Raspberry Dreams
Yield
24 servingsPrep
30 minCook
25 minReady
55 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
raspberry jam
or blackberry, apricot |
*
|
| Topping | |||
| ¼ | cup |
margarine
melted |
|
| 1 ½ | cups |
coconut
flaked |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
raspberry jam
or blackberry, apricot |
*
|
| Topping | |||
| 59 | ml |
margarine
melted |
|
| 355 | ml |
coconut
flaked |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
In large mixing bowl, cream margarine and sugar until light and fluffy.
Add egg and beat until well mixed.
Stir in flour.
Pat dough into 13 x 9 inch pan.
Spread jam evenly on top.
In a small bowl combine topping ingredients; carefully spread over jam.
Bake 25 minutes.
Cool.
Cut into 2 x 1 inch bars.
