My husband’s Aunt Irene is a great cook.
I haven’t seen her since we visited the shore six years ago, but I still have a little file of recipes she sent me after our trip. I noticed this one tucked away today and thought I’d share:
Raspberry Streusel Squares
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
3/4 cups butter (softened)
1 1/2 cups quick cooking rolled oats
1 jar (10 oz. or 3/4 cup) red seedless raspberry preserves
1/4 cup chopped almond slivers
Directions: Sift into bowl — combine flour, baking powder and salt in mixing bowl; stir in sugars. Cut in butter until mixture is crumbly; stir in oats.
Press about two-thirds of mixture onto bottom of lightly greased 9×9 inch baking pan. Spread on whipped preserves (after having taken the jam from the jar and put it into a bowl and whipped it).
Add almonds to remaining crumb mixture and sprinkle over preserves, patting down lightly.
Temperature: Bake at 375 degrees for 30-40 minutes or until golden brown. Cool, then cut in squares and sprinkle with powdered sugar.