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Reply
| | From:  Genie· (Original Message) | Sent: 5/20/2008 8:36 PM |
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:13 AM |
| Blackberry Jam Bars - Jolene | | 1/4 cup plus
3 tbsp butter or margarine, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
1/4 tsp baking soda | 1/4 tsp salt
1 cup quick-cooking oats, uncooked
3/4 cup blackberry jam | | Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square pan. Top mixture with jam, spreading to within 1/4 inch of edge. Press remaining crumb mixture firmly on top. Bake at 400 degrees for 30 minutes. Cool and cut into bars. Microwave Directions: Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add flour mixture to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8 inch square baking dish. Shield corners of dish with triangles of foil, keeping foil smooth and close to dish. Microwave at medium (50% power) for 5 to 7 minutes or until firm, rotating dish a quarter-turn at 2 minute intervals. Top with jam, spreading to within 1/4 inch of edge. Press remaining crumb mixture firmly on top. Microwave, with edges shielded, at medium for 11 to 13 minutes or until firm, rotating dish a quarter-turn at 2-minute intervals. (Do not overcook; mixture will firm up as it cools.) Cool and cut into bars. | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:13 AM |
Blackberry Bars ----Jolene 1 cup all-purpose flour
3/4 cup brown sugar, packed
1/4 cup butter or margarine
1/2 cup sour cream
1 egg, beaten
3/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp vanilla
1 cup fresh blackberries
powdered sugar, sifted Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan.Combine remaining crumb mixture, sour cream, egg,baking soda,salt, cinnamon, and vanilla; blend well. Stir in blackberries. Spoon over crust, spreading evenly. Bake at 350 degrees for 35 minutes. Cool; cut into 3 x 2 1/2-inch bars. Sprinkle with powdered sugar. |
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:14 AM |
Blackberry Jam Bars 1/4 cup plus
3 tbsp butter or margarine, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup quick-cooking oats, uncooked
3/4 cup blackberry jam Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square pan. Top mixture with jam, spreading to within 1/4 inch of edge. Press remaining crumb mixture firmly on top. Bake at 400 degrees for 30 minutes. Cool and cut into bars. | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:14 AM |
Loganberry Lemon Bars Pastry Crust Base:
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/3 cup powdered sugar
Filling:
2 eggs
3 tbsp fresh squeezed lemon juice
2 tbsp all-purpose flour
1 cup fresh loganberries
1 tsp fresh grated lemon peel
1 cup granualted sugar
1/4 tsp baking powder
Powdered sugar for garnish Heat oven to 350 degrees. Sift together flour and sugar in a large bowl. Add the melted butter and combine the mixture into a loose dough. Pat the mixture into a 9" square non-stick pan. Bake the pastry until just browned around the edges, about 10 minutes. Heat oven to 350 degrees again. In a mixing bowl add eggs, lemon peel, lemon juice and sugar. Beat at low speed until mixture is thick and smooth, about 5 minutes. Combine flour and baking powder in a bowl. With mixer running, add flour and baking powder and mix until well-blended, about 3 minutes. Pour the filling into the pre-baked pastry crust base. Place whole loganberries throughout the filling. Bake the loganberry lemon bar mixture in the oven for about 20 minutes or until the mixture is set. Remove from the oven and let the pan cool on a rack for 30 minutes. Sift powdered sugar over the top of the cooled pastry. Cut the pastry into bars and serve with either chilled whipped cream or vanilla ice cream. Makes 12 - 16 bars. | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:15 AM |
Loganberry Lemon Bars
Pastry Crust Base:
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/3 cup powdered sugar
Filling:
2 eggs
3 tbsp fresh squeezed lemon juice
2 tbsp all-purpose flour
1 cup fresh loganberries
1 tsp fresh grated lemon peel
1 cup granualted sugar
1/4 tsp baking powder
Powdered sugar for garnish
Heat oven to 350 degrees. Sift together flour and sugar in a large bowl. Add the melted butter and combine the mixture into a loose dough. Pat the mixture into a 9" square non-stick pan. Bake the pastry until just browned around the edges, about 10 minutes. Heat oven to 350 degrees again. In a mixing bowl add eggs, lemon peel, lemon juice and sugar. Beat at low speed until mixture is thick and smooth, about 5 minutes. Combine flour and baking powder in a bowl. With mixer running, add flour and baking powder and mix until well-blended, about 3 minutes. Pour the filling into the pre-baked pastry crust base. Place whole loganberries throughout the filling. Bake the loganberry lemon bar mixture in the oven for about 20 minutes or until the mixture is set. Remove from the oven and let the pan cool on a rack for 30 minutes. Sift powdered sugar over the top of the cooled pastry. Cut the pastry into bars and serve with either chilled whipped cream or vanilla ice cream. Makes 12 - 16 bars.
