Hi everyone, hope you have had a wonderful weekend.
I love fruit and my number one favorite is raspberries. This morning I was havin myself a cravin for somethin ‘sweet’.
I swear, when I cut my first tooth as a baby that it came in as a sweet tooth. lol!
I make raspberry freezer jam so I decided it was the perfect time to make a recipe that I have had in my ‘to try’ drawer for quite some time.
Now and then some of our local restaurants will share a recipe in our ‘Utah Valley’ magazine.
These Raspberry Cream Cheese Bars were shared by ‘Flour Girls & Dough Boys’ (artisan bakery and café).
Cute name, right? Sadly enough the business has closed. I feel bad whenever a local place shuts down. I must admit that I had only been there once. Maybe if I had gone more often.
I baked them before church and let them cool while we were gone. I was so anxious to try one that I ate it before I fixed dinner.
Life is short, eat dessert first!
Raspberry Cream Cheese bars
1/2 lb. butter, softened
1 c. sugar
2 c. flour
1 c. rolled oats
12 oz. cream cheese
3/4 c. Sweetened Condensed Milk
2/3 c. raspberry jam. (I used 1 cup)
Step 1: Cream butter and sugar till well creamed
Step 2: Add flour and oatmeal. Mix gently to form a crumbly dough.
Step 3: Put 2/3 of dough in buttered 9 x 13 pan. Set aside other 1/3 for topping.
Step 4: Combine cream cheese and Sweetened Condensed Milk in mixer till smooth.
Step 5: Drop cream cheese mixture on top of crust and spread
Step 6: Soften jam in microwave until pourable. Spread over cream cheese mixture.
Step 7: Crumble dough on top of jam.
Step 8: Bake at 350 degrees for 30 to 45 min. until crumbs are lightly browned.
After making these I didn’t think I would share the recipe. They were good, but I thought that the crumbs were just a bit dry. Well, guess what? I realized that I had only used 1 cube of butter instead of two. In my haste I read it as 1/2 C. instead of 1/2 lb.
OOPS! If at first you don’t succeed; try, try, again!
Oh, and don’t worry. They won’t go to waste. Although, they may go to waist!
I will be sharing with: