Raspberrychews Recipes
RASPBERRY CHEWS
I have been making these yummy fruit bars for years and everyone loves them, except DH who hates raspberries. Most "normal" people love them. This recipe comes from the back of a Pillsbury Plus cake mix box. I hope you like it as much as DH hates it. Yes the oatmeal and butter are listed twice.
Provided by mandabears
Categories Bar Cookie
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray the bottom of a 13 x 9 pan with cooking spray.
- In a small saucepan over low heat dissolve the cornstarch in the reserved raspberry liquid.
- When all of the cornstarch is dissolved add the raspberries.
- Stir constantly and bring to a boil until mixture thickens.
- Remove from heat and set aside.
- In a large bowl combine cake mix, 1/3 cup oatmeal and 1/2 cup butter at low speed mix until crumbly.
- Reserve 1 cup of crumb mixture.
- Add 1 egg to the crumb mixture in large bowl.
- Beat until well mixed.
- Place into 13 x 9 pan and press into bottom creating a crust.
- Bake for 10 minutes.
- In same bowl combine the reserved crumbs. 1/4 cup oatmeal and 1 tablespoon softened butter or margarine.
- Mix until crumbly.
- Remove crust from oven.
- Spread raspberry mixture over base.
- Sprinkle with crumb mixture.
- Return to oven and bake for 15-20 minutes until golden brown.
Nutrition Facts : Calories 370.8, Fat 17.1, SaturatedFat 7.7, Cholesterol 49.6, Sodium 416.4, Carbohydrate 51.5, Fiber 2.3, Sugar 28.4, Protein 3.9
CANNED RASPBERRIES
Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
- Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
- Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
- Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
- Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
- Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
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