Raspberry Shortcake Bars

posted by serenefornow <serenefornow@aol.com>

Preheat oven to 350F.

Cream two sticks (1/2 pound, 8 ounces, about 225 g) of butter. For extra snob appeal, use your new KitchenAid mixer. Add 1 c. sugar until incorporated. Continue mixing, adding 2 c. flour and 1 c. oats. Bless your lucky stars that the shortbread doesn't have raw eggs in it, so you're able to lick the beaters. Lick the beaters, saving exactly none for your partner, who after all bought all the stuff and should've gotten some, at least.

Pat 3/4 of the mixture into a buttered baking dish (I used the round corningware pie/tart thing for the lemon bars, and a large rectangle for the raspberry one, but they used a smaller rectangular thing on the show -- they said more info is at foodtv.com, but I didn't look -- I'm lazy like that.)

For the filling, mix a 14-oz (400 g) can of sweetened, condensed milk with 12 oz. (340 g) frozen raspberries. Decide the filling looks not-goopy-enough, and add another can of milk. Pour the filling over the crust, then crumble the rest of the oat mixture over the top. Bake for 30-35 minutes, until golden, and cool for an hour before slicing. If you do not have a party to go to, you could alternatively scoop some out hot and serve with vanilla ice cream on top. Makes approximately a gazillion small shortbread bars