LATTICE BLACKBERRY BARS
Steps:
- In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine sour cream, egg, egg yolk and vanilla until smooth; add to crumb mixture. Toss with a fork until dough forms a ball. Divide dough in half; cover with plastic wrap and refrigerate for 1 hour. For filling, combine 2 cups sugar and flour in a large saucepan; add blackberries. Cook and stir over medium heat until mixture begins to boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and cinnamon. Cool slightly. On a lightly floured surface, roll one portion of dough into a 17-in. x 12-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with filling. Roll remaining dough into a 15-in. x 10-in. rectangle; cut into 1/2 inch strips. Make a lattice crust over filling; seal and flute edges. Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350 F. for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Slice into bars. Yield: 20 servings. See other recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com
LATTICE BLACKBERRY BARS
"I pick blackberries--my son's favorite fruit--to make this dessert for family gatherings," says Donna Miklavic of Butler, Pennsylvania. "Blueberries are a great substitute."
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine the sour cream, egg, egg yolk and vanilla until smooth; add to crumb mixture. Toss with a fork until dough forms a ball. Divide dough in half; cover with plastic wrap and refrigerate for 1 hour. , For filling, combine 2 cups sugar and flour in a large saucepan; add blackberries. Cook and stir over medium heat until mixture begins to boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and cinnamon. Cool slightly. , On a lightly floured surface, roll one portion of dough into a 17x12-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Spread with filling. Roll remaining dough into a 15x10-in. rectangle; cut into 1/2-in. strips. Make a lattice crust over filling; seal and flute edges. , Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 503 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 39mg sodium, Carbohydrate 73g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
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