“Think big thoughts, but relish small pleasures.”
H. Jackson Brown Jr.
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 seems like we are still in the ‘in-between’ vacation days between summer and fall… felt like we went from July to October overnight with temps in the 90s on Tuesday and woke up to 50s on Wednesday! We celebrated with my birthday buddy Linda this year by going to Jersey Boys at Chanhassen Dinner Theater. It was a great show, and I couldn’t help but think how blessed we are to have so many wonderful arts opportunities for both artists and art appreciators! It was also the first week of school… for a senior and a freshman both in the same high school… grandkids are growing up!!!
RECIPE OF THE WEEK
I grabbed a jar of peach jam from Stonewall Kitchens at Costco one day… it spoke to me because I love peaches and I also love everything from Stonewall Kitchens. Only problem was, it didn’t take me long to realize it would likely take two years for me to finish the jar just putting it on toast or biscuits! Sooo… I looked for a recipe to use it another way. This recipe from mamashomestead.com fit the bill… I ate some warm with ice cream when it was still hot, then cut up the rest for bars… delicious either way!
PEACH JAM BARS
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1/4 teaspoon baking powder
- 1/2 cup chopped hickory nuts or black walnuts (or pecans)
- 1/2 teaspoon vanilla extract
- 12 ounce jar peach jam (or your favorite flavor)
Cream butter and sugar. Add egg and mix well. Combine flour and baking powder, then add to the butter mixture. Add nuts and vanilla, mixing thoroughly.
Press 2/3 of the dough into a greased 13 x 9 inch baking dish. Spread dough with peach jam, then crumble the remaining dough over the jam.
Bake at 350 degrees F for 30-35 minutes, until golden brown. Remove from oven to a wire rack to cool, cut into bars and enjoy!
