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| To get a round shape, trim excess and roll pastry again to smooth it out, do not be too picky, you will trim the pastry after you flip it into the pan. DO not stretch the pastry or have it too wet. |
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| this is the single crust flute for a pie without a top |
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| a double crust pie; cut steam vents into the top. Be sure to flute both layers of the pastry as one so it seals together. |
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| Finished turkey pie, I did not brush with milk or water or egg. |
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| From Super Store - I make batches of red pepper jelly for gift giving. 125mL jars are a perfect fit! |
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| I found the PC cookie cutter and stencils at Super Store. The tube of royal icing at Safeway $1.99. |
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| lots of variety in how they can be decorated. |
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| They could be arranged on a tray in a Christmas tree shape. |
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| The boxes are from Super Store! |
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| I bought packages of dried fruit at Walmart (Joe Brand). Chop into small pieces so the cake will not crumble when you cut it. Soak in Rum for 24 hours, stir occasionally. |
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| After soaking I transferred to a large bowl and added 125mL flour (1/2 cup), I believe it keeps the fruit from clumping together. |
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| Remaining flour ingredients in a bowl. I toasted the almonds before cutting. I drained marashino cherries and cut in half. |
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| Butter and sugar, cream, add eggs one a time. I break mine into a bowl to make sure there is no shell. |
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| to keep track of how many eggs you have used put the broken pieces back in the egg carton. |
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| make sure there are no lumps of butter before adding flour. |
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| Parchment lined small loaf tins (for gift giving). I folded the fruit into the cake batter using the stir setting. |
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| Bake on the low rack of the oven, the pan of water keeps the cake moist. Once cooled remove from tins and use a brush to coat with rum |
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| I added a layer of marzipan and royal icing. |
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| simple and perfect square! |
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| I add zest to my crust! Cut in butter to dry ingredients. If you don't have a pastry blender/cutter use cold butter and large size grater. |
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| Push the base ingredients into the pan using a bench scraper or back of a measuring cup, or press on parchment paper. |
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| Zest is the very top part of the citrus. Pull off in small pieces so there are no strings. |
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| I add one egg at a time, whisking. |
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| I used a stencil to sprinkle icing sugar on the baked bar. |
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| Perfect, thick, gooey, lemon layer that holds went cut! |
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| Use dry measures for dry ingredients; you level the oats, flour and sugar. Flour is pre-sifted out of the bag. Scoop in the measure and level. |
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| So many types of brown sugar. Use the correct one that the recipe calls for. |
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| Brown sugar is pressed into the measure to push the air out. |
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| Zest is the top layer of the oily skin; do not take the bitter white. You can use a zester as shown or a fine grater. |
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| Press the base of a square into the pan using parchment paper, or wax paper. |
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| I oil and use parchment paper; the paper allows you to remove the large square and cut outside of the pan. |
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| Use large flake oats, not instant. Steel cut is the process of making the flake. |
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| Dry ingredients; remember to use dry measures, and level off ingredients. |
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| Brown sugar is measured by pressing firmly to push out air between the big crystals. |
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| Use the markings on the package. |
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| I use the microwave to melt and cook in; no burnt pots or food! |
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| yes, I boil the dates in the microwave until soft and water is absorbed. |
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| Bake the base. To push the base firmly you can push down on parchment paper or use the flat side of your measuring cup. |
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| Drop blobs of date onto the base then connect the dots so you don't pull up the crumb mixture. |
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| Drop the crumb mixture around the top and connect the dots to avoid pulling up the date mixture. |
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| Finished, baked bar - allow to cool. I trimmed the edges before cutting. |
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| I used the steel, bench scraper above to cut the bars. |
