Andrea w/ dessert bars at a recent birthday party.
Earlier this month, I was invited to a 70th birthday party for my best friend’s mom. I was told I didn’t need to bring anything, but my parents taught me never to go to anyone’s house empty-handed. So, I needed to find the perfect special recipe for this special occasion. What says love better than dessert?!
Thanks to the wide variety of Formato Brothers Casa Giulia Jams, I was able to pick the perfect flavor for my fruit bars dessert. I decided to go with Raspberry, but you could pick whatever fruit you prefer.
2 ¼ C all-purpose sifted flour
½ tsp baking powder
¼ tsp salt
1 C packed light brown sugar
1 C butter, at room temperature
1 egg, at room temperature
½ tsp almond extract
¼ C Casa Giulia Jam – your choice of flavor
Preheat oven to 350˚F; spray an 8” square baking pan with nonstick cooking spray.
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl, with an electric mixer on medium-high speed, cream the brown sugar and butter until fluffy; beat in the egg and almond extract. With the mixer on low speed, gradually beat in the flour mixture until blended. Scrape the batter into the pan, smoothing the surface with a rubber spatula. Spoon the Casa Giulia Jam over the batter smoothly and evenly.
Bake until lightly browned, 25-30 minutes. Cool completely on a rack.
My best friend Heather and her mom (and everyone else at the party) loved this! It was so chewy and we didn’t even feel guilty about eating it because of the delicious fruit jam! I can’t wait to make this again; my only dilemma is: which Casa Giulia Jam do I choose next?!
1 1/2 cup flour
2 Tblsp confectioners sugar
1 Stick butter
1/4 Tsp salt
4 Tblsp cold water
Pulse flour, sugar, salt in food processor 10-12 pulses. Add cold butter (chopped into small pieces). Add water one Tblsp at a time after pulsing.
Roll dough into ball then flatten into a 12-14″ round. Cover with wax paper or plastic wrap. Put dough round in refrigerator for 15 minutes to set up.
For the filling:
3 cups sliced peaches (leave skin on) We used very small peaches for this recipe.
3/4 cup sugar
1 Tsp cinnamon
1 Tsp fresh lemon juice
3 Tblsp Casa Giulia Apricot Jam (for spreading on dough) Note: other jam flavors will work as well.
Place peaches, sugar, cinnamon and lemon juice into glass bowl. Mix gently together using 2 spoons.
Heat oven to 375 degrees.
Place dough round on parchment paper, lightly floured.
Spread 3 Tblsp jam over dough.
Spread peach filling mixture onto dough. Use mostly peaches, save juice for spreading on top of the dough.
Fold one inch of dough back toward center, framing the filling.
Spread reserved juices over edges of dough.
Bake for 45 minutes or until dough becomes brown.
Place on wire rack to cool.
Serve warm, vanilla ice cream would be a plus for this treat.
4 large peaches ( peeled and cut into slices)
3 Tblsp sugar
1 Tblsp lemon juice
1 Tblsp Tuaca Italian Liquer
1 store-bought pie crust; follow directions on package
Heat oven to 425 degrees.
Mix peaches in large bowl.
Pour lemon juice over peaces, add sugar, Tuaca.
Place ingredients on pie crust on parchment paper on a large cookie tray.
Bake for 35 minutes until crust begins to brown.
Remove from oven. Sprinkle sugar on warm tart.
Wait 30 minutes to cool.
Place on serving dish. Add vanilla ice cream for a wonderful dessert.