By evelyn/athens on July 29, 2005
Photo by Pneuma
Photo by Pneuma
"I made Mean Chef's Raspberry Mazurkas this morning to take to my son's boy scout camp tomorrow - they are wonderful and I strongly urge you try them. Having said that, I made a second batch with a number of my own 'tweaks' (and using apricot jam). The recipe has changed, but it is still really good. I hope you try this version, too."
Serving Size: 1 (105 g)
Servings Per Recipe: 24
"I have been looking for the best oatmeal jam bars for a long time,and have finally found it. The only thing I did different was to use a 9-13 inch pan and strawberry jam."
"These are superb! Argh! I can't stop myself from eating more than just a bar! Making this is like making linzer torte bars. Crumb layer-jam filling-crumb layer. I used strawberry jam and brown sugar blend (half splenda/half real brown sugar) and glad to say it worked for me. It had the right sweetness and somehow what you call a bar cookie with a bit of crunch. Can't wait to try more flavors! Thanks for posting this, Ev! Made for WZT4."
"Definitely a keeper! I found this recipe looking for mean chef work's and was pleased to find that after trying it with your corrections and as posted to mean chef's website... they're both great! My BF loved them so well that i made them twice in one week, once with rasberry jam and once with peach jam and canned apricot slices. Thanks for posting."
"These were quite wonderful, and everyone at the family pot luck gave these squares an appreciative thumbs up. I used a 500 ml. bottle of raspberry jam for the filling, so I'm not sure if that is more or less than 1 3/4 pounds, but it seemed sufficient. Unfortunately, I baked mine for 55 minutes, and regretted not taking Evelyn's advice that 50 minutes is her preference...mine were still very good, but I think following the recipe to the letter would have elevated this to 6 stars. "