Monday, November 8, 2010
The night before we baked...and baked...and baked. We made, what Kelly called, treats that everyone loves; Jam Bars, Gooey 7-layer Bars, Rice Krispie Treats, and bags of Popcorn. All wrapped up and set on a special table among the yard sale items, Kelly made almost $90.00 to contribute to this charity--more than she made from the yard sale itself.
These Raspberry Squares aren't Kelly's recipe; sadly, I've yet to come across the one she used. However, King Arthur Flour has a publication called The Baking Sheet, that I have subscribed to for years and this recipe "spoke" to me this morning of cherished memories. I not only remember that evening of baking with Kelly, but I remember the excitement she felt being able to send this money to the food bank.
Bakery-style Raspberry Squares
3 cups King Arthur All-Purpose Flour
1 cup packed Light Brown Sugar
1 tsp. salt
1/2 tsp baking soda
1/4 tsp. ground cinnamon
1/2 cup honey
1 tsp. Vanilla extract
1 cup chopped hazelnuts or pecans (today, I used pecans)
1 cup old-fashioned rolled oats
1 cup shredded, sweetened coconut
3/4 cup (1 1/2 sticks) unsalted, cold butter, cut into 1/2" pieces
1 3/4 seedless raspberry jam (I used my homemade jam...and it isn't seedless!)
1 tsp. lemon zest.
Preheat oven 350F-degrees. Spray, with a non-stick baking spray and line with parchment or aluminum foil, a 9 x 13-inch baking pan.
In a food processor, I mixed together the flour, sugar, salt, baking soda, and cinnamon, then pulsed a couple of times. I added the cold butter and pulsed until the mixture resembled coarse crumbs. Finally, I added the honey and vanilla and pulsed a few times.
adjustable measures for "sticky" ingredients, i.e., honey, molasses, peanut butter, jam, etc. There's no scraping and you get exact measures of the ingredients. Put it on your Wish List for Christmas!
I transferred the mixture to a large bowl and added the oats, coconut, and pecans.
Spread 5 cups of the mixture into the prepared pan, cover with plastic wrap and pressed down using a smaller pan, measuring cup, or as I did a "tart stamper."
Yield: 36--1 1/2 x 2 inch bars or 24--2-inch bars.
I hope, in your busy schedule, that you take time, especially this month, to be thankful for everyone you hold dear and if you can, try to give back to those who are less fortunate...and enjoy the Jam Bars!