Rocky Mount Gourds & Treasures of Louisiana

  (Plain Dealing, Louisiana)
Jellies and Jams From Our Bounties
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Desert Recipes and Creations using Jellies and Jams

            Try to fill your days with the excitement of trying some new, unusual and delicious treat!!  It may be helpful during these days of the heat and drought like it is in Louisiana.  We are still praying for rain here, although, I know some northerners are suffering from too much rain.  The underground aquifers are even drying up in Louisiana. 

            The following Peach/Satsuma Marmalade Bars are easy to make and oh, so yummy!!

Any preserve you enjoy may be substituted.

            We hope you will try this, if not now, save it for future use!!


Peach/Satsuma Marmalade Bars


1-1/2   cups sifted all-purpose flour

1        teaspoon baking powder

¼    teaspoon salt

1-1/2   cups quick cooking oats, uncooked

1        cup firmly packed brown sugar

¾   cup butter or margarine (I use unsalted butter)

¾   cup Peach/Satsuma Marmalade, may substitute any jam or preserves you prefer



            Combine flour, baking powder and salt; stir in oats and sugar.  Cut in butter with a pastry blender until mixture resembles coarse meal.

            Press two-thirds of mixture into an ungreased 11 x 7 x 1 inch jelly roll pan.  Spread preserves over surface; sprinkle with remaining oats

mixture.  Bake at 350 degrees for 30 to 35 minutes.  Cool, cut into 3 x 1 inch bars.  Yields about two dozen bars.



With Lagniappe from Louisiana

The Gourd & Jelly Lady

of Rocky Mount, Louisiana That Is...

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