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Strawberry Dream
Strawberry Dream





Print This Raspberry Butter Bars Recipe

Raspberry Butter Bars Recipe

These deceptively rich but not messy Raspberry Butter Bars are perfect for occasions when mess-free desserts are needed. They're darn good with coffee in the morning, too--fitting for an on the go breakfast.

Raspberry Butter Bars on Mom's Crystal

3 cups frozen raspberries
1/2 cup sugar
2 Tablespoons cornstarch
1 Tablespoon butter

1 3/4 cups butter, softened
1 1/2 cups sugar
5 eggs
1 teaspoon vanilla
3 cups all purpose flour

Oven Temp ~ 325°
Baking Time ~ 35 -
Pan Type ~ 9 x 13 pan

Preheat oven, position rack in lower third of oven. Grease and lightly flour your cake pan.

  • In a mediums saucepan, combine 3 cups raspberries, 1/2 cup sugar, the cornstarch and 1 tablespoon butter. Cook and stir over medium until thickened and bubbly. Remove from heat. Cool.
  • In a large bowl, beat the 1 3/4 cups butter with an electric mixer on medium to high speed for 30 seconds. Beat in the remaining 1 1/2 cups sugar, scraping sides of bowl. Beat in eggs, then, vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  • Spread dough evenly into prepared pan. Spoon fruit mixture atop batter and swirl gently together, but do not over mix.
  • Bake in a 325 degrees F oven about 40 minutes or until edges are lightly browned and set (center may still appear a little undone). Cool in pan on a wire rack.
32 bars
Nutrition facts for Raspberry Butter Bars
Serving Size 68 g
Amount Per Serving
Calories 218
Calories from Fat 101
Total Fat 11.3g 17%
Saturated Fat 6.8g 34%
Cholesterol 53mg 18%
Sodium 84mg 4%
Potassium 52mg 1%
Total Carbohydrates 28.1g 9%
Dietary Fiber 1.4g 5%
Sugars 17.7g
Protein 2.4g
Vitamin A 7% • Vitamin C 6% • Calcium 1% • Iron 5%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!