Princess Bars

Every now and then a girl needs permission to embrace the whole princess thing.

It should include a pot of tea… and Princess Bars.

Silly me – I thought everyone knew how to make them.

I guess not, judging from the blank stares that people have given me when I asked what their favorite parts of Princess Bars were.

If I had to say what my favorite part were – the sweet, crumbly, coconutty base and/or topping or the fruit filling – well – it would depend on the moment. They’re just so right, it’s pretty much impossible to choose what’s best!

Things that make these unbeatable?

  1. They’re ridiculously easy to make.
  2. You can make them up, store them in a disposable aluminum pan in the freezer, and then bake them off at a moment’s notice.
  3. They’re a fabulous way to use up the tail end of last year’s jam or jelly!
  4. They have such a lovely, light, flavoring with the combination of extracts that you truly can use ANY fruit filling – anything from pineapple, or tropical blend, to crabapple, to berry of any type, to apple pie – and end up with an absolutely delightful result.

Add to that the fact that you will be loved forevermore whenever you happen to share them – well, a win all the way around, right?!

Princess Bars

Ingredients
3/4 teaspoons Kosher Salt
1 1/4 Cups Sugar, granulated
1/2 Cup plus 2 Tablespoons Butter (at room temperature)
1 Large Egg, beaten
1 Large Egg yolk, beaten
1/2 teaspoon Vanilla extract
1/4 teaspoon Maple flavoring
1/4 teaspoon Almond extract
1 Cup All Purpose Flour
1 1/4 Cups Cake Flour
2 Cups Coconut (fine, unsweetened)
2 Cups Fruit Preserves

Preheat oven to 375° F.

  1. In mixing bowl with paddle attachment, cream together the butter, sugar, salt, eggs, and extracts/flavoring.
  2. Mix together flour and coconut just to incorporate. Add to the creamed mixture and mix to streusel consistency. Do not over mix! Scrape the bowl several times, fluffing mixture and breaking up large clumps. Use a very light hand with this mixture!
  3. Place about half of the mixture into the bottom of a clean, unlined quarter sheet pan (13″ x 9″).
  4. Pack down into the bottom of the pan with your hands; you may use a rolling pin to compact. The dough should be solid and completely cover the bottom of the pan.
  5. Top the dough with fruit preserves. It should be fairly thick – at least 1/4 an inch thickness.
  6. With the remaining streusel mixture – make certain that it is completely broken up – no big clumps! Sprinkle on top of the fruit filling, distributing evenly. Press down very lightly.
  7. Bake for 35 to 40 minutes. It will be a lovely golden brown on top. Allow to cool before cutting into squares.

Notes:

These freeze beautifully before baking.

You can conceivably use ANY fruit preserve as the filling.

Garden 2011

I should probably be required to write:

I am a bad blogger. I am a bad blogger. I am a bad blogger. I am a bad blogger….

(you get the idea)

At least 100 times on the blackboard.

Sigh.

Funny how completely working and just accomplishing those basic activities of daily living still leave me completely incapacitated at the end of the day.

I makes me REALLY look forward to the day when it won’t be that way. Please, dear Lord, let there be that day one day soon!

Tonight – after dinner, John and I walked out to the garden to see how things are progressing. The remainder of those post is going to pretty much be photos with a few comments.

Enjoy our garden.

We sure are!

…..

The hydrangea is finally in bloom! In August, for heaven’s sake! I love that it blooms right outside the kitchen window.

Here’s a peek at the “new” garden – this is the plot we put in a few years ago and is adjacent to the “old” garden.

I can’t tell you how thrilled I am that my Romanesco Zucchini is finally putting out fruit! HOORAY! These plants were grown from seed saved from last year’s planting. I love it when a plan comes together!

TONS of grey zucchini blooms coming on the plant.

And with John’s brilliant new fencing job around both garden plots – it looks like we’ll actually get to eat the green beans this year – instead of the chickens and the deer! I can’t tell you how much that thrill my heart. J

John found a volunteer trio of sunflower plants in the pathway between the two garden plots, dug ’em up and planted them next to one of the cucumber trellises – it’s about to bloom – I can’t wait!

Look! Pickling cucumbers actually usable size! Hooray!

…and the first burpless cuke – just about ready for picking.

The lemon cucumber has lots and lots of blossoms – just no cukes yet. (They make the best Cucumber and Green Onion Salad. I can’t wait!)

Tomato plants…. Lots and lots of tomato plants…

Cherry tomatoes! Now all we need is enough sun to get them ripened up!

Look! It’s blushing!

Jessica – just in case you read this – there will be fresh green beans when you’re home – AND – squash. J

Can you believe this? I’ve still got lettuce in August!

The peppers are ripening up.

And the potato plants in the potato condo are at least 6 feet tall!

Yes, it’s true – there are actually still a few pea pods to be had.

And…

:sigh:

They’re back…

Did I mention that I’ve got 50 tomato plants planted in my gardens? And – oh – probably that same number of basil plants, too?

Squash and zucchini. Be still my heart.

Holding out hope for lots more sunny days – even if they’re on the cool-ish side, I’m okay with that.

Here’s to another 60 days of summer! J