RASPBERRY BARS, EMPANADAS AND SALAD RECIPES

Hello world...  today I am making some fresh raspberry /apple bars, some South American style empanadas, as well as salads and soups but thought you might be interested in recipes that you can make at home, where ever you live

The Apple-raspberry bars came about as one of my  older clients will not eat his apple sauce unless it is in a cake, so I have made a variation to regular raspberry bars ( usually made with just raspberry jam) and this time added fresh frozen raspberries and unsweetened apple sauce

serves 4 or 2 (if eating as a main course, lol)

for the  "pastry" just a regular crisp/crumble mix but made with good unsalted butter and oatmeal 

1 cup all purpose flour
1/3 cup whole wheat flour
1 cup rolled oats ( oatmeal)
3/4 cup packed brown sugar
1 tsp ground cinnamon ( optional)
6 ozs. (1 stick =2) tbsp unsalted melted butter

In a bowl add all the dry ingredients then add the melted butter and using a fork, mix to form "breadcrumbs"

Place 2/3 of the mix in a  greased 8x8x2 metal cake pan, and bake in a 350f oven for 15-20 mins until beginning to brown on sides.
Remove from oven and cool.
In a small sauce pan, mix 6ozs ( 2/3 cup) raspberry jam with 1 tbsp water and mix until blended, cool down.

Spread the cooled jam mix over the crust & then top with

6 tbsp unsweetend apple sauce

and 4 ozs fresh frozen raspberries ( frozen berries keep their shape better when baking)

Top this lightly with the remainder of the crumb mix and bake in middle oven for  20-25 mins until bubbling and golden brown.

remove from oven and cool on a wire rack in container, cut into bars when cold.

The  empanadas....( again serves 4-6)
a basic yeast pastry filled with any mix of veggies you prefer and then baked in a hot oven for 20-25 mins.
A great way to use up any left overs, and the original dish is created using tart, salty and spicy flavors, I am making mine without the added heat from spices.
The saltiness  can be olives, capers or bacon;
the sweet can be raisins, dried apricots, even dried cranberries

the base for the filling is a saute of onion, garlic, cumin seeds ( optional), I added turmeric, carrots, celery, mine have potato and sweet potato, you can add spinach, what ever..even ground, cooked meats...as long as the mix is well cooked and almost dry so it does not make the pastry soft.

The pastry is:  ( as this is a yeasted pastry some conditions have to be noted, it is best not to make this dish up when it is cold and rainy as the yeast will not really reach it's prime, and the pastry may be tough.  Also every dry ingredient has to be at room temperature)

1 tsp active dry yeast dissolved in 1/3 cup warm water and 1/2 tsp sugar..until it foams

(then add to a food processor bowl with the dry and fat ingredients mixed)

1/2 cup whole wheat flour
2 tbsp fine cornmeal/or polenta( grind further in a coffee grinder)
1/4 cup plain/all purpose flour
1/2 tsp sea salt
3 ozs cold margarine or unsalted butter
Pulse to mix the butter in  to form "crumbs"
seeds of choice, caraway, sesame , cumin, fennel, anise &etc...amount is you approx 2 tbsp more or less.

 then add the yeast mix

Mix on slow until it forms a ball.
remove from machine and place in a  greased bowl and cover with a cloth allow to rise until doubled...approx 2 hours.

divide the dough into halves

roll out to 1/4- 1/8inch thick, use a small plate or bowl to size your empanada and fill with your choice of filling.
Crimp edges ( no need to use egg wash)and place on a parchment lined cookie sheet, and leave for 30 mins to relax ( the dough not you).
Heat oven to 450f place a tray in middle shelf and bake for 15 mins

Remove from oven and quickly egg wash and sprinkle with more seeds, bake for a further 5-10 mins until golden brown...serve warm

The raspberry apple bars before topping

The baked apple-raspberry bars cooling

how the base is formed

the remainder for the topping of the fruit bars..butter makes this dish fabulous, and  quick cook rolled oats work better than old fashioned ( large flake)

The yeast pastry for the Empanadas

these 2 filling the pastry

edges crimped and allowed to "relax"

egg washed and just out of oven

a GREAT SUMMER fruit salad..ripe cantaloupe melon with coconut milk, lime zest and fresh mint ( use mild mint over peppermint which might over power the melon fragrance and flavor)