Raspberry Raisin Ribbon Bars Recipes

RASPBERRY RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

RASPBERRY RIBBON BARS

Steps:

• Heat oven to 375 F degrees.
• Combine butter, brown sugar, vanilla until well blended.
• Add flour and baking soda to mixture.
• Stir in oats and nuts into existing mixture.
• Reserve 1 cup of oat mixture for topping.
• Press remaining mixture into 8in.
• square baking pan.
• Combine raisins and jam.
• Spread raisin mixture to within 1/2 inch of edges of pan.
• Sprinkle with reserved oat mixture.
• Press lightly.
• Bake at 375F degrees for 25-30 minutes until golden brown.
• Cool in pan.
• Cut into bars.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

RASPBERRY BARS

Steps:

• In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.