Raspberry Crumb Bars Ingredients: Directions: In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust. In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the raspberries with a rubber spatula until combined. Sprinkle the berry mixture evenly over the crust. Crumble the remaining dough over the top of the berries.
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
4 cups fresh raspberries
4 tsp. cornstarch
Juice of 1 lemon
Preheat the oven to 375° F. Grease a 9 x 13″ pan; set aside.
Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.
Raspberry Crumb Bars
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the raspberries with a rubber spatula until combined. Sprinkle the berry mixture evenly over the crust. Crumble the remaining dough over the top of the berries.
Cinnamon Chip Chai Shortbread Bars
yield: 24 bars
1 cup Butter, softened
1 cup White Sugar
2 cups AP Flour
1 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Nutmeg (freshly grated if possible)
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp ground Coriander
1/4 tsp ground Cardamom
1 cup Hershey’s Cinnamon Chips
Preheat oven to 325 degrees
Grease either two 9” cake pans for wedges, or a 13 x 9 inch pan for squares
1. Cream butter and sugar. Separate egg and set aside egg white. Add egg yolk and all dry ingredients, including the chips.
2. Pour batter into pan. It will be somewhat dry and able to be pressed flat using the palm of your hand.
3. Beat egg white with a splash of water to loosen until foamy. Brush sparingly over batter. Bake for 22-25 minutes.
Oatmeal Fudge Bars
yield: 20-24 bars
1 cup (2 sticks) Butter, softened
1 1/2 cups Brown Sugar
1/2 cup Sugar
2 tsp Vanilla Extract
2 1/2 cups Rolled Oats
2 1/4 cups AP Flour
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cinnamon
2 cups Chocolate Chips (I used semi sweet)
1 (15oz) can Sweetened Condensed Milk
1 TBS Butter
1 tsp Salt
1 tsp Vanilla Extract
preheat oven to 325 degrees and grease one 9×13 inch pan
1. Beat together butter and both sugars with an electric mixer. Beat until fluffy and add eggs, one at a time until fully incorporated. Add vanilla.
2. In a separate bowl whisk together oats, flour, baking soda, salt and cinnamon. Add to the butter mixture and beat until just combined. Make sure there are no flour clumps in the dough. Set to the side.
3. In a small sauce pot combine chocolate chips, sweetened condensed milk, butter, salt and vanilla. Turn to medium low heat and stir until completely melted and creamy. (I have a gas range. With the direct flame I had to reduce to my heat to low while melting.)
4. Divide the dough into two portions, with one portion having slightly more than the other. Use the portion with slightly more as the bottom crust. Press into a prepared 9×13 inch pan.
5. Pour fudge mixture on top of unbaked crust. Avoid pouring directly near the edges, or have your crust go up the sides to avoid the fudge from touching the pan.
6. Flatten pieces of dough in the palm of your hand, and place on top of the fudge. Strategically leave a few windows on top so you can see the delicious fudge underneath.
7. Bake for 25-30 minutes or until topping is light brown and fudge layer is set.
8. Cool at least 30 minutes before cutting. Better served and stored at room temperature. And can be held up to three days, in an air tight container.
1/2 cup sugar
1/2 cup unsalted butter (1 stick), softened
1/2 cup Vermont maple syrup, grade B
2/3 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1 cup coarsely chopped walnuts
1 cup rolled oats (not instant)
For the Maple Fudge Icing:
1 cup Vermont maple syrup, grade B
1/3 cup light cream
1 1/2 teaspoons corn syrup
2 Tablespoons unsalted butter
1 Tablespoon light cream
Pumpkin Spice Bars
1/2 cup pumpkin puree
1/2 cup olive oil
3/4 cup low fat milk
1 1/2 cups granulated sugar
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground pumpkin spice
3 tablespoons whole wheat pastry flour
3 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil
1/4 cup sugar
1/2 cup pumpkin seeds
1/4 teaspoon cinnamon
Butter and flour a 9 inch square pan. Preheat oven to 350F.
In a bowl, with a whisk, combine first 5 ingredients. Add the rest ingredients except topping. In a separate bowl combine topping ingredients.
Pour batter into square pan followed by topping ingredients. Bake for 55 to 65 minutes or until tester comes out clean.
Lightly grease a 10-inch x 15-inch jelly roll pan. Pre-heat oven to 350 degrees F.
In a mixer fitted with the paddle attachment, mix together sugar, oil, applesauce, eggs and pumpkin puree. In a separate bowl, whisk together flours, baking powder, cinnamon, nutmeg, allspice, cloves and salt. With the mixer on low, slowly add in the flour mixture and mix until incorporated. Pour batter in jelly roll pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Place pan on a cooling rack and cool bars completely.
In a mixer fitted with the whisk attachment, mix together the cream cheese and butter. Slowly add in the powdered sugar. Mix in maple syrup. Refrigerate frosting for at least 30 minutes. This step is important. From experience, if you don’t refrigerate the frosting, it’ll slide right off the bars. After frosting is chilled, ice the bars. Sprinkle pecans on top of the frosted bars.
Crescent Layer BarsPrep Time: 25 Min Total Time: 2 Hr 20 Min Makes: 36 bars
1. Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13×9-inch pan.
2. If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
3. Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
4. Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.
Pumpkin Dulce de Leche Bars You’ll find canned dulce de leche at the grocery in the Latin foods section, or with the condensed milk. If you can’t figure out what to do with the leftovers, I just don’t know what to do with you. 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon pumpkin pie spice ½ cup (1 stick) butter 1 cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract ¾ cup canned pumpkin puree ¾ cup canned dulce de leche Preheat the oven to 350 degrees. Grease an 8 by 8 inch baking pan. Combine the flour, baking powder, salt and pie spice in a small bowl. Cream the butter and brown sugar in the bowl of a stand mixer, then beat in the egg and vanilla. Reduce the speed of the mixer and gradually add the dry ingredients until just combined. Beat in the pumpkin puree. Measure the dulce de leche into a microwave safe measuring cup and microwave for 30 – 45 seconds, stirring halfway through, just to loosen it up. Drizzle the dulce de leche over the top of the pumpkin batter. Using a skewer or thin-bladed knife, swirl the dulce de leche through the batter. Bake the bars for 25 – 30 minutes, or until a tester inserted in the middle comes out clean. Tightly covered, the bars will keep for several days. Makes about 16 bars
Apple Butterscotch Bars
2 cups sugar
3/4 cup vegetable oil
2 1/2 cups flour
3 3/4 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
3 cups peeled, cored and diced apples
3/4 cup butterscotch chips
Preheat oven to 350 degrees. In a medium bowl combine sugar, eggs and oil. In a separate bowl combine flour, baking powder, salt and cinnamon. Add to mixture to liquid ingredients and stir until combine (it will get thick). Add apples. Spread into a greased 9 x 13 in pan. Sprinkle with the butterscotch chips. Bake for 35-45 minutes, or until lightly golden brown. Cool completely.