My Grandpa Frank grew strawberries, so we always had fresh ones to pick when I was growing up, but when the patch was gone my mom and I would pick at a farm nearby to ensure we'd have jars of jam for the winter. I love to pick fresh fruit and have found a farm here to "feed my addiction!"
Strawberry~Lemon Cream Bars
1 cup old-fashioned rolled oats
1 cup King Arthur all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/4 cup dried strawberry bits, optional
1 tsp. baking powder
1/4 tsp. salt
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, melted
Preheat oven to 350F-degrees. Grease a 9"-square pan and line the bottom with parchment paper.
In a large bowl, combine all the ingredients, except the butter and mix well. Pour the melted butter over and mix until distributed evenly. Press half of the mixture into the prepared pan firmly and evenly.
1-14oz can sweetened condensed milk
Zest of 1 lemon
1/4 cup lemon juice
1/2 cup strawberry jam
2 T Pie Filling Enhancer
Whisk together the ingredients until slightly thickened. Pour the filling over the crust and smooth with a spoon.
Sprinkle the remaining half of the oat mixture over the filling, pressing down lightly.
Bake for 22 to 25 minutes, until the top is golden brown. Remove from the oven and cool completely in the pan. Run a table knife along the edges of the pan and use the edges of the parchment to remove it from the pan (I used my spring form pan). Cut the bars into 2" x 2" bars. Yields 16 bars.
It's a lazy day...oh, I have things to do, but I chose to bake after a marathon day of sewing yesterday. I even tuckered out Rosie!
Enjoy summer days!