Mrs. Lloyd’s Raspberry Bars! aka: Spitzbubens

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Happy Monday!

I am posting twice and early this week because I have had so many requests for the Raspberry Bar recipe that I talked about on the Bill Leff & Wendy Snyder WGN Radio show recently.  Thank you all for listening to my story and for reaching out to me! It’s so fun to hear from you and I love that all of you have an interest in good recipes too.  And of course, thank you to Bill & Wendy for even having an interest and allowing me to talk on their show.

Ok, with that said, I like to tell you where, why or how, I found each of these recipes that I post, because I like to give credit to those that have shared them with me in the first place.  So, here is the story & history behind the Raspberry Bars, and more importantly, the original recipe!  Here goes…….

Seven years ago, my first season baking for the Bears, I worked with a great guy by the name of Mike Lloyd.  Mike used to bring in cookies, caramel brownies and “Spitzbübens” that his mother would bake and send for all of us to enjoy at the office. The Raspberry Spitzbübens were by far, something I found to taste exceptional and unlike anything else I had ever had.  When I accepted the challenge of baking for the Bears, I literally had no idea what I was doing as far as baking went, and had NO recipes that I loved and couldn’t wait to send.  BUT, Mike and his mom, being the good and kind people that they are, did not hesitate to share all of the recipes of the treats that had been sent to the office.  Not only did Mrs. Lloyd send Mike copies & instructions of everything for me, she told Mike to tell me to call her if I had any questions.  How kind!  So, here it is, Mrs. Lloyd’s Spitzbübens, or, otherwise known as “Raspberry Bars” recipe! I’m even including a picture of her handwritten copy to me for proof that it’s the real deal 😉  You are going to  love this… Only 4 ingredients, plus your favorite jelly, jam or preserves.  Mike said his favorite has always been raspberry, and so that is what I have stuck with!

Spitzbüben (Raspberry Shortbread)

2 cups butter

2 cups sugar

4 egg yolks

4 cups flour

1 1/2 cups raspberry preserves

Instructions:

  1. Preheat oven to 325 degrees
  2. Beat butter & sugar until light and fluffy.
  3. Blend in egg yolks.
  4. Gradually stir in flour until well mixed and dough forms. Cut dough in 2 equal halves.
  5. In a 10″x15″ jelly roll pan spread half of the dough evenly.
  6. Spread the preserves over the dough
  7. Then put the other 1/2 of the dough on top of the jelly preserves. (Mrs. Lloyd drops the dough by spoonfuls)
  8. Bake at 325 degrees for up to one hour or until light brown (Check after 40 minutes – my oven bakes these in full at about 45 minutes, so keep an eye on them)
  9. Cool completely and sprinkle with powdered sugar before cutting into bars

 

I didn’t modify this recipe one bit, so here are the only few tips I would add for you when you make these bars:

  • I always use salted butter, no matter what – this original recipe doesn’t indicate either, but since I don’t believe in unsalted, it’s a no-brainer
  • I ALWAYS use Smucker’s seedless Red Raspberry Jam for these bars.  I have tried blueberry, and tried other name brands, but find that Smucker’s is the best.  Just my opinion.  I think a friend of mine even made this shortbread recipe but with Nutella instead of any kind of jam.  The point is, this shortbread is what really stands out and above the rest!  I think anything will go well with it.
  • When I put the top layer of dough on the bars, I take little chunks and flatten them out between the palms of my hands and then lay them strategically on top of the preserves… fitting the dough together like a jig-saw puzzle so as not to leave too much raspberry showing.  I never saw Mrs. Lloyd make this recipe, but her bars never seemed to have any open jam showing, so in my mind I thought I should cover the entire sheet as best I could, to make them just like Mrs. Lloyd’s – and I find that flattening out with your hands is a good way to achieve this. The bars will be on the thinner side
  • I also try to seal the dough well to the edges of my jelly roll pan, because during baking, the jam tends ooze out a bit, and in the past has caused my fire alarm to go off when it starts to burn off the bottom of the oven.  You might also want to put some foil on the bottom of your oven floor, just in case, to catch any jam that might ooze out.

That, my friends, is it!  I hope those of you that try this recipe will enjoy it just as much as everyone that I’ve made them for does!  Please feel free to reach out to me with any questions or comments.

Thank you so much for reading my blog!

And GO BEARS!

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Published by

Sarah

2018 will mark my 7th Season making treats and baking for the Chicago Bears. You might be thinking, how does one land that gig? Well, let me tell you. It’s riveting… My younger brother, Danny, works full-time for the Bears. Our entire family have been life-long Bears fans, btw. Back in the summer of 2012, he came to me and said, “Hey, we need someone to make treats for the team. Do you think you can do it? Because my boss said, Dan, you’ve got all those sisters, can’t one of them bake? So, I volunteered you.” My first response was, “YES, but I don’t know how to bake”. I mean, up until that point, the only things I remember ever baking were 1) S’mores Bars back in the 80’s off a recipe on the back of the Golden Grahams cereal box. Come to think of it now, I don’t even think those things went into the oven – so technically that wasn’t baking. And 2) Good old Nestle Toll House cookies – which NEVER turned out the same each time I baked them and it drove me nuts and got me to HATE baking for that very reason. I was always in love with cooking, though. I was the gal who threw dinner parties often and provided an obnoxious array of hors d’oeuvres and wine – that’s more my thing. Side note: I learned the hard way that baking and wine don’t mix. Ha! However, I was honored and excited to have been asked to step up to the plate for this little baking / treat-making gig, for THE CHICAGO BEARS, no less. So my answer was an enthusiastic, YES! I figured I still had a month before the first regular season game, which is when the “treat days” begin – every Thursday during the regular season (not preseason). So, I hit the streets in search of good recipes and then got to work test-baking in the kitchen for the rest of that summer. As I became more internet savvy, I started following lots of baking bloggers and watching video tutorials. I would go to parties and if I tasted something that I thought was exceptional, I would never hesitate to ask for the recipe. Baking for the Bears is always in the back of my mind when eating desserts. I now have an arsenal of treat recipes worthy of offering at a bake shop, if I do say so myself;) . I started getting requests for my pound cake, outside of Baking for the Bears, and my Double Chocolate Chip Sea Salt cookies have been quoted as “The best cookies in the world” by a well-known player, as well as friends, family and neighbors. One of the first things I did was perfect a cookie of my own that comes out pretty consistently crunchy on the outside but chewy on the inside. I no longer rely on the old Toll-House recipe. It’s the one thing I never get tired of baking. The guys get them every week. With that said, this season, I plan to blog my recipes each week, and share with you whatever it is I am making for the Bears. I’ll also give you tried & true feedback on what worked, what didn’t, and any fun comments that the players, staff, friends & co-workers might have regarding the treat of the week. My office colleagues love it when football season rolls around, because I typically find new recipes and test-bake on Sundays to bring in on Mondays for critical reviews. From there, I decide if they are Bear-worthy for Thursday Treat Days at Halas Hall. I hope you will check in periodically and enjoy my blog. I’m super excited for the 2018 Bears football season both on the field and in the kitchen! GO BEARS! This is gonna be a good season… I can feel it!

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