Amish Raspberry Bars
- 3 c all purpose flour
- 1½ c granulated sugar
- ½ tsp baking soda
- ½ tsp grated lemon peel
- 1 c butter
- 1 large egg, slightly beaten
- FILLING
- 12 oz fresh or frozen raspberries
- 1¼ c granulated sugar
- ¼ c water
- 3 Tbsp cornstarch
- ½ tsp grated lemon peel
- ½ tsp pure vanilla extract
- ICING
- 1¼ c powdered sugar
- 2 teaspoons vanilla
- 1 Tbsp butter
- In a large mixing bowl combine flour, 1½ c sugar, baking soda, and ½ tsp peel.
- Cut in chilled butter and the egg until the mixture resembles coarse crumbs.
- Reserve 2 cups of the mixture and press the rest evenly into ungreased 15½ x 10½ inch jelly roll pan to form base.
- Bake for 8 minutes
- In 2 quart saucepan combine filling ingredients.
- Cook over medium-high heat until raspberry (if frozen, are defrosted and thickened)filling is thickened, stirring frequently.
- Spread filling evenly over the base.
- Sprinkle reserve flour mixture evenly over the filling.
- Bake for additional 15 to 20 minutes or until golden brown.
- Cool slightly.
- In small mixing bowl combine icing ingredients
- Stir until smooth.
- Using spoon or pastry bag with small round tip drizzle icing over warm bars.
- Cool completely before cutting.
Recipe by Amish 365 at https://www.amish365.com/amish-raspberry-bars/
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