Thursday, September 10, 2009

Raspberries~

Mon petit jardin suffered at the beginning of the year..but there is a renouveau..

Although drier now..more sun..


Doesn't it look like an edible southern Christmas tree? Little dangling decorations..
It brought my raspberries to life again!!



I have little fingers that love to pick..and I love those little fingers and the picking:)

But what I did salvage I put to use!:)

I was perusing blogs last week and found this at Kevin's~



Yes I did have blueberries..but store bought..~
I did though....have FRESH home grown raspberries and I love raspberries and lemon..Do you too?

It worked!!

I love the condensed milk with the lemon rind and juice..it's perfection.. I love oats and brown sugar and butter..I love raspberries..
I sound like I love everything..I almost do quite truthfully.

GREAT recipe..a keeper.. voted so by Jacques and I~



La Recette~

Blueberry Crumb Bars with Lemon Cream Filling
(makes 9+ bars)


Ingredients:
3/4 cup unsalted butter (melted)
1 cup all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg (separated)
3/4 14 ounce can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
2 cups blueberries

Directions:
1. Mix the butter, flours, rolled oats, sugar, salt and baking powder in a large bowl until it forms crumbs.
2. Set 1 cup of the mixture aside for the topping.
3. Mix the egg white into the mixture.
4. Press the mixture into the bottom of a greased 8 inch square baking pan.
5. Bake in a preheated 350F oven for 10 minutes.
6. Meanwhile mix the egg yolk into the sweetened condensed milk, lemon juice and zest and let it sit.
7. Spread the blueberries out over the bottom crust and top with the lemon mixture.
8. Bake until the lemon mixture forms a shiny skin, about 7-8 minutes.
9. Sprinkle on the reserved crumbs.
10. Bake until the top is golden brown and the sides are bubbling, about 20-25 minutes.

I really could just keep picking and picking:)~

Like Lulu did..

16 comments:

  1. Oh, the raspberry bars look so good! How lucky you are to have the raspberry bushes and such charming little hands to pick them!

    Diane

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  2. Rasperry bars... I am sûre i'll like them a lot... Can you give me the receipe in french... it will be easier for me! Thanks a lot!

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  3. Ces barres de framboises toutes moelleuses, j'en prendrais bien là tout de suite avec mon café !
    Bonne journée

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  4. Fresh raspberries from your own garden - sublime taste sensation!

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  5. My mother had raspberries in her garden so they always remind me of her. I'm sure Lulu will have a similar memory of Nana :)

    I love the idea of using raspberries instead of blueberries...No fresh ones here, though. Lucky you!

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  6. Monique, dessert looks even better than it sounds!

    Btw, I think you'd have (sweetened condensed) milk coming out of your nose from laughter, if you were to see my raspberry bushes.

    They've taken over my backyard, but just try to find a couple of nice looking berries in that jungle.

    It could be due to the fact that I have a little raspberry fiend, who happens to look quite a bit like Lulu.

    So, what is your secret for such a prolific berry patch? I want to know.

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  7. The dessert looks heavenly. I have blackberries growing. Raspberries usually have more thorns than blackberries. I didn't see them on yours. Are there thornless raspberries? They make an organic fertilizer specifically for berries.

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  8. Avec plaisir Mamina~

    3/4 tasse de beurre non salé fondu
    1 tasse de farine non blanchie
    1 tasse de farine de blé
    1 tasse d'avoine (gruau)
    1/2 c à thé de sel
    1/2 c à thé de poudre à pâte
    1 oeuf(gros)séparé
    3/4 d'une boîte de lait condensé(type Eagle Brand)
    1/4 tasse jus de citron
    1 c à thé de zeste de citron râpé
    2 tasses de bleuets

    Mélanger le beurre,l'avoine,les farines,le sel, la poudre â pâte dans un grand bol jusqu'à ce que des miettes grossières se forment.
    2.Réserver 1 tasse de miettes..pour le dessus.
    3.Mélanger le blanc d'oeuf dans les miettes.
    4. Preseez le mélange dans un moule beurré de 8 poucesx8 pouces
    5. Enfourner 10 minutes ..350 F
    6.Pendant ce temps mélanger le lait condensé avec le zeste et le jus de citron ainsi que le jaune d'oeuf.
    Laissez reposer.
    7. Placer les bleuets sur la base et verser la préparation au citron par dessus.
    8.Enfourner 7-8 minutes.Un petit miroîtement se fera:)

    9.Parsemer du reste des miettes.
    10.Enfourner de nouveau 20-25 minutes.Le tout sera agréablement doré~


    Moi.. j'ai utilisé que de la farine non blanchie.. (2 tasses)..et des framboises..

    Thank you!

    Just lucky for the raspberries..I did nothing!
    Donna..thanks for the tip!!

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  9. M...are you basking in the "After glow" of new little oliver!!! I love their photo together. I have been painting, painting, painting, taking a break just long enough to learn about your rasberries...xoxo~Kathy @ Sweet Up-North Mornings...

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  10. Every time I stop by - I gain weight!

    Love it...Lylah
    La maison et le jardin

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  11. Those bars are magnifique. I would love to taste them.

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  12. Your raspberry bars look delicious!

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  13. Un petit bonheur pour ce week-end et je te souhaite un très bon week-end Monique !!!!

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  14. Mmm..fresh raspberries. It can't get any better. I love lemon cream so your blueberry crumb bars recipe is a keeper. Thanks..

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  15. Raspberry picking with the little ones must be quite a joy. And to put them into something so moist and tender as this cake/bars makes it taste that much sweeter.

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  16. Those bars look great! I like the sound of the raspberry version. It would probably also go well with a lime cream.

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