Strawberry Jam Filled Cookie Bars

For the Filling:
2 1/2 c. strawberries, fresh or frozen
1/4 c. water
1/2 c. sugar
3 Tbsp corn starch + 1/4 c. cold water

For the Cookie Dough:
1/2 c. butter
1/2 c. brown sugar
1 tsp. vanilla extract
1 egg
1 3/4 c. + 2 Tbsp flour
1/2 tsp. baking powder

To make the filling: The filling will need to cool down before being used, so make sure you make the filling first.

In a small pot, add the strawberries, water, and sugar. Bring to a simmer, then simmer for 10-15 minutes.You will need to stir regularly and break up the strawberries with a spoon as they cook.

Dissolve the corn starch in the cold water. Add slowly to the boiling strawberry mixture. Stir constantly. Cook for another few minutes until the mixture thickens and becomes the consistency of pie filling. Make sure you're stirring constantly.

Remove from heat and transfer to a glass bowl to cool. Cool for at least 30 minutes, stirring it every now and then before using it in the cookie bars.

To make the cookie dough: Preheat the oven to 350 F.

Cream the butter and sugar together.

Beat in the egg and vanilla.

In a small bowl, mix together the flour and baking powder, then fold into the creamed mixture until a dough forms.

Divide the dough into two equal parts.

Line an 8x8 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out of the pan, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.

Lightly grease the baking pan and line it with parchment paper.

Press the other half of the dough evenly into the bottom of the prepared pan.

Spread the strawberry filling evenly over the base layer.

Take the dough square from the fridge and peel back part of the plastic wrap so you can flip it onto the filling. Then peel the rest of the plastic wrap off. Press down lightly on the dough.

Bake for 25-35 minutes, until lightly golden on top.

Cool completely before cutting into bars.

Here's a link to the recipe I used: http://www.rockrecipes.com/raspberry-filled-cookie-bars/

Strawberry Peach Tart

Plan ahead... needs to chill

The crust for this tart is fantastic. Almost like a croissant. 

Crust:
1 1/2 c. bread flour

Dough after chilling

3 Tbsp. sugar
1/4 tsp. salt
1/2 c. butter, very cold
1/3 c. ice cold water, plus more if needed
1 egg, beaten
addition sugar for sprinkling

Filling:
2 peaches, pitted and sliced (fresh, not frozen)
2 c. strawberries, sliced (fresh, not frozen)
2 Tbsp. sugar
1 1/2 tsp. vanilla

To make the crust: In a large bowl, mix the bread flour, sugar, and salt together. Using a cheese grater, grate in your cold butter. Stir to mix. Add the ice water and stir. If the dough is still too dry, add up to 3 more tablespoons, but add them in one at a time. Your dough should stick together. Knead it a few times just to get the dough to come together. Shape into a ball, then flatten into a thick disc. Wrap with plastic and refrigerate for 1 hour at least.

While the dough is chilling, making the filling.

Before baking

To make the filling: Combine all ingredients in a medium sized bowl, stirring around to make sure the fruit gets coated with the sugar and vanilla. Let sit until the dough is ready.

When your dough is ready, preheat the oven to 425 F. Line a baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll out your dough into a 12 inch circle. Transfer dough to the prepared baking sheet.

Spoon the fruit (not juices) into the center of the dough, leaving a 2 inch border around the edge, so you'll be able to fold it up. Gently fold up the edges around the fruit, overlapping as needed, and pressing to seal the edges. Pour a few spoonfuls of the juices over the fruit, but not all of it. There should be a tablespoon or two left in the bowl. You don't want to dough to get too soggy while it's baking.

Strawberry Peach Tart!

Brush the dough with the beaten egg. Sprinkle with a little bit of sugar.

Bake for 25 minutes or until the dough is golden brown. Allow to cool a few minutes before serving. Or you could serve this at room temperature. Either way it is delicious.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2013/08/14/rustic-strawberry-peach-tart/

Strawberry Basil Lemonade

Syrup:

Strawberries cooking

1 1/2 c. sugar
1 c. water
1 lb. strawberries, sliced 1/2 inch thick
3/4 c. fresh basil, tightly packed

Lemonade:
8 c. cold water
2 c. lemon juice, chilled
strawberries, for garnish (optional)
fresh basil, for garnish (optional)

Fresh basil

To make the syrup: Place the sugar and water in a saucepan over high heat, and stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes. Remove from heat. Add the basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine mesh strainer over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

Strawberries and basil, cooling

To make the lemonade: Pour the water, lemon juice, and 1 1/2 c. of the syrup into a 3 quart pitcher; stir to combine. Taste and add additional syrup as needed. Refrigerate for at least an hour. Garnish with sliced strawberries and basil leaves to serve, if you so desire.

Lemons!

Here is a link to the original recipe I adapted: Strawberry Basil Lemonade