Recipe

Did you really think that with this blog you would only hear from me once a day? Some days I may have a lot to share. Other days, well, I got nothing. On Sunday night at the banquet we ate some delicious raspberry tarts. That got Kristen and I to thinking raspberries. Last night she tells me that I haven't make my raspberry bars in a while. I told her I was a step ahead of her and was planning on making them for book club today. Her only comment was that we have spent way to much time together. Now we are thinking along the same lines.

So here's the recipe:
Shortbread:
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup cold butter or margarine

Cut in butter until crumbly. Press into a greased 9 in. square baking pan. (I use a 8x11.5 since that is as close as I have.) Bake at 350 for 20-25 minutes or until edges are lightly browned.

Spread 1/2 cup raspberry jam over shortbread
(I had preserves. Same diff right? Don't like raspberries, substitute strawberry, blackberry, blueberry, or what ever jam you like.)

Topping:
2 eggs
1/2 cup packed brown sugar
1 tsp vanilla extract
1/8 tsp baking soda
2 Tbsp flour
1 cup finely chopped walnuts (I store my walnuts and pecans in the freezer to keep them from going bad)

Beat together eggs, sugar, and vanilla. Combine baking soda and flour. Stir into egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. Bake for 17-20 minutes or until golden brown and set. Cool completely before cutting.