Recipe: Old-World Raspberry Bars
Misc. recipelink.com Chat Room Recipe Swap
From: Nancy,.SanFran
Old-World Raspberry Bars
Recipe By : Land O' Lakes
Serving Size : 24
CRUST & CRUMB MIXTURE:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes Butter -- softened
1 egg
FILLING:
1 jar raspberry preserves -- (10-ounce)
-------
Confectioner's sugar
Heat oven to 350 degrees Fahrenheit. In large mixer bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly (2 to 3 minutes). Reserve 1 1/2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-or9-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.
Dust with confectioner's sugar just before serving.
Yields: 24 bars
Tip: Cover and store in pan up to 5 days or freeze up to 1 month.
From: Nancy,.SanFran
Old-World Raspberry Bars
Recipe By : Land O' Lakes
Serving Size : 24
CRUST & CRUMB MIXTURE:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes Butter -- softened
1 egg
FILLING:
1 jar raspberry preserves -- (10-ounce)
-------
Confectioner's sugar
Heat oven to 350 degrees Fahrenheit. In large mixer bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly (2 to 3 minutes). Reserve 1 1/2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-or9-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.
Dust with confectioner's sugar just before serving.
Yields: 24 bars
Tip: Cover and store in pan up to 5 days or freeze up to 1 month.
MsgID: 314101
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (102)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!