Raspberry Bars

Ingredients

2 1/4 c all purpose flour (no self rising, please)
1 c sugar
1 c chopped pecans
1 c butter, softened
1 egg
3/4 c raspberry preserves (or whichever preserve you prefer)
  
Method

 Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.

Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.

Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.

Chocolate Raspberry Turnovers

Makes 32 small pastries.

Active Time: 20 mins
Start to Finish: 45 mins

Needed: Parchment paper

Put oven racks in upper and lower thirds of oven and preheat oven to 425F (218C).

Line 2 large baking sheets with parchment paper. Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.

Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of the beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastires in same manner, transferring to second baking sheet.

Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks for 5 minutes.

Serve warm.