Any Home Bakers Here?

[rjohns39]

Do you have a farmer's market in your area Bob? I would think the crab jelly and eggs would sell there.

Yes. Laws here are weird. Can't sell eggs at the market, but can sell jelly. So planning on selling jelly and handing out cards for eggs and meat. Now that it's just two of us on the farm I'm no longer stocking for sales. I only do custom orders and orders that the two of us can handle. This year, I've been selling more eggs as hatching or day old chicks than eating. Which is fine by me.

 

[N F C]

Yes. Laws here are weird. Can't sell eggs at the market, but can sell jelly. So planning on selling jelly and handing out cards for eggs and meat. Now that it's just two of us on the farm I'm no longer stocking for sales. I only do custom orders and orders that the two of us can handle. This year, I've been selling more eggs as hatching or day old chicks than eating. Which is fine by me.

DH and I used to have a table at a farmer's market in FL too. Same thing, strange laws. For instance you could sell just about any sort of fruit or vegetable food item (canned or fresh) but not tomato things like salsa. We could sell eggs (a lot of people did) but they had to have a sticker or stamp on them that they were "backyard chicken eggs".

Probably reasons behind all of that, but we just sold the stuff we knew we couldn't get in trouble for.

 

[N F C]

Cherry Pie Bars
Makes 12 bars

Bars:
1 Cup butter (2 sticks) softened
2 Cups sugar
1 tsp salt
4 eggs
1 tsp banilla extract
1/4 tsp almond extract
3 Cups AP flour
2 (21 oz) cans of cherry pie filling

Glaze:
1 Cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 Tablespoons - 2 Tablespoons milk

1. Preheat oven to 350*
2. In large bowl cream butter, sugar and salt until light and fluffy
3. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually stir in flour.
4. Spread about 3 cups of the dough into a greased (or parchment paper covered) 15"x10"x1" baking pan. Spread with pie filling.
5. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until lightly browned.
6. Cool completely in the pan on a wire rack
7. In a small bow, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over the top.

 

[ronott1]

Cherry Pie Bars
Makes 12 bars

Bars:
1 Cup butter (2 sticks) softened
2 Cups sugar
1 tsp salt
4 eggs
1 tsp banilla extract
1/4 tsp almond extract
3 Cups AP flour
2 (21 oz) cans of cherry pie filling

Glaze:
1 Cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 Tablespoons - 2 Tablespoons milk

1. Preheat oven to 350*
2. In large bowl cream butter, sugar and salt until light and fluffy
3. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually stir in flour.
4. Spread about 3 cups of the dough into a greased (or parchment paper covered) 15"x10"x1" baking pan. Spread with pie filling.
5. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until lightly browned.
6. Cool completely in the pan on a wire rack
7. In a small bow, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over the top.

View attachment 1852142

Nice!

Is the pan a jelly roll pan?

 

[N F C]

Nice!

Is the pan a jelly roll pan?

Yes it is.

 

[ronott1]

Yes it is.

I have one of those!

 

[N F C]

I have one of those!

I made mine with cherry, but if there's a different fruit you especially like (blueberries would be good!), try it

 

[ronott1]

I made mine with cherry, but if there's a different fruit you especially like (blueberries would be good!), try it

I will try this recipe. I am moving it into my Drop box folder

 

[DigMyChicks]

Cherry Pie Bars
Makes 12 bars

Bars:
1 Cup butter (2 sticks) softened
2 Cups sugar
1 tsp salt
4 eggs
1 tsp banilla extract
1/4 tsp almond extract
3 Cups AP flour
2 (21 oz) cans of cherry pie filling

Glaze:
1 Cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 Tablespoons - 2 Tablespoons milk

1. Preheat oven to 350*
2. In large bowl cream butter, sugar and salt until light and fluffy
3. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually stir in flour.
4. Spread about 3 cups of the dough into a greased (or parchment paper covered) 15"x10"x1" baking pan. Spread with pie filling.
5. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until lightly browned.
6. Cool completely in the pan on a wire rack
7. In a small bow, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over the top.

View attachment 1852142

They look delicious!

 

[rjohns39]

They look delicious!

X2