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….