Raspberry Bars, Deliciously Simple

These bars are life changing.  Utterly delicious, supremely versatile, visually appealing, and they contain--wait for it Phoodie Phriends--4 ingredients!  Here's how to make them:

2 sticks butter, softened
1 cup sugar
2 1/4 cups flour
10 oz jar raspberry jam (see note below for variations)

Heat oven to 350.  Grease 8x8 inch square pan.  In large bowl, mix butter, sugar and flour until they resemble crumbly bits about the size of a lentil.  Press 2/3 of this dough firmly into the bottom of the greased pan.  Spread the jam over the dough taking care not to hit the edges (jam will burn if it makes contact w/ pan).  Crumble remaining dough over top, scrunching it into clumps of dough and sprinkling it over the top of the jam.  Press GENTLY on the topping to settle it, and bake for 40 minutes until just turning a golden brown.  Cool completely, cut and serve, or store in airtight container for up to 3 days.

The beautiful thing about this recipe is that you can use absolutely anything to fill it.  (well, anything sweet--I'd avoid things like pickle relish, tuna carpaccio and chicken salad).  Any ONE* of the following options is quite delectable:  lemon curd (personal fave); nutella; 1 cup chocolate chips (or a blend of choc and white chips); apple butter; pumpkin butter; blueberry jam.

The other beautiful thing about this recipe is that if you are in need of a more formal presentation you can use a round cake pan or fluted tart pan with a removable bottom.  Same technique, but you'll slice it like you would a pie and add a dollop of cream for a more elegant dessert.

*I have an amusing story to tell about a friend who asked for this recipe around Thanksgiving.  I had recently given her a batch of these lovelies filled with pumpkin butter, in honor of the season.  Per her request, I shared the recipe, and included the filling options in case she sought variety.  She misunderstood the directions and included ALL OF THEM.   Needless to say, the result was a gooey, inedible mess.  Since then, I have always made sure, when sharing this recipe, to advise choosing ONE filling.

Cookie Swap? No Thanks!

Maximum variety of cookies, minimum effort.  No need to attend a cookie swap, where you could, heaven help us, return home with some slice and bake supermarket drek or an unfortunate combination like peppermint and white chocolate.  (I view white chocolate the same way I do rudeness, litterbugs, pleated pants and cigarettes:  it is something that should not exist.)  But, making a wide variety of cookies can be incredibly labor intensive.  That's why I've developed this clever way to maximize your offerings with a minimum of effort.

I referred to this strategy in a previous post .  The premise is to start with a basic dough recipe and the branch off in different directions with varying ingredients.  Some readers have asked for more detailed directions, and we aim to please, so here are the specifics...Personally, I like volume, so I generally put two bowls out, side by side,  make the basic dough in both simultaneously, then proceed with the variation in one of the bowls.   But you can also make one batch and divide it up, adding the different ingredients to each portion.  NB:  the recipes below reflect quantities for a complete batch, so if you divvy up a single batch, be sure to reduce the ingredient amounts.
Variations on a Butter Cookie

Blend:
1 1/2 sticks butter
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 cup flour
1 1/2 tsp vanilla

Drop by teaspoonfuls onto parchment lined cookie sheet and bake for about 8-10 minutes.  The edges will just barely begin to brown when they are done.   OR Spray a sheet of waxed paper with Pam, dump dough onto waxed paper, roll into a log, and store in fridge til you need some cookies.  Slice and bake.  (the second way makes for flatter, more uniform cookies.) These are the quintessential butter cookie, plain and simple.  You can sprinkle with colored sugars or other decorations before baking if you wish, or pipe them with melted chocolate after they cool.

Lemon log, ready to slice and bake when you are!

To make them lemon:  eliminate vanilla.  Add juice of 2 fresh lemons, grated rind of 1 lemon, and 2 TBSP Limoncello liquor.  Follow directions as above.


To make them chocolate:  Add 1 cup melted semi-sweet or dark chocolate.  Follow directions as above.

Espresso chip cookies, and chocolate chocolate chip cookies with M&Ms (guess which were requested by my son!)

Chocolate Chip Cookies, 4 ways


2 sticks softened butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 cups chocolate chips

Blend all ingredients.  Drop by teaspoons onto parchment lined cookie sheet and bake at 350 12 minutes.  NOTE:  you can use the waxed paper storage method as described above with this dough, too.

For Nutella Chocolate Chip Cookies
To dough above, add 3/4 cup Nutella and, if desired, 2 TBSP Frangelico.


For Espresso Chocolate Chip Cookies

To dough above, add 3 TBSP instant espresso or coffee powder, 3 TBSP brewed coffee, and 2 TBSP Kahlua.

For Chocolate Chocolate Chips Cookies
To dough above, add 1/2 cup unsweetened cocoa powder and 1 additional egg.

Trek and Treat

One wintry Sunday we went for a bracing romp through the Wissahickon with friends.  Following a six mile round trip up Forbidden Drive to Valley Green Inn, our friends treated us to a culinary adventure --exposing us to a Raclette supper.  This Swiss staple involves flash braising food at the table.  It's reminiscent of a night out at a Korean Barbecue restaurant, although the raclette dishes all focus on cheese in various guises.  We were treated to rolled eggplants stuffed with pesto, Cornish hens with cranberries and apples, mushrooms in heavy cream and gouda, small potatoes, an assortment of sausages, and three different cheeses.

The idea is simple. 

A raclette is basically a two-tier griddle, sort of a turbo charged fondue on which you saute meats and vegetables on the upper level.  While this deliciousness is going on, you simultaneously melt cheese in little dishes under the griddle, then drizzle the cheese over the cooked food when ready.  Alternatively, for the impatient among us, you can gorge on baguette and crudites dipped in the molten cheese if you're too hungry to wait for the main course to cook.)

According to our Belgian friend, the raclette was invented to encourage conversation.  You have to talk to your neighbor to ensure that dishes are passed down the table.  It's quite an ice-breaker (and keeps the kids entertained while adults converse). 

As if the raclette weren't impressive enough, our host produced these extraordinary cookies to top off the afternoon.  Time consuming to make, they lived up to their star billing "Mint-Melt-Aways."  The peppermint fondant layer between the rich crumbly shortbread and the bittersweet chocolate is sensational - ice cold to the tongue. 

Here's the piccie to inspire you and here's the recipe for Martine's Melt-Aways...