Monday, October 31, 2011
Zona Lorig grew up on cattle ranch near Tombstone where her brother, Fred, still runs a cow-calf operation. She's standing in front of the photo featuring him and her grandnephew.
The photographs are on display in Terminal 3, Level 2, from Nov. 12 to June 3. Phoenix Airport Museum
These were mouthwatering. I remember my mother making something similar that we called Raspberry Squares.
RASPBERRY CRUMBLE BARS
3 sticks unsalted butter, slightly soft
3 1/3 cups flour
¾ cup sugar
¾ cup brown sugar
1½ cups old fashioned rolled oats
¾ tsp sea salt
1 large egg
1 T whole milk or cream
1½ cups Raspberry Preserves
½ cup fresh raspberries (optional)
- Preheat oven to 350 F. Spray a 9x13-inch pan with non-stick cooking spray.
- In the bowl of an electric mixer place the flour, sugar, brown sugar, oats and salt. Using the paddle attachment beat on low speed to combine. Turn off the mixer.
- Cut the butter into little cubes.
- Combine the egg and milk in a small bowl, whisking with a fork.
- Add the butter, egg & milk, beating at low speed only until the mixture resembles coarse crumbs. Stop and scrape down the bowl with a rubber spatula as necessary.
- Reserve 3 cups of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared pan.
- Spread the Raspberry Preserves (and fresh raspberries, if using) over the top, leaving a ½-inch border.
- Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, about 40-50 minutes.
- Cool completely before cutting into bars. Can be made a day ahead… this is actually better the next day.