Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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These strawberry marzipan bars are European-inspired and have a very special flavor and texture that makes them rich and extra elegant!
Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside. Combine all crust ingredients in small bowl . Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 15-20 minutes or until edges are lightly browned.
Spread preserves to within 1/4 inch of edge. Combine all remaining filling ingredients in same bowl. Beat at low speed, scraping bowl often, until well mixed. Sprinkle filling mixture over preserves. Continue baking 20-25 minutes or until edges are lightly browned. Cool completely.
Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl. Gradually stir in enough milk for desired drizzling consistency. Drizzle over cooled bars; cut into bars.
Dietary Fiber: 0g
sounds just like to almond bars i loved when i lived in England
One of my favorite recipes. So easy and so very yummy! I have been making it for about 10 years or more. I substitute raspberry for the strawberry. Not sure how I started doing this, but it is now my favorite way to prepare this recipe.
I too have been making this recipe since I was little girl (10; I am now 33!) it is always a hit! One pan is never enough!
I have been making this recipe since I was a young girl. Absolutely LOVE it. It can tend to be on the sweet side so over the years and with experience I've learned to adapt recipes. For this recipe I cut the brown sugar to 1/4 cup for the crust and 1/4 cup for the filling. Not much but it does make just enough of a difference. You can leave the almond extract out too but I wouldn't recommend it. It really adds a little something to the whole flavor of the bar.Another tip... for a 9x13 pan simply make 1 1/2 recipes.
A friend of mine made me a double batch of these as a birthday gift when I was pregnant - my FAVORITE treat :) I put some in the freezer b/c I knew I couldn't eat the whole pan (well...I'm sure I could have, but I knew I shouldn't). These are even delicious as a frozen treat!I made them myself a couple times and subbed half the white flour with whole wheat flour and added some oatmeal to the topping. Yum yum :) It doesn't necessarily make it "healthier" but I feel better eating it!
One of my very favorite bar cookies ever. I love anything made with strawberries and/or almonds! Be forewarned, one pan is not enough! :
This is a great cookie bar! It is a nice change to have the strawberry paired with the almond, which is not as commonly used.My only recommendation.......double the recipe as an 8" pan is just a tease!!!! I used an 9x13 pan with a double recipe!
These bars are AWESOME!!!! I love almond anything and they are wonderful. Very rich and yummy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1882
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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