Wednesday, August 24, 2011

Peach Bars!

Just in time to use the fresh harvest of peaches...Peach Bars. These taste much like peach cobbler but in squares. They are so good and easy to make!

We went to a local orchard, Livesay in Muskogee,OK, and bought fresh peaches. This was just one of the many wonderful things we made with these fresh peaches. :)

Peach Bars
1 cup butter, softened
2 cups raw sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups whole wheat pastry flour
1 tsp. salt
2 cups peach pie filling (see the pie filling recipe!)

In Bosch bowl, cream butter and sugar. Add eggs, one at a time, beating well after each egg. Mix in extracts. Combine flour and salt then add to the creamed mixture.

Spread 3 cups of batter into a greased 15"x 10"x1" jelly roll pan. (I halved the recipe and made it in the 9" square stainless steel pan; click here)

Spread peach pie filling over the dough.

Dab the remaining dough by teaspoonfuls over the filling.

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool and then cut into bars.
Makes 5 dozen

Home made peach pie filling
From "Delicious Is Nutritious" cookbook (Click here!)
6-7 pitted peaches

Fruit Gel:
1/2 cup water
1/3 cup Xagave
1 peach pitted
Juice from 1 lemon
3 Tbs cornstarch

In Bosch blender, combine water, 1 pitted peach and lemon juice until smooth. Cook mixture in pot and bring to a boil. Mix 3 Tbs. cornstarch slowly into fruit mix. Reduce heat and simmer till fruit mixture thickens. This is a fast process! Add fresh chopped peaches to the fruit gel.

Note from Paula: These small bars are like eating a peach cobbler without all the mess! They are soooo good! :) You can use this pie filling in a pie crust and you will have a wonderful peach pie! Hope you enjoy.

1 comment:

  1. I am going to try and use the pie filling in oatmeal. This is so easy to make put in fridge and dip out what you need, or use the whole batch in some oatmeal and freeze in individual portions for easy breakfast on another day. I substituted raw honey for the xagave and it is wonderful. Thanks for the recipe!