Raspberry Butter Bars
The deceptively rich but notably not gooey Raspberry Butter Bars from WheatFields Eatery and Bakery in Omaha are perfect for occasions when mess-free desserts appeal (say, a day on the boat). They're darn good with coffee in the morning, too--fitting for a place that specializes in outsize breakfasts.
Ingredients
Directions
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In a medium saucepan, combine raspberries, 1/2 cup sugar, the cornstarch and 1 tablespoon butter. Cook and stir over medium heat until thick and bubbly. Remove from heat. Cool.
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Preheat oven to 325. In a large bowl, beat the 1 3/4 cups butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1 1/2 cups sugar, scraping sides of bowl. Beat in eggs one at a time, then vanilla. Beat or stir in flour.
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Spread dough in a greased 9x13-inch pan. Top with dollops of berry mixture; gently swirl in.
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Bake about 40 minutes or until edges are light brown and set (center may seem a little underdone). Cool on a wire rack.