Community Pick
Mean Chef's Raspberry Mazurkas
"I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jun 10, 2002."
photo by sweetcakes
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
24 large squares
ingredients
- 4 cups all-purpose flour
- 2 cups brown sugar
- 2 cups rolled oats
- 3⁄4 cup walnuts, ground
- 1 1⁄3 cups coconut
- 3⁄4 teaspoon salt
- 13 1⁄2 ounces butter
- 1 3⁄4 lbs raspberry jam
directions
- Preheat oven to 350°F.
- Melt butter and cool.
- Combine all dry ingredients in mixer with paddle.
- Add melted butter until well combined.
- Press half of the mixture in a half sheet pan and roll to firm.
- Spread with jam to within 1/2-inch of edges.
- Spread remaining mixture evenly on top and press down lightly.
- Bake until golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Fabulous! I made some with raspberry and some with dates and nuts. They were both awesome and enjoyed by my family at a cookout we had together. I will make these for the holidays to be enjoyed again! -
I made a full recipe in a 10x15 cookie sheet, and that turned out to be a great dimension, yielding 35 2x2 bars and 5 1x2 end trimmings. I baked them 25 minutes. I followed suggestions to reduce the jam to 20 oz, and that is a mistake -- it's spread too thin. Go with at least the full 28. -
These were really good bars! I made as directed and used another reviewers advice using a 10x15 cookie sheet which worked out perfectly. I made sure to roll the bottom crust in good using a rolling pin so they came out nice and held together. I may have used a little less jam than called for; using one 18oz jar and about 1/3 of another. They took about 25min to brown in my oven. Thanks for a real keeper recipe! :) -
A half batch was perfect in a 9x13 pan. Simple, fast, and super yummy. Raspberries always taste fancy!
-
Simply wonderful!
see 22 more reviews
Tweaks
-
Perfection. Use a really good jam for these, as they are worth it. I substituted ground almonds instead of walnuts, because I like them better with raspberries. Loved loved loved this recipe!
-
The recipe makes one helluva Mean mazurka. My experience would lead me to do as dojemi did and go easy on the preserves in the mid section of the pan. I added 1/2 tsp. good cinnamon and would actually have added a bit more coconut to suit my particular tastes. I chopped the walnuts instead of grinding them and this still turned out great. I am enjoying one right now with a cup of tea, but I also made half of the pan with apricot preserves. I think raspberry is really better, though. Topped this off with Cream Cheese Icing #22932 by bert, but cut the recipe and made a quarter of what was called for adding 2 tsp. milk to get it to a consistency that allowed me to drizzle it over the cooled mazurkas. Back to my taste testing....
RECIPE SUBMITTED BY
newspapergal
United States
