Friday, February 27, 2015

Foodie Friday with Nancy / NancyBloklandPottery : Raspberry Pie Bars

Raspberry Pie Bars

I love raspberries, they are beautiful, cheerful, full of anti oxidants and are a nutritional power house in a little red globule. Recipes for Raspberries are a small fraction of the more dominant strawberry. Can you tell I am an advocate for Raspberries???

so here is a lovely recipe for Raspberry Bars, it calls for fresh but if you are like me, you have a package or three squirreled away in the freezer, for midwinter desserts. A dessert like this is humble in its ingredients but will be happily received by your family and or guests.

adapted from without a thing to wear blog
Makes 8-12 servings

1 1/2 cups all purpose flour
2/3 cup sugar
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, frozen (place butter in freezer 1 hour before starting)

2 large eggs
3/4 cup sugar
1/2 cup plain yogurt (I used whole milk Greek yogurt)
1 tsp vanilla extract
1/4 cup plus 2 T all purpose flour
1/8 tsp salt
16 ounces fresh raspberries

1. Preheat oven to 350°F. Line an 8x8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing sides. Spray with nonstick cooking spray.

2. Make the crust: add flour, sugar and salt to a large mixing bowl (or food processor, if you prefer). Take the frozen sticks of butter and grate them using a cheese grater (you can use the large hole setting). Add the shredded cold butter to the flour mixture and mix by hand until evenly combined to form a crumbly dough.

3. Remove 3/4 cup of the mixture to use as a topping and set aside until needed.  Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely.

4. Make the filling: whisk together eggs, sugar, yogurt, flour, and salt in a medium bowl until well combined. Spread the berries in a single layer on the cooled crust. Pour the egg/yogurt evenly mixture over the berries.

5. Spread the reserved crumb mixture on top of the filling.  Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set.  Cool bars completely on a baking rack then refrigerate if desired

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