Raspberry Chews Recipes

CHEWY RED RASPBERRY BARS

Steps:

• HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

RASPBERRY CHEWS

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.

RASPBERRY SYRUP

Steps:

• Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
• Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
• Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
• Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.