7095 GA Hwy 155 N
Ellenwood, GA 30294

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Friday, September 21, 2012

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!