cynupstateny
Well-known member
stands out. Really, really delicious.
Raspberry Streusel Bars
Makes 24 two inch bars
Cooks Illustrated
Note: This recipe can be made in a stand mixer or a food processor. Frozen raspberries can be subbed for fresh: be sure to defrost them before combining with the raspberry preserves.
Bars are best eated the day they are made, but can be kept in an airtight container for up to 3 days.
2 ½ cup ap flour
2/3 cup sugar
½ tsp. salt
16 Tbsp. plus 2 Tbsp. unsalted butter, cut into ½ inch pieces and softened to cool room temperature.
¼ cup light or dark brown sugar
½ cup old fashioned rolled oats
½ cup finely chopped pecans
¾ cup raspberry preserves (their favorite is Smuckers which is what I used)
¾ cup fresh raspberries
1 Tbsp. fresh lemon juice
1. Adjust oven rack to middle position; heat oven to 375° degrees. Line 13x9x2 pan with parchment or foil going up sides and pressing into corners. If using foil, spray with nonstick cooking spray.
2. With paddle attachment for stand mixer, mix flour, sugar and salt on low speed until combined. With machine on low, add 16 Tbsp. butter one piece at a time, then continue mixing on low until mixture resembles damp sand- about 5 seconds. (Mine glommed together- think butter was too soft but it came out fine)
3. Measure 1 ¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mix evenly in bottom of prepared pan. Using hands or flat bottomed measuring cup, firmly press mix into an even layer to form bottom crust. Bake until edges start to brown 14-18 min. (Next time I would bake a bit longer- I’d like the crust browner.)
4. While the crust is baking, add brown sugar, nuts and oats to reserved flour mix; toss to combine.Work in remaining 2 Tbsp.butter until butter is fully incorporated. Pinch mixture with fingers to create hazelnut sized clumps ( I didn’t do this- just clumped it when putting on top) Set aside.
5. Combine preserves, raspberries and lemon juice in small bowl (I used the whole jar of preserves and the whole pint of berries.) Mash with fork until combined but some berry pieces remain.
6. Spread filling over HOT crust; sprinkle streusel topping evenly over filling. Do NOT press streusel into filling.Return pan to oven and bake until topping is deep golden brown and filling is bubbling; 22-25 min. Cool to room temp. on wire rack; 1-2 hours; remove from baking pan, using parchment or foil. Using chef’s knife, cut into squares and serve.
Raspberry Streusel Bars
Makes 24 two inch bars
Cooks Illustrated
Note: This recipe can be made in a stand mixer or a food processor. Frozen raspberries can be subbed for fresh: be sure to defrost them before combining with the raspberry preserves.
Bars are best eated the day they are made, but can be kept in an airtight container for up to 3 days.
2 ½ cup ap flour
2/3 cup sugar
½ tsp. salt
16 Tbsp. plus 2 Tbsp. unsalted butter, cut into ½ inch pieces and softened to cool room temperature.
¼ cup light or dark brown sugar
½ cup old fashioned rolled oats
½ cup finely chopped pecans
¾ cup raspberry preserves (their favorite is Smuckers which is what I used)
¾ cup fresh raspberries
1 Tbsp. fresh lemon juice
1. Adjust oven rack to middle position; heat oven to 375° degrees. Line 13x9x2 pan with parchment or foil going up sides and pressing into corners. If using foil, spray with nonstick cooking spray.
2. With paddle attachment for stand mixer, mix flour, sugar and salt on low speed until combined. With machine on low, add 16 Tbsp. butter one piece at a time, then continue mixing on low until mixture resembles damp sand- about 5 seconds. (Mine glommed together- think butter was too soft but it came out fine)
3. Measure 1 ¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mix evenly in bottom of prepared pan. Using hands or flat bottomed measuring cup, firmly press mix into an even layer to form bottom crust. Bake until edges start to brown 14-18 min. (Next time I would bake a bit longer- I’d like the crust browner.)
4. While the crust is baking, add brown sugar, nuts and oats to reserved flour mix; toss to combine.Work in remaining 2 Tbsp.butter until butter is fully incorporated. Pinch mixture with fingers to create hazelnut sized clumps ( I didn’t do this- just clumped it when putting on top) Set aside.
5. Combine preserves, raspberries and lemon juice in small bowl (I used the whole jar of preserves and the whole pint of berries.) Mash with fork until combined but some berry pieces remain.
6. Spread filling over HOT crust; sprinkle streusel topping evenly over filling. Do NOT press streusel into filling.Return pan to oven and bake until topping is deep golden brown and filling is bubbling; 22-25 min. Cool to room temp. on wire rack; 1-2 hours; remove from baking pan, using parchment or foil. Using chef’s knife, cut into squares and serve.