(Hi Betty K! I don't know you, but I love your recipe.)
(And you probably don't read my blog, but I had to give a shout-out just in case!)
- Jelly: made from juice or liquids.
- Jam: made from fruit pulp or crushed fruit and is less firm than jelly.
- Preserves: made with chunks of fruit (or whole fruit at times) in a syrup or jam.
|Look who's feeling better.|
- Churro the pug thanks you for the well wishes. He's walking normally and as bossy as ever.
- A writer for GALO magazine (Hi Brittany!) interviewed me recently. You can find that here.
- May 1st draws ever closer. Here's a peek at the back cover of the SB book.
- I bought 18 lbs. of butter this weekend - let's party! Or practice more wedding cakes. Probably the latter.
|Planning the cake!|
One last word about the bars - they are easy to make and one pan will serve a crowd!
Lattice Pie Bars
Adapted from Taste of Home's "The Baking Book"
Yield: 2 dozen bars [click for printable version]
3 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
2 teaspoons vanilla extract
1 cup apricot preserves (such as Bonne Maman)
1 cup raspberry preserves
- In the bowl of a food processor, combine the flour, sugar baking powder and salt; add butter in pieces. Process in short bursts until crumbly. If you don't have access to a food processor, this may also be made by cutting the butter into the flour mixture with a pastry/dough blender. Combine the eggs and vanilla; add to processor and blend in short bursts until a dough-ball forms. Cover and refrigerate a fourth of the dough for at least 45 minutes.
- Press remaining dough into an ungreased 15-x10-inch baking pan. Spread 1/3 cup preserves in a 1 3/4-inch strip over one long side of crust. Spread 1/3 cup of raspberry preserves ub a 1 3/4-inch strip adjoining the apricot strip. Repeat twice.
- Preheat oven to 325 degrees.
- Roll out chilled dough to 1/8-inch thickness. Cut into 1/2-inch strips; place over filling to make a lattice top. Bake for 30-35 minutes or until lightly browned. Cool. Cut into bars.