Raspberrychews Recipes

THE BEST RASPBERRY BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
• In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
• To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
• Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
• In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
• Add the raspberries to the batter and fold very lightly to combine.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
• Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

RASPBERRY CHEWS

Steps:

• Preheat oven to 350°F.
• Spray the bottom of a 13 x 9 pan with cooking spray.
• In a small saucepan over low heat dissolve the cornstarch in the reserved raspberry liquid.
• When all of the cornstarch is dissolved add the raspberries.
• Stir constantly and bring to a boil until mixture thickens.
• Remove from heat and set aside.
• In a large bowl combine cake mix, 1/3 cup oatmeal and 1/2 cup butter at low speed mix until crumbly.
• Reserve 1 cup of crumb mixture.
• Add 1 egg to the crumb mixture in large bowl.
• Beat until well mixed.
• Place into 13 x 9 pan and press into bottom creating a crust.
• Bake for 10 minutes.
• In same bowl combine the reserved crumbs. 1/4 cup oatmeal and 1 tablespoon softened butter or margarine.
• Mix until crumbly.
• Remove crust from oven.
• Spread raspberry mixture over base.
• Sprinkle with crumb mixture.
• Return to oven and bake for 15-20 minutes until golden brown.