Raspberry Almond Struesel Bars

I stumbled across this recipe while I was wasting time on the Internet. These squares just scream "Put the tea kettle on!" I love almond flavouring in anything and needed a big pan of treats to take to a gathering. These were a cross between a square and a pan cookie, not too sweet and super easy to make. Also, they made a large portion.

You could totally change the type of preserves that you use, blueberry would go nicely or just pick your fav.

Here's the tested recipe for you to try...

Raspberry Almond Struesel Bars

1 cup butter, soft
1 1/2 cups white sugar
4 eggs
1 1/2 tsp almond extract
2 cups all purpose flour
1/4 tsp salt
6 Tablespoons Raspberry preserves/jam

Struesel
4 Tbsp. butter, chilled and cubed
1/2 cup white sugar
3/4 cup all purpose flour
1/2 cup sliced almonds

Preheat oven to 350F.
Spray a 9x13 pan with baking spray.
Cream together butter and sugar. Add eggs.
Add almond extract then dry ingredients. Batter will be thick.
Spread the batter in the prepared pan and swirl in the preserves.

For the struesel, in a small bowl with a pastry blender, combine ingredients until crumbly. Sprinkle over batter and preserves. Bake at 350 for 35 or so minutes.

Raspberry Coconut Tarts

Most of my favourite recipes come from the old time cookbooks. Good 'ole farm recipes, time tested and classic. In 1980, my Mom was the President of the Whiteman's Creek Women's Institute in Paris, Ontario. This was originally a group of farm women whose motto "For Home and Country" resulted in many contributions of money and service over the years. Although my mother was not a member during the Second World War, I found it interesting reading how they worked diligently on the home front packing parcels for the boys overseas and making over 100 quilts and over 400 articles of clothing.

Most of their fundraising came from Euchre and Pie socials, plant and bake sales, catering and silent auctions and of course, this recipe book featuring favourite recipes from all the members of the WI...

One of the recipes that I have made many times over the years, are these delicious raspberry coconut tarts. Seems like a fitting dessert in honour of Mother's Day. They are very easy to make when using store bought tart shells and raspberry jam. Of course, back then, there would have been no question of using anything "store bought".

Raspberry Coconut Tarts

Pastry shells
Raspberry jam

Filling:
2 eggs, beaten
3/4 cup white sugar
1/2 tsp. salt
3 Tbsp. melted butter
1 1/2 Tbsp lemon juice
1 tsp vanilla
1 1/2 cups coconut
Place a spoonful of jam in the bottom of each tart shell. Mix together filling and spoon on top. Bake at 350F for 30min.( I adjusted the temperature and the time. It was orginally higher and longer but I found my tarts started to brown quickly so keep an eye out)

Happy Mother's Day. I hope you all get to sample your favourite treats.