Pineapple bars

PINEAPPLE BARS

Crust:
1 1/2 cup flour
1/2 cup sugar
pinch of salt
1 1/2 sticks cold butter, cubed (1 stick=1/2 cup)

Filling:
2 eggs
1 cup sugar
1/3 cup flour
1 tsp cornstarch
1 tsp almond extract
1 tsp vanilla extract
1/2 cup sour cream OR greek yogurt
pinch salt
16 oz. crushed pineapple (fresh is best!)

Topping:
1 cup crust topping
1 cup vanilla almond granola cereal (Trader Joe's brand)


Directions:
Preheat oven to 350.  Spray a 9 x 13 glass baking dish with nonstick spray.
Add flour, sugar, salt and cubed butter to a mixing bowl and mix with fingers or forks until combined and crumbly.  Set aside 1 cup of the topping mix in another bowl and combine with the granola.
Take the remaining mixture and firmly press into the baking dish.  Use the palm of your hand to flatten.  Bake 15 min.
While the crust is baking, beat the eggs in a large mixing bowl.  Add the sugar, sour cream, flour, cornstarch, extracts and salt.  Stir well.  Fold in pineapple.
When the crust is done baking, cool for about 5 minutes.  Pour filling over cooled crust.  Sprinkle with granola topping.
Bake 1 hour or until top is lightly browned.
Cool, refrigerate** for about an hour and cut.
Eat and enjoy!
**These will cut much easier if they are cold**

Peach vanilla jam

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel.  I used about 8 large peaches (white flesh) for 8 cups.  Combine all ingredients in a stock pot.  Scrape the inside of a vanilla bean, and put the scrapings in the pot.  Add the bean to the pot as well.  Bring to a boil, turn the heat down and simmer for 1 hour.  Add a packet of freezer jam pectin at the end of the simmer and mix well.  Pull the vanilla beans out of the peaches and discard before you ladle them into jars.  Ladle hot peaches into hot jars, and add lids & bands.  Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.