IN A WORLD where mixed-up envelopes turn winners into losers and losers look like Matt Damon…comes one dessert that Price Waterhouse stands behind… one dessert that proudly proclaims itself a winner despite its name…La La Land O Lakes Old-World Raspberry Bars.
Saskatoon Watch Parties presented this year’s Oscar gala, a “satellite feed” with “satellite dishes.” Don’t blame me and Dan entirely for the names, as my kids and their spouses also shaped the menu.
- Manchego by the Brie
- Casey At Bat Franks
- Ry-Krisp Gosling
- Emma Stone Wheat Thins
- Natalie Port Salut
- Violive Davis
- Florets Foster Jenkins
- Arrivioli filled with Isabelle Hubbard Squash, Boiled to Hell in High Water and served with Hackridge Slaw
- Salade Lion-naise with Andrew Garfieldgreens, Octavinegar Spencer and Hidden Figs
- Damien Pizzelle
- Chef Bridges Mix
- Drinks included the Mel Gimlet and Moonlight Bubbly. (Note that we, like the Oscars, were late to acknowledge the Best Picture.)
This recipephany comes from Land O Lakes Cookie Collection cookbook, my source for Jan Hagel cookies and so many other never-fail favorites. I dog-eared it especially during Andrew’s high school years, when I pushed sugar to get him to bring friends back to our house. I recently told him how proud I was when his friend Santiago singled these out as his favorite cookie. Andrew laughed, saying they all were happy with whatever I put out on the plate.
La La Land O Lakes Old-World Raspberry Bars
Crumb Mix
- 2 1/4 cups flour
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup Land O Lakes® Butter, softened
- 1 egg
Filling
- 3/4 cup raspberry preserves
- Heat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, extending foil over edges. Grease foil.
- Combine all crumb mixture ingredients in bowl at low speed, scraping bowl often, until mixture is crumbly, about 2-3 minutes. Reserve 1 1/2 cups crumb mixture.*
- Press remaining crumb mixture on bottom of pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
- Bake 42-50 minutes or until lightly browned. Cool completely; cut into bars.
*A newer version of the recipe specifies 2 cups.