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:16 AM |
| From: ChadsAngel (Original Message) | Sent: 6/19/2006 9:17 PM | Marion Berry Dreams 1 - 11 oz. Jar Marion berry Jam
1 Cup Flour
Pinch Salt
1 Tsp. Baking Powder
1/2 Cup Butter + 1/4 Cup Butter, Melted and Cooled
2 Eggs
1 Tbsp. Milk
1 Cup Sugar
3/4 Cup Coconut
3/4 Cup Chocolate Chips Sift together flour, salt, and baking powder. Add 1/2 cup butter, 1 beaten egg, and milk. Beat until smooth. Roll or pat out in a 9x13 pan. Spread one 11 oz. jar of Marion berry Jam over all. Combine sugar, 1 beaten egg, ¼ cup melted butter, coconut, and chocolate chips. Spread this mixture over the jam. Bake at 325 degrees F for 25 minutes or until top is golden. Cool, then refrigerate for several hours before cutting into squares. | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:17 AM |
| Marionberry Oat Bars
This is a quick and delicious way to make that perfect summertime fruit snack. Enjoy as a bar, or top with ice cream or whipped topping to make it irresistable. Makes 24 bars.
INGREDIENTS
2 cups fresh or frozen Marionberries or blackberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons cornstarch
½ teaspoon cinnamon
2 cups all purpose flour
2 cups quick cooking rolled oats
1 1/3 cups packed brown sugar
½ teaspoon cinnamon
¼ teaspoon baking soda
1 cup margarine or butter, melted
DIRECTIONS
For filling, in a medium saucepan combine berries, sugar, water, lemon juice, ½ teaspoon cinnamon and cornstarch. Bring to boiling. Reduce heat. Simmer uncovered until thickened, stirring frequently.
In a mixing bowl stir together flour, oats, brown sugar, ½ teaspoon cinnamon and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 ½ cups of the oat mixture for topping. Press remaining oat mixture into an ungreased 9 x 9x 2- inch pan. Bake in a 350 degree oven for 12 minutes.
Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350 oven for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars.
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:17 AM |
Gooseberry Crunch Crumb Topping:
1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1/2 cup soft butter
1 tsp cinnamon Fruit Mixture:
3-4 cups gooseberries
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla Mix together crumb topping until crumbly. Press half of crumbs into 9" greased pan. In saucepan combine sugar, cornstarch, water and vanilla. Bring to boil, add fruit and cool until clear and thick. Pour over crumb mix and top with remaining crumbs. Bake in 350 degree oven for 45 minutes or until browned. Cut in squares, serve warm with whipped cream. | |
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Reply
| | | From: Genie· | Sent: 7/17/2008 7:11 PM |
| Raspberry-Lemon Bars
2 cups flour
1/2 cup confectioners' sugar
2 tbsp cornstarch
1/4 tsp salt
3/4 cup butter
4 eggs, slightly beaten
1 1/2 cups sugar
3 tbsp flour
1 tsp finely shredded lemon peel
3/4 cup lemon juice
1/4 cup half-and-half, light cream, or milk
1 1/2 cups fresh raspberries or blueberries
Line a 13 x 9 inch baking dish with foil. Extend the foil over the ends of the baking dish. Grease the foil. Set aside. In a large bowl, combine 2 cups of flour, the confectioners' sugar, cornstarch, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan. Bake for 18 to 20 minutes in the preheated oven or until the edges are golden. Meanwhile, for the filling, stir together the eggs, granulated sugar, 3 tablespoons of flour, lemon peel, lemon juice, and half-and-half in a medium size bowl. Pour filling over the hot crust. Sprinkle raspberries evenly over the filling. Bake for 20 to 25 minutes more or until the center is set. Cool completely in the pan on a wire rack. Grasping the foil overhanging, lift from the pan. Cut into bars. Cover and store in the refrigerator for up to three days.
Makes about 36 bars
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:02 PM |
| Cranberry Nut Balls
The Prepared Pantry
Cranberries, nuts, and orange has always gone together
wonderfully well. Be sure to use good quality nuts
and cranberries. If you like, dust these with
powdered sugar.
3 1/2 cups vanilla cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup orange juice concentrate, not diluted
1 teaspoon orange zest
1/2 cup butter, melted
1 cup dried cranberries
1/3 cups powdered sugar (optional)
In the mixing bowl of your stand-type mixer, combine
the cookie crumbs, powdered sugar, and chopped pecans.
Mix in the orange juice concentrate,
zest, and melted butter. Add the cranberries. Mix for
1 to 2 minutes.
Shape into one-inch balls and roll in the optional
powdered sugar if desired.
Place the cookies in the refrigerator to become firm.
Store them until use in the refrigerator.
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