Thursday, August 13, 2009

Raspberry Squares

It was about 25 years ago my friend Irma and I went to her sister in law Janice's place, and she served us this most wonderful fresh fruit square. I have not made it for a few years, but today I had some fresh raspberries and this was the perfect way to put them to use. Of course the raspberry ripple cheesecake ice cream finished it off perfectly.

Dough:
-2/3 cups very warm water
-1 tsp sugar
-1 tbsp traditional yeast
In a small glass bowl dissolve sugar in the warm water. Sprinkle the yeast over and let proof for 10 minutes and then stir well.
In another larger bowl:
-2 1/2 cups flour, and using a pastry blender, cut in 1 cup butter.
Beat:
-4 eggs yolks until thick and creamy.
Stir the yeast mixture and egg yolks together and pour over the flour mixture. Stir until the dough comes together in a soft smooth ball. If the dough is sticky add a small amount of flour. This dough is very easy to work with. Set aside while you get the berries ready.

Berry filling
-5 cups fresh raspberries
-3/4 cup sugar
-3 tbsp cornstarch
Stir these 3 ingredients together.

Divide the dough into two equal pieces. On a lightly floured counter roll out one piece to fit a cookie sheet. (I use a small sheet that is 10x14, but a larger one will work fine). Make sure the dough comes up the sides of the pan. Pour the prepared berries over the base crust. Roll the second piece of dough and place over the berries. Using a fork press the edges down all the way around the pan. Make small air whole slits over the top crust. Cover loosely with Saran and let rise on counter for 40 minutes.
Bake in 375ยบ oven for 40 minutes. Allow squares to cool and then ice.

Butter Icing
-2 tbsp soft butter
-1 1/2 cups icing sugar
-1 1/2-2 tbsp milk
-1 tsp vanilla
Stir together until you get a smooth icing that is a little thin so it spreads easy and glazes the squares.

Substituting with frozen fruit:
If you make this after the berry season has finished just pull out your frozen fruit and allow to thaw. You will need to add another heaping tablespoon of cornstarch if you use frozen berries. I drain the juice from the thawed berries, add the cornstarch and sugar to the juice and heat in the microwave for 3 minutes stirring half way through. Then I pour that hot mixture over the berries and let it all cool. Once it has cooled, continue the same as for fresh berries. I have made a bumble berry mixture from my freezer using a mix of strawberries, raspberries, blueberries and blackberries.





8 comments:

  1. Looks delicious, I just picked raspberries yesterday so this would be a perfect dessert to make!

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  2. oh my, raspberry anything is great, but this looks wonderful and it would please my family if I baked this. i must raid someones bush.......

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  3. Mmmmm...this is new to me, but looks wonderful. Thanks for sharing.

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  4. Wow. That looks fantastic. I can't wait to try it!

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  5. My mouth is salivating. This looks divine! I love just about raspberry anything.

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  6. I have raspberries in the freezer!! Great idea.

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  7. Anything raspberry for me.....

    here is my current favorite:

    http://theceliachusband.blogspot.com/2009/07/gluten-free.html

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  8. I just picked some blackberries. . .since raspberries are done. . .I'll try it with the blackberries. Just seeing it makes my mouth water. . .thank you Janice and Kathy. .

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