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STRAWBERRY STREUSEL BARS

THIS RECIPE COMES FROM HOMETOWN COOKING MAGAZINE, JUNE 2000.





List of Ingredients



• 1 CUP BUTTER, SOFTENED
  
• 1 CUP SUGAR
  
• 1 EGG
  
• 2 CUPS FLOUR
  
• 3/4 CUPS COARSELY CHOPPED PECANS
  
• ICING, RECIPE BELOW
  
• 10 OUNCES STRAWBERRY OR RASPBERRY PRESERVES
  






Instructions



1. PREHEAT OVEN TO 350°
   
2. IN A MEDIUM MIXING BOWL, BEAT BUTTER AND GRANULATED SUGAR WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL COMBINED, SCRAPING SIDES OF BOWL OCCASIONALLY. BEAT IN EGGS.
   
3. BEAT IN AS MUCH FLOUR AS YOU CAN WITH THE MIXER. STIR IN AN REMAINING FLOUR. STIR IN PECANS. SET ASIDE 1 CUP OF THE PECAN MIXTURE.
   
4. PRESS THE REMAINING PECAN MIXTURE INTO THE BOTTOM OF AN UNGREASED 9 X 13" BAKING PAN. SPREAD PRESERVES TO WITHIN 1/2" OF THE EDGES OF THE BOTTOM CRUST. DOT THE 1 CUP RESERVED MIXTURE ON TOP OF PRESERVES. BAKE APROXIMATELY 45 MINUTES OR UNTIL TOP IS GOLDEN BROWN. COOL ON A WIRE RACK. DRIZZLE WITH POWDERED SUGAR ICING OR SPRINKLE WITH POWDERD SUGAR. CUT INTO BARS.
   
5. ICING: IN A SMALL MIXING BOWL COMBINE 1 CUP POWDERED SUGAR ( SIFTED ), 1 TABLESPOON OF MILK, 1/4 TEASPOON VANILLA. STIR IN ADDITIONAL MILK, 1 TEASPOON AT A TIME, UNTIL ICING IS OF DRIZZLING CONSISTENCY.
   






Final Comments


ENJO;Y!