Raspberry-Walnut Crumble Bars

Recipe from Real Simple.

Ingredients:
nonstick cooking spray
1 3/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup raspberry jam
1 cup chopped walnuts

Directions:
Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.

Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Latkes

It's Chanukah time again - and that means Latkes! This year I made a recipe from Real Simple,which baked the latkes instead of frying them.

Ingredients:
2 tablespoons canola oil
2 pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
applesauce and sour cream, for serving

Directions:
Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.

Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.

Transfer to a platter and serve with the applesauce and sour cream. This recipe makes 2 dozen latkes.