Sunday, August 30, 2009

Drop Biscuits

Biscuits are obviously awesome. I got the idea to make these from Obsessed with Baking. I wanted to make something for breakfast, and I kept wanting to make this cinnamon chip danish, but I can NEVER find cinnamon chips!! Does anyone know where to buy cinnamon chips?! It's insane how rare they seem to be in Los Angeles, and I know I could never find them in Savannah.

But since I couldn't make those, I made these instead. Like a girl who went to school in the South, I love biscuits. Like a girl whose roots are in the south, I loooove biscuits and gravy.
I also love cheddar bay biscuits, but that's another post...

These tasty biscuits were the product of simple work, because they're drop biscuits. The sausage is actually italian sausage that Jeff used to make lasagna awhile back. I used it to make little patties, and then I made up quick (and slightly bland much to my disappointment) sausage gravy out of it. It was STILL really good. You can super taste the fennel in this italian sausage, I wasn't sure if the gravy made it more pronounced. I'm more used to spicy southern sausage, myself.

The biscuits turned out fluffy with a slightly crisp outter edge. Very good, very biscuity, but not quite what I was hoping for. One of these days I'll have to make Alton Brown's biscuits and really give them a go.

They made a huge serving which I tried to make Jeff eat all of while we went disc golfing, but we didn't end up eating them all. I think there's some still in his freezer, but I'm not sure. You may want to eat those, Jeff.

Best Drop Biscuits
Recipe by Cook's Illustrated

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

Adjust oven rack to middle position and heat oven to 475°F.

Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Steak and Potato Dinner by Jeff.

I really wanted a steak dinner. So Jeff made one for me!! I don't have a lot to say about this... it was really good, I loved it. I love tearing apart a baked potato and smashing sour cream and cheese and butter and enjoy it immensely and I love tearing through steak and Jeff had seasoned it beautifully.

It was very sweet of him.



So good....

Thank you, sir. Thank you for the steak.

Anyway, I baked bread, and I lost pictures of it. I don't know what happened to them (maybe they're on Jeff's camera?). That was going to be the next post then I lost them. I've had a very, very rough week. I am working a lot again, and I am quite drained... sorry for the slow posts.

It was my bffs birthday and I plan to make her CCC cookies. But there is a fire here that is heating the air and making LA 99-110 degrees, and I don't have A/C so I just caaaan't stay in there. Currently I'm at my friends house because they have A/C and I do not. I might end up making the cookies here.

That's a good idea. I will think of that.

Oh, yeah, we rubbed the baked potato in olive oil and salt and baked it in the oven. Jeff... uhmn, I don't really know what he did. Maybe he will comment and explain what he did. I know he used seasoning salts and oil. And I think he seared it, and then roasted it in the oven.

It was very tasty!

Tuesday, August 18, 2009

Lemon Bars

In my last post I talked about how I made Lemon Ginger cookies from Coconut & Lime just to make Lemon Bars. So I made the lemon bars.


I'm so glad I made these and didn't eat all the cookies. I actually ended up crushing one too many cookies and had too many cookie crumbs left ofter-- so I think I might make them into the crust for a key lime pie or something at some point. I'm waiting on that. But in the meantime, yeah, I made these. And I still have some left-- they're so rich and decadent I can only eat half of one at a time... so I've been trying to have half of one a day (if not more). I'm hoping we can finish them this week, though they seem to be preserving well. But I want to make some blueberry boy bait, haha!!

So yes, about these... the cookie crumb is excellent. The lemon ginger cookies are the perfect flavor accompaniment-- mostly because of the lemon, but the ginger gives it a nice spice and sweetness that goes against the lemon bar. The lemon bar is rich and lemony-- sooo lemony, which is perfect. I actually didn't even use as much sugar as she suggested, because I didn't want a super sweet lemon bar, I wanted a lemony lemon bar. The powdered sugar on top is not only pretty but makes the whole thing taste lighter and sweeter... it's really a perfect summer treat.

These weren't hard at all to make. I mixed them all up in like 5-10 minutes. I finished and Jeff was like, really? They're done? They still had to finish baking but yeah, they were done, what a cinch! A nice treat to make for people coming over or if you just want something fast for desserts for a week. And if it's hot outside, these are sure to cool you down-- it had been 80s-100s here and I know I was snacking on them.

