Raspberry Squares I Recipe - Allrecipes.com
Raspberry Squares I Recipe
  • READY IN 45 mins

Raspberry Squares I

Recipe by  

"These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.
  3. Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

my mom has made these every Christmas for the last 35 years and are one of our family's all-time favorites. The only difference is we use granulated sugar instead of icing sugar in the topping and 2 cups coconut instead of 1 1/2 cups. Make these in a 8x8 (or 9x9) pan tho so they're nice and thick or double the recipe for a 9x13 pan

 
Most Helpful Critical Review
Dec 19, 2007

these were only OK my mom liked them i didnt really care for them. might just be my own taste buds because the did get eaten.

 
Aug 12, 2006

These were absolutely delicious! I used water instead of milk/egg in the crust -- it brings out the saltiness more and tastes great. Also, I used real sugar instead of confectioner's sugar -- yum!

 
Sep 20, 2007

They are really yummy but the crust is too thin when spread in a 9x13 pan. Probably double the crust recipe, makes it easier to spread too.

 
Aug 05, 2008

Made them for my Dad he loves raspberries, I like others doubled the crust,also used FRESH raspberries..YUM !!. Dad says they are sweet,( My Dad has a big sweet tooth )so he cut,wraped,and froze them,when thawed he still says YUM !! YUM !! This is a keeper and a will make again...

 
Jan 28, 2006

As far as taste these are very good :) However, using a 9x13 pan made the crust too thin. Next time I make this, I will double the crust. As is, I would recommend using an 8x8 pan and decreasing the raspberry jam.

 
Aug 27, 2003

FANTASTIC!

 
Dec 11, 2011

25 minutes wasn't enough for the topping to cook and my oven is usually quite hot. Also too sweet.

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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