Tuesday, April 19, 2011

Raspberry Crumb Bars


  Some of you may have noticed that I deviated from the Weekly Menu Plan by having Quiche last night. The reason for that...I didn't think my swollen tonsils would allow me to swallow a crispy sandwich. Part of cooking from scratch though, means going with the flow and not letting life's circumstances throw you totally off course.
  After looking at my schedule this week, it looks like most of what I planned for the week will not be eaten on the night I originally planned for. We will be having Burgers tonight, that much I know. As for the rest of the week, we'll have to take each day as it comes.
  I am attending a women's meeting tonight, for which we are supposed to bring cookies and the recipe. So, for all you women attending tonight; drum roll please...Raspberry Crumb Bars. Yes, I realize they are not a cookie per say, but they're in the same family. Besides, after making cookies last night I'm in the mood for something different. I will have pictures up once the bars are made. For now I'll let you drool over the recipe.

Raspberry Crumb Bars

6 Tbsp. Unsalted Butter melted, plus 1/2 c. room temperature Butter (plus more for pan
1 3/4 c. All-Purpose Flour (spooned and leveled), plus more for pan 
1/2 c. packed Light-Brown Sugar 
1/2 tsp. Salt 
1/2 tsp. Baking Powder 
1 c. Powdered Sugar 
1/2 tsp. Vanilla Extract 
2 large Eggs 
1 container (6 ounces) Raspberries
  Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess. 
  Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 
  In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.   Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. 
  Note: While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.

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