"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raspberry Cream Cheese Bars, by Susan Hoppe, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. softened butter or margarine 1 c. packed brown sugar 1 1/2 c. quick oats 1 1/2 c. flour 1/2 tsp. baking soda 1/2 tsp. salt 8 oz. cream cheese 3 oz. cream cheese 1/2 c. sugar 2 eggs 1 tsp. vanilla 18 oz. jar raspberry (or other) preserves 1/3 cup slivered almonds (optional)
Cream butter and brown sugar. Combine oats, flour, baking soda, and salt. Add to creamed mixtue and mix well. Press 3/4 of mixture into greased 9 x 13 pan. Bake at 350º for 12 minutes or until set and edges just begin to brown. Beat cream cheese and sugar. Add eggs and vanilla. Mix well. Spread over crust. Drop preserves by spoonful over cream cheese layer. Spread carefully. Combine almonds (optional) and remaining oat mixture. Sprinkle over preserves. Bake at 350º 25-30 minutes or until edges are golden brown. Cool before cutting. Store in refrigerator.
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