Raspberry Bars

What taste is more like spring than berries?! Well, this recipe, in my opinion, does not disappoint. Its use of raspberry jam reminds me of when I was a little girl living in Wisconsin. My Godmother used to make raspberry preserves from her garden every year. I recall how much I, and especially my sister would look forward to her fresh new batches of preserves each season. My Godmother also lived on top of a large hill I remember looking out from her home and viewing Holy Hill in all its glory, simply breathtaking! The most beautiful part to me as a child was that it belonged to God; it wasn't a castle filled with Kings and Queens, even though it looked like it. Ever since I was a very young child my parents taught me that a Church belonged to God and was a extra special place for those he loves (us) to meet him there. I knew then as I know now that I don't need a building to meet with God, just a willing soul. Never the less the Lord's house has always held a very dear place in my heart.


 
Original Recipe Yield 1 - 8x8 inch pan

Ingredients

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.