Raspberry Cornmeal Crumb Bars - Everyday Food

Raspberry Cornmeal Crumb Bars

I'm going to be in Cleveland for a library conference so I'm leaving you with these Raspberry Cornmeal Crumb Bars. I saw a photo of these in an issue of Everyday Food and knew I had to make them! Since they use fresh or frozen raspberries, you can make it year-round!

This is super easy. Process almonds in a food processor until finely ground and whisk together with the dry ingredients and melted butter. Press 2/3 of the mix into the pan, top with raspberries and finish off with the remaining mixture. Really, how easy is that?

I used raw whole almonds from Trader Joe's and processed it with about 2 Tablespoons of the flour.

The raspberry part can be a little tart as the only sugar is 3/4 cup in the crust and crumble. Be sure to wait until it is fully cooled to cut and enjoy.

Recipe:

Raspberry Cornmeal Crumb Bars from Everyday Food
There is no egg in this recipe and it is easy to make vegan (sub the butter)

Maple Cornmeal Biscuits - Tuesdays with Dorie

Maple Cornmeal Biscuits

For this week's Tuesdays with Dorie selection, May 17, 2011 – Lindsay from A Little Something… Sweet chose Maple Cornmeal Biscuits on page 24. of Dorie's book, Baking: From My Home to Yours.

These are sooooo good! I could eat a hundred of these light, slightly sweet biscuits. The maple syrup flavor is subtle yet delicious!

I made half the recipe and used a cookie scoop to dish out these drop biscuits. Yes, no rolling or forming...but scoop and bake. So easy! My scoop was small as I got 12 small biscuits (the full recipe yields 12 larger biscuits)

I hope you get a chance to make these soon. They are perfect with breakfast, lunch or dinner! 


Check out the other Tuesdays with Dorie bakers and see their creations!


Recipe:
Lindsay from A Little Something… Sweet blog,
or, Dorie's book, Baking: From My Home to Yours (page 24)

Cornmeal Shortbread Cookies - Tuesdays with Dorie

Cornmeal Shortbread Cookies

For this week's Tuesdays with Dorie selection, Valerie of Une Gamine dans la Cuisine chose Cornmeal Shortbread Cookies on page 130 of Dorie's book, Baking: From My Home to Yours.

This is an egg-less shortbread cookie with a bit of cornmeal. Super easy to throw together, roll out and let chill overnight. Cut into squares, prick twice with a fork and 25 minutes later...cookies!

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Valerie of Une Gamine dans la Cuisine blog,
or, Dorie's book, Baking: From My Home to Yours (page 130)