Raspberry Crumb Bars by ocurt Schrock Yummy yum yum! 48 servings 1 hour 15 minutes 30 mins prep 2 1/2 cups flour 2 1/2 cups quick-cooking oats 1 1/2 cups packed brown sugar 1/2 cup finely chopped hazelnuts 1/4 teaspoon baking soda 1 1/2 cups butter, mslted 1 (21 ounce) can raspberry pie filling 1 teaspoon ground cinnamon Heat oven to 350. In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender. Stir in butter until well mixed. In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15 x 10 x 1 inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown. Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling. Bake 20-25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Calories 125 Calories from Fat 62 (49%) Amount Per Serving %DV Total Fat 6.9g 10% Saturated Fat 3.8g 18% Polyunsat. Fat 0.5g Monounsat. Fat 2.2g Trans Fat 0.0g Cholesterol 15mg 5% Sodium 50mg 2% Potassium 57mg 1% Total Carbohydrate 14.8g 4% Dietary Fiber 0.8g 3% Sugars 6.8g Protein 1.6g 3% Vitamin A 177mcg 3% Vitamin B6 0.0mg 1% Vitamin B12 0.0mcg 0% Vitamin C 0mg 0% Vitamin E 0mcg 1% Calcium 12mg 1% Magnesium 12mg 3% Iron 0mg 3% Alcohol 0.0g Caffeine 0.0mg ---------------------------- Magnolia Cafe Dried Cherry Crumb Buns recipe by grandma 16 buns 30 minutes 10 mins prep BUNS 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/2 cup butter, softened 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 cup buttermilk 1 1/2 cups dried cherries TOPPING 2 1/4 cups all-purpose flour 1 1/2 cups light brown sugar, unpacked 1 cup butter, softened, cut in small pieces Preheat oven to 325*. Grease and flour 16 large muffin cups. To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition. Stir the dried cherries into the batter (or whatever fruit you are using). Spoon the batter into the muffin cups. To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove. Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean. Calories 416 Calories from Fat 165 (39%) Amount Per Serving %DV Total Fat 18.3g 28% Saturated Fat 11.3g 56% Polyunsat. Fat 0.9g Monounsat. Fat 4.8g Trans Fat 0.0g Cholesterol 72mg 24% Sodium 260mg 10% Potassium 144mg 4% Total Carbohydrate 59.0g 19% Dietary Fiber 0.9g 3% Sugars 33.3g Protein 4.9g 9% Vitamin A 566mcg 11% Vitamin B6 0.0mg 1% Vitamin B12 0.2mcg 2% Vitamin C 0mg 0% Vitamin E 0mcg 1% Calcium 112mg 11% Magnesium 16mg 4% Iron 1mg 5% Alcohol 0.1g Caffeine 0.0mg --------------------------------- Raspberry Lemon Bars recipe by MarieAlice These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them. 16-20 bars 1 hour 5 minutes 15 mins prep CRUST 1 cup unsalted butter, softened 2 cups all-purpose flour 1/2 cup icing sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon freshly grated lemon zest LEMON TOPPING 6 large eggs 2 cups sugar 1/2 cup fresh lemon juice 1/4 teaspoon lemon extract (optional) 3/4 teaspoon baking powder 4 teaspoons all-purpose flour 1/2 cup raspberry preserves (optional) Preheat the oven to 350F and spray a 9- inch square pan with nonstick cooking spray. Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms. Press evenly into the prepared pan. Chill for 10 minutes. Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes. Combine all the ingredients for the lemon topping in a bowl and whisk until blended. Spread the raspberry preserved evenly over the baked crust. Pour the lemon topping over the raspberry layer. Place in the preheated oven and bake for 20-25 minutes. Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 1 1/2 hours before cutting. Store at room temperature, or in the refrigerator if you prefer chilled squares. Nutrition Facts Calculated for 1 bars (96g) Recipe makes 16 bars Calories 301 Calories from Fat 121 (40%) Amount Per Serving %DV Total Fat 13.5g 20% Saturated Fat 7.9g 39% Polyunsat. Fat 0.8g Monounsat. Fat 3.7g Trans Fat 0.0g Cholesterol 109mg 36% Sodium 92mg 3% Potassium 56mg 1% Total Carbohydrate 42.0g 14% Dietary Fiber 0.5g 1% Sugars 29.0g Protein 4.2g 8% Vitamin A 447mcg 8% Vitamin B6 0.0mg 2% Vitamin B12 0.3mcg 4% Vitamin C 3mg 6% Vitamin E 0mcg 1% Calcium 43mg 4% Magnesium 6mg 1% Iron 0mg 3% Alcohol 0.0g Caffeine 0.0mg ----------------------------------- Lemon raspberry squares Yield: 1 Servings 1 c Flour ½ c Confectioner's sugar ½ c Melted butter 1 c Sugar ½ ts Baking powder 2 Slightly beaten eggs 4 tb Lemon juice 2 ts Grated lemon peel ½ c Flaked coconut ½ c Raspberry preserves or jam Combine flour, sugar add butter, press into 8x8 greased baking dish and bake for 15-20 min. Meanwhile combine rest of ingredients except preserves. When shell is done, spread jelly or preserves, then pur rest of ingredients over the top. bake 25 min. Chill. Sprinkle with confectioners' sugar ---------------------------- Lemon raspberry bars Yield: 1 Servings 1 ½ c Flour ½ c Icing sugar ¾ c Butter; cold ½ c Raspberry jam; (I preferred 3/4 cup) 1 ½ c Granulated sugar 3 tb Flour 1 ts Baking powder 4 Eggs ½ c Lemon juice ½ c Icing sugar 1 tb Melted butter 1 tb Lemon juice GLAZE Combine flour and icing sugar; cut in butter until crumbly. Press onto bottom of greased 13 x 9" pan. Bake at 350 F for 15 to 18 minutes. In saucepan, melt jam over low heat; spread on baked crust. In large bowl, combine granulated sugar, flour and baking powder. Add eggs, lemon juice; mix well. Carefully pour lemon mixture over raspberry layer. Bake 20 to 25 minutes or until golden brown. Cool. Spread with glaze and let set. Cut into bars. Makes 30 bars. ----------------- Magnolia Bakery Lemon Vanilla Bundt Cake recipe by Marie Another of Magnolia Bakery's wonderful recipes. The club soda makes for a very tender cake. 16 servings 1 hour 30 minutes 20 mins prep 1 1/2 cups unsalted butter, softened 3 cups sugar 5 large eggs, at room temperature 3 cups all-purpose flour 3/4 cup club soda (not seltzer) 2 tablespoons vanilla extract 1 1/2 tablespoons grated lemon zest Preheat oven to 350°. Grease and lightly flour a 10" Bundt pan. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth. Add the vanilla extract and the lemon zest and mix well. Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack. -

Al and Beverly, you can have ALL of my pie crust, I don't care for it very much. Grandma used to bake the pumpkin filling in little custard cups so I didn't have to deal with the crust, LOL. Now I'll eat it, but I always leave that thick edge on my plate and like bumblebeez, I think tarts just have way too much crust. Ruthanna, that cherry pie looks perfect, and no top crust, just the way I like it. Joann, my Grandpa ate pie for breakfast every morning for as long as I remember, he said it wasn't really any different than toast with jam. He was right, although it's probably better for you than toast and jam... Rob, Elery is from Tennessee and he calls them "fried pies" too. My Grandma was from Ohio and she made "fried pies" but she filled them with applesauce and then deep fried them. So, I make pie without a top crust often, I use a crumbled topping like Ruthanna, or just don't put a top crust on at all, even things like blueberry or rhubarb. Actually, I usually like fruit crisps better than pies, they are all filling and no crust, except that crunchy topping! Grandma always put a top crust on mincemeat, but not on any of the custard type pies or the ones filled with cold fillings like chocolate. Most fruit pies got a top crust. Annie

If you wait until next week, IÂll take you to the Kutztown Folk Festival here in eastern PA, where youÂll be able to sample a huge variety of PA Dutch specialties all in one place (link below) and be tempted to take home one of the 2000+ locally made quilts on display. Some of your choices will include chicken pot pie, schnitz un knepp (ham cooked with dried apples and dumplings), Lebanon bologna (a type of summer sausage) sandwiches, potato cakes, sausage and pepper sandwiches, shoofly, cherry crumb or other crumb-topped fruit pies, corn pie, fried scrapple and/or corn meal mush, roast ox, and pickles