Aunt Helens Almond Raspberry Rice Squares Recipes

RASPBERRY ALMOND BARS

Steps:

• Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
• Spread with raspberry jam.
• Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
• Divide batter in half. Colour half pink and half green.
• First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
• Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
• Frosting:.
• Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
• Let set and then cut into bars.

RASPBERRY ALMOND JAM BARS

Steps:

• Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
• Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
• You can use any type of jam you prefer.

ALMOND RASPBERRY SQUARES

Steps:

• In electric mixer, cream butter, brown sugar and sugar until light, then beat in egg yolk and lemon extract.
• Measure flour, cinnamon, salt and baking powder into a small bowl and stir to mix, then mix into the butter mixture.
• Stir in almonds until well mixed and crumbly.
• Grease an 8 inch square baking dish with butter, then pat half of the dough into bottom of dish.
• Measure preserves into a small dish and stir until it is of an easy spreading consistency; dump onto middle of dough in pan and spread as evenly as possible to 1/4 inch of sides of pan.
• Crumble remaining dough evenly over top, all the way to sides, then press lightly.
• Bake for about 30 minutes in a preheated 350 degree (Fahrenheit) oven.
• Remove from oven and cool completely if you can wait that long, then cut into sixteen squares.

AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES

Steps:

• Preheat the oven to 350°F.
• Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
• Spread the jam over the pastry.
• Cream the butter and sugar.
• Beat in the eggs and almond extract.
• Mix in the salt and rice flour.
• Scrape the batter over the jam, and spread it out carefully and evenly.
• Bake at 350°F for 30 minutes.
• Let cool.
• Cream the remaining butter, and beat in the icing sugar and almond extract.
• Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
• Spread the icing over the squares, then cut them and remove them from the pan.