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Bars it is

Bars are as good as it gets these days. And probably will be as good as it gets for a few more months. It could be worse, of course. What if I left it all entirely? So, bars it is. Bars are as far as my brain can go.

I should have done lemon bars. Ha. That’s quite a way of beginning an entry. I made a coconutty-type of bar, but while they baked I thought of how terribly refreshing lemon bars would be and the winter seems like the time to be dehydrated and not know it. When else do you eat iceberg lettuce? Why does it taste so good in the winter? You’re dehydrated.

No, I shouldn’t write these blog posts late at night.

I’ll keep this brief.

So, when you are in the throes of everyday life, think of the humble goodness of the bar. Today, we’re featuring Jim Fobel’s Coconut Bars from the cookbook Jim Fobel’s Old-Fashioned Baking Book.  Dress up the recipe by drizzling the bars with chocolate ganache. There’s a good idea for you.

Coconut Bars

Bottom Layer

1 stick of butter, softened

1 cup all-purpose flour                                  1 tablespoon packed light brown sugar

Top Layer

2 large eggs                                                           1 cup slivered almonds

1 teaspoon vanilla extract

3/4 cup packed light brown sugar

1/2 cup lightly packed sweetened shredded coconut

1 tablespoon all-purpose flour

1/2 teaspoon baking powder                                     1/8 teaspoon ground cinnamon

1. Preheat oven to 325 F and butter an 8-inch square pan.

2. In a medium bowl, combine butter, flour, and brown sugar and mix well with a spoon. Turn the dough over into the pan and spread it out evenly. Bake for about 20 minutes or until golden brown.

3. Meanwhile, beat together the eggs, vanilla, and brown sugar for 1 to 2 minutes. With a spoon, stir in the flour, baking powder, cinnamon, almonds and coconut.

4. Spread coconut mixture over the bottom layer once it has baked. Return the pan to the oven for about 30 minutes more.

5. Cool on a wire rack before cutting into bars.

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