Old World Raspberry Bars


OK. Another recipe for you. Not hard. I don’t do hard recipes. The finished product is pictured here. It’s called:


Crumb Mixture:

1 Cup Sugar

1 Cup Butter (I use unsalted)

1 Egg

1 Cup Chopped Pecans (I used almonds) (optional)

2-1/4 Cups of All-Purpose Flour


10 oz. Raspberry Jam or Preserves

Preheat oven to 350 (F).

Grease an 8-inch square (1.5 qt) baking dish.

Combine all ingredients except raspberry jam.

Beat at low speed til mixture is crumbly (2-3 mins).

Reserve 1-1/2 cups crumb mixture and set aside.

Press remaining crumb mixture into greased baking dish. Spread jam to within 1/2-inch of the edge of the unbaked crumb mixture. Place the remaining crumb mixture over the jam (this is tricky, so I just put blobs of the mixture a small piece at a time all over the top of the jam and it covered it all nicely).

Bake near center of oven for 42-50 mins until light brown.

Cool completely and cut into bars.

* This recipe came from a book called Marblehead Cooks.

So there you go. These were for dessert last night. I have to recommend only eating a half of one at a time, though. We each had one (we’d been dreaming about them all thru supper) but one was definitely too much. The crumb mixture is kind of plain. I used unsalted butter and I think either using salted butter OR a tsp. of salt in the mixture might be best. Of course, I know a lot of you won’t like the 2 sticks of butter here. I guess you could substitute vegetable oil or Crisco (or even “I-Can’t-Believe-It’s-Not-Butter”, but I didn’t try that. I like to go with the exact recipe so I don’t have to take the blame when they don’t come out good. But these are lovely fruity bars. Substituting any type of jam or preserves (like that delicious Amaretto Peach Jam from Stonewall Kitchen!!!) would work, no doubt.


I have a couple more recipes for you, and since several people have said they like me doing these, you got it! (Be careful what you wish for here!)



P.S. Just heard on the news that 8, no NINE advertisers have pulled out of the Rush program. Go us!

~ ~ ~ ~ ~ ~ ~ ~

“All change is not growth, as all movement is not forward.”

[Ellen Glasgow]

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7 Responses to Old World Raspberry Bars

  1. Bex says:

    We had to buy Almond Milk when Paul went on the low-iodine diet recently (although they never did the test yet so he will have to go on it again for 2 wks). Anyway, we bought the plain Almond Milk (?Blue Ribbon brand?) and Paul accidentally got the sweetened kind once which I didn’t like. They make vanilla too but we didn’t get that. I really liked the plain kind. You almost don’t know it’s not milk. It does not really taste like almonds either. It’s great if you don’t want to have dairy with cereal, etc.


  2. TopsyTurvy says:

    I have almond flour here, as a matter of fact. I used it almost exclusively before I got some Carbalose low carb flour.

    I’ve never tried the almond milk, though I’ve been extremely curious about it. Does it taste like almonds? Have you ever tried the chocolate version?


  3. Neva Williams says:

    I LOVE raspberries!! Thanks Bex. It looks wonderful.


  4. mz. em says:

    I’m not a sweet eater but this recipe sounds delicious.


  5. Bex says:

    TT, you might consider using some Almond Flour. That would probably be good. I have some here but it never occurred to me to use it. Next time! I would think that almond flour is basically almonds, like almond milk is just almonds and water. (Have you tried Almond milk? we have and it’s great!)


  6. TopsyTurvy says:

    Sounds and looks great! It’s not the butter I have a problem with, it’s all that flour. I can’t eat lots of carbs so I’d probably have to increase the ground nuts.

    Thanks for the recipe!


  7. sandy from iowa says:

    printer humming…one I will make very soon.
    Thanks for posting your recipes and photos of how it turns out ..


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