Now I don't have much to say about these... they're so awesome that I just want to say that. They're awesome. The only thing I can say is this recipe is quite different than the recipe we had at The Fresh Market-- which is the grocery store I used to work at during college in Savannah, Georgia. We made the lemon bars fresh in house (which was like, the only thing we made from scratch) and they consisted of much more sugar + egg to lemon ratio. They were good, but I think these are better by far... but I remember they had this five at a time cutter, it was like a pizza cutter but you know, five of them. You could set them to be any particular width and we had to cut the bars out. I was sooo bad at cutting them evenly, and true to this day, I'm sitll pretty bad at it though I use a single pizza cutter instead of a fanch shmancy one. But I did put them in little cupcake holders like we did at Fresh Market. So I tried to make them pretty for you guys, really.

Lemon Bars
Recipe from Coconut & Lime

4 eggs at room temperature
1 1/2 cups + 2 tablespoons sugar
3/4 cup freshly squeezed lemon juice
3/4 cup flour
zest of 3 lemons
10-12 lemon ginger cookies (check this post or this post)
4 tablespoons butter, melted
confectioners' sugar for dusting

Oven at 350 degrees Fahrenheit.

Place the cookies in a large ziplock bag and crush them with your hands or a rolling pen. Measure out 2 cups worth of the crumbs and mix into a small bowl with the melted butter. Press firmly into a non-stick sprayed 8x8 baking dish (I use one that my friend John's grandma gave to me) and bake for 5 minutes.
Remove the cookie crust from the oven and allow to cool while...
In a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the cookie crust.
Return the pan to the oven and bake for 35 minutes or until set and not at all shiny. Mine had a few small spots of light brown. Cool completely then sprinkle with confectioners' sugar, cut with a pizza cutter and serve.

I plan to have half of one with strawberry ice cream tonight.

Sunday, August 16, 2009

Lemon Ginger Cookies

I've had a growing list of blog posts that I wanted to try in my own kitchen. It start sometime-- sometime earlier this year, probably. I remember being very disappointed because I saw this recipe for lemon ginger cookies in december or january or something... and I wanted to wait for summer to make them. Because, as I've stated multiple times, summer is the time for lemon-- it's all refreshing and cool and delicious. I've made so many lemon things with still some yet to come and I wanted these to be part of it.

I had the plan to make lemon cookies for awhile too. I kept putting it off because Jeff wanted to make his bearshadow cookies, and then I made something else (I don't remember what), and also we were going places like San Francisco... so I eventually was able to settle down and make them.

I really enjoy baking. I think you can tell, because I might post more baked goods than dinner or lunch of breakfast goods. I believe that's because usually when I make dinner I throw things together and they always come out tasty but I never really think they're blog worthy. They're not a production. I also make a lot of chocolate chip cookies that I no longer post here, because I've already made three posts for chocolate chip cookies and that seems like it's enough.

But I do make a lot of sweets, though they're not all I eat. I also make a lot of macaroni and cheese, but that's often the Kraft kind because it's one of my favourite things in the world.

I know... I know... it's Kraft. But... but it's amazing.

Anywho... these cookies. They were nice. They were very soft, and refreshing. I think the ginger overpowered the lemon just a little bit... so I kind of felt like I was just eating more ginger cookies, but a lighter version of the bearshadow cookies. The lemon did ring through, just not quite as strongly as I would have liked, but they were a very delicious cookie and I'm glad I found them at Coconut & Lime.

But to be honest with you? I made these so I could make lemon bars. Hahaha. But they were amazing and they stood on their own, really. You'll find that my pictures aren't as lovely as hers. Mine are much whiter... and I believe my cookies turned out much whiter too. Her recipe asked for golden syrup which I could only find on the internet, and I didn't want to order a whole tub of it because I didn't know how often I would actually use it. I had never heard of it before, too, so I had to wiki it to know what the heck it even was.
I ended up using a mix of honey and molasses (more honey though), which is what I've done for gingerbread before... I wanted to use some of my light corn syrup too... but I had left it at my house and I made these at Jeff's.

The recipe also called for demurra sugar, which I just happened to have from accidentally collecting packets of Sugar in the Raw slowly from Starbucks.


Lemon Ginger Cookies
Minorly Adapted from Coconut & Lime

1 3/4 cups flour
1/2 cup butter
2/3 cup sugar
1 egg
2 tablespoons honey
1 tablespoon molasses
1 tablespoon lemon juice
zest of two lemons
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
zest of two lemons
raw cane sugar for sprinkling

Oven at 350 Degrees Farenheit.

In a large bowl, cream together the butter and sugar. Add the egg, lemon juice, lemon zest, honey, and molasses and blend well. In a separate bowl, whisk together the flour, ginger, baking powder and salt. Add it to the butter and sugar mixture and mix thoroughly to combine. Roll the dough into small balls and roll them in a plate of the demerarra sugar. Place the cookies two inches apart on prepared cookie sheets. Bake 8-12 minutes or until set and the bottoms are golden.

