I am so blessed to have such nice friends that I met through blogging...truly caring, and loving dear friends. It's as if I've know them in person, already!
I am so thrilled to have my friend Lizzy from That Skinny Chick can bake...offering to help me out to guest post...oh, I did mention that my daughter Lora will do the guest post, and then Lizzy, but we had to switch it since Lora wasn't quite ready with hers yet!
Well, it turned out even better, not realizing at first that this is my very first guest post on my blog, and my blog is nearing two years soon!
So let's bring out the bubbly, and celebrate Lizzy for my very special honor for her first guest post on my blog!
Thank you Lizzy, I'm truly honored!
xoxo
Lizzy, is an amazing baker...every fabulous cake and dessert recipe is down to a "science," so precise, and accurate. She is a super kind, and wonderful person. She will be the first one to offer help when someone needs it. When you check her blog, every recipe is "tried and true"...just like one of those TEST KITCHENS where day test each recipe. You can feel rest assured that when you try out one of her recipes, that you will be so pleased and will always remember where the recipe came from. I told her in the past, that I already started a folder, just from her recipes.
She will tell you how we met for the first time, the two friends...one Lizzy, and the other Lizzie (that's me)
I am thrilled and honored to be guest posting here on Food and Thrift for one of my dearest blogger friends.
Lizzie joined Foodbuzz, a huge food blogger community, one month before I did…and was the first to befriend me and show me the ropes. As my other Foodbuzz friends know, there is a huge learning curve….and Lizzie offered me tips and words of support and advice. Plus, she confided that she also had the same nickname, just spelled with an “IE” instead of a “Y.” We bonded immediately.
So when I heard that she had injured BOTH hands and was unable to cook (a food blogger’s nightmare!), I offered to guest post for her. I know she would do the same for me…she’s just that kind of gal. I baked these raspberry bars for a recent bridal shower and am delighted to share them all with all the Food and Thrift fans while Elisabeth recuperates.
Heal quickly, my friend! xoxo
Heal quickly, my friend! xoxo
When I prepare for a dessert buffet, I make sure certain categories are covered: chocolate, lemon, cheesecake AND something fruity. Cook's Illustrated does a wonderful job offering fool proof recipes...with detailed instructions...so when I came across these bars, I knew they would be perfect for the shower.
These were easy to whip up...and after finishing up a much more time consuming recipe for cheesecake pops, that was truly a blessing. I only had time to snap a couple quick photos, but I guarantee that raspberry fans will love these!
Raspberry Streusel Bars~
Adapted from Cook's Illustrated
2 1/2 cups flour
2/3 cup sugar
1/4 cup packed light brown sugar
1/2 cup quick oats
1/2 cup pecans, finely chopped
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 tablespoon fresh lemon juice
Preheat the oven to 375º. Line a 9 x 13-inch pan with non-stick foil so it hangs over the edges. Or use regular foil and spray with nonstick cooking spray.
Using mixer, combine the flour, sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.
2 1/2 cups flour
2/3 cup sugar
1/4 teaspoon salt
16 tablespoons (2 sticks plus 2 tablespoons butter 1/2-inch pieces, at room temperature1/4 cup packed light brown sugar
1/2 cup quick oats
1/2 cup pecans, finely chopped
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 tablespoon fresh lemon juice
Preheat the oven to 375º. Line a 9 x 13-inch pan with non-stick foil so it hangs over the edges. Or use regular foil and spray with nonstick cooking spray.
Using mixer, combine the flour, sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.
Reserve 1 1/4 cups of the flour
sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.
Reserve 1 1/4 cups of the flour mixture and set aside. Evenly pat the remaining flour mixture in the bottom of the prepared baking pan. Bake until the edges begin to brown, 14 to 18 minutes. Leave oven on.
While the crust is baking, add the brown sugar, oats and pecans to the reserved flour mixture and mix to combine. Using your fingers pinch the remaining 2 tablespoons of butter into the flour and oat mixture until the butter is fully incorporated. Pinch the mixture with fingers to create small clumps; set streusel aside.
Mix preserves, raspberries, and lemon juice in a small bowl, mashing the berries into small pieces.
Using a spatula, spread the filling evenly over the hot crust, then sprinkle the streusel topping evenly over the filling without pressing down on it. Bake 22 to 25 minutes till topping is lightly browned and filling is bubbling.. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking pan by lifting the overhanging foil. Cut into squares and serve.
