Kathy Cerreta's Mother's Day recipe

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Kathy and Jaime Cerreta (Source: KPHO/KTVK) Kathy and Jaime Cerreta (Source: KPHO/KTVK)
Raspberry Crumble Bars (Source: KPHO/KTVK) Raspberry Crumble Bars (Source: KPHO/KTVK)
Raspberry Crumble Bars (Source: KTVK) Raspberry Crumble Bars (Source: KTVK)
PHOENIX (3TV/CBS 5) -

Good Morning Arizona anchor Jaime Cerreta's mom, Kathy Cerreta, made a cameo on 3TV Sunday to celebrate Mother's Day.  

Kathy and her husband of more than 40 years, Jim Cerreta Jr., raised two girls; Jaime and Molly. Kathy had very long and successful real estate career in the Valley. She truly loved helping people find the houses that would soon become their homes.  

[RELATED: "Zee" de Florias' Mother's Day recipe]

Kathy is now retired and busier than ever.  She is an active grandmother to her daughter Molly's two children. She loves to hike, travel, cook, spend time with her friends and family and go fishing with her husband.  

When she does have time at home, she knits!  Kathy creates designer scarfs and wraps - many which you'll see on Jaime during our Arizona winters.

Kathy is witty, loving, fun, and always has something delicious on the table.  For these great recipes, she turns to her favorite chef: Ina Garten.

Today, Kathy is making Ina's delicious raspberry bars.    

INGREDIENTS:

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 -1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

DIRECTIONS:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

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