RASPBERRY CAKE BARS
Get a tasty bunch of bars in no time with a quick and easy recipe that has a baked-on topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.
- In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 45 mg, Sugar 13 g, TransFat 0 g
RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CAKE BARS
Steps:
- Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.
- Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.
FROSTED RASPBERRY BARS
Cake-like bars with fruity raspberry filling.
Provided by benson_lorraine
Categories Raspberry Bars
Time 5h5m
Yield 24
Number Of Ingredients 17
Steps:
- Whisk flour, baking powder, and salt together in a bowl.
- Whisk eggs, milk, and vanilla together in a small bowl.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with egg mixture, beating dough briefly after each addition. Divide dough in half and wrap in plastic wrap; chill for 2 hours or until firm.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
- Roll out 1 portion of dough into a 15x10-inch rectangle; carefully transfer to the prepared pan. Spread with raspberry pie filling.
- Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips and weave into a lattice pattern over filling.
- Bake in the preheated oven until golden brown, about 30 minutes. Cool on a wire rack, about 1 hour.
- When bars are almost cool, prepare frosting. Beat cream cheese, marshmallow creme, butter, and shortening together in a bowl until smooth. Gradually add 1/2 cup plus 1 tablespoon confectioners' sugar and milk, beating until smooth. Drizzle over bars. Chill until set. Cut into bars.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 24.8 g, Cholesterol 39 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 175.9 mg, Sugar 5.5 g
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY WALNUT BARS
Many of my treasured recipes have come from a group of moms I used to meet with for tea and coffee when our children were small. I adapted this recipe from a friend who made it with strawberry jam. I use raspberry jam and fresh berries from my big raspberry patch.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 bars.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON-RASPBERRY CAKE
A spring dessert that's sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can't be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
- Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g
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