STRAWBERRY OATMEAL BARS RECIPE: HOW TO MAKE IT
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. , Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.
Nutrition Facts : Calories 150 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 86mg sodium, CarbohydrateContent 22g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
OLD-FASHIONED OATMEAL RAISIN BARS RECIPE: HOW TO MAKE IT
These tender bars from Rita Christianson of Glenburn, North Dakota have a sweet raisin filling tucked between a golden oat crust and topping. The old-fashioned treats are perfect for potlucks and cost a mere 20¢ each.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 179 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 26g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
More about "raspberry oatmeal bars recipes"
OLD-FASHIONED OATMEAL RAISIN BARS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 179 calories per serving
- In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
BAKED OATMEAL CUPS | 10 EASY & DELCIOUS BAKED OATMEAL RECIPES
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Reviews 5
Total Time 22 minutes
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Cuisine American
Calories 176 kcal per serving
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HINDBAERSNITTER (DANISH RASPBERRY SLICES) RECIPE - NY…
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine scandinavian
- Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature — or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.
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