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Thursday, April 10th, 2008

Friday - 4/11 - Fruit-filled Bars - Sugar-cookie crust with a light almond flavor. Cherry filling (supposed to be a canned fruit filling but I think it is too sweet so I made my own with some home-canned Bing cherries, Trader Joe's Cherry Spread and a little cornstarch for thickening). Topped with more buttery sugar-cookie dough. I accidentally left out the almond flavoring so I added some dry-roasted sliced almonds to the top. Finally, glazed with a light almond-flavored glaze.

You are the most awesomest person ever. If I owned a company, you would be SO hired.

I had something called "dump cake" last weekend that was similar, but much less complicated. Pineapple and cherry pie filling "dumped" into a pan with cake mix & butter crumbled on top. It was quite good.
Betsy   Friday, April 11, 2008
I've made those before. They are good. I enjoy doing it. I'm not sure it is always considered "awesome" but they usually enjoy it. We are supposed to be sunny and maybe 70 today so they have lots to be happy about! :)
LGrant   Friday, April 11, 2008
You have a happy day -- we have rain/snow -- blizzard up in Duluth with some places getting 12 inches of snow. Just LOVE this Minnesota weather. I've made the dump cake too - it's pretty good for a no-brainer recipe.
Carol Kraus   Friday, April 11, 2008
I saw you guys had a chance of snow. What's up with that? It's spring! LOL Sooner or later it will warm up and you'll be happily puttering in the yard with your flowers and plants. Too warm too fast for me but everyone else here is loving it. It will be back to my weather by Monday..maybe even Sunday!! Have a good weekend, my friend!
LGrant   Friday, April 11, 2008
Oh, the bars were a huge success. I had two requests for the recipe. If you do use the canned fruit filling get the "more fruit" version and as little sugar as possible. The bars are sweet enough without the cloying sweetness of canned fruit filling. Here's a link to the recipe for any who want to try it.

LGrant   Friday, April 11, 2008
I can just imagine how great they taste. Thanks for sharing the recipe.
Leslie   Friday, April 11, 2008
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