Beth Moore is a Christian Women's Lecturer and she came to Redding via a live simulcast. It was at Simpson University among the other 715 venues . At our location, there were about 150 women.
My friend was in charge of the snacks and asked me if I would help her with some homemade cookies and the decorating. Absolutely was my reply.
There were cookies for Friday evening and...
fruit kabobs, muffins, and more cookies for Saturday morning.
I made Raspberry Layer Bars!
These are basically a Seven Layer Bar with a layer of jam added.
The recipe originally called for nuts but I skipped them only because we needed something without nuts. Look at that raspberry goodness! Raspberries and chocolate have a special place in my heart and on my palate! These were soo good!
Look at the cute little name tags. All the cookies had their own tag. Too cute!
I met the teacher from Shasta collage who teaches the flower arrangement class. Lovely women! She did the flowers for the event and this arrangement I got to take home. (Thanks Karri) I signed up for the fall classes. Yip-pee, I'm so excited to take this class.
You get to bring fresh flowers home every week. How fun is that? She said we will learn to make corsages, booteneers, bridal bouquets, a flower arrangement in a pumpkin, a Thanksgiving centerpiece and a Christmas wreath. I'm thinking I'll be getting my moneys worth out of this class. What do you think?
Chocolate Raspberry Layer Bar
Recipe by Nestle
1 2/3 c. graham cracker crumbs
1/2 c. butter, melted
2 2/3 c. (7 oz. pkg.) flaked coconut
1 1/4 c. (14 oz. can) Carnation or Eagle sweetened condensed milk
1 c. red raspberry jam or preserves
1/3 c. finely chopped walnuts, toasted (optional)
1/2 c. Nestle semi-sweet chocolate morsels, melted
1/4 c. (1 1/2 oz.) Nestle premier white baking bar, melted
In a medium bowl combine graham cracker crumbs and butter. Spread evenly over bottom of 13 x 9 inch baking pan, pressing to make compact crust. Sprinkle coconut over crust. Pour the sweetened condensed milk over the coconut. Bake in preheated 350 degree oven for 20-25 minutes or until lightly browned; cool. Spread jam over coconut layer, chill 3-4 hours.
Sprinkle with walnuts. Drizzle dark chocolate then white chocolate over top layer to make a lacy effect.
Chill. Cut into 3 x 1 1/2 inch bars.
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Hi Megan! The Raspberry Bars look wonderful! These are on my list of things to make! What fun you are going to have in your flower arranging class. I've always wanted to learn to do that! Have fun!
ReplyDeleteAbbey
Your raspberry bars look wonderful. We do all of Beth Moore studies at our church. I love seeing everything that everyone makes, it is always a lovely time.
ReplyDeletehave fun in your flower arranging class that is pretty cool!
Those bars looks delish. You made a really nice layout!
ReplyDeleteOur church hosted a Beth Moore simulcast last year, but we were missing one thing... you and those raspberry bars!! :)
ReplyDeleteI am a fiend for rasberries and your rasberries bars look amazing.
ReplyDeleteThe bars look delicious! I love Beth Moore!! I would have loved to have been in that class!
ReplyDeletedelighted to see your beautiful rasberry bars!
ReplyDeleteMegan the raspberry bars look awesome! Everything looks great!
ReplyDeleteWow, your raspberry layer bars are a beautiful contribution ! Actually the whole spread of goodies looks great too. So glad to see that it was a great gathering of people and food.
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