When I have someone over for dinner in the middle of the week, I often pick some quick and easy dessert so I don’t derail schooling in favor of entertaining. I’d much rather bake something fancy than be the taskmaster for school, but I don’t want our schooling to drag on to ‘infinity and beyond’, so I usually force myself to be reasonable. Last night Crystal joined us for a very homey dinner of ham and split pea soup (or split ham & pea soup) with roast beef hash & frozen veggies for those who prefer not to eat soup. You can tell she’s becoming ‘family’ rather than ‘guest’ when I’m serving such plain fare!
For dessert we had shortbread bars. This is a basic recipe that I use over and over. Some of my favorite variations are to leave out the mini chocolate chips and put lemon or orange zest and/or extract in the crust and my all-time favorite filling is raspberry seedless jam, but I also like blackberry, boysenberry, cherry, or huckleberry. Strawberry is what I had in the cabinet yesterday. Sometimes I add nuts (1/2 c. chopped pecans), especially to the top layer. It’s really fast to threw together and it’s usually pretty popular. I frequently double the recipe for a 9 x 13 pan when I’m serving a crowd.
2 c. flour
1/2 c. sugar
3/4 c. butter (or margarine)
1/4 t. salt
1/2 t. vanilla
1/2 c. mini chocolate chips
10 oz jar berry preserves
Heat oven to 350 F. In large mixer bowl, combine flour, sugar, butter, salt, and vanilla. Beat at low speed until mixture resembles coarse crumbs (or cut in butter by hand). Stir in chocolate chips. Reserve 1/2 – 3/4 c. crumb mixture.
Press remaining mixture into the bottom of a 9-inch square baking pan. Spread preserves over crumb mixture. Sprinkle reserved crumb mixture over the top and, if desired, 1/2 c. chopped pecans.
Bake for 35-40 minutes or until lightly browned and preserves are bubbly. Cool completely; cut into bars.