Wednesday, August 12, 2009

Amazing breakfasts

I thought I'd do a little post on what my breakfast has been lately.
I live, as some of you know, in an apartment without a lot of kitchen space. Or counter space. I share it with another girl whose name is Sarah who I really like... we make biscuits together on occasion (bisquick) and I watch her play video games or we watch Alton Brown. But anyway... because of this lack of kitchen space I haven't gotten many awesome kitchen gadgets nor have I brought out the ones I already own from my parents house in Colorado.

But I did get this little kitchen gadget the other day. It's a drip coffee brewer. So I can finally drink my bag of Cinnamon Spice Dunkin' Donuts Coffee I've had in the freezer for over a year (ahem). I've been having it with heavy cream (I know, it's horrible, hahaha) and a bit of brown sugar.

As well as, for breakfast, some yogurt (I like the Dannon Light N Fits forr the texture, but Yoplait Lights are nice too. This one was blackberry!) with some Cascadian Farm Chocolate Almond Granola and a liiittle bite of poptart. Whole grain cinnamon brown sugar, to be exact.

And some berries.

Gosh, these have been amazing breakfasts. <3

Fish Tacos (hehe)

I'm having some trouble uploading the photos for this one.... so I'm not sure how this post is going to come out. But in the meantime, the photos are grainy because it was definitely dinner time when we had this. Enough with the explanations!! On to the post!!!

I rarely (read once, when I made Alton's Ramen recipe from I'm Just Here for the Food V.2.0) make fish. But I'd been really wanting to make fish tacos ever since I found this post on making tortillas on One Particular Kitchen. Wow! I said. That looks amazing! I said. And Easy! I finished.

And it was! This was one of the easiest meals I ever made. I whipped up a marinade for my tilapia (the only white fish I found at whole foods for some reason. I wanted mahi-mahi, but alas. That's okay, tilapia is a'ight) consisting basically of cilantro, a bit of Serrano pepper, olive oil, and lime juice (and some other stuff but you can look at the recipe for that). It made the fish taste flavourful but not overpowering-- and the fish, of course, was fresh enough (Thank you Whole Foods) that it didn't have that fishiness to it. Which is good, because that really turns me off to fish.

I was actually allergic to seafood growing up. I would get a minor rash if I held it and feel like throwing up if I ate it. Somewhere during my teen years or after I turned 18 or something it stopped-- I remember holding a shrimp in High School as a Freshman and getting a really itchy red rash on my hand/arm. I then ate shrimp in college and was fine and never looked back. I like shrimp. I like some fish. I love lobster (mmm, especially in bisque form).

But this is about fish tacos.

When I move out to California I had decided it was something I had to try. My first introduction was through like... uhh, Rubios Tacos? I think. And they were alright-- I mean, it is fast food fish tacos.

But yeah, seeing the post definitely struck my interest. It's been tough getting Jeff to want to eat fish at home. He's not a huuuuge fish fan (though a big shrimp fan) and making fish at home has always made me nervous. But after this I think I might do it more often.

So this actually came to be a myriad of recipes. It was the flour tortillas from the aforementioned post, my own sort of marinade for the fish, and then strawberry salsa from Raw Epicurean as well as a spicyish cilantro dressing which made a nice flavor for my tacos, Jeff didn't use any.
The strawberry salsa was excellent. Really, I didn't expect the strawberries to replace the usual tomato so effectively. Surpriiiise!! I think that the strawberry salsa may have even been my favourite.

And the tortillas, they were surprisingly simple to make. It's really just mix and make. Anyway I think I'll stop rambling now. I'm not sure what else to say about them other than SO GOOD EAT THEM NOW. Also, healthy! Probably one of our healthiest dinners in awhile.

Strawberry Salsa
Recipe halved from Raw Epicurean

1 cup chopped strawberries
1/4 c chopped onion
2 tablespoons finely chopped cilantro
1/2 tsp lime juice
1/8 tsp sea salt

Mix all ingredients in a bowl. Gently would be good. Done! This can be made in advance, but I think it's best fresh.

Cilantro Dressing
Recipe derived from Raw Epicurean

1/2 cup fresh cilantro
1/4 cup olive oil
1/4 serrano chile pepper, minced
1/8 tsp salt

Combine in blender and puree until thoroughly mixed.

