How can you go wrong with raspberry?! There are certain universal flavors that you just can't live without: chocolate, garlic, cheese, onions, and RASPBERRY. This cookie recipe is made in a microwave and is ready to eat in just minutes. I suppose one should wait awhile and let them cool down so that they don't actually crumble when one eats them, but...they're just as good with a spoon if one can't wait that long. (Terry)
RASPBERRY CRUMBLE
¾ C butter or marg
1 C brown sugar
1 ¾ C flour
1 ½ C quick-cooking oats
1 tp vanilla extract
½ tp salt
½ tp baking soda
1 C raspberry jam
Place butter in a 2-qt
microwave-safe dish. Heat, uncovered, at
50% power for 30-45 seconds or until softened.
Add brown sugar; stir until creamy.
Add flour, oats, vanilla, salt, and baking soda. Mix well.
Pat half of the mixture into a greased 8” square microwave-safe
dish. Microwave, uncovered at 70% power
for 5-6 minutes or until mixture sets, rotating a half turn after 3
minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down
lightly. Cook, uncovered, at 70% power
for 4-5 minutes or until set, rotating a half turn after 2 min. Serve warm.
Yield: 9-12 servings.