By newspapergal on June 10, 2002
Photo by sweetcakes
Photo by sweetcakes
"I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jun 10, 2002."
Serving Size: 1 (2485 g)
Servings Per Recipe: 1
"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!"
"These were yummy. I made 1/2 recipe in a 9x13 pan. This made them the thickness of the picture. They were done in 45 minutes. I used cherry jam. These make a good dessert as well as a good breakfast bar. I will definitely make these often. Thanks!"
"I was so glad to have found this recipe- I bought 4 jars of organic raspberry preserves that my local grocery was discontinuing, but DH and the kids wouldn't touch it. Oops! Anyway, his is my second 'attempt' at this recipe- the first time I made it as is, and gave it to the church pot luck. By the time I got through the line it was gone, and everyone said it was very tasty. I just made it again this afternoon, and since I had the kiddos helping, the recipe got tweaked a bit. We halved the recipe and baked in a 9" glass pie plate. DS#1 dropped the last of the butter on the floor and the dog got to it, so we substituted half margerine and half cream cheese (it was all we had on hand). DS#2 managed to get only a few sprinkles of shredded coconut into the mixer, the rest fell on the counter and was brushed into the space between the counter and refrigerator "so Mommy wouldn't get mad at the mess". LOL. Anyway, we used a little more flour to make up the difference in dry ingredients, and they still turned out so delicious that they are almost half gone. Yum!"
"We really liked these. I used a combination of strawberry and strawberry/banana jam. Will definetly make again."
"absolutely fabulous! my coworkers loved it! its definitely going into my recipe book!"
"This was very tasty.I halved the recipe and used a 9x11 baking dish instead.I used about 1 1/2 cups of jam.It was just enough.It is very nice topped with cool whip."
"My friend Vanessa and I were desperate to find the recipe for Raspberry Mazurkas, which we too used to get all the time at UW. They sold them in Terry Cafe, and we loved them! thank you so much for the recipe, we are very thankful to have found it. And how ironic, that we werent the only ones from UW that liked them so much! Thanks again!"
"I've been searching for a recipe for the Raspberry Mazurkas that I used to buy in Seattle while I was going to school at UW. Very easy to make and delicious as I remember them! Thank you, Mean Chef!"
"So delicious! The texture of the baked oatmeal crumbs is super! I used a 10x15 jellyroll pan, and it was almost not deep enough. These make a thick, tender bar cookie. I think they would crumble if you didn't bake them the right amount of time- too long and they would be brittle; too short and they would not hold their shape.
I will make these again! For future reference: 13 oz. equals 3 sticks 2Tbsp. butter. I used 28oz. strawberry jelly."
"These were very good. I'm glad I used a very large bowl!!! I used a bit less jam then the recipe called for and they turned out perfect. Thanks!"
"Perfect. Along with Nanaimo bars, mazurkas remind me of the Pacific Northwest! These are just like the ones I remember growing up. Based on some of the comments, I did reduce the amount of raspberry jam and used about 20 ounces. I baked them in a 1/2 sheet pan for 45 minutes. They were the picture of golden brown. Thanks so much for posting these!"
"I have had these saved in my cookbook for as long as I can remember until this last weekend I was at a bridal shower that served what I thought these would tatse like...and I was right but these were so much better. I only wish I had left them in the oven longer because they wouldn't come out as bars, they fell apart. But the tatse was amazing. I will be serving these at an upcoming baby shower, thanks Mean!"
"I first heard of Mazurka Bars in the novel 'Bread Alone' the character was working in a Seattle bakery and mentioned them..they sounded delicious so I searched here on Zaar and found this recipe. I used a 500gm jar of raspberry jam and baked in my slice pan for 45 minutes. Delicious bar."
"A very tasty dessert! I used 18 ounces of raspberry jam, less than stated in recipe. Next time I will use a little more jam, but still less than the recipe amount. I made baked it in a greased 9x13 pan for 30 minutes. Cutting the bars proved a little difficult. I guess I pressed down too much on the first layer in the pan. :) I will definetely make this dessert again."
"I can only echo previous sentiment - these are wonderful! Baked for exactly 50 minutes in my oven."
"I made this and it actually turned out just like the picture. The texture, taste and flavor were just great!!My DH said...just another of that mean guys great recipes. Thank you!!!"