Raspberry Squares For Junior Chefs Recipes

RASPBERRY SQUARES FOR JUNIOR CHEFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
• Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
• Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
• Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

RASPBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
• Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.

RASPBERRY SQUARES

Steps:

• Bottom Layer: Combine first 3 ingredients in bowl.
• Mix together well until crumbly.
• Press in a greased 9x9 inch pan.
• Filling: Spread jam over bottom layer.
• Top Layer: Beat eggs until frothy.
• Add sugar, coconut, vanilla and baking powder.
• Stir to combine well.
• Spread over jam layer.
• Bake in 350 oven for 30 minutes or until set and lightly browned.
• Cool and cut into 36 squares.

RASPBERRY SQUARES FOR JUNIOR CHEFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
• Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
• Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
• Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

TATE'S BAKE SHOP RASPBERRY SQUARES

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking pan.
• In a large bowl, cream the butter and sugar until they are combined.
• Add the egg yolk and mix.
• Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry.
• Pat half the mixture, about 3 cups, into the prepared pan.
• Bake it for 20 minutes.
• Remove it from the oven and immediately spread it with raspberry jam, leaving about a 1/4 inch border along the sides.
• Crumble the remaining dough evenly over the jam.
• Pat lightly.
• Bake it for another 40 minutes.
• The bars should be golden brown on top.

OLD-WORLD RASPBERRY-CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
• Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs. Stir in the cheese. Remove 3/4 cup of the mixture and set aside.
• Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan. Spread the jam evenly over the crust. Sprinkle with the nuts and then the reserved crumb mixture. Press gently.
• Bake 25 to 30 minutes or until golden.
• Cool completely in the pan. Cut the cooled pastry into 2-by-1-inch bars. Store, well-wrapped, in the refrigerator.