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After a month in NY, I finally have everything I need to bake! My first excuse to cook was a welcome-back treat for my co-workers. I told them that I loved to cook, and the overwhelming response was, “Well, we love to sample!” So, I decided to make something using a product from our parent company—raspberry preserves.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuk1nUU1cahELFs49zqbzpa1onWz8JP7K46kDFV5WULcxbMhAwcM2Yn0NZgdhfY1Icdr_T8nWB304-PB07fXNWhDoezNmKUUhsIn5ihPr58UnnQ37TIIPPjLvH-0-SSUfr94ebe5NKMU/s320/raspberry+preserves.jpg)
I had seen a delicious looking recipe and I had all the ingredients on hand (it was snowing too much for me to venture to the store), so I went for it.
I followed the recipe pretty closely, making minor adjustments (more cinnamon!!) here and there. Come along with me, won’t you?
Here are the players:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2OuEs3PpBEI6G7RzZTZNVZOWaGOmioy0AihRuXJ3ABnB2i7e3uEIb__e_XuNur6o4XuiSIvgAcXMSfYJ0aSQm02nk1oIskVPGdohDYv0kIT4EjeLxoGlmhUV9V1xe0x2-zcbK4R6dNk/s320/ingredients.jpg)
Pretty standard for baked delights. I first combined the dry ingredients—2 ½ c quick oats, 1 ¾ c all-purpose flour, 1 c brown sugar, 2 t cinnamon, 1 t salt, and ½ t baking soda—in my bowl:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BFUiFS87x7fxtS7qO_upRAYFNiCBd3lklS2L18OAHbU7irL-yCoGMOnt_PlhBJzg4faWT7kBSu8bjNt1pMRfoVHwtZHck9EpEXnhPsKLYdqFEdsRSzb01FhO_EqXbxhHRWfPiSJOkn4/s320/dry+ingredients+in+bowl.jpg)
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Then, I added 1 c melted butter and 1 t vanilla, and stirred it all up:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXhdL7kemswg2xWxy_d1oIA6Mprmmu5dGMco4JT1FurtTlWL1APUJvo5xWKCttxdbes-m5C0G4JnDrADj6pz0-mXJmnyrkff6njGpdsCPn4fq1CEIC0YxYwByfKdQtDh_pCxD4dlZTgs/s320/butter+added.jpg)
After pulling out and reserving 2 cups of the crumbly goodness, I mushed the rest of it into my greased 13 x 9” pan:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhee05RfSiaI2Eql3Ahf-DEktGTNAju8yq0UagkdVEoW8BAGfFCgQwP-WAY2LEjoBOu7Q8l5EKlLCIZX_ynzh9Mb566tR-ne0arSTAGrYa2bHNX0egtYgT24ZsCprMB3XP7JsjUjcu1GY/s320/bottom+layer.jpg)
Next came the preserves (about 1 cup). They were extremely stiff, so I popped them into my trusty microwave for about 30 seconds and then spread them on top of the bottom layer:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-jTzBRxyB-dueoNbkCMrbMSbuEd-kcCEtwf5rXBqKU-zcCNzkY6mqxxZPtG3W8evi9b75hLHPgTRlFqgK1mTJwjPYjSbry_cpHsP48Bu0c3AZhTq6c7A45zQ5Q8i4WDMuoQIRP0b3hw/s320/raspberry+layer.jpg)
The reserved crust mixture got sprinkled on top…
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlU6uj6rh7OEXliZ5YLCtxTjZkqukD6bZeA1tM4HR5MwgH_iwzffcWl4BFVzftlFx4yOVQ78AGMIjfATgOJUpL-ZTutfX-Z1rsuW_J7bwjpVtX7UF93U1z88XhYEB2PVFP49o9uRSqlw4/s320/top+layer.jpg)
…and then I chucked the pan into my noisy and scary oven, preheated to 375 degrees.
After 25 minutes, the bars came out looking like this:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Oa9IfsSNCugoHOw8CyVtZYhySu2SZTBokdhpp73DavZQdaoXyYMW48rLaDiwpC24irJKVJ_3s-4nhN-Ac1RtnKoukIIqgWt1O_VzdAOrvePCsX8e4PMXOa9d5aG5GC5-81QHLvm6HSA/s320/baked.jpg)
Enchanting.
I let them cool completely, and then cut them into tiny squares so everyone at work could partake. I think they were fabulous—just enough cinnamon to make me purr, sweetness and tartness from the raspberry preserves, and a nice crunch from the baked oats.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcWCEfDcK_myrPkd12OuF8zCDabu_NEZz7DYXCiAAq-fJ-K7x0c45RYzjiMgNlm6BqxMSYihqhe_jYCrsQqejTI8pjJqV_zIEzO_x8V8vxGcuENCUndm5XjLR4gr1GENKbgGQ3BduuTk/s320/cut+bars+aerial.jpg)
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I won’t lie—they were devoured and I got a lot of compliments. I just hope that warm, fuzzy feeling carries over for the next couple of days when we’re supposed to be having sub-zero temperatures…
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaFYCXzjBSRj9TxjD7K3RpECVg7zwRLhdzLAuMZEAeLeVBffSFvHXYLhV0YfaYMVaro0_tlx2lwiF98jBFuYJ6pNjkIefPx6AxmlBg0cPtPIjbN_u9BseFoygWd9bGgd7GMte0oTgUiw/s320/cold+hands+warm+heart.gif)
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