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Raspberry Shortcake Bars




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Raspberry Shortcake Bars

posted by serenefornow <serenefornow@aol.com>

Preheat oven to 350F.

Cream two sticks (1/2 pound, 8 ounces, about 225 g) of butter. For
extra snob appeal, use your new KitchenAid mixer. Add 1 c. sugar until
incorporated. Continue mixing, adding 2 c. flour and 1 c. oats. Bless
your lucky stars that the shortbread doesn't have raw eggs in it, so
you're able to lick the beaters. Lick the beaters, saving exactly none
for your partner, who after all bought all the stuff and should've
gotten some, at least.

Pat 3/4 of the mixture into a buttered baking dish (I used the round
corningware pie/tart thing for the lemon bars, and a large rectangle
for the raspberry one, but they used a smaller rectangular thing on
the show -- they said more info is at foodtv.com, but I didn't look --
I'm lazy like that.)

For the filling, mix a 14-oz (400 g) can of sweetened, condensed milk
with 12 oz. (340 g) frozen raspberries. Decide the filling looks
not-goopy-enough, and add another can of milk. Pour the filling over
the crust, then crumble the rest of the oat mixture over the top. Bake
for 30-35 minutes, until golden, and cool for an hour before
slicing. If you do not have a party to go to, you could alternatively
scoop some out hot and serve with vanilla ice cream on top. Makes
approximately a gazillion small shortbread bars

 

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