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Thread: The RIGHT raspberry cream-cheese bar recipe

  1. #1
    Kalmia Guest

    Default The RIGHT raspberry cream-cheese bar recipe

    I found it - it had been stuffed in the rear of my cookbook shelf.
    ..
    Oven 350F.

    Crush 24 GRAHAM CRACKERS fine,
    Mix in 5 T melted, UNSALTED BUTTER
    Press into 13 inch pan
    Bake 12 minutes to set.

    Beat 16 oz. softened CREAM CHEESE with
    2/3 C SUGAR - til fluffy.
    Beat in 3 T. CORNSTARCH
    then 2 EGGS
    1/4 tsp. SALT
    1/2 tsp VANILLA
    Dump onto crust and smooth evenly.
    Melt 1/2 C RASPBERRY JAM
    Drizzle on top, swirl with toothpick

    Bake 25 mins. or until puffed.
    Let cool in pan
    Refridge 3 hr. minimum.
    Melt WHITE CHOCOLATE and drizzle on top.
    Cut into bars.

    I have never made these with blueberry jam, but I bet it'd be good.

  2. #2
    Nunya Bidnits Guest

    Default Re: The RIGHT raspberry cream-cheese bar recipe


    Kalmia <[email protected]> wrote:
    > I found it - it had been stuffed in the rear of my cookbook shelf.
    > .
    > Oven 350F.
    >
    > Crush 24 GRAHAM CRACKERS fine,
    > Mix in 5 T melted, UNSALTED BUTTER
    > Press into 13 inch pan
    > Bake 12 minutes to set.
    >
    > Beat 16 oz. softened CREAM CHEESE with
    > 2/3 C SUGAR - til fluffy.
    > Beat in 3 T. CORNSTARCH
    > then 2 EGGS
    > 1/4 tsp. SALT
    > 1/2 tsp VANILLA
    > Dump onto crust and smooth evenly.
    > Melt 1/2 C RASPBERRY JAM
    > Drizzle on top, swirl with toothpick
    >
    > Bake 25 mins. or until puffed.
    > Let cool in pan
    > Refridge 3 hr. minimum.
    > Melt WHITE CHOCOLATE and drizzle on top.
    > Cut into bars.
    >
    > I have never made these with blueberry jam, but I bet it'd be good.


    Sounds great! Do you use confectioners or granular sugar? It may be obvious
    to some but I like to make sure. I think I'm gonna do this one today or
    tomorrow.

    MartyB



  3. #3
    Kalmia Guest

    Default Re: The RIGHT raspberry cream-cheese bar recipe

    On Dec 11, 1:59*pm, "Nunya Bidnits" <nunyabidn...@eternal-
    september.invalid> wrote:
    > Kalmia <tweeny90...@mypacks.net> wrote:
    > > I found it - *it had been stuffed in the rear of my cookbook shelf.
    > > .
    > > Oven 350F.

    >
    > > Crush 24 GRAHAM CRACKERS fine,
    > > Mix in 5 T melted, UNSALTED BUTTER
    > > Press into 13 inch pan
    > > Bake 12 minutes to set.

    >
    > > Beat 16 oz. softened CREAM CHEESE with
    > > * 2/3 C SUGAR - til fluffy.
    > > Beat in 3 T. CORNSTARCH
    > > then 2 EGGS
    > > 1/4 tsp. SALT
    > > 1/2 tsp VANILLA
    > > Dump onto crust and smooth evenly.
    > > Melt 1/2 C RASPBERRY JAM
    > > Drizzle on top, swirl with toothpick

    >
    > > Bake 25 mins. or until puffed.
    > > Let cool in pan
    > > Refridge 3 hr. minimum.
    > > Melt WHITE CHOCOLATE and drizzle on top.
    > > Cut into bars.

    >
    > > I have never made these with blueberry jam, but I bet it'd be good.

    >
    > Sounds great! Do you use confectioners or granular sugar? It may be obvious
    > to some but I like to make sure. I think I'm gonna do this one today or
    > tomorrow.
    >
    > MartyB


    Granular. Plz post how they came out.

  4. #4
    Nunya Bidnits Guest

    Default Re: The RIGHT raspberry cream-cheese bar recipe


    Kalmia <[email protected]> wrote:
    > On Dec 11, 1:59 pm, "Nunya Bidnits" <nunyabidn...@eternal-
    > september.invalid> wrote:
    >> Kalmia <tweeny90...@mypacks.net> wrote:
    >>> I found it - it had been stuffed in the rear of my cookbook shelf.
    >>> .
    >>> Oven 350F.

