Elaine modeling her Birthday Dessert
Our 18 year old daughter, Rosella, loves to cook and bake! So she was pretty excited when she heard I needed a dessert for Elaine’s birthday party. She is always looking for an excuse to get into the kitchen. (I hope there will be a kitchen in her freshman dorm in the fall!)
Elaine is our wonderful accountant who moves into my office twice a month and tidies up our books, writes our paychecks, and basically handles nearly everything that involves money. She is truly a joy and we all look forward to our Elaine Tuesdays.
So, when I realized that this birthday was one of those BIG ones (you know, like 29 and 39 – ha!) I knew we had to throw her a little party. Carl, our amazing potter, threw some burgers on the grill, Rosella made a delicious pasta salad AND Fresh Raspberry Bars – thanks to Paula Deen, of course.
Elaine was quite happy to model the tasting of the Bars.
They were really yummy. You might say to yourself – well if you combine raspberries and cream cheese and Paula’s genius….how could they not be?? HOWEVER, I am a chocolate lover and I rarely – ever so rarely – waste any of my precious daily caloric intake on anything sweet that is not made of, covered with, sprinkled with, and/or drowning in CHOCOLATE. So, take my word here. These bars are really something special because I went back for seconds and thirds and …..well, there are a few left, I think.
Here is the recipe – thank you, Paula! Enjoy!
Paula Deen's Raspberry Cream Cheese Bars
Paula Deen’s Fresh Raspberry Bars
For the crust:
2 cups all purpose flour
1 cup confectioners’ sugar
Pinch of salt
2 sticks of butter
For the filling:
1 pint homemade raspberry jam
1 cup fresh raspberries
8 oz. cream cheese, room temperature
For the topping:
3/4 cup flour
3/4 cup quick oatmeal
1 stick of butter
½ cup brown sugar
Preheat oven to 350 degrees. Grease a 9X13 pan.
-For the crust, mix all ingredients together in a bowl until you have a ball of dough.
-Place ball in the prepared pan and flatten, making sure it covers the entire bottom of pan. Bake for 20 minutes.
-While crust is baking, prepare topping in the same bowl – mixing all ingredients until crumbly.
-In a small mixing bowl mix jam and raspberries together.
-Once crust is removed from oven, let cool for 10 minutes. Then spread cream cheese on crust and spoon berry mixture over cream cheese. Now sprinkle topping mixture over berry mixture. Bake for 20 minutes or until topping is golden brown. Allow to cool before cutting and serving.
Happy Birthday Elaine - you're the best!