Tag Archives: raspberry

Raspberry Oat Bars

There are just some things that bring you home over and over again. This one brings me to Sues kitchen and her and mom never miss. You can taste the Love.

Heat Oven to 200c/400f

Baking pan -square 8×8 or rectangle 8×10

¾ cup cold Butter –cut into squares

1 cup Brown Sugar

1 ¾ Cups Flour

1 teaspoon Salt

½ teaspoon Baking Soda

1 teaspoon Cinnamon

1½ Old fashion Oats

1 cup Raspberry Jam or preserves-heat in microwave for 30 seconds

Cream Sugar and butter in a mixer until well blended.

Add Flour,salt and baking soda and cinnamon and mix until incorporated.

Add oats and mix well.

Firmly Press half the mixture evenly into bottom of pan.

Top with warm preserves and spread gently with a rubber spatula to cover oat mixture.

Sprinkle remaining half of oat mixture to cover all of the jam. Lightly press, but be mindful not to mix the jam into the oats at all.

Bake for 25-30 minutes or until Golden.

Rest for 15 minutes and cut into bars while still a bit warm into rectangles.

let cool before indulging.

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Peach Raspberry Cobbler with Cream Cheese Pastry Crust

Cobbler is a top crust pie .If you want a top and bottom crust “pie” double the pastry recipe.

PASTRY

!/4 Lb Cold Butter -cut in cubes (about 8 pieces)

1 teaspoon sugar +1 more for sprinkling later

1 1/2 cups flour + more for dusting  work surfaces

pinch salt

8 oz. cream cheese- cut in cubes (about  10 pieces)

In a large bowl combine sugar, flour, salt. Mix well.

Add butter cubes . Using your hands quickly pinch the butter and flour mixture until it starts to look like crumbs. Add cream cheese pieces, pinch together until all starts clumping together.

Turn dough onto surface and  knead together,just until incorporated.

Shape dough into a flattened circle about 8×8. wrap in plastic and refrigerate for 15 minutes.

Filling

3 Peaches- peeled and sliced

1/2 pint raspberries

1 teaspoon vanilla

juice of 1/2 lemon

1 teaspoon cornstarch

In a large bowl combine all ingredients and pour into a buttered pie plate.(I like a ceramic pie plate but metal is fine)

Generously flour your work surface.

Working quickly ,roll out Pastry dough, rolling away from you, rotating dough so your circle stays even.

cut into  10  – 1 inch  strips

Brush off excess flour 

Lay strips in a lattice formation over fruit. 

Trim any overhanging dough either by cutting it or by folding in under itself around rim of dish.

With remaining strips , fold dough around the entire rim of the pie.

Scallop the edges with your fingers to bind dough together and to  make a pretty pie pattern.

Egg Wash:

Beat together:

egg yolk + 1 teaspoon milk

Lightly brush dough with egg yolk and milk mixture.Be careful not to put too much egg wash on the rim as it will brown quicker than the rest of the cobbler.

Sprinkle dough with sugar.

Refrigerate for 20 minutes.

Bake @ 180c/350f  for 40-45 minutes.


Cream Cheese and Jelly Cookies

When I was a little girl my favorite sandwich was cream cheese and jelly . With the same flavors these cookies are delicious and as an added delight they are low in sugar, and  low in carbs-great anytime !!

  • Preheat oven 180c/350f 

  • 3 ounces cream cheese-room temperature
  • 1/4 lb butter (1 stick)
  • 1 cup flour
  • pinch sea salt
  • preserves -apricot you may use an all fruit jam for the lowest carb alternative 

Combine cream cheese and butter. Set aside.

Combine flour and salt .

Add  flour and sea salt to the cream cheese and butter mixture and mix well.

Roll into teaspoon size balls and place on ungreased cookie sheet.

Flour the bottom of a glass. 

Gently flatten balls with the bottom of a glass.

With a  flour a small spoon, dent each cookie in the center and fill with preserves.

Refrigerate for 15 minutes .

Bake for 15-20 minutes.

Save some for everyone else!