“Uncertainty is the prerequisite to gaining knowledge and frequently the result as well.” – Edith Hamilton
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It was a beautiful weekend! Saturday we walked the empty state fairgrounds… Sunday our son helped John build a storage table/shelf for the hatch-back of his car… and I get a smile on my face every time I see the brilliant flowers on our neighbors’ step!
RECIPE OF THE WEEK
This week’s recipe was set aside for our daughter-in-law’s Wednesday night birthday dinner in March… the first week we were on pandemic restrictions. Since we are still under stay-at-home orders I decided it was time to make them and deliver! I made these and frosted peanut butter rice krispie bars… delivered a big box on Sunday, heard they were all gone by Tuesday!
GLAZED ALMOND BARS
FOR THE BARS
- 3 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
FOR THE TOPPING
- 2 tablespoons milk (any variety)
- 1 cup sliced almonds
FOR THE GLAZE
- Â 2 cups powdered confectioners sugar
- 1/2 teaspoon almond extract
- 2 tablespoons milk (any variety)
Preheat oven to 325 degrees F. Set aside jelly roll or half sheet pan and parchment paper.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs and almond extract and beat until combined. Slowly add flour mixture, mixing until well blended and it forms a ball.
Use a rolling pin to flatten the dough between 2 pieces of parchment paper to the approximate size of your pan, then press dough into pan lined with parchment paper. Use a pastry brush to brush the top of the dough with milk, then sprinkle with sliced almonds, pressing them lightly into the dough.
Bake for 18-20 minutes until set but not brown. Cool for about 5 minutes, then remove the bars and parchment sheet together and let cool until set enough to cut them into bars with a knife. Let cool fully on cooling rack, still on parchment sheet.
Once cooled, make glaze by whisking the sugar with the almond extract and milk. Drizzle glaze over bars and allow to set.
Enjoy!
