Amish Raspberry Bars

• Vegetarian

• Produce

  • 1 tsp Lemon peel
  • 12 oz Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 3 tbsp Cornstarch
  • 1 Filling
  • 2 3/4 cup Granulated sugar
  • 1 Icing
  • 1 1/4 cup Powdered sugar
  • 2 tsp Vanilla
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 1/16 cup Butter

• Liquids

  • 1/4 cup Water

Found on amish365.com

Ingredients

• 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

Directions

• 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.

Nutrition