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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine! Ingredients:
1 3/4 cups unsifted flour |
1/4 cup sugar |
1/4 cup brown sugar, firmly packed |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon, ground |
1/2 cup butter or 1/2 cup margarine |
1/4 cup dark corn syrup |
1 egg, slightly beaten |
1/2 cup raspberry jam or 1/2 cup preserves |
2 tablespoons flour |
Directions:
1. In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
2. With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
3. With a fork stir in corn syrup and egg just until mixed.
4. Reserve 1/2 cup batter.
5. Press remaining batter into a 9x9x2-inch baking pan.
6. spread with jam.
7. Stir 2 tablespoons flour into the reserved batter.
8. If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top crust over the jam for a spotty look and bake.
9. On a floured surface roll out to 1/4-inch thickness.
10. Cut into 1/4-inch wide strips.
11. Lattice strips over jam.
12. Bake in 375-degree oven 30 minutes, or until set. Cool.
13. Cut into bars. Serving size is really up to you - cut into as many bars as you want.
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