Marinated Tilapia for Fish Tacos

1/8 c olive oil
1 lime juiced
sea salt and pepper
1 tsp smoked paprika
1/2 tsp cumin
1/2 serrano pepper, chopped

Combine the olive oil, lime juice, paprika, cumin, and serrano chile. Rub the tilapia filets with salt and pepper then allow to sit in the marinade for at least 20 minutes. Heat a pan on medium heat and spray with nonstick spray. Cook fish for a few minutes on each side, until starting to brown and the fish becomes flaky.

Fresh Tortillas
Recipe halved from One Particular Kitchen who got it elsewhere

1 1/8 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp vegetable oil
1/4 + 1/8 cup hot milk

Combine the flour, baking powder, salt, and vegetable oil. Mix in the hot milk and mix until thoroughly combined. Keep mixing/kneading for 5-6 minutes until tender. Separate into 6 sections and flatten into discs. Roll these discs out until extremely thin. Fry on a very hot pan, for only 30 seconds each side. Keep on a warm plate (warmed by steam is very good because it keeps them moist). Serve.

To assemble your fish tacos.... take your tortillas. Take your fish. Take some lettuce, cheese (we used cheddar), avocado, and top with strawberry salsa and a bit of cilantro. Add some sour cream for good measure. Consume.

Monday, August 10, 2009

Soft Pretzels and Queso

A few weeks ago Jeff and I tried making soft pretzel. We used a recipe that I got from a blog (that I then lost), and it didn't work out for us. The dough was super dry, thick, and super salty. Instead of trying again with that recipe (I had to throw out the dough, sigh), Jeff and I agreed to wait until I felt in the mood to do so much work for baking again, and I made Alton Brown's recipe.

Now let me explain. I LOVE soft pretzels. Jeff and I get them pretty often. I love getting the salty ones and eating them with spicy cheese. He loves getting the cinnamon sugar ones. I love eating those too, so it works out for me. In college I'd eat tons of those microwavable Super Pretzels.... which I admit aren't amazing, but I really liked eating them anyway.

Pretzels aren't exactly easy to make, so I don't blame myself for eating the ones from the mall and/or the ones from the freezer. I do like the few places (mostly in Florida) I've eaten at that gave me big soft pretzels to eat instead of bread. That's awesome!

Anyway, I made these at Jeff's apartment. I don't have any of my fancy salts, or kosher salt. His roommate has sea salt, and I thought that would do just fine for the crisp salt on top. WRONG. It was much too fine and melted in-- oh well, it was still tasty, and salty, even if I didn't get that crispness. Now I know for next time.

The pretzels were really good. The dough had an awesome texture, though they cooked faster than ol' A.B. said they would. The baking soda added some weird flavor, but I liked it. They were good!! We brought a bunch of them down with us to comic con to snack on, but unfortunately they sort of went stale by then... so that didn't work out that well for us.


I still have one in the freezer to make into a cinnamon sugar pretzel though. It's like my own Super Pretzel.

As you can see the dough is dense, but the outsides were nice and firm and chewy. It had a really great texture, I was really proud of myself.

And as I said before, I LOVE to dip pretzels in spicy cheese, so I made a queso dip to go with it. This is a super easy recipe that I took and like 1/8th forever ago, but then also sort of made my own. Jeff doesn't like spicy things so this queso wasn't really as spicy as I probably would have made it if it were my own cheese sauce, but it was still very good with our pretzels. We ended up eating all of it.

I think I'd be happy to make these again, Jeff and I were talking about actually making pretzel bread out of it so that we could have sandwiches on it. I really like that idea, though I'd have to figure out how to boil the loaves. I don't have the biggest kitchen and/or pots. I'll have to think about that and get back to ya'll about it... but in the meantime, I have other breads in my head to work on. I don't make bread often (it's a lot of work!!), but I do like it when I do. :) I used to make it more in college, but... well, I got lazy, I guess.

I'm going to work harder to change that for sure.

Soft Pretzels
Recipe by Alton Brown

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt/Kosher Salt/Cinnamon Sugar

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

If you're going to use cinnamon sugar, sprinkle the pretzels with it after the baking and hold the salt.

15 Minute Queso Dip
Recipe from my hand written cookbook from college. I don't know where I got it, Rachel Ray?
2 tsp butter
2 tsp flour
2/3 c milk
pinch smoked paprika
some cajun spice (1/8 tsp?)
2/3 c shredded cheese (sharp cheddar, colby-jack, and mozzerellas are good ones to mix)
1/3 c salsa

Heat pot over medium heat and add the butter. Heat until melted, but not browning. Add the flour and cook one minute, whisking and making sure not to cook to brown. Whisk in the milk and seasoning. Allow the sauce to thicken for a minute or two. Add the cheese and let melt, stirring and allowing to thicken. Add the salsa and serve.

