Ruby Razz Dessert Squares Recipes

Steps:

• Preheat oven to 325.
• Filling:.
• In measuring cup combine the fruit juices and add water to make 1 cup.
• In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
• Reserve 2 T. Raspberries for topping.
• Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
• If serving hot:.
• Line a cookie sheet with wax paper.
• In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
• Drop in 9 mounds onto wax paper, freeze until firm for the topping.
• Crust:.
• In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
• Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
• Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
• Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
• Cool slightly and serve with the frozen mounds of topping.

Steps:

• In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour., In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
• Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
• Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
• Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
• Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
• Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
• Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
• Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.

Steps:

• Heat oven to 325°F. Reserve 2 tablespoons raspberries for topping. In measuring cup, combine reserved raspberry and rhubarb liquids. If necessary, add water to make 1 cup. In medium saucepan, combine 1/2 cup sugar and cornstarch stir in reserved liquids. Cook over medium heat until thickened, stirring constantly remove from heat. Stir remaining raspberries and rhubarb into cornstarch mixture. Set aside.Line cookie sheet with waxed paper. In small bowl, combine whipped cream, 2 tablespoons sugar, reserved raspberries and food color. Drop in 9 mounds onto waxed paper-lined cookie sheet freeze until firm.In large bowl, combine flour, brown sugar, rolled oats and cinnamon. Stir in margarine until crumbly. Press 2/3 of crust mixture in bottom of ungreased 9-inch square pan. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture.Bake at 325°F. for 45 to 55 minutes or until crust is golden brown and filling bubbles around edges. Cool slightly. To serve, cut into squares top each serving with mound of frozen topping.MICROWAVE DIRECTIONS: In 4-cup microwave-safe measuring cup, combine 1/2 cup sugar and cornstarch mix well. Measure reserved liquids as directed above stir into cornstarch mixture. Microwave on HIGH for 4 to 4 1/2 minutes or until thick and bubbly, stirring once halfway through cooking. Stir in remaining raspberries and rhubarb set aside.Prepare topping as directed above. Place margarine in medium microwave-safe bowl. Microwave on HIGH for 45 to 60 seconds or until melted. Add remaining crust ingredients mix until crumbly. Press 2/3 of crust mixture in bottom of 8-inch square (1 1/2-quart) microwave-safe dish. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture. Microwave on MEDIUM for 10 minutes, turning dish 1/4 turn halfway through cooking. Turn 1/4 turn microwave on HIGH for 4 to 5 minutes or until filling bubbles around edges. Cool at least 20 minutes before serving. To serve, cut into squares top each serving with mound of frozen topping.*TIP: If desired, topping can be prepared and served without freezing.Nutrition Per Serving: Calories 440 Protein 4g Carbohydrate 70g Fat 16g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.