1 cup butter, softened
1/4 cup sugar
3 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 can (21ounces) raspberry pie filling
1 Tablespoon butter, softened
1 tablespoon shortening
1 ounce cream cheese softened
2 Tablespoons marshmallow creme
1/2 cup plus 1 tablespoon confectioners' sugar
1 Tablespoon milk
In a mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt. Combine the eggs milk and vanilla. Add the dry ingredients to the creamed mixture alternately with egg mixture; mix well.
Divide dough in half; chill 2 hours or until firm.
Roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to a greased 15in. x 10in.in baking pan. Spread with raspberry filling.
Roll out remaining dough to 1/4 in. thickness. Cut into 1/2-in. wide strips; make a lattice crust over filling.
Bake at 350 degrees for 30 minures or until golden brown. Cool on a wire rack.
In a mixing bowl, beat the butter shortening, cream cheese and marshmallow creme until smooth.Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting.
YIELD; about 2 dozen.
Submitted by Delores from Wisconsin.
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