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We are still praying for rain here
in NW Louisiana, turning into a dust bowl here in the country. Don’t think they realize how sever it is in
the city, their grasses are still green.
I heard a local pecan grower saying somehow the pecan crop is going to
be a pretty good one, somehow. The trees
went through a drop for a while, but those that did stay on the trees are
good. Just hoping the trees make it
through the winter.
With all that in mind, we need to
keep our “chins up” and keep on keeping on!! The Lord is watching over all of us, rain or
shine!!
I want to share another of my deserts today using Strawberry Fig Preserves. What a delight!!
Strawberry Fig
Preserves Logs
1
cup all-purpose
flour
1
teaspoon baking
powder
½
cup butter or margarine, melted
and slightly cooled
1
egg, beaten
1 teaspoon milk
1/3 cup Strawberry Fig Preserves
¼ cup butter or margarine, softened
1
cup sugar
1
egg beaten
1
teaspoon vanilla
extract
1
(7-ounce) can
flaked coconut (optional)
Combine flour, baking powder and ½ cup butter in a
medium mixing bowl, mixing well; stir in 1 egg and milk.
Press mixture into a greased 12x8x2 inch baking
dish. Spread jam over mixture; set
aside.
Cream ¼ cup butter in a large mixing bowl; gradually
add sugar, beating well. Stir in
remaining egg and vanilla, mixing well.
Add coconut (if desired) and stir well; spread mixture over jam. Bake in a 350 degree preheated oven for 30
minutes. Cool and cut into 3 x 1-1/2
inch bars.
Yields about 1-1/2 dozen log style bars.
We have an oven outside that we use on these hot days,
and I do miss the smell of the breads and desserts in the
house, just waiting for cooler weather to come, and the fireplace.
Think I will fix this one for an evening after our church
revival!!!
For now, The Gourd and Jelly Lady of
Rocky Mount, Louisiana, that is….
