Duchess Raspberry Bars Recipes

Steps:

• Set oven to 350°.
• Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
• Beat on low speed for 2 minutes, or until mixture is crumbly.
• Reserve 1-1/2 cups of Crumb Mixture for topping.
• Press remaining crumb mixture in botom of 11" x 7" baking pan.
• Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
• Crumble the 1-1/2 cups of reserved mixture over the top.
• Bake for 45 minutes, or until lightly browned.
• Cool completely and cut into small bars.

Steps:

• Spread 1/2 cup of coconut on a small baking sheet (reserve remaining coconut for the garnish). Cook in a preheated oven of 375 F for about 5 minutes or until coconut is golden (stir at mid-cooking). Let cool.
• In a bowl, mix flour, brown sugar and salt. Add butter, and with a pastry knife or 2 knives, mix until the mixture looks like rough crumbs. Add oats and toasted coconut and stir well.
• Set aside 1/3 cup of the oat mixture. Press remaining oats in a cake pan of 9 inches in the side (that has parchment paper or is greased). Spread the raspberry preserve, then sprinkle with the oats you set aside and remaining coconut.
• Cook in the center of a preheated oven of 375 F for about 15 minutes or until the top is golden. Put the pan on a rack and let cool. Cut in 16 bars. (You can prepare these bars in advance and put them side by side in an hermetic container, taking care to separate each range with parchment paper. They will be good up to 3 days at room temperature or up to 2 weeks in the freezer, wrapped with plastic wrap and foil paper.).

Steps:

• Preheat oven to 325°.
• Mix all dry ingredients.
• Cut in butter until crumbly.
• Place half of crumb mixture in a 13x9 pan.
• Bake 10 minutes, let cool.
• Return oven to 325°.
• Mix jam and lemon juice well.
• Spread carefully over cooled crumbs.
• Sprinkle jam with remaining crumb mixture.
• Gently push crumbs into jam.
• Bake 15-20 minutes or until light golden brown.

Steps:

• Preheat oven to 350°F
• Using mixer, beat together butter and sugar at medium speed.
• Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.
• Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.
• Spread raspberry preserves evenly over the crust.
• Sprinkle the reserved flour mixture over the preserves.
• Sprinkle the coconut on top.
• Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.

Steps:

• Preheat oven to 350 degrees.
• Bottom layer:.
• Combine all three ingredients in a bowl.
• Mix well until crumbly.
• Press into ungreased 9x9 inch pan.
• Bake in oven for 15 minutes.
• Filling:.
• Spoon jam in small dabs here and there over bottom layer.
• Spread carefully.
• Top Layer:.
• Beat eggs until frothy.
• Add sugar, coconut, vanilla, baking powder, and flour.
• Stir to combine well. Spread over jam layer.
• Bake in 350 degree oven for 25 to 35 minutes, until golden brown.
• Cool.
• Cuts into 36 squares.
• These can also be made into yummy little tarts by replacing the bottom layer with unbaked pastry shells.