Sunday, February 1, 2009

Stately Strawberry Bars


The name of these bars has been changed. Not to protect the innocent, but because otherwise I'd be lying. They used to be called Royal Raspberry Bars. But with only the most amazing homemade strawberry jam on hand (Thank you, Mom, for going through a canning phase recently!), these bars quickly took new form.

It was the funniest conversation when I was talking with my mom about a new name. What means "royal" but works as an alliteration with "strawberry"? A couple of ridiculous ideas were blurted - sexy, splendid, sparkling, swell, stuffy, symphonic (Symphonic Strawberry Bars? Pitiful.) - until we landed on "stately." And there was no contest.

Stately Strawberry Bars
Recipe from The Best of Sunset Cookies
Makes 24 bars

1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter, melted
3/4 cup strawberry jam
3 large egg whites
1/4 teaspoon cream of tartar

1. In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and the salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9x13-inch baking pan.

2. Bake in a 325 degree F oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.

3. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan.


Step-by-Step in Pictures

Combine oats, flour, coconut, sugar, and salt. Then add melted butter.
Mix well.
Press into pan.
Bake the crust.
Spread strawberry jam over the warm crust.

Whip up the egg whites with the cream of tartar.

Dollop the meringue onto the jam so it is evenly distributed.
Spread the dollops smoothly across the top.
Take a spoon and lift up in random places on the meringue to create peaks.
Bake the bars.

Cross section.
How royal! I mean stately! ;)

5 comments:

Deborah Graff said...

I like Stately, but if I may be so bold, I'd also submit Sovereign.

If you like the name, you may show me gratitude in the usual manner.

AJ said...

Yeah, I gotta make those. I have love for strawberry jam.

Does it have to be jam? I would assume jelly would not work.

Seeds or no? Does it matter?

Marni said...

Deborah - Sovereign, eh? Yeah I like. There are no leftovers of this one, but I'm sure I'll be doing the "usual" again. Or it wouldn't be usual! :)

AJ - Jam is probably better, but honestly, if all you had was jelly, I'm sure it would be fine, just a tad more difficult to spread. Seeds are up to your personal preference. I don't mind seeds but you may. Bon appetit!

Carolyn Jung said...

Stately, they are! And how lucky you are to have a Mom who makes fab strawberry jam. I'm envious.

Marni said...

Carolyn - I couldn't agree with you more. I lucked out with my mom!!! :)

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