{"id":4635,"date":"2011-06-19T14:34:05","date_gmt":"2011-06-19T20:34:05","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4635"},"modified":"2011-06-19T23:19:31","modified_gmt":"2011-06-20T05:19:31","slug":"mixed-berry-bars","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/06\/19\/mixed-berry-bars\/","title":{"rendered":"Mixed Berry Bars"},"content":{"rendered":"<p>Recently I made <a href=\"http:\/\/www.hottie-biscotti.com\/blog\/2008\/05\/25\/blackberry-pie-bars\/\">these blackberry pie bars<\/a> again. \u00a0The recipe is from Rebecca Rather&#8217;s cookbook <a href=\"http:\/\/www.amazon.com\/Pastry-Queen-Royally-Recipes-Countrys\/dp\/1580085628\" target=\"_blank\">The Pastry Queen<\/a>. \u00a0Buy it. \u00a0This time around I found the bottom crust to be a little on the thick side, and there was an awful lot of filling. \u00a0These bars are so substantial that they are best eaten from a plate with a fork. \u00a0These are one of the best things you will ever put in your mouth. \u00a0Ever. \u00a0They are just really decadent and I thought it would be nice to have the same flavors, but in a bar that was a little easier to eat.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/mixedberrybarss.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4637\" title=\"mixedberrybarss\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/mixedberrybarss.jpg?resize=563%2C372\" alt=\"\" width=\"563\" height=\"372\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/mixedberrybarss.jpg?w=563 563w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/mixedberrybarss.jpg?resize=300%2C198 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/mixedberrybarss.jpg?resize=150%2C99 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/mixedberrybarss.jpg?resize=400%2C264 400w\" sizes=\"(max-width: 563px) 100vw, 563px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>So, with some extra berries I decided to make the bars again with a thinner crust, and less filling. \u00a0Since I only had a small bag of frozen blackberries I used a combination of blackberries, blueberries and strawberries. \u00a0A total of 4 cups of any berries would do. \u00a0As with the Pastry Queen&#8217;s recipe, thaw and drain any frozen berries that you&#8217;re using.<\/p>\n<p>I found these bars to be much easier to just pick up and eat. \u00a0There are tons of things you could do with these. \u00a0Use different combinations of berries, maybe use peaches, add some ground pecans, almonds or walnuts to the crust and\/or crumb topping or even play with spices&#8230;cinnamon, nutmeg, cardomom. \u00a0Oh, the sweet and delicious possibilities! \u00a0I might try a small batch in an 8&#215;8 pan so that I can try more of these variations without having too many extra goodies around the house.<\/p>\n<p>I find these to be extra special served with a small (or maybe a rather large) scoop of Bluebell Homemade Vanilla ice cream. \u00a0Enjoy!<\/p>\n<h3>Mixed Berry Bars<\/h3>\n<p>Adapted from Rebecca Rather&#8217;s Blackberry Pie Bars<\/p>\n<p>Ingredients<\/p>\n<p>Crust and Topping<\/p>\n<ul>\n<li>1 1\/2 cups flour<\/li>\n<li>1 1\/2 sticks (3\/4 cup) cold butter, cup into cubes<\/li>\n<li>3\/4 cup sugar<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>2 eggs<\/li>\n<li>1 cup sugar<\/li>\n<li>1\/2 cup sour cream, regular or light<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>1\/2 cup flour<\/li>\n<li>4 cups berries (any combination you like, make sure to thaw and drain any frozen berries)<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>For the crust and topping:<\/p>\n<ol>\n<li>Preheat the oven to 350F. Grease a 9\u00d713-inch baking pan.<\/li>\n<li>Combine the flour,sugar and salt in a food processor fitted with the metal blade. Process until fully combined. Add the butter to the flour mixture and process until the butter is evenly distributed,but the mixture is still crumbly.<\/li>\n<li>Reserve 1 cup of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes,or until it is golden brown. Cool for at least 10 minutes.<\/li>\n<\/ol>\n<p>Filling:<\/p>\n<ol>\n<li>Whisk the eggs and sugar together in a large bowl,<\/li>\n<li>Add the sour cream, flour and salt. Gently fold in the berries.<\/li>\n<li>Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top.<\/li>\n<li>Bake 50 minutes to 1 hour,or until the crust is lightly browned. Cool for at least 1 hour before cutting.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2011\/06\/19\/mixed-berry-bars\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Recently I made these blackberry pie bars again. \u00a0The recipe is from Rebecca Rather&#8217;s cookbook The Pastry Queen. \u00a0Buy it. \u00a0This time around I found the bottom crust to be a little on the thick side, and there was an awful lot of filling. \u00a0These bars are so substantial that they are best eaten from [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[17,15],"tags":[46,467,63,335,124,468],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1cL","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4635"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4635"}],"version-history":[{"count":1,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4635\/revisions"}],"predecessor-version":[{"id":4638,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4635\/revisions\/4638"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}