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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Beth Cole from Jamestown, ND
1 c. butter, melted
2-1/2 c. sugar, divided
6 eggs, divided
2-1/4 c. all-purpose flour, divided
1 t. vanilla extract
3 to 4 c. raspberries
1/2 c. whipping cream
In a bowl, mix butter, one cup sugar, 2 eggs, 2 cups flour and vanilla. Spread in a greased 15"x10" jelly-roll pan. Sprinkle with raspberries; set aside. Stir together cream and remaining sugar, eggs and flour in a separate bowl; pour over berries. Bake at 350 degrees for 30 minutes, or until topping is set. Cool; cut into bars. Makes 3 to 4 dozen. | |
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In a bowl, mix butter, one cup sugar, 2 eggs, 2 cups flour and vanilla. Spread in a greased 15"x10" jelly-roll pan. Sprinkle with raspberries; set aside. Stir together cream and remaining sugar, eggs and flour in a separate bowl; pour over berries. Bake at 350 degrees for 30 minutes, or until topping is set. Cool; cut into bars. Makes 3 to 4 dozen. |
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