Peach Almond Bars recipe.

Hello everyone.  This past week I made Peach Almond Bars.  This was a very simple recipe.


                                               Peach Almond Bars

Recipe:

1 tube of refrigerated sugar cookie dough
1 (18 oz) jar peach preserves
1 1/2 c slivered almonds
4 egg whites
1/2 c sugar

Preheat oven 350 degrees.  Let sugar cookie dough sit out for 5-10 mins. then press into a 13 x 9 greased pan.  Bake for 12 - 15 minutes until lightly browned.  Spread preserves over crust and sprinkle with 3/4 c almonds.
Meanwhile in a large bowl beat egg whites on medium speed til soft peaks form.  Add sugar gradually 1 T at a time continue to beat til all sugar incorporated.
Spread egg white mixture over bars, sprinkle with remaining almonds.  Bake another 20 - 25 minutes til lightly browned.  Cool.  Cut into bars.  Keep refrigerated.  Makes 24 bars


Let me know if you try this recipe or if you ever made them.  Leave comments below.

Prayerfully yours,
Cheri

Til next week.

Happy Mother's Day !

Hope you have a blessed Mother's day today!  This past Wednesday for our church's coffee bar I made Boston Cream Cake...recipe below.  Our women's studies is on the book Kingdom Woman and this week's chapter 3 was how God wants our excellence in all we do, no matter what our job and not to be caught up in the world's view of what success is...money, fame, prestige, status....if blessed with any of this just remember to give God all the Glory for having the life we do have.

Here's a picture of the Boston Cream Cake

                                                        Boston Cream Cake

Ingredients:

1 yellow cake mix
2 3/4 cold milk
1 package (5.1) instant vanilla pudding
1 (16 oz) jar hot fudge ice cream topping
24 maraschino cherries

Directions:

Prepare yellow cake in a 13 x 9 pan follow directions on back of box.   Cool cake when done.
In a large bowl whisk milk and vanilla pudding until thick.  Chill 30 mins.  Cut cake into 24 pieces then cut each square in half, put a layer of pudding on bottom half and cover with top.  Arrange on serving tray and fill each one with pudding.  When done, put a spoonful of hot fudge ice cream topping on each piece of cake followed by a maraschino on top.  Refrigerate until serving.  Enjoy!


Hope you enjoy this recipe.  It is truly easy to make and really tastes great.

Enjoy your mama today...I sure miss my mom.  She's been with the Lord since 2005 and I miss her terribly.  We do not know how long we are here...life is short.

Please let me know in comments if you make this recipe and how you liked it.  Leave any comments and let me know if you need me to pray for you.

God Bless You

Prayerfully yours,

Cheri