ool completely; cut into bars.
Recipe Tip
If using a
Set oven to 350\u00b0.
Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
Beat on low speed for 2 minutes, or until mixture is crumbly.
Reserve 1-1/2 cups of Crumb Mixture for topping.
Press remaining crumb mixture in botom of 11\" x 7\" baking pan.
Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2\" of sides of pan.
Crumble the 1-1/2 cups of reserved mixture over the top.
Bake for 45 minutes, or until lightly browned.
Cool completely and cut into small bars.
r is greased). Spread the raspberry preserve, then sprinkle with the
se foil to lift the bars from pan. With a knife
repare icing.
Divide the raspberry jam between both cakes.
Cream butter and sugar until light and fluffy.
Add combined dry ingredients.
Mix well.
Press half of crumb mix into greased 13 x 9-inch baking pan.
Spread with raspberry preserves. Sprinkle remaining mixture over preserves.
Bake at 400\u00b0 for 20 to 25 minutes.
Cool; cut into bars or squares.
Cream sugar and margarine until fluffy; add eggs and vanilla. Beat well.
Stir dry ingredients and add to cream mixture, stirring until well blended. Spread dough in 5 x 10-inch pan, reserving some of mixture for the top.
Spread raspberry pie filling.
Drop reserved mixture by spoonful on top of filling. Make a glaze of powdered sugar and hot water and drizzle over bars after they are done.
Heat oven to 350\u00b0.
In a large mixer bowl, combine all ingredients, except raspberry preserves.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).
Reserve 1 1/2 cups mixture and set aside.
Press remaining mixture into greased 8-inch square baking pan.
Spread preserves to within 1/2-inch from edge.
Crumble reserved 1 1/2 cups mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned. Cool completely.
Cut into bars.
Mix flour, margarine, salt, baking powder and milk and egg together.
Pack in a 9 x 12 x 2-inch pan.
Spread a thin layer of raspberry jam over this.
Mix together the brown sugar, egg, vanilla, butter and coconut; spread over pan mixture.
Bake for 25 minutes at 325\u00b0.
Cool; cut into bars.
Mix all ingredients, except raspberry preserves.
Beat at low speed, scraping sides of bowl often, until mixture is crumbly. Reserve 1 1/2 cups of crumb mixture; set aside.
Press remaining crumb mixture into greased 8 x 8 x 2-inch pan.
Spread preserves to within 1/2-inch from edge of unbaked crumb mixture.
Crumble remaining crumb mixture over preserves.
Bake in 350\u00b0 oven for 42 to 50 minutes, or until lightly browned.
Cool and cut into bars. Makes about three dozen.
dd lemon peel.
Stir raspberry preserves until they loosen up
br>Cut into 24 bars.
Note: Bars can be made 3
Cream margarine, shortening and sugar.
Mix in remaining ingredients.
Press half of mixture in bottom of 13 x 9-inch pan. Spread with jam.
Top with remaining crumbling mixture.
Press down lightly.
Bake at 400\u00b0
for 25 to 30 minutes.
Makes 3 dozen bars.
Cream margarine and sugar until light and fluffy.
Add combined dry ingredients.
Mix well.
Press half of crumb mixture into greased 13 x 9-inch baking pan.
Spread with the preserves. Sprinkle with remaining crumb mixture.
Bake at 400\u00b0 for 20 to 25 minutes.
Cool; cut into bars.
Cream butter and brown sugar until light and fluffy.
Add combined dry ingredients; mix well.
Press half of the crumb mixture into a 13 x 9-inch baking pan.
Spread on jam; sprinkle with remaining crumb mixture.
Bake at 400\u00b0 for 20 to 25 minutes. Cool and cut into bars.
Preheat oven to 350\u00b0. Cream Crisco, salt and 1/4 cup sugar until fluffy. Blend in vanilla and egg yolks; mix in flour. Pat dough into ungreased 9 x 13 x 2 pan. Bake 15 minutes. Spread hot crust with preserves. Top with coconut. Beat egg whites until foamy; gradually beat in 1/2 cup sugar until peaks form. Spread over coconut; bake 25 minutes. Cool completely before cutting. Makes 2 dozen bars.
Mix butter, brown sugar, flour, baking soda and salt with fork.
Add oats.
Spread slightly more than 1/2 of oatmeal mixture in a 9 x 13-inch pan.
Spread jam evenly over oatmeal mixture. Crumble remaining oatmeal mixture over the top.
Bake at 400\u00b0 for 20 to 25 minutes.
Cut in bars.
Preheat oven to 350 degrees F In a large mixing bowl, combine flour, sugar, pecans, butter& egg.
Beat at low speed, scraping bowl often, until mixture is crumbly (about 2-3 minutes).
Reserve 1 1/2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan.
Spread preserves to within 1/2 inch of edge.
Crumble reserved crumb mixture over preserves.
Bake 40-50 minutes or until lightly browned.
Cool completely; cut into bars or squares.
Cream margarine and sugar until light and fluffy.
Add combined dry ingredients and mix well.
Press half crumb mixture into greased 13 x 9-inch baking pan. Spread with preserves. Sprinkle with remaining crumb mixture.
Bake at 400\u00b0 for 20 to 25 minutes.
Cool and cut into bars.
inutes. Cool completely. Cut into bars.