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BACDS 2004 Playford Ball
April 3rd, 2004 |
PlayFood: Vienna Raspberry-Chocolate Bars
"Lacks Health" "Rows of Stearons" Tom Boston Tea Parties, Judith F. Chamberlain and Janet R. Sears, editors Museum of Fine Arts, Boston, MA, 1987 "Vienna Raspberry-Chocolate Bars" 1 cup butter 2 eggs yolks 1 1/2 cups sugar 2 1/2 cups flour 10 oz jar raspberry jam 1 cup chocolate chips 4 egg whites 1/4 tsp salt 2 cups finely chopped nuts Cream butter with the yolks and 1/2 cup sugar. Add flour and knead. Pat batter on a greased 15x10 inch jelly roll pan. Bake in a 350 oven for 15-20 minutes until lightly browned. Remove from oven, spread with jam and top with chocolate chips. Whip egg whites with salt until stiff, gradually beat in remaining 1 cup sugar. Fold in nuts. Gently spread on top of jam and chocolate. Bake about 25 minutes in 350 oven. Cut into squares. Alisa's notes: The mistake I always make with this recipe is to use all the sugar at the beginning, creaming it with the butter and egg yolks. You only use 1/2 cup there! May you are more together about these things than I am, but here's the warning if you aren't! Also, if you don't have a jelly roll pan, you can borrow one or both of mine. Yield: 5 dozen