And now for the recipe for my intern-made pear bars that I received at Christmas time. They are very yummy and go well with tea. Have your intern make some today!
Here’s the email she wrote:
Guess what Big ham? I found the magazine with the Pear-Cinnamon Streusel Squares. YAY! It’s attached. Aren’t I just the bestest little intern EVER!!!
Pear-Cinnamon Streusel Squares
Let these bars cool for at least an hour before cutting so they’re nice and firm
Prep: 30 min. Bake: 30 min
2 cups all-purpose flour
1 Â¼ cups quick-cooking rolled oats
Â¾ cups packed brown sugar
2 teaspoons ground cinnamon
1 cup butter
2 tablespoons all-purpose flour
Â¼ teaspoon baking powder
Â¼ teaspoon salt
2 cups chopped, peeled, and cored pears or apples (canned pears drained ok)
Â¾ cup cinnamon-flavored baking pieces
Powdered Sugar Icing
1. Preheat oven to 350. Lightly grease a 13x9x2-ince baking pan; set aside. In a large mixing bowl, stir together the 2 cups flour, the rolled oats, brown sugar, and ground cinnamon. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Remove 1 Â½ cups of the crumbs; set aside.
2. Press remaining crumbs into bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
3. Meanwhile, in a medium mixing bowl, beat eggs and granulated sugar with whisk until smooth. Whisk in the 2 tablespoons flour, then the baking powder and salt. Stir in pears or apples and cinnamon pieces. Gently spread fruit mixture over baked crust. Sprinkle with reserved crumb mixture.
4. Bake in the 350 degree oven for 30 to 35 minutes more or until golden brown. Cool in pan on a wire rack. Cut into bars. Drizzle with Powdered Sugar Icing. Makes 32
POWDERED SUGAR ICING: In a small bowl, stir together 1 cup sifted powdered sugar and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency. Makes Â½ cup.
TO STORE: Cover and store bars in the refrigerator for up to 1 week. Do not freeze.