Aunt Helens Almond Raspberry Rice Squares Recipes

AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES

Aunt Helen's Almond-Raspberry Rice Squares image

An old family favourite! They were sure to show up on the platters of cookies and squares put out by my great-aunts at Christmas, and I always made a bee-line for them. Now I can make them myself. For the pastry, try half a recipe of Marie's French Pie Pastry. (Recipe #45383)I have made them gluten-free, by using brown rice flour in the pastry, and white rice flour in the topping, which worked out very well.

Provided by Jenny Sanders

Categories Bar Cookie

Time 1h

Yield 36 squares

Number Of Ingredients 12

Ingredients

1 pie pastry, to line 9 inch square pan
3/4 cup raspberry jam
1/4 cup butter
2/3 cup sugar
2 eggs
1/2 teaspoon almond extract
1/4 teaspoon salt
2/3 cup rice flour
2 tablespoons butter
1 cup icing sugar
1/2 teaspoon almond extract
1 little milk

Steps:

Preheat the oven to 350°F.
Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
Spread the jam over the pastry.
Cream the butter and sugar.
Beat in the eggs and almond extract.
Mix in the salt and rice flour.
Scrape the batter over the jam, and spread it out carefully and evenly.
Bake at 350°F for 30 minutes.
Let cool.
Cream the remaining butter, and beat in the icing sugar and almond extract.
Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
Spread the icing over the squares, then cut them and remove them from the pan.

Nutrition Facts : Calories 103.2, Fat 3.9, SaturatedFat 1.7, Cholesterol 16.8, Sodium 61.8, Carbohydrate 16.3, Fiber 0.3, Sugar 10.2, Protein 0.9

RASPBERRY ALMOND BARS

Raspberry Almond Bars image

A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 7

Ingredients

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon baking powder
1 jar (12 ounces) raspberry jam

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 224 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 118mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

ALMOND-RASPBERRY MERINGUE BARS

Almond-Raspberry Meringue Bars image

These chewy, delicious bars also have a touch of coconut.

Provided by Dinah

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h5m

Yield 36

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 egg
½ cup packed brown sugar
7 ounces almond paste
½ teaspoon almond extract
2 cups all-purpose flour
¾ cup seedless red raspberry jam
3 egg whites
½ cup white sugar
½ cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g

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