OLD-WORLD RASPBERRY BARS

OLD-WORLD RASPBERRY BARS
With only a few ingredients you can make this rich buttery raspberry-filled bar.
Preparation time: 15 min Baking time: 40 min
Yield: 25 bars

Crumb Mixture Ingredients:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Butter, softened
1 Egg

Filling Ingredients:
3/4 cup raspberry preserves

*Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside. Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars. *Substitute 3/4 cup your favorite flavor preserves. Recipe Tip If using a dark or nonstick baking pan, reduce oven temperature to 325°F. Bake for 45 to 55 minutes.

Store in pan up to 5 days or freeze up to 1 month.

Candy Snack Cake

1 cup butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate Frosting, recipe follows
Whipped cream, for topping, optional
Directions
Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.

Chocolate Frosting:
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 cups confectioners' sugar
3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)
In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.

Hummus

My first attempt at hummus.
I didn't ever think I'd say to much garlic and to much lemon.

4 to 6 small cloves of roasted garlic (4 is enough, )
1 (19 ounce) can garbanzo beans peeled
4 tablespoons lemon juice (I used a whole lemon, 1/2 of a lemon not enough whole to much 3/4)
2 tablespoons tahini
1/2 of the liquid from the garbanzo beans
1 teaspoon salt
2 teaspoons cumin
black pepper to taste
2 tablespoons olive oil

Reserve liquid from can rinse and peel beans add to food processor, blend as mixture thickens add reserved liquid a little at a time until just thin enough to blend well--add lemon juice, tahini salt cumin pepper mix well add more reserved juice if hummus is to thick. Slowly add olive oil and mix. Test thickness. You may add more reserve liquid if still to thick.

French Dressing

1/4 cup white wine vinegar
1/4 cup ketchup
1 tablespoon sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 lemon, juiced
1/2 teaspoon paprika
1/3 cup vegetable oil
Salt and freshly ground black pepper


Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

Yield: 1 cup

Caesar Dressing

1/4 cup fresh lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice)
4 cloves roasted garlic or more for taste
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon anchovy paste
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup grated Parmesan, plus more for shaving


Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.

Potato Casserole

1 package frozen (thawed) or refrigerated hash browns
1 can cream of potato soup
1 can cream of celery or cheese soup
2 tablespoons lite sour cream
1/2 cup milk
1/2 small onion chopped
1 red pepper chopped
1 tablespoon olive oil
garlic powder to taste
Panko bread crumbs
1/2 stick unsalted butter melted

Chop onion and pepper and saute in olive oil until tender. Cool.
In a large bowl combine all ingredients including peppers and onions.
Mix well. Pour into greased 8x8 casserole dish. Top with layer of panko bread crumbs and drizzle butter over the top.

Bake in 350 degree oven for 45 min. May be re-heated in microwave.

Original recipe by April.

Sangria

2 large oranges, washed, one orange sliced, remaining orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup brandy
1/4 cup triple sec
small amount of cinnamon

1 (750 ml) bottle inexpensive fruity medium-bodied red wine, chilled
Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
Stir in orange juice, Triple Sec, brandy, cinnamon, and wine; refrigerate for at least 2, and up to 8, hours.
Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.