Raspberry Squares

I’m testing out a new blog!  I actually set this domain up prior to starting my old blog, so I’m trying it again!  I’m starting with this old post really because I wanted to pin in on pinterest for some side/dessert ideas I was having about a cookout.

I’m copying and pasting the old post here:

Wednesday, August 10, 2011

Golden Raspberries.  Ever heard of them?  I had not until last Saturday.  Mixed in with red raspberries, I thought they would be perfect for the cobbler I wanted to make on Sunday night.

Next step: find the perfect cobbler recipe.  I looked up all of my favorite food blogs and pulled out my cookbooks but nothing stood out.  I had something in mind but couldn’t put my finger on it.  Finally, I opened up the Waldemar Cookbook to look for the peach cobbler recipe that I remembered eating at camp.  I couldn’t find it, but what I did find was the cherry squares recipe.  That was it!  That’s what I wanted.  I would simply substitute the cherries with some raspberries, and replace the cherry sauce with some fresh whipped cream.  Done and Done.

Camp Waldemar… where I spent a month every summer for 7 years playing soccer, basketball, golf, tennis, volleyball; shooting archery and riflery; killing myself in war canoe (an 11 person wooden boat); chewing ice instead of drinking water; swimming in the Guadalupe; oh, and eating incredibly well.  I recommend the cookbook, and if you buy it, I’ll tell you all of my favorites (everything except the cheese soufflé).

This recipe is so easy, it’s embarrassing.  It is delicious with raspberries, and my dad loves it with canned cherries.  You really can’t see the golden raspberries once it is cooked, so I’d just stick with whatever is cheaper.

Check out the cookbook for the cherry sauce that is so delicious you will want to eat it by the spoonful.

Raspberry Squares (adopted from Camp Waldemar Cherry Squares)

Heat oven to 375 degrees

Stir together:
3 pints raspberries
2 tablespoons sugar
1 tablespoon lemon juice

Add all of these ingredients and pop in the refrigerator for 30 minutes.

Crust / Topping
1 1/2 cup flour
1 cup sugar
1/2 cup butter

Sift together flour and sugar.  I do not own a sifter, so I just stir it with a fork.  Cut in 1 stick of unsalted butter.  Press 1/2 of crust onto the bottom of a square 8×8 or 9×9 inch pan.
Place the raspberries on top.  Sprinkle the rest of the crust on top.
Bake in 375 degree oven for about 45 min. until bubbling and the crust is a golden color (check out the pictures).


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