Post by carnation037 on Feb 8, 2003 19:05:39 GMT -6
Old World Raspberry Bars
2 1/4 cups (540 ml) all-purpose flour
1 cup (240 ml) sugar
1 cup (240 ml) chopped pecans
1 cup (240 ml) butter or margarine, softened
1 egg
3/4 cup (280 g) raspberry preserves
Heat oven to 350 F (180 C). In large mixer bowl combine all
ingredients except raspberry preserves. Beat at low speed,
scraping bowl often, until well mixed (2 to 3 minutes). Reserve
1-1/2 cups (360 ml) mixture; set aside. Press remaining mixture
into greased 8-inch (20-cm) square baking pan; spread preserves
to within 1/2 inch (12 mm) from edge. Crumble reserved 1-1/2
cups (360 ml) mixture over preserves. Bake for 40 to 50 minutes
or until lightly browned. Cool completely; cut into bars.
Makes 2 dozen bars.
2 1/4 cups (540 ml) all-purpose flour
1 cup (240 ml) sugar
1 cup (240 ml) chopped pecans
1 cup (240 ml) butter or margarine, softened
1 egg
3/4 cup (280 g) raspberry preserves
Heat oven to 350 F (180 C). In large mixer bowl combine all
ingredients except raspberry preserves. Beat at low speed,
scraping bowl often, until well mixed (2 to 3 minutes). Reserve
1-1/2 cups (360 ml) mixture; set aside. Press remaining mixture
into greased 8-inch (20-cm) square baking pan; spread preserves
to within 1/2 inch (12 mm) from edge. Crumble reserved 1-1/2
cups (360 ml) mixture over preserves. Bake for 40 to 50 minutes
or until lightly browned. Cool completely; cut into bars.
Makes 2 dozen bars.