Baking has always intimidated me. Too many failures does not make one want to continue trying. Now that I have some experience, I find that I really do enjoy baking, and it is not that hard… if you know what you’re doing.
Ever heard the phrase “measure twice, cut once?” Same applies here. Carefully read the recipe ingredients and instructions twice. This will make you familiar with both the ingredients and the instructions. You don’t want to combine your ingredients, only to discover you were supposed to mix them in separately.
Make sure you have all the right equipment. You don’t want to mix up some batter and then find out that your nine-inch pan is only eight inches.
Make a checklist of all necessary ingredients. It will save you a late night grocery store run.
Learn the lingo. “1 tablespoon chopped nuts” means you chop the nuts first and then measure out a tablespoon. “1 tablespoon nuts, chopped” means you should measure out a tablespoon of nuts and then chop them. If the recipe calls for eggs, it usually means large eggs. “Butter” almost certainly means unsalted butter too.
Work by the principle of mise en place. A French phrase that means roughly “everything in its place,” mise en place means that you should gather, measure, and prepare the ingredients before starting to bake. You won’t have to rush to chop anything ever again.
Look for ingredients you may have to take out of the refrigerator and bring to room temperature. This often takes 1 hour.
If a recipe is properly written, the ingredients will be listed in the order that they will be used in the recipe. I line the ingredients up in that order so I can easily find them.
Preheat your oven if necessary.
Finally, remember that cooking is a journey and you learn through experience. Find the way that works for you and enjoy it. Soon, everything will come with ease.
This recipe, to my great surprise, calls for raspberry jam and not the real ones. But, as always, Ina knows her stuff and these bars are a real sweet treat. The raspberry jam gives it just the right combination of tart and sweet. The granola always adds delicious flavor and texture. The almonds offer a nice crunch to finish. This is so delightfully enjoyable, you will almost certainly find yourself eating a little more than you want to.
The recipe is courtesy of Ina Garten and will make 9 to 12 bars for people who will thank you for reading the recipe twice!
Ingredients for Raspberry Crumble Bars:
1/2 pound (2 sticks) unsalted butter at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners’ sugar, for sprinkling
Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined.
With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
Turn the dough out on a board.
Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.
Spread with the jam, leaving a ¼-inch border.
Mix the granola into the remaining dough with your hands.
Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
Bake the bars for 45 minutes, until lightly browned.
Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.
It’s that simple!
