Ruby Razz Dessert Squares Recipes

RASPBERRY LINZER PIE SQUARES

Steps:

• Heat oven to 350°F.
• In medium bowl, mix flour, 2 tablespoons sugar and the salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add 1/2 cup milk and the egg yolks; mix gently with fork until well blended, adding additional milk, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl.
• Gather pastry into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into rectangle, 18x13 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Stir lemon peel into pie filling. Carefully spoon pie filling over pastry; spread evenly. Sprinkle with hazelnuts.
• Roll other round of pastry into rectangle, 15 1/2x10 inches. Fold into fourths; cut slits so steam can escape. Place over filling and unfold. Beat reserved egg whites from Pastry recipe and the water; brush over top crust. Sprinkle with 1 tablespoon sugar.
• Bake pie squares about 1 hour or until golden brown and juice begins to bubble through slits in crust. Cool 1 hour. For servings, cut into 5 rows by 3 rows.

RUBY RAZZ CRUNCH

Steps:

• Heat oven to 325°F. Reserve 2 tablespoons raspberries for topping. In measuring cup, combine reserved raspberry and rhubarb liquids. If necessary, add water to make 1 cup. In medium saucepan, combine 1/2 cup sugar and cornstarch stir in reserved liquids. Cook over medium heat until thickened, stirring constantly remove from heat. Stir remaining raspberries and rhubarb into cornstarch mixture. Set aside.Line cookie sheet with waxed paper. In small bowl, combine whipped cream, 2 tablespoons sugar, reserved raspberries and food color. Drop in 9 mounds onto waxed paper-lined cookie sheet freeze until firm.In large bowl, combine flour, brown sugar, rolled oats and cinnamon. Stir in margarine until crumbly. Press 2/3 of crust mixture in bottom of ungreased 9-inch square pan. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture.Bake at 325°F. for 45 to 55 minutes or until crust is golden brown and filling bubbles around edges. Cool slightly. To serve, cut into squares top each serving with mound of frozen topping.MICROWAVE DIRECTIONS: In 4-cup microwave-safe measuring cup, combine 1/2 cup sugar and cornstarch mix well. Measure reserved liquids as directed above stir into cornstarch mixture. Microwave on HIGH for 4 to 4 1/2 minutes or until thick and bubbly, stirring once halfway through cooking. Stir in remaining raspberries and rhubarb set aside.Prepare topping as directed above. Place margarine in medium microwave-safe bowl. Microwave on HIGH for 45 to 60 seconds or until melted. Add remaining crust ingredients mix until crumbly. Press 2/3 of crust mixture in bottom of 8-inch square (1 1/2-quart) microwave-safe dish. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture. Microwave on MEDIUM for 10 minutes, turning dish 1/4 turn halfway through cooking. Turn 1/4 turn microwave on HIGH for 4 to 5 minutes or until filling bubbles around edges. Cool at least 20 minutes before serving. To serve, cut into squares top each serving with mound of frozen topping.*TIP: If desired, topping can be prepared and served without freezing.Nutrition Per Serving: Calories 440 Protein 4g Carbohydrate 70g Fat 16g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RUBY RAZZ CRUNCH

Steps:

• Preheat oven to 325.
• Filling:.
• In measuring cup combine the fruit juices and add water to make 1 cup.
• In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
• Reserve 2 T. Raspberries for topping.
• Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
• If serving hot:.
• Line a cookie sheet with wax paper.
• In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
• Drop in 9 mounds onto wax paper, freeze until firm for the topping.
• Crust:.
• In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
• Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
• Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
• Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
• Cool slightly and serve with the frozen mounds of topping.