and preserves of many varieties. On the way home, weÂll stop at one of the farmers markets for thinly sliced dried beef, applewood smoked bacon and ham, Lodi apples, Uncle HenryÂs hard pretzels, any one of a dozen varieties of potato chips still fried in lard, sticky buns, chip steak, freshly picked corn, untrimmed celery, pickled eggs and red beets, pot pie noodles, whoopie pies and Moravian sugar cakes. I confess that I wonÂt feel much like cooking dinner since IÂll be tired from volunteering at the festival. We can go out for dinner at any one of a score of diners or 100+ year old still-operating village hotels/taverns, where itÂs possible that some of the nightly specials may be stuffed beef heart with gravy or pig stomach stuffed with potatoes, onions, smoked and fresh sausage. YouÂll have to remember that many of the vegetables or items like steamed clams will be served with addiction-inducing browned butter. Yuengling beer will be on tap everywhere but you can also have prize-winning Chambourcin wine from one of the Lehigh ValleyÂs vineyards. Here is a link that might be useful: Kutztown PA German Folk Festival

For something that was so dynamic in baking years ago, it's too bad the misnomer for naturally-leavened breads - "sourdough" - has been reduced to one perceived type of bread. The truth is, the same things that determine the crumb of bread made with baker's yeast apply just as equally to naturally-leavened breads. --When you want a loaf of panned sandwich bread with a close crumb to hold spreads and fillings, you add the fat early in the mixing so it "shortens" the gluten development for a close crumb. --Add the fat towards the end of kneading for a more open crumb that is perfect for toasting. All those small holes that hold the butter and jam, yet gets nice and crispy when toasted/grilled, unlike sandwich bread which is awful when toasted/grilled. --Want a network of large holes? That bread is made with well-hydrated lean dough - no fat. The last 25-30 years has reduced what was a common leavener in every home (starter) to a single loaf of bread. My grandmother used starter all her life to make panned loaves (they never called it sourdough bread - it was just "bread" - white bread, dark bread, rye bread, oatmeal bread, Anadama bread, etc.), dinner rolls, cinnamon rolls, waffles/pancakes, quick breads, cookies, donuts, bannock, biscuits, cornbread, fruit cake, chocolate cake, and probably other things I can't think of. They lived in the northern bush country in Ontario, Canada until after WWII, on a self-sufficient farm. My friend who was nearly 100 when she passed away a couple years ago, originally from Missouri, used nothing but a type of starter called "Everlasting Yeast" for making all her bread. Her mother began the starter and gave some to each of her daughters when they "set up housekeeping". She shared some with me in the late 1990's and was still making her bread each week. Modern versions of starter - "Herman", Friendship Starters or Amish Starter, are all based on things my grandmother and all her contemporaries used it for, with a modern twist. Some starters were just flour and water, some included potato water or potatoes, sugar/honey, some included dairy products..... But they all result in naturally-leavened breads and baked goods. Check out a 1959 copy of "Sourdough Jack" Mabee's "Authentic Sourdough Cookery Book". His book does have a recipe for "Sourdough French Bread" (San Francisco Style), but he lived in the area and the book is full of all kinds of other things made with starter - besides bread. In "Adventures in Sourdough Cooking & Baking" by Charles D. Wilford (copyright 1971), has even more recipes not bread related. "Sourdough Breads and Coffee Cakes - 104 recipes for using homemade starters - by Ada Lou Roberts (copyright 1967) is another great book for recipes as well as a large number of interesting starters. Just a touch of history and reality.... -Grainlady