May 31 2011

Raspberry Cheese Breakfast Bars are so good,
you’ll take one bite, yell “Yippee-Ya-Hoo!” and ask
“Where have you BEEN all my life?”

These Raspberry Cheese Breakfast Bars and I were destined to be friends. I copied this recipe from a source long forgotten before I made a point to reference my recipes and date my acquisitions, taking it back to at least the late 1960s. As I read the recipe and mentally visualized the forthcoming product, the bars sounded so good, I even had copied the recipe down on a three by five index card, intending to make it immediately. That intention fell by the wayside an unknown number of years ago. The index card was, thank goodness, tucked inside my family recipe book that I had long before I had a family: sort of a recipe “hope chest” in a notebook.

And so, fast forward to early 2000, when I did have my own family waiting to be fed. By that time, I had moved the card around in my recipe book for years, using it as a place holder and never giving it the attention it deserved. Until one day, all of a sudden I realized the card I keep moving around from page to page might just have a great recipe on it! And so, I baked a batch and couldn’t believe I had waited so long to try them. When I thought of all of the years I had let slip by without these Raspberry Cheese Breakfast Bars, I decided to make up for lost time and made a batch the next day and the next week and very often since then as well.

Raspberry Cheese Breakfast Bars

Note: All ingredients are organic with butter and cream cheese from grass fed cows and egg from free range chickens.

Mix and reserve 1 1/2 cup for topping:

1 1/4 cup Old Fashioned Oatmeal (rolled oats)
1       cup whole wheat flour
1       cup sugar
1       cup flaked coconut
1       cup chopped nuts
3/4    cup soft butter
1/2    cup packed brown sugar

Pat remaining mixture in UNGREASED rectangular 9 x 13 inch pan

Spread with 1 cup raspberry jam

Bake 15 minutes at 350°and cool for 5 minutes


1/3   cup sugar
1      egg
1      8oz package cream cheese

Drop blobs over jam and smooth to cover.

Sprinkle reserved crumb mixture over top of cream cheese layer.

Bake until golden brown, 20 – 25 minutes.

Cut into 36 bars, 2″ x 1 1/2.”

So, what I am telling you is to MAKE THESE BARS RIGHT AWAY! Don’t let this recipe sit on your computer, or if you print it out, on your desk, or if you write it on an index card like I did, in your recipe book “hope chest.” Make them right now, TODAY! You’ll be glad you did and…

…you will save yourself longing for the
 time you could have spent together.

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Aug 24 2010

Cinnamon Currant Scones will delight all of your family and friends.

Are you for round scones or pie wedge scones? I don’t know that I would turn down a scone based on its shape, but when I bake scones, I like to cut them with a 2 1/2 inch round biscuit cutter and pile them up for their entrance display.

I think the rounds are easier to split in half. Furthermore, there is no need to create stress at the breakfast table by having to wrestle a scone point that’s decided to fall off rather than be split in half. Surely there will be those of you writing in to say that a scone is not a scone if it is round, but may I beg your indulgence in this regard?

Would it really step on your toes if I do as I please in my own kitchen?

Oh! (shutter) Where was I?

As you can see, it is easy to get heated over scones.

Cinnamon Currant Scones


Be sure to read the recipe first to gather ingredients and equipment.

PREHEAT OVEN to 425°F and insert baking stone or flour a cookie sheet.

COMBINE in a large bowl:

2 cups organic whole wheat flour
1 cup organic unbleached white flour
3 TBSP organic sugar
1 teas. baking SODA
1 teas. organic cinnamon
1/2 teas. sea salt

ADD: 6 TBSP cold farm fresh real butter or organic butter, cut up into pieces and

with pastry blender until mixture looks like fine crumbs.

STIR IN: 1/3 cup dried currants, organic if possible.

MIX IN to form soft dough:

1 lg. organic egg, lightly beaten
3/4 c. plus 1 TBSP organic buttermilk

TURN DOUGH onto lightly floured surface. Pat dough 3/4 inch thick. With 2 1/2-inch round cookie cutter, cut out as many rounds as possible. Then, combine scraps, pat out and cut again to use up all the dough.

TRANSFER ROUNDS to floured cookie sheet or, even better, use large baking stone that has been preheated along with the oven.

BRUSH TOPS OF ROUNDS with buttermilk.

SPRINKLE EACH ROUND with a little sugar.

BAKE 18 MINUTES or until golden brown and centers are done.

SEND ME AN E-MAIL and invite me over.

SERVE WARM with farm fresh real butter and jam, jelly or preserves.

You’ll notice I mentioned  a baking stone in this recipe.  That’s what I use at home. I have gotten to LOVE that baking secret. It is just amazing how much better everything I bake turns out now. I still tend to use double-walled cookie sheets for baking cookies, placing a dozen on each pan, but for biscuits, pastry rings, and these scones, I feel very secure using the baking stone. I know I will have a good product when I’m done. Be sure to be careful with it.  If it is dropped, it will crack and break. Also, I always put mine in a cold oven and let it preheat along with the oven so it isn’t shocked by the temperature change.

If you haven’t tried one as yet, hover over the link below to preview a good stone.  And notice, I say a good stone.  This one is more expensive, but it’s worth it. I am a bargain shopper on everything I buy. These heavier stones are worth the investment as they last longer without cracking and I use mine almost everyday.

Rada Cutlery Stoneware Round Pizza Baking Stone, 15 Inch, Made in USA

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