“Be inventive in hospitality: Romans 12:13
A crisp Autumn breeze blew through the screen door as the sweet smell of cherries lingered in the air in Rosie’s small kitchen. Getting an early start to her day she’d been up before sunrise to be certain everything was in place for her book club.
The cherry pie filling she had helped her daughter-in-law Marie put up yesterday was just what she needed to make her favorite Cherry Pie Bars. She knew her friends would love to nibble on it while they discussed this month’s book “An Amish Deception” by Jennifer Spredemann.
They called themselves the Book Buddies and looked forward to their Saturday afternoon get together. Ever since her husband Ervin died, it was the highlight of her month. Living by herself was lonely even though her son and his family lived next door, it wasn’t the same as opening her home to friends.
Warming up her coffee and taking it to the porch, she waited for her friends. Phylis, Irma, and Lovina would be arriving at any moment, and she wanted to give them a proper welcome.
With so much canning she and Marie had done this week she stayed up late reading this months’ selection. For the last five months, they had been working through the collection of Bible stories that one of her favorite authors Jennifer Spredemann, had written.
Going over in her head what points she wanted to make about the book she wondered what her friends would say about Marlin insisting Jacob marry Leah. Or maybe they would have been as curious as her about Jacob going to talk to the leaders. It was so exciting, she couldn’t wait to discuss it with her Book Buddies.
Rosie’s Amish Cherry Pie Bars
- 1 cup soft butter
- 1 3/4 cup sugar
- 4 eggs
- 1 tsp. vanilla
- 1 tsp. almond extract
- 2 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cup cherry pie filling (I use a 21-oz can)
- 1/2 cup powdered sugar
- 3 tbsp. milk
- Preheat oven
to 350 degrees. In a large bowl cream butter and sugar until fluffy. Beat in
eggs, vanilla, and almond extract. In a separate bowl combine all dry
ingredients. Stir dry ingredients into creamed mixture. Reserve 1 1/2 cups of
the batter. Pour remaining batter in a greased jelly roll pan. Cover with pie
filling. Drop reserved batter by big spoonfuls over cherry layer. Bake for 40
minutes and cool for 15 minutes before drizzling glaze over bars.