Weekly Wanderings {Oklahoma Photographer}

I had a baking day today. I made four new recipes. Two I froze so I can’t tell you if they are good or not. I’m saving those for a busy day when I don’t have time to cook but don’t want to eat junk.

However, the other two recipes I sampled and they were very good. I thought I’d share.

I introduce to you the very delicious RASPBERRY CRUMB BREAKFAST BARS! I got this recipe from the Smitten Kitchen blog.

Raspberry Crumb Breakfast Bars

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container.

 

The second recipe I tried was CHEWY GRANOLA BARS adapted from What Megan’s Making.

The recipe called for 1 1/2 cups of chocolate chips. I put 3/4 cup in half of the mix so that I could have some bars without the chocolate chips. I think when I do this recipe again, I might reduce the amount of chocolate chips by half. I thought it had a little too many.

The recipe also called for craisins. Since I didn’t have any, I left those out.

Chewy Granola Bars
1 1/8 cup packed brown sugar
1 cup peanut butter
3/4 cup corn syrup
3/4 cup butter, melted
3 teaspoons vanilla extract
4 1/2 cups old-fashioned oats
1 1/2 cup semisweet chocolate chips (next time I’m using half of these)
3/4 cup craisins (left these out of my recipe)
3/4 cup sunflower kernels
1/2 cup toasted wheat germ
In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Don’t overbake or they will get crispy. When they come out of the oven, run a knife around the edges to loosen them from the pan a little. Cool on wire racks. Cut into bars. Yield: 3 dozen.
I put some of these in the freezer and some in the refrigerator. The website I got this from suggested that they be individually wrapped with saran wrap and stored in a ziploc bag in the freezer. I didn’t individually wrap them but did put them in a storage container.
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