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How do you feel about sharing your recipe?
Probably a silly question because if your here you are likely to be a fellow food blogger.
I remember a time when ladies (because it was generally the ladies that baked) were quite protective about their recipes and a little evasive when you asked for a particular recipe. I remember a recipe I received from a friend who wrote the recipe with  her name at the top and asked that if I ever gave it to anyone else her name should always go with the recipe!
Then there are others who alter the recipe slightly or leave something out altogether when sharing their prize recipe!

There is one recipe I won’t share and that is my Chocolate Chip Cookie recipe. It’s an old recipe clipped out of a magazine but maybe no one read that particular edition. The cookies are very popular and I make them often. Many people have asked what’s so different about my cookies. Really? I don’t know. Maybe it’s the chocolate I used or the vanilla. Maybe it’s that secret ingredient that not many Chocolate Chip cookies include. Whatever it is the recipe is staying secret.
Recently I was asked for a recipe. This recipe, in fact. I don’t mind sharing most of my recipes. I love that fact that someone likes something I have made so much that they would like to try it in their home for their loved ones. And that’s what cooking and baking is really all about.
This recipe comes from Katrina of Baking and Boys and it’s a great one. Easy and delicious but also by using different jam you have a different flavour. Try apricot or even fig. Substitute the almond essence for vanilla or spices like cinnamon. With this recipe variations are endless. Thank you, Katrina!

Raspberry Streusel Bars, by Katrina, Baking and Boys!

2  1/2 cups (300 grams) unbleached all purpose flour
1/2 teaspoon salt
2/3 cup (133 grams)  sugar
1 cup cold unsalted butter, cubed
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (320 grams) raspberry jam

1 cup (110 grams) icing sugar, sifted
1/4 teaspoon almond extract
1/2 tablespoon unsalted butter, melted
1-2 tablespoons milk

Preheat oven to 180C/350F.   Line a 28 x 18cm/11 x 7inch baking pan with non-stick baking paper.  Into bowl of food processor place the flour, salt, and sugar.  Process just to combine. Add in the cold chopped up butter, almond extract and vanilla.  Process until coarse crumbs are formed.  Even though it seems a bit dry this is exactly how is should be. Press 2/3 of the mixture into you baking pan. Keep the rest of the crumb mixture because this will become your struesal topping.  Spread the jam over the pressed-in pastry in the pan.  Sprinkle evenly with the reserved mixture and press down lightly. It’s quite nice if some of the jam peeks through.  Bake in oven for 40-45 minutes, until  lightly browned.  Remove from oven and cool completely on wire rack.

For the icing, combine the icing sugar, almond extract, and melted butter.  While stirring add bit of milk at a time until you have a nice drizzling consistency.  Carefully cut the bars into squares and drizzle with icing. Allow the icing to set. I like these bars kept in the refrigerator but maybe that’s our tropical heat.
Enjoy! These are really good!

In a "celebration" of past Daring Baker and Daring Cook…
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