If you know me very well….you also would know that on Monday’s…..I clean my butt off! Well….not literally. I wish it was that easy. If it was….we’d clean every day. Speaking of rear ends…the older you get, the worse it looks! Gravityseems to really take hold in mid life. It becomes necessary to exercise more, and eat less. I know summer is coming, because I get that same….”Follow me around feeling, every year!!“ Every year, about this same time…I feel like my back side is following me around all day long! It’s not one of those FEEL GOOD FEELINGS! It’s time to get in gear, and RUN…..my backside off. I’ve been running, but not with a vengence! Running like a turtle, just doesn’t cut it any longer. Just for a laugh:
I’ve also been trying to prepare a Sacrament mtg. talk for Sunday. It’s been a challenge, to say the least.
Kenny & I were given some ODD topics. I was given the topic of MUSIC, and Kenny was given the topic: How to get things DONE!
(His motto: GET R DONE) Don’t you think those are difficult subjects to talk about in Sac. mtg? I do know why, my good huband was asked to speak on this subject, however. He is like the ENERGIZERBUNNY!
He always has been. He is nine years older than I am……but he can run circles around me any day.
My topic, could put people to sleep. I will have to wear something Wild & crazy….just to keep people awake. Wish us luck.
By mistake, I posted this delicious little bar cookie….on the wrong blog, so I decided to leave it, and add something else above it! Try it soon, it’s a keeper.
This is a delicious little bar cookie, with a flaky shortbread type crust. I used Apricot jam, but raspberry jam, would be very good. The meringue top with pecans, is scrumptious. You could use toasted almonds as well……or any nut for that matter.
YOU WILL NEED:
• 3/4 cup Crisco Shortening
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2/3 cup sugar
• 1 large egg
• 1 3/4 cups All Purpose Flour
• 1 teaspoon salt
• 1 cup Apricot Preserves, or Red Raspberry Preserves
• 3 egg whites
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2/3 cup finely chopped pecans or walnuts
* 1 HEAT oven to 350ºF.
2 BLEND shortening and extracts in medium bowl. Add sugar gradually while beating. Beat in egg. Blend in flour and salt. Spread dough evenly in an ungreased 11 x 7-inch pan. Bake 20 minutes.
3 REMOVE from oven. Spread preserves over baked layer. Bake 5 minutes. Remove from oven and cool on a rack while preparing topping.
4 BEAT egg whites and salt until stiff, not dry, peaks form. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves.
5 BAKE 15 to 20 minutes or until topping is golden brown. Cool before cutting into bars or squares.