Raspberry Spoonbread Recipes

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

RASPBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
• In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
• Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
• Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
• Spread raspberry preserves, gently, over the bottom layer of cookie.
• Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
• Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
• For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
• Store in air tight container in refrigerator or at room temperature.

RASPBERRY SHORTBREAD WITH A WHITE CHOCOLATE DRIZZL

Steps:

• cream butter and sugar together until fluffy (about 3 minutes. add vanilla and nutmeg
• slowly add flour (1/2 cup at a time) until soft dough forms
• roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
• with a small spoon, drop in raspberry jam into indentation in the center of the cookie
• bake at 350 degrees for 12 minutes cool on rack
• take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
• Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.

RASPBERRY SPOONBREAD

Steps:

• Preheat oven to 375°F Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray.
• Combine cornmeal, buttermilk, maple syrup, butter and salt in a large saucepan. Cook over medium-high heat, whisking constantly, until the mixture bubbles and thickens. Remove from the heat. Whisk egg yolks in a large bowl. Whisking constantly so the eggs won't scramble, add 1/2 cup of the hot cornmeal mixture until completely combined. Scrape in the remaining cornmeal mixture and whisk until smooth. Whisk in flour and vanilla until smooth.
• Beat egg whites in another large bowl with an electric mixer on high speed until soft peaks form. Gradually sprinkle in sugar, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups raspberries. Spoon the batter into the prepared dish.
• Bake until puffed, golden brown on top and the center is set, 35 to 40 minutes. The spoonbread will be slightly wobbly and soft when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and yogurt, if using.