Coconut Cherry Bars

I like these bars because they are sweet and jammy and the crunchy coconut is pretty great, too!  I got this recipe from my mom who got it from her friend Josh.  He's a caterer, so he knows what is good. We have also made them with raspberry jam and they are delicious, of course.

Instructions:

First, make the crust.  Preheat oven to 350. Lightly grease a 9''x 13'' baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

Now, make the filling:

Carefully spread jam over partially baked crust, leaving about 1/4 inch around the edges.  I know I used more than 1/2 cup!

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. 

Add flour and mix until combined.

Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. 

Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.  Make sure the top layer is firm and done in the middle.

Cool bars in pan on a wire rack before cutting into bars.

Makes 24 2-inch bars.

Coconut Cherry Bars

Ingredients

For the crust:

1 1/2 cups flour

1 cup unsalted butter, cold & cut into 1/2-inch pieces

1/2 cup sugar

1/2 cup slivered almonds

1/4 teaspoon salt

For the filling:

1/2 generous cup cherry jam (or any kind of delicious jam)

4 large eggs

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

1 cup flour

3 cups sweetened coconut, divided

Instructions

To make the crust

Preheat oven to 350. Lightly grease a 9''x 13'' baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

To make the filling:

Carefully spread jam over partially baked crust, leaving about 1/4 inch around the edges.

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.

Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.

Cool bars in pan on a wire rack before cutting into bars.

Makes 24 2-inch bars.

Dutch Oven Bread

Today I am going to tell you about one of my favorite breads.  We call it "crusty crust" bread because the crust is so crusty but the inside is soft and yummy.  

My mom taught me how to make this bread and it is so simple to make. She got the recipe from my Great-Aunt Maralee.  My dad says it reminds him of bread in Europe. 

The ingredients are so simple that it's easy to memorize the recipe. This bread uses only a tiny amount of yeast and it has a very long rise.  That makes it better for you.

Maralee's Dutch Oven Bread

AKA”Crusty-Crust Bread”

Makes 4 big round loaves.

12 cups flour

1 teaspoon yeast

2 Tablespoons salt

6 cups water

Mix dry ingredients.

Add water. Mix with a wooden spoon just till combined. 

Do not knead, this is a very loose dough.

Cover bowl and leave on counter for 14-18 hours.

When you are ready to shape the bread, flour the counter and 

set out four squares of parchment paper.

Pour out onto the generously floured surface.  

With dough cutter, fold dough into itself two or three times.  

It will still be very loose.  

Cut into 4 balls.  

Place each ball on parchment and cover with a cotton cloth.  

Let rise on counter for about another two hours.

Preheat oven with Dutch oven inside to 510'.  

When heated, plop the parchment and dough into the Dutch oven and put the lid on top.

Bake, covered, for 30 minutes.  

Then remove lid and continue baking until nice and brown, for 10-15 minutes.  

Turn onto cooling rack.

It is delicious hot or cooled. If you want to eat it hot, slice it as soon as you can stand to touch it.

Serve warm, slathered in butter or dunked in hearty soup.

Here's a printable version:

Maralee's Dutch Oven Bread

AKA"Crusty-Crust Bread”

Makes 4 boules.

12 cups flour

1 teaspoon yeast

2 Tablespoons salt

6 1/2 cups water

Mix dry ingredients. Add water. Mix just till combined. Do not knead, this is a very loose dough.

Cover bowl and leave on counter for 14-18 hours.

Turn out onto a generously floured surface.  With dough cutter, fold dough into itself two or three times.  It will still be very loose.  Form into 4 balls.  Place on parchment and cover with cotton cloths. Leave undisturbed on on counter for another two hours.

Preheat oven with Dutch oven inside to 510'.  When heated, plop the parchment and dough into the Dutch oven and put the lid on top.

Bake, covered, for 30 minutes.  Remove lid and continue baking until nicely browned for 10-15 minutes.  Turn onto cooling rack.  As soon as you can stand to touch it, slice it.  Serve warm, slathered in butter or dunked in hearty soup or cool.