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Full Online Book HomeLearning KitchenFruit - Layered Raspberry Bars
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Fruit - Layered Raspberry Bars Post by :gtpinc Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2892

Click below to download : Fruit - Layered Raspberry Bars (Format : PDF)

Fruit - Layered Raspberry Bars

1 cup whole-wheat flour
1 cup quick cooking rolled oats
2/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 cup chopped walnuts
1/2 cup buttermilk
1 egg white
1 (10-ounce) jar all fruit red raspberry spread

Preheat oven to 350º. Lightly spray a 9x9x2-inch baking pan with no-stick spray.

In a medium bowl, stir together flour, oats, brown sugar, cinnamon and baking soda. Stir in walnuts.

In a small bowl, use a fork to heat together buttermilk and egg white. Add buttermilk mixture to oat mixture. Using a pastry blender or fork, cut or mix in buttermilk mixture until combined. (the mixture will be sticky).

Set 3/4 cup of oat mixture aside for topping.

To assemble, press remaining oat mixture in bottom of prepared pan to form crust. Spread preserves on top. Then drop small spoonfuls of reserved oat mixture on top (surface will not be entirely covered).

Bake for 25 to 30 minutes or until top is golden brown. Cool completely on a wire rack, then cut into bars.

Calories 106
Fat 1
calories from fat 11
Cholesterol (mg) 0
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Fruit - Raspberry -  Microwave Raspberry Jam Fruit - Raspberry - Microwave Raspberry Jam

Fruit - Raspberry -  Microwave Raspberry Jam
Makes 4 cups Cooking time 11 to 13 minutes 4 c fresh or unsweetened frozen raspberries or strawberries 3 c sugar 2 tbsp lemon juice 2 tbsp liquid pectin In a 2 quart casserole, combine berries, sugar and lemon juice. Stir to mix. Cook, uncovered, on high for 5 minutes; stir. Cook for 6 to 8 more minutes, or until boiling and the fruit is cooked down somewhat. Stir well to dissolve sugar. Stir in pectin. Pour into sterilized jars and cover. Store, refrigerated, for up to 4 months.

Fruit - Raspberry -  Frozen White Chocolate And Raspberry Mousse Torte Fruit - Raspberry - Frozen White Chocolate And Raspberry Mousse Torte

Fruit - Raspberry -  Frozen White Chocolate And Raspberry Mousse Torte
Crust: 1 (9-ounce) box chocolate wafer cookies, broken into pieces 1/2 cup (1 stick) unsalted butter, melted Mousse: 1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur) 1 1/2 teaspoons unflavored gelatin 2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved 1/2 cup sugar 12 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped 2 cups chilled whipping cream 3/4 cup powdered sugar 1 teaspoon vanilla extract 1 1/2-pint basket raspberries Chocolate Leaves For crust: Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway