From Grandma's Kitchen To Omnomnomnomnomnom *burp*

Aug 9

Written by:
8/9/2013 12:53 AM  RssIcon


Hey guys! Been working on my first recipe for the blog this past week, and boy has it been tasty. I won't lie, I had a lot of fun in my "test kitchen" haha! First was deciding what to make and that was the easy part. Omnomberry bars. Well, thing is Omnomberries don't exist so, what could I make that would bring the spirit of the Omnom to life? Well I know what that is for me...and I hope it is for you too!

Before I get right to it, I thought I would share something with you guys about me and why I love cooking so much. My grandma. Specifically my paternal grandmother. She was an excellent baker and cook. In fact, back in the day we would wait not so patiently as an entire clan for her cinnamon rolls, cookies, food or whatever it was she was making on a weekly basis. A few of us still have her recipes around (I for one figured most of them out on my own) but mostly my aunts now keep the tradition with thier own families. That tradition and modifying the recipes to my taste just a tad has been so much fun and I love cooking and baking for friends and family regularly. By the way, I will share the cinnamon roll recipe at some point but I am keeping that under my hat for now...cuz seriously can't let that go...and I can't have you all banging down my door at the same time LOL!

ONWARDS!


Omnomberry Bars: the magic is in the fruit!

So first, I had to figure out what I thought would be omnomirific enough to be called Omnomberry Compote. The fresher the better with this stuff always, but I know sometimes frozen substitutions have to be made due to season or locale....so I chose a combination of fresh frozen raspberries (from our yard last year), fresh strawberries and a fresh peach from the local farmer's market stands. I will list all ingredients needed in metric and American mesurements with all my recipes if I can ;)

Omnomberry Compote

This WILL yield more than you actually need, but you can just use it on ice cream or on waffles! It's delish trust me! Or if you want to cut this in half that works as well. I just like having the extra around for meals or ice cream later :P Keep in mind, that a lot of the time fresh fruit has more water in it and you may have to increase cooking time to get the desired consistency for the compote. The huge key to making this is patience (yeah ...funny coming from me haha) too watery and the bars will be mush!

  - Metric/US Ingredients -

  946 ml / 4 C of fresh or frozen raspberries

  237 ml/ 1 C fresh or frozen strawberries

  1 large peach cut into chunks or about 10-12 frozen peach slices

  229 g/ 1 C sugar (this may not seem like a lot, but when you're condensing down fruit, it is..otherwise it'll be too sweet)

  15 ml/ 1 tbsp lemon juice

  5 ml/ 1tsp vanilla extract


Combine all ingredients into a sauce pan over low heat (don't want to brown the sugar or scorch the berries).


Stir every so often with a non stick spatula or spoon (I like the silicone ones because the sugar and berries don't stick to it). Reduce the volume of liquid to about 3/4ths of what it was originally once everything starts melting down. You should see bubbles at the top of the mixture but nothing like a rolling boil. If you are seeing this your heat is too high.


When you get your mixture to the right consistency (it'll look like slightly runny jam and berries/peaches will be mostly broken up so you shouldn't see giant chunks), remove your sauce pan from the heat and transfer the contents to a container to let it cool for up to an hour in the fridge (make sure it is completely cooled off, this will allow it to thicken and make it easier to work with later).


As you can see from here you will also want to have your shortbread bar base and the crumbs to go on top in the fridge (ignore the mess and lack of space xD) for a while as well. NOW onto the almond shortbread base!


Omnomberry Bar Almond Shortbread Base and Topping

  - Metric/US Ingredients -

  514 g/ 2 1/4 cups all- purpose flour

  229 g + 57 g/ 1 C + 1/4 C sugar (set the 1/4 C of sugar aside for the crumbly topping)

  229 g/ 1 C finely chopped almonds (or walnuts/peacans- whatever you have or prefer)

  229 g/ 1 C (generally 2 sticks) butter

  1 Large egg

  If using unsalted butter make sure to include 1g/ 1/4 tsp of salt


Heat oven to 180/ 350 degrees. Coat a square pan 22 x 22cm / 9 x 9in baking pan with cooking spray.

Combine all the shortbread ingredients in a large bowl. Now you can either use a stand mixer and beat the mixture at low speed or use your hands and combine all the ingredients as completely as possible until the mixture resembles crumbs. Press all but 454 g/ 2 c of the crumb mixture into the pan as evenly as possible. Reserve the other part of the crumbs and add the additional sugar, mix in evenly as possible. Cover both in plastic wrap and leave them in the fridge until the oven is to temperature or the compote is cooled off.

When your oven is ready and/or the compote is cooled off, spread half the compote mixture* over the shortbread in the pan and top with the sugary crumbles (yours may look different from mine because my family likes LESS crumbles on top so I only use about half of the recommended amount, but it should look something like the picture before going into the oven). *if you halved my compote recipe to avoid having extra just use all of it :)


Place in the oven for 40-50 minutes or until the top is lightly browned.


Cool completely, and cut into bars. Enjoy the rich, buttery, omnomrificness that is the Omnomberry Bar. These are great for dessert or breafast but I always have a giant glass of milk with them because they are SUPER rich. Happy cooking :D

11 comment(s) so far...


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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

Man, I'm hungry now... :(

By Tilion on   8/9/2013 2:17 AM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

don't think i have the cooking skills to make it :(

By Mogrey665 on   8/9/2013 2:41 AM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

I kinda made a mistake xDD um 1tsp = 5ml and 1tbsp is 15ml xD woopsie! sadly I can't edit the post without tilion so, hope you guys see this! Also Til, Chris, you can totally make these! Not hard at all! You can substitute the compote for any premade jam :)

By Lissahkins on   8/9/2013 7:34 AM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

Wow, good job Lynn! :D
I think I'll have my mother make them for me :P

By Ricardo on   8/9/2013 8:29 AM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

I fixed those mistakes Lynn.

Ricardo, if your mom makes them be sure to send us pics of the final result. :)

By Tilion on   8/9/2013 9:19 AM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

Yes Ricardo please make them and let me know how it goes:3 I am sure they will be awesome :D just post pictures :D

By Lissahkins on   8/11/2013 2:53 PM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

wait what ?!?!?!

i want too !!

By Loulaki on   8/11/2013 6:43 PM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

Yuummii, i tried to make the Omnomberry Bar! Doesnt exactly look like on your picture, but its awesome :D

By Wolfress on   8/14/2013 9:38 AM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

does this work if i eat it before the pay day? :X.

By Graphics on   8/17/2013 1:10 PM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

yaaay nice one ! i wont try to make them .. athens will be in danger

By Shadeblue on   8/23/2013 7:43 PM
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Re: From Grandma's Kitchen To Omnomnomnomnomnom *burp*

I also made one. It's very delicious!
Thank you for sharing this recipe

By Icy on   9/24/2013 3:35 PM

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