feelin' fruity

not that there is anything wrong with that.

a recipe for christopher a. hall

Raspberry Bars
Makes a 1/2 sheet pan worth or enough for a small army

6 and 3/4 cups flour
3 cups sugar
3 cups chopped pecans
1 and 1/2 lbs butter, chunked
3 eggs

1-2 cups raspberry jam or other favorite flavor

Preheat the oven to 350 degrees.

To make the shortbread: Mix flour, sugar and pecans in the bowl of an electric mixer until just blended. Add the butter and continue to mix on low speed until mixture resembles small pebbles. Add the eggs and mix until completely blended.

To assemble: Press half of the shortbread evenly onto the bottom of a buttered or PAMmed sheet pan. Spread the jam evenly over the top. Drop little clumplets of the remaining piece of shortbread over the entire layer of jam. There will be some jam showing through. Bake for approximately 30 minutes or until jam is bubbly in the center of the sheet pan. Let cool a bit before cutting, if you can.

eat.

Note: These things are highly freezeable so you can have your cake, eat it too and still have some for later.

Another note: I've used apricot, strawberry and blackberry jams with great success. I've also changed the nut on occasion when I hadn't any pecans in the cupboard.
How about an apple butter and walnut duo anyone?! On the experiment list for fall.