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MY COOKBOOK

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17.7.14

CHERRY CRUMBLE PIE BARS


One would think Érik A Ropogós Cseresznye is what comes to mind. Well maybe just a little. But actually it is Csekhov’s Cherry Garden. The love of plays goes back to my childhood: the story of love, loss, family and money.

If there is one thing communism can be credited with it is the accessibility of culture. Museums and art galleries were dirt cheap and we went regularly, mostly on Sundays. Instead of church people went to see world class art exhibitions. I had my favourite rooms in the permanent collection. We had season tickets to live theatre and the Philharmony. Work and school distributed them for next to nothing. That’s when I got acquainted with Shakespeare, Chekhov and Molière. I was twelve when I saw my first opera at the Budapest Opera House. The Anvil Chorus in Verdi’s Troubadour sent chills up my spine. I knew I will never be the same. 



We tried to give culture to our children, but the expense and the lack of it in Canada was wholly discouraging. Art is holy and should never be treated as profit. If there was something I can resent in this system is that culture is superfluous. Unfortunately the lack of culture has a dumb down effect. Beyond reality TV and rock concerts there is not much more.
   
These cherry bars were wonderful, some parts were neatly sliced and given away, but mostly just massacred, end strips and small corners chopped off as it sat on the counter for a day. Oops I didn’t take a photo and by next day only bits and ends remained. They were amazingly good with ice cream and whipped cream.


2 cups flour
1-1/4 cups almond meal or very finely ground almonds
3/4 cup brown sugar
1/4 tsp salt
1 cup butter, cut up
2 cups homemade cherry pie filling or 1 can cherry pie filling
1 tsp almond extract

  • Preheat oven to 350 degrees F.
  • Line a 13x9x2-inch with parchment paper, over the edges of the pan; set aside.
  • For crust, in a large bowl, stir together the flour, almond meal, brown sugar and salt.
  • Using a pastry blender, cut in the butter until mixture resembles fine crumbs.
  • Remove 1-1/2 cups of the mixture; set aside.
  • Press the remaining mixture evenly onto the bottom of prepared baking pan.
  • Bake in the preheated oven for 15 minutes.
  • Spoon cherry filling over hot baked crust, spreading evenly
  • Sprinkle with reserved crumb mixture.
  • Bake about 40 minutes more or until filling is bubbly and topping is lightly browned.
  • Cool in pan on a wire rack.
  • Lift the baked mixture out of the pan.
  • Invert onto a baking sheet; remove foil.
  • Invert again onto a cutting board.
  • Cut into bars.
  • Makes 24 bars.

4 comments:

  1. You're tempting me with all these wonderful desserts, Zsuzsa. These wonderful cherry bars reminds me of the peach and nectarine bars I made a month ago. I finally finished them a couple of days ago, after giving away about half. And, even though there's still lemon poppyseed bundt cake in my freezer, and home made peach sorbet, I want to bake something else. Especially with those 2 cups of pitted and stemmed cherries in my freezer. :)

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    Replies
    1. Maria in the past I seldom baked but once in awhile I baked a rich torte. Then when I started to make sweets for the blog I diversified. Now all I want are fruit based desserts. I love the summertime.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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