Are you a hoarder of recipes?
I never thought of myself as a hoarder. At least not in the sense that my house is full of piles of stuff that I can’t stand to part with. If I don’t use it, I figure I don’t need it. BUT, when it comes to recipes I will hang on to one for years before getting around to trying it.
I probably clipped this recipe almost 20 years ago and put it in a ring binder I use to keep all my “clipped” recipes in. I have advanced somewhat to using MacGourmet on my new computer and can make my own categories and import all my old files in from MasterCook. I even have an app now for my iPhone that links my computer cookbook so where ever I go, I have my recipes with me. You can never tell when someone might stop me on the street and ask for a recipe.:)
I’ve made this cheesecake once once before (about 7 years ago) and remember it as being one of the best cheesecakes I have ever made. The recipe went back into my files and was forgotten until now, and while searching though old favorites, I happened upon this recipe again and this time it won’t go back into my files and forgotten — it will be marked as a “tried and loved” recipe. So, for your holiday table this would look beautiful with some bright red raspberries as a garnish and maybe out a glass of Irish Cream in small shot glass to serve along with it.
What could be better than white chocolate and raspberry?
These little bars are so wonderful. My daughter gave me this recipe a few years ago. They freeze beautifully. Just remember to cut them in very small pieces because they are so rich.
When I catered, I used this recipe often for parties because the bars could be cut in 1″ squares and be just the right size for a bite of sweet at the end of a cocktail party.
BLAST TO THE FUTURE: As this blog developed I started doing blast to the past recipe of some of my favorites. I recently had to start using a different recipe card for the blog and started putting some of the older recipes into a better format. So this is a blast to a future Frozen Fruit with Hot White Chocolate Sauce that is so good you won’t believe you haven’t tried it before.
White Chocolate Raspberry Bars
Delicious and rich flavors of white chocolate and raspberry.
- 1 cup butter
- 4 cups vanilla chips
- 4 eggs
- 1 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup Raspberry Preserves
- 1/2 cup pecans, chopped
- Melt butter in a small saucepan over low heat. Remove and add 2 cups of the vanilla chips. Let stand. Do not stir.
- In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in vanilla chip mixture. Add flour, salt and vanilla extract and mix on low speed until just combined.
- Spread 1/2 of batter into a greased and floured 9 x 13 pan. Bake at 325 for 15-20 minutes or until golden brown.
- Stir in remaining 2 cups of chips into remaining batter and set aside.
- Melt raspberry jam in a saucepan and spread evenly over cooked batter. Gently spoon remaining batter over fruit. sprinkle with pecans. Bake at 325 for 30-35 minutes. Cool completely and cut into 1 x 1 squares.
Rosemary and the Goat https://rosemaryandthegoat.com/