Just Baking

Most times when I make a recipe, I have spent a good deal of time looking for one with something specific, whether it be an idea I have or just an ingredient I have on hand. If I’m wanting brownies, for instance, I may look through ten cookbooks, my Yep files, and dozens of online recipes trying to find just the right one for what I have in mind.

Then there are times like today, when I’ve been at work all day and don’t have much motivation to trudge through my usual methods. I quickly find a recipe that looks quick and easy, and just go with it. That doesn’t always work out for the best, but some times you hit the proverbial jackpot. Today’s jackpot comes in the form of raspberry bars.

A couple of notes about the recipe. I didn’t have any lemons on hand for zesting, so I used about 1/2 tablespoon of lemon extract. The normal substitution is half the amount of zest, but I went a little lighter. It’s a good idea to add the extract while the food processor is pulsing so it gets evenly mixed into the crust. Also, as I was ready to put these in the oven, I noticed that there is no suggested baking time. My bars baked for about 25 minutes.

So, are they quick? Yes, from the moment I started gathering my mise en place to the time I put the pan in the oven, only about 25 minutes had passed. What about easy? The crust/topping gets mixed in a food processor. The raspberry component comes from a jar. In terms of return on investment, these bars are more than a winner.

Oatmeal Raspberry Bars

recipe from Real Simple magazine
1 3/4 cups all-purpose flour
1 cup light brown sugar, firmly packed
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, cut into small pieces
1 1/2 cups quick oats
2 tablespoons lemon zest
1 1/2 cups raspberry jam

Preheat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and a crumbly dough is formed. Add the oats and lemon zest. Pulse quickly twice to combine. Press 2/3 of the dough firmly into a greased 9-by-13-inch pan. Spread the jam evenly over the crust. Sprinkle the remaining dough over the jam, gently pressing down. Bake until golden brown. Cool completely, about 2 hours. Cut into 24 bars. Store in airtight containers.