Raspberry Streusel Squares
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Makes: 9 bars
1-1/2 c. all-purpose flour
1 c. all-bran cereal
3/4 c. brown sugar, packed
1/2 to 3/4 t. cinnamon
1/4 c. butter, softened
3 T. water
1/2 to 3/4 c. blackberry, raspberry, or strawberry preserves
(I use All-Fruit preserves for this purpose)
1/4 c. chopped pecans
Preheat oven to 350 degrees Fahrenheit.
Blend together flour, cereal, sugar, and cinnamon. Using
pastry blender or two knives, cut in butter until mixture
resembles loose crumbs. Add water. Reserve about 1 cup
of mixture for topping and set aside in small bowl. Press
remaining mixture into greased 9" square baking pan.
NOTE: I prefer to use a nonstick baking pan.
Spread preserves over crust. NOTE: I find it easier to spread
the preserves if they are slightly warmed.
Combine reserved topping mixture and nuts; sprinkle over
preserves.
Bake for 25-30 minutes, or until lightly browned. Cool
completely in pan, about 1-1/2 hours. Cut into 9 bars.
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