    >>
    >>> Crush 24 GRAHAM CRACKERS fine,
    >>> Mix in 5 T melted, UNSALTED BUTTER
    >>> Press into 13 inch pan
    >>> Bake 12 minutes to set.

    >>
    >>> Beat 16 oz. softened CREAM CHEESE with
    >>> 2/3 C SUGAR - til fluffy.
    >>> Beat in 3 T. CORNSTARCH
    >>> then 2 EGGS
    >>> 1/4 tsp. SALT
    >>> 1/2 tsp VANILLA
    >>> Dump onto crust and smooth evenly.
    >>> Melt 1/2 C RASPBERRY JAM
    >>> Drizzle on top, swirl with toothpick

    >>
    >>> Bake 25 mins. or until puffed.
    >>> Let cool in pan
    >>> Refridge 3 hr. minimum.
    >>> Melt WHITE CHOCOLATE and drizzle on top.
    >>> Cut into bars.

    >>
    >>> I have never made these with blueberry jam, but I bet it'd be good.

    >>
    >> Sounds great! Do you use confectioners or granular sugar? It may be
    >> obvious to some but I like to make sure. I think I'm gonna do this
    >> one today or tomorrow.
    >>
    >> MartyB

    >
    > Granular. Plz post how they came out.



    Well, it's on hold till I get back to the store. I had a package of graham
    cracker crumbs that I planned to use so I didn't buy any graham crackers. I
    guess I need to cycle my pantry more often. It was a year out of date and
    although still sealed, even the outer box smelled rancid.

    It's about 200 below zero here in KC today so I'm not anxious for another
    trip to the store.

    MartyB



  5. #5
    Jean B. Guest

    Default Re: The RIGHT raspberry cream-cheese bar recipe

    Nunya Bidnits wrote:
    > Kalmia <[email protected]> wrote:
    >> On Dec 11, 1:59 pm, "Nunya Bidnits" <nunyabidn...@eternal-
    >> september.invalid> wrote:
    >>> Kalmia <tweeny90...@mypacks.net> wrote:
    >>>> I found it - it had been stuffed in the rear of my cookbook shelf.
    >>>> .
    >>>> Oven 350F.
    >>>> Crush 24 GRAHAM CRACKERS fine,
    >>>> Mix in 5 T melted, UNSALTED BUTTER
    >>>> Press into 13 inch pan
    >>>> Bake 12 minutes to set.
    >>>> Beat 16 oz. softened CREAM CHEESE with
    >>>> 2/3 C SUGAR - til fluffy.
    >>>> Beat in 3 T. CORNSTARCH
    >>>> then 2 EGGS
    >>>> 1/4 tsp. SALT
    >>>> 1/2 tsp VANILLA
    >>>> Dump onto crust and smooth evenly.
    >>>> Melt 1/2 C RASPBERRY JAM
    >>>> Drizzle on top, swirl with toothpick
    >>>> Bake 25 mins. or until puffed.
    >>>> Let cool in pan
    >>>> Refridge 3 hr. minimum.
    >>>> Melt WHITE CHOCOLATE and drizzle on top.
    >>>> Cut into bars.
    >>>> I have never made these with blueberry jam, but I bet it'd be good.
    >>> Sounds great! Do you use confectioners or granular sugar? It may be
    >>> obvious to some but I like to make sure. I think I'm gonna do this
    >>> one today or tomorrow.
    >>>
    >>> MartyB

    >> Granular. Plz post how they came out.

    >
    >
    > Well, it's on hold till I get back to the store. I had a package of graham
    > cracker crumbs that I planned to use so I didn't buy any graham crackers. I
    > guess I need to cycle my pantry more often. It was a year out of date and
    > although still sealed, even the outer box smelled rancid.
    >
    > It's about 200 below zero here in KC today so I'm not anxious for another
    > trip to the store.
    >
    > MartyB
    >
    >

    I see that recipe says the crumbs should be fine--but I really
    don't like using the packaged crumbs. When I make GC crusts, I do
    want SOME texture. The whole effect seems to be so much better.
    Sooooo, for, say, 2 c crumbs, I pulverize one sleeve of the graham
    crackers (Nabisco) and then add crumbs to make 2 c.... Just sayin'...

    --
    Jean B.

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