Friday, August 7, 2009

Guest Post: Jeff's Bearshadow Cookies

The following post is a guest post from Jeff (the boyfriend) from Goodbye Spacebar. He made these cookies and they were really good, and I really wanted him to have his own piece of Foodival. :) So enjoy!

Guest Post: Jeff Gill from Goodbye Spacebar

As a kid, I would spend a good part of my summer/winter vacations visiting my dad and step mom at their place up in the North Carolina mountains. It was a pretty big change from what I was used to growing up with my mom in our house in Flordia. For starters, the temperatures were typically about 10-40 degrees cooler, and if you looked at the trees, you could actually see the seasons change. But if the change in weather wasn't a big enough shocker for ya, my dad and my stepmom Carol also had a dozen or so dogs and a whole slew of horses to remind you that you weren't back in Seminole any more.

When not playing with dogs, hiking the mountain side, or wasting away while being entranced by Basil Basset Bingo, my sister and I could be found lounging around the house, playing games, and chowing down on what Carol would affectionately call 'Bearshadow Cookies' ('Bearshadow' being the name given to their reclusive, mountainside home where we would visit) They are a very gingery, syrupy, sugary kind of cookie, and I remember being so excited by them coming out of the oven that I would often eat too many and get a sore throat afterwards. So be warned!

The following recipe comes straight from Carol's cook book entitled 'Autumn Hill's Favorite Recipes' which is filled with all sorts of great dishes that her and my dad would cook up when my sister and I were visiting. She gave me a copy of the book a while back, and I'd been really wanting to make something out of it. The great thing is not only are these super tastey, but incredibly easy to make, too!

Bearshadow Cookies
from Autumn Hill's Favourite Recipes

2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp grround cloves
1/4 tsp salt
3/4 cup butter
1 egg
1/4 cup molasses
2 tbs sugar

Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In largest bowl, beat butter 30 seconds. Add 1 cup sugar. Beat until fluffy. Add egg & molasses; beat well. Add HALF the flour mixture - beat until combined. Stir in remaining flour with wooden spoon. Shape into 1" balls. Roll in 2 tbl sugar. Place on ungreased cookie sheet - 2 inches apart.

Bake 350 10 minutes. Cool - then transfer to wire rack.

Makes about 36 cookies

Tuesday, August 4, 2009

Loganberry Almond Bars

I actually made these awhile ago. I know, I know, I'm embarrassed to post these so late. I tell you what, between Comic Con, trips, working on animation, trying to find a new project-- it's been hectic! But I did go berry picking with Jeff (when I made this tart!) and we got raspberries, loganberries, olallieberries, and blackberries. I never had loganberries before so I had to do a search on what to make with them.

I found this recipe for loganberry almond bars and decided yes, yes, this was what it was going to be. The loganberries were great! We tried a few before they were even cooked and they were super tasty. The bars themselves were also good, the base of them were rich, they were very oatey. But the weird thing was they never seemed like they cooked all the way. They were rather soft and didn't have that golden-brown look to them. But they cooked for far longer than they should have. Whatever the case, they were good, even if not what I expected.

The berries all became a thin goop, it seemed like, more like a jam. The top and bottom layers are basically the same, with the berries squeezed between. It was a good dessert! We had it after Shepard's Pie (you know Jeff likes those). I did something not in the recipe and drizzled my loganberries with some sugar too so the filling would be sweeter.

Unfortunately I don't think I can find loganberries easily, so trying to make these again until next year might be hard-- as well as attempting other recipes with loganberries. But it's a good thing to try!!

Loganberry Almond Bars
Recipe adapted from Food Down Under

1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup sugar
1/2 cup butter, at room temperature
1/2 teaspoon almond extract
1/2 cup loganberries
2 tablespoons sugar
1/3 cup sliced almonds

Oven at 350 Degrees Fahrenheit

Spray and prepare a 8" baking tray.
Mix the flour, oats, and sugar in a large bowl.
Cut the butter into the flour mixture and blend until it resembles coarse crumbs. Stir in the almond extract.
In a separate small bowl, mix the loganberries with sugar.
Reserve 1 cup of the oat mixture and press the remainder into bottom of the pan. Add more mixture if needed to cover the pan. Cover the bottom crust with the loganberry mixture. Add almonds to the reserved oat mixture and sprinkle over the berries, press it down juuust gently. Bake 25-30 minutes until edges are golden brown, cool in pan. Cut into bars.