Monday, July 26, 2010
Jam filled crumb bars
Awesome right? It's really easily pressed down into the pan. But not for me because I always put too much on the bottom and not enough on top. Every time. It's a curse and an extreme lack of spatial intelligence.
I used blueberry preserves and this particular brand because it has no corn syrup. I nearly sang when I saw the ingredients.
And finally, an 8x8 pan full of the yummy bars. Plenty indeed.
This is just a recipe I've had for forever coming from one of my mom's many cookbooks.
1 3/4 cups flour
1/2 cup finely chopped nuts
3/4 cups butter
1/2 cup sifted powdered sugar
1/4 tsp finely shredded lemon peel
3/4 cup jam or preserves
1 tbsp flour
1. Preheat the oven to 375. Cream the butter by itself for a while and when it is soft add the sugar and lemon peel. Finally add the nuts and flour and mix just until crumbly.
2. Press 2/3 of the mixture into the bottom of an ungreased 8x8 or 9x9 glass baking dish. Spread the jam over the top. Add the remaining tablespoon of flour to the crumb mixture, just use your hands to stir and then sprinkle on top.
3. Cook in the oven for 20-25 minutes or until slightly golden on top. Wait to cool until cutting into bars.