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Bear Moon Bakery Raspberry Squares
1 C. butter
1 C. sugar
2 C. flour
1 C. chopped pecans
1 1/2 C. jam (high quality seedless raspberry jam, or other rich jam — apricot, lemon etc.)
Preheat oven to 350°F. Prepare a 9-inch square baking pan by
spraying with vegetable spray and lining with a piece of parchment paper. In a
bowl with the mixer, combine butter and sugar thoroughly until light and fluffy.
Add egg, mix in well, then add flour and nuts and mix until they are incorporated.
Divide dough in half. Gently press half onto the bottom of the pan. Spread jam evenly over top. Drop the remaining dough in small clumps evenly over the jam. Bake in the lower third of the oven for 35-40 minutes or until top is golden brown. Let cool thoroughly before cutting into squares.
At Bear Moon, they let them cool, then turn them out onto food wrap and gently lay on a baking sheet. They place the sheet in the freezer, then cut the squares when frozen, thereby getting a clean edge. Serve at room temperature.
Makes 9 generous servings.
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