Rabbit Eye Blueberry Bars
 2 1/2 cups AP Flour
2/3 cup sugar
1/2 tsp salt
2 sticks, +2Tbs butter
1/4 cup brown sugar
1/8 tsp nutmeg
1/2 cup rolled oats
1/2 cup chopped pecans (optional)
10 oz jar TaylOrganic Rabbit Eye Jam
3/4 cup blueberries, fresh or frozen (optional)
1 each lemon zest, plus juice
1/8 tsp ginger, ground
Preheat oven to 375 degrees. Line a 13x9 pan with foil and spray
with non stick cooking spray. Place first three ingredients into a
mixing bowl and stir until just combined. Cut the two sticks of butter
into tablespoon slices, and slowly add to your mixer while it is on. Mix
until butter is well blended. Set aside 1 1/4 cup of the mixture, and
dump the remaining into your prepared pan. Press the dough evening into
the pan, and bake for about 15 minutes, or until it just starts to
golden. Meanwhile, add brown sugar, nutmeg, oats, and pecans to the
flour mixture that you set aside early, along with 2 tablespoons of
butter. Using your fingers, work the butter into the mixture until
course clumps form. In a separate bowl combine TaylOrganic's Rabbit Eye
Jam, blueberries, lemon juice and zest, and ground ginger. Mix until
blended.
Once the crust is done, spread the blueberry mixture evenly across
the hot crust. Sprinkle on the oat topping. Bake in oven for another 25
minutes, or until golden and bubbly.
Let cool for a couple of hours. Cut, serve, and enjoy!
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Friday, September 21, 2012
