly with raspberries.
• With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
• Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
• Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
• Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
• Sprinkle very lightly with powdered sugar.

Steps:

• Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
• Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
• Combine flour and salt; add to butter mixture and stir until moist.
• In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
• Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
• Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Sprinkle with confectioners' sugar, let cool, and cut into bars.