jam

Black Cherry Jam & Granola Crumb Bars

I spent last weekend in Richvale, California for my cousin’s wedding.  My mom grew up there.  It’s a small rice farming town where quite a few of my cousins are carrying on the rice farming business.  I was able to visit with a lot of family this weekend, many of whom remember me as being “just this big!” the last time they saw me.  The last day we were there we had brunch with my mom’s cousin’s family and a few other people.  Their daughter is a senior in high school and we started talking about baking.  She said one of her favorite things to make were these jam bars that had granola on top.  I asked her where she found the recipe and she said it was from a Barefoot Contessa cookbook.  As luck would have it I was able to find the recipe on food network’s website.  Thanks for sharing this recipe, Emily!  It is truly amazing.

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You can easily make these bars your own by using your favorite jam, your favorite granola or your favorite nuts.  I used Hero black cherry jam, an almond vanilla granola and sliced almonds.

These come together quickly, bake up beautifully and, once cooled, slice up wonderfully.  The crust is thick enough to keep them sturdy.  I cut my 8-inch square pan into 9 squares, but that makes for a hefty bakery-sized serving.  Which is really fine by me!  But you can cut the pan into 12 squares or cut larger squares into smaller ones after taking them out of the pan.

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Black Cherry and Granola Crumb Bars

From Ina Garten

Ingredients

  • 2 sticks of butter, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/3 cups flour
  • 1/2 teaspoon salt
  • 1 jar (10-12 ounces) of your favorite jam
  • 2/3 cups granola (without dried fruits)
  • 1/4 cup sliced almonds (or your favorite nut)

Directions

  1. Preheat oven to 350°F.
  2. Beat butter, sugar and salt in the bowl of a stand mixer (or with a hand mixer) until combined.  And in the vanilla and beat.
  3. Whisk the flour and salt together.  Add the flour mixture to the butter and mix on low until it just comes together.  Remove about 1 to 1/2 cups of the dough.  Pat the remaining dough into the bottom and about 1/4 way up the sides of an 8-inch square pan.
  4. Spread the jam onto the crust, but not onto the edges.
  5. Mix the reserved dough with the granola then evenly spread over the jam.  Sprinkle with the almonds.
  6. Bake for 45 minutes.
  7. Let cool completely before cutting into squares.

 

 

Buttery Jam Cookies

A good friend of mine makes jam every year and brings me a few jars when we see each other.  It is so much better than store bought!  The last time she was in Amarillo, she brought me 2 jars of blueberry jam.  I used one of those jars in these cookies.

These cookies are delicate, cake-like in texture, and are not overly sweet.  This recipe is from TWD, Tuesdays with Dorie.  Members cook their way through Baking from My Home to Yours by Dorie Greenspan. I am not a member of this baking group, but after trying this recipe I may decide to join when they start accepting new members!

I only made slight changes to this recipe.  I drizzled some glaze on the cooled cookies and added sliced almonds to half of the batter.  I would consider pecans next time.  When I mixed in the jam it just didn’t look like quite enough, so I added a little more.  I ended up mixing blueberry jam with a little strawberry rhubarb and the combination was nice.  You really can use any kind or combination of jam, so this is a truly versatile recipe that you can adapt to your personal taste.

These would be perfect with an afternoon cup of coffee or tea, and I even think you could pull off eating them for breakfast.  Enjoy!

Buttery Jam Cookies

Adapted from Dorie Greenspan

Ingredients

Cookies:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 2 tbsp. whole milk
  • 1 tsp. vanilla extract
  • 1/3 cup jam (any flavor)
  • ¼ cup sliced almonds (optional)

Glaze:

  • 1 cup powdered sugar
  • 1 ½ tablespoons milk
  • 1 teaspoon almond extract

Directions

  1. Preheat the oven to 375 degrees F and place two racks in the oven, one in the upper third of the oven and one in the lower third of the oven. Line two cookie sheets with parchment paper and set aside.
  2. Sift together the flour, baking powder, ginger, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer, with the paddle attachment, beat the butter and sugar (on high speed) for 2 to 3 minutes until light and fluffy. Add the egg and beat on high speed for an additional minute. Add the milk and the vanilla extract and beat on high speed for 30 seconds. Add the jam and beat on low speed for 1 minute. Add the dry ingredients, with the mixer on low speed, just until they’re mixed in. Stir in almonds here if using.  The dough will be extremely thick and stiff.
  4. With a an ice cream scoop or a teaspoon, drop spoonfuls of the dough onto baking sheets, forming cookies that are about 1 inch to 1-1/2 inches in size.
  5. Bake the cookies for 10 minutes, rotating the trays from top rack to bottom rack halfway through.
  6. Once baked, let the cookies sit on the pan for a minute or two and then remove to a wire rack and let cool completely.  Drizzle with glaze if desired.