Stephanie is my all time favorite baker. She explains everything in such a gentle, easy to understand way. She also answers all the questions you are likely to ask. She also seems like such a genuinely nice person. Such a pleasure to watch, and her recipes are delicious! Thank you so much!
I can’t thank you enough Stephanie for all these delicious recipe. I made this just right now and since I don’t have enough jam in my fridge I used large apple and cut to very small slices and cooked with some cinnamon and brown sugar and added some raisins and put all that instead of the jam. I can’t wait until I try a piece, thank you again 😊😊
I have your pecan sable’ cookies in the oven as I watch this video. Your pecan sable’ are my and my 84 yr old mothers favorite. This new recipe looks very very good. Will definitely be baking this. Thank you 😊
I only started to use a scale to weigh my ingredients when I started to use your recipes.....so much easier and lots fewer utensils to wash! Thank you for your recipes, of which I’ve made many, and also your great ideas. Happy Easter.
I just have these out of the oven and they are simply a JOY to behold, thanks so much Stephanie for this lovely, easy to do recipe, all the family will love them....
Oh my!!! I will have to save this tasty recipe for another day. Right now I am getting ready to make one of your New York Cheesecake recipe for Easter! It will probably be my 50th time I make it. My family just loves it and they ask for it come any occasion. Thank you so much for sharing your wonderful recipes with us😘😘😘
Hi Stephanie. Love this Raspberry Oatmeal Squares recipe and video. Never fails to make a smile on my face when your cute dog Carrie would step into the picture, into your kitchen and try to get your attention to please give it a piece. 😊😊😊 Sooooo cute. And I love the way you explain and bake wonderful goodies. Thank you so much Stephanie. ❤️😊❤️😊 Stay safe.
Hi Stephanie and Rick. Happy Easter. I will be making these on Easter Sunday. Just right for me and my sister. We are from MA USA. God Bless you both and Carrie to.
Always a pleasure to watch your videos, and some of your recipes have found their way in my cookbook to stay forever... I have to add, regarding the measuring of ingredients: being French, and France being known for its pastries and baking, WEIGHING ingredients is THE golden rule (we can go as far as weighing eggs!), so, no, it is not just you ;) Thank you for sharing your delicious recipes :)
I made these Raspberry Oatmeal bars today. Love them. I had a bit of toasted coconut left over from making your Coconut Custard pie so I folded some into the portion that was dropped over raspberry jam as the topping. I think it added something to make them even better.
I am so disappointed, not with you Stephanie, but my daughter who thankfully will be able to come down to see me despite the lock-down, big thanks to my doctor who made out a certificate so that she could travel to visit her ageing Mum, has just informed that she'll be fasting a week before she arrives and the week after fasting she'll only be eating soups, salads, fruit!!!! There goes my intention of making that delicious cake with butterscotch sauce with homemade ice cream - yes, make my own now, no machine required. What I'll do though is make these delicious raspberry oatmeal squares the day before she arrives, store them and the day she leaves, I'll hand her the tin and tell her to get stuck in. Did I mention that I got a stand-mixer for my birthday, my request, and it's absolutely fantastic. Hope you & your family had a nice Easter.
Hello Miss Stephanie! It's great to see you😊I ALWAYS look forward to your Videos 😉 I will have to try these when I feel a little better; been down w Health issues, but I'm on the mend! I love Raspberries 😉
Hi Beautiful Stephanie 💕🌸💝 Mmmm Mmmm Mmmm! I can’t wait to make these bars💝 you are such a good cook and a Beautiful person💜 thank you. Happy Easter to you and God Bless you always ❤️ I love you 💕❤️
Looks delicious.. adding to my "to do" list 😏. I'm also adding some lemon zest with the filling. I've found this enhances most fruit desserts like this 😋
I made the dessert..added a tbsp of lemon and zest.. also was able to use up some speciality jam in cupboard that had expired 😬 (Raspberry/rhubarb..but it all still tasted great!).
I finally got a scale after hearing so many bakers say to use one and I'm obsessed with weighing everything now! It's actually fun. Maybe I'm weird. But yes especially for splitting up dough the scale is so useful.
These look so good! might try using homemade apricot jam, I live where apricot trees grow easily, so I do have access to some lovely home grown backyard fruit: I do try & make jam every year. I actually just finished harvesting english walnuts from abandoned grove trees, too, a little bit of work, but worth it, as they have become a little pricey. Will go back in a few days for pecans & black walnuts
💓💜💓💜💓 your recipes, your explanations, your organisation!!! ❤️💓💖❤️💓💖❤️ that you use a scale!!!!I would 💓 to make these for my wonderful neighbours, can I make this with gluten free flour? Is it the same quantity? I would love to see what you cook for dinner? I can only imagine your dishes are DELICIOUS as your baking!!!! You should have a TV show!!!!!
Hi Stephanie, you know, Until I got much older, maybe 55 or so, I never cared for Raspberry anything. It always seemed to leave after taste that was a bit bitter to me. However, I now make a all kinds of things with the Jam or fresh berries. I love to use Fresh picked Berries for Ice Cream. I don’t remember the last time I got store-bought Ice Cream. I have a suggestion for this recipe! How about taking a teaspoon and just put 1/2 teaspoons of PEANUT BUTTER, but leave it in the tiny bite-sized dollops. You can use it would be here & there like the topping crust. I like Almond Butter myself that would be Delicious! If you really want to Jazz it up, just melt some Chocolate Chips and Drizzle it on the top.
Your passion for cooking knows no bounds! The batter placement on the top and the packing on the base is impeccable. I seriously can't wait to try these, I'm thinking of adding some pulp from a navel orange for another distinct flavor. What do you think?
Thank you for this delicious recipe! I plan to make it next week. May I ask you - what it the brand of your baking pan? It's not the same you had before, Parrish something! Thank you ,Mme Stephanie!
