Category: BLOG 365

Last weekend we had our 3rd annual BBQ Showdown, a sanctioned BBQ competition hosted here in our little town. The throw down also includes a HUGE corn hole competition. Our catch phrase is BBQ, BAGS & BREWS. There are also microbreweries and wineries that participate in the weekend. There were 48 BBQ teams and 72 Corn Hole teams from all over the country that descended in our little town of 8,200. But, we were ready! 😀

A couple friends of ours are part of the organizers that put on the event and put their hearts and souls into ALWAYS making it a HUGE success. From year 1 it has been just that, a HUGE success. Both previous years after expenses (costs, prize money and trophies…) they have given away over $20,000.00 in TRADE scholarships each year that Mike Rowe would be proud of. This year is no different and there will be at least that in scholarships.

This year they added an ancillary competition using blueberries from our local Blueberry supplier, NORRIS BLUEBERRY FARM in the farm community on the edge of town. They opened up the competition to the public as well as the BBQers and so I entered one of our favorite recipes for pie bars. I was required to have a “team name”, hence the BLUE MOON BAKER name for the bars. Turns out I was the ONLY community member against 45 professional BBQ teams. I don’t think I ever had a chance 😂 But, I actually placed 10th out of 46! Not bad for a home baker 🙂

BLUE MOON BAKER BLUEBERRY PIE BARS
CRUST & TOPPING
1 3/4 cups AP flour
1/4 cup almond flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

• Preheat oven to 350°.
• Grease a 9×13 baking pan.
• Whisk together the flour, sugar and salt.
• Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
• Reserve 1 1/2 cups for topping.
• Press the remaining mixture into the bottom of the pan and bake 12 minutes.
• Cool 10-15 minutes.

FILLING
4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
1/2 cup AP flour
1/4 cup almond flour

pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract

32 ounces FRESH or frozen blackberries, thawed and drained well

• Whisk eggs in a large bowl until smooth.
• Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
• Gently fold in berries and spoon the mixture evenly over the crust.
• Crumble remaining crust mixture evenly over the berry layer.
• Bake 45-55 minutes or until cooked through.
• Cool COMPLETELY before cutting.

NOTES:

• These are VERY thick bars and baking time may vary depending on the fruit you use.
• These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
• I HIGHLY recommend non-seeded fruits.
• If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