Raspberry Chews Recipes

RASPBERRY CHEWS

Steps:

• Preheat oven to 350°F.
• Spray the bottom of a 13 x 9 pan with cooking spray.
• In a small saucepan over low heat dissolve the cornstarch in the reserved raspberry liquid.
• When all of the cornstarch is dissolved add the raspberries.
• Stir constantly and bring to a boil until mixture thickens.
• Remove from heat and set aside.
• In a large bowl combine cake mix, 1/3 cup oatmeal and 1/2 cup butter at low speed mix until crumbly.
• Reserve 1 cup of crumb mixture.
• Add 1 egg to the crumb mixture in large bowl.
• Beat until well mixed.
• Place into 13 x 9 pan and press into bottom creating a crust.
• Bake for 10 minutes.
• In same bowl combine the reserved crumbs. 1/4 cup oatmeal and 1 tablespoon softened butter or margarine.
• Mix until crumbly.
• Remove crust from oven.
• Spread raspberry mixture over base.
• Sprinkle with crumb mixture.
• Return to oven and bake for 15-20 minutes until golden brown.

CHEWY RED RASPBERRY BARS

Steps:

• HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
• BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
• SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
• BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

RASPBERRY HARD CANDY

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with butter; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture). , Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container.

SWISS CHEWS

Steps:

• Preheat oven to 325°F.
• Melt the chocolate over hot water. Remove from water and cool 5 minutes.
• Beat the egg until thick. Beat in gradually, till very thick, the sugar.
• Fold in cooled chocolate, almonds, vanilla, and salt.
• Drop by teaspoonfuls on greased cookie sheet and bake at 325 F for about 10 minutes.