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Raspberry Bars
Chef:  Michelle McDonald - Phillips, NE          Category:  Desserts

1 1/2 cups margarine
2 1/4 cups granulated sugar
6 eggs
1 1/2 teaspoons vanilla
4 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen raspberries
1/4 cup tapioca
1 cup sugar
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Directions: Batter: Beat together margarine and granulated sugar. Add eggs one at a time and beat until smooth. Add 1 1/2 teaspoons vanilla; stir. Mix flour, baking soda and salt together. Add to creamed mixture and mix until smooth; set aside. Drain raspberries if frozen. Mix raspberries, tapioca and sugar; set aside. Spread 2/3 of batter onto a greased 11x17 inch baking sheet pan. Spread fruit mixture over batter. Drop remaining 1/3 of batter by large tablespoonsful over fruit filling. Bake in a 350°F oven for 30 to 40 minutes or until toothpick comes out clean. Cool on wire rack. Mix powdered sugar, vanilla and as much milk as needed to make icing. Drizzle over bars.

Notes: This recipe was handed down to me from my mom and originally called for cherry pie filling.