Mean Chefs Raspberry Mazurkas Recipes

Steps:

• Preheat oven to 350°F.
• Melt butter and cool.
• Combine all dry ingredients in mixer with paddle.
• Add melted butter until well combined.
• Press half of the mixture in a half sheet pan and roll to firm.
• Spread with jam to within 1/2-inch of edges.
• Spread remaining mixture evenly on top and press down lightly.
• Bake until golden brown.

Steps:

• Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
• For the cookie: Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
• While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
• Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
• Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
• Spread fruit evenly over the top of the cooled crust.
• Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
• Cut, using an oiled knife, into 24 bars. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
• Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
• Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
• Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
• Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.

Steps:

• Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray.
• Line the bottom of the pan with parchment paper.
• Prepare all the chopped fruits and candied orange peel, and set aside.
• For the cookie:
• Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes.
• Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
• While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
• Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes.
• Cool completely, about 45 minutes.
• Meanwhile, prepare the fruit:
• Whisk the cornstarch and sugar together in a small saucepan.
• Whisk in orange juice until mixture dissolves.
• Stir in the fruits and candied orange peel.
• Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back.
• Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
• Spread fruit evenly over the top of the cooled crust.
• Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
• Cut, using an oiled knife, into 24 bars.