Feeding My Enthusiasms: So Many Raspberries

A pal of mine invited me to choose raspberries from her backyard final weekend. We picked for somewhat over an hour and I ended up with six pints of lovely ripe purple raspberries. They odor heavenly in case you love raspberries like I do. The primary pint was eaten contemporary that day, first in a lunch fruit bowl with peaches after which in a kale and broccoli and Brussel sprout slaw salad for dinner. That left me with 5 pints  to play with…after which I got here down with a summer season chilly or flu or one thing and was out of motion for a few days.

The raspberries weren’t getting any higher for the wait, so I made a bar cookie with them, a variation of an outdated favourite recipe that you simply make in a saucepan. They turned out very well, with a moist, nearly cake-like texture and only a trace of almond taste within the batter, plus the wealthy taste and perfume of raspberries, and the delight of sliced almonds. The glowing sugar gave the tops a little bit of crunch and sweetness. If you happen to want, you could possibly give them a glaze of lemon juice and confectioners sugar. Because you bake these in a 9″ x 13″ pan you get fairly just a few cookie bars.

Contemporary Raspberry Saucepan Fruit Bars

1 cup butter, melted
1 1/2 cup sugar
2 eggs
2 cups all-purpose flour, sifted
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon almond extract
¼ cup buttermilk
1 pint contemporary raspberries, rinsed and blotted with paper towel, divided
1 tablespoon sliced almonds (elective)

1 tablespoon glowing sugar (elective)

Soften butter in saucepan. Add sugar and stir to mix. Cool combination, then
add the eggs; beat effectively. Add sifted dry elements, almond extract, and
buttermilk and blend effectively. 

Take 12 – 18 of the berries and reserve. Stir remainder of fruit into the batter, gently. Unfold batter in greased 9” x 13” pan, making prime as stage as doable. Fruit might break up a bit whenever you unfold the batter…that is O.Ok. Distribute the reserved raspberries excessive of the batter. Scatter almonds and sugar evenly
over batter, if utilizing.

Bake
in a 350 diploma F. oven for 25 minutes or till tester inserted in middle
comes out with just a few moist crumbs. Cool in pan. Minimize into 2” x 1” bars or into squares.

If desired, omit the glowing sugar. When the bars are cool, drizzle with a glaze made out of 1/4 cup confectioner’s sugar and as a lot contemporary lemon juice as wanted to make a drippy glaze. Let glaze harden earlier than serving.