Missing My Mazurkas

Back when I lived in Utah, there was a bakery called Great Harvest.  Well, not only did they have fabulous bread, they had one called savory loaf that had artichokes, sundried tomatoes, parmesan… sorry, I digress.  In addition to those fabulous breads, they also had delicious baked treats.  My favorite was something they called mazurka bars.  Basically, it’s a buttery, chewy, oatmeal cookie bar topped with sweet, juicy berries.  Anyway, I doubt they’ll actually give up the details of their recipe, so I did some playing and came up with my own. 

Here’s what you’ll need:

• ½ cup butter
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• ½ cup flour
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup oats
• 1 cup raspberries
• 1 cup blueberries

As always with cookies, make sure all your ingredients are at room temperature.  If you’ve forgotten to pull something out ahead of time, here’s a tip to get you baking right away anyway.  Before you get started, go ahead and turn your oven to 350°.  Put your softened butter into a mixing bowl along with the sugar. 

Cream those together until they’re nice and light and fluffy.

Add the egg and vanilla.

Mix until the egg is thoroughly incorporated, scraping down the sides at least once. 

In a separate bowl, whisk together the dry ingredients.  A lot of times I don’t bother doing that with cookies, but because there is such a small amount of flour in this, it’s necessary.

Add the dry ingredients to the butter mixture. 

Mix just until combined and stir in the oats.  The dough will be very soft and somewhat sticky.  That’s just how you want it. 

Glop the dough into an 8x8 pan.  Don’t worry about greasing or parchment or anything. 

Spread it around until it’s all the way in the corners and level on top. 

Now here comes the fun part.  Sprinkle all those beautiful berries on top.  Yay colors! 

I know you’re thinking that is way too many berries, but trust me, it’s not.  Bake at 350° for about 40 minutes.  You want the bars to be dry on top and a beautiful golden brown.  I’m telling you, magic happens in the oven. 

Now comes the hard part.  Cool them completely before cutting.  If you don’t, they’ll just fall apart.  With the sweet and tart of the berries, the buttery, chewy base and just a hint of cinnamon, these are to die for.  They’re even worth turning on the oven in the summer. 

What special treat does your local bakery make that you just can’t pass up? 

I Want My Baby Back Baby Back Baby Back

Living in Utah my whole life, I always thought 100° was 100° and those people whining about humidity making it worse were just a bunch of pansies.  Well… I was wrong.  I get it now.  In Utah when it gets over 100 the sun literally feels like it’s baking you.  Here, it feels like you’ve just walked into the sauna from hell, even in the middle of the night.  You can’t breathe, and the sweat… seriously?  I never used to sweat, but here it’s just the default way of being.  All that in mind, you’ll understand why I not only don’t want to use my oven or boil anything on the stove, but I don’t even want to use my electric skillet because it creates too much steam.  I was tired of sandwiches, salads, and eating out.  I wanted a proper, home cooked meal, so I did the only thing I could think of.  I bought a slow cooker.  What could be a better way to break it in than baby back ribs and potatoes?  As a bonus, it was the easiest meal I’ve made in a long time, and amazingly delicious.  Hubby gave it two thumbs up. 

Here’s what you’ll need:

• 1 rack of baby backs
• 1 onion
• 3 good sized potatoes
• 5 cloves of garlic
• Celery salt
• Salt & Pepper
• Your favorite spice mix
• 1 lemon

Peel your onion, cut it in half, and slice it about ½ inch thick.

Line the bottom of your crock pot with onion slices.

Lay out your ribs.  Well, not your ribs.  You'll be needing them.     

Sprinkle with liberal amounts of all the spices. 

Turn the rack over and repeat. 

I know a lot of people only season the one side, but seasoning the underside serves multiple purposes here.  Not only will it add flavor to the meat, but everything else in the pot as well. 

Lay the ribs around the edges of the pot with the curved side facing in to form a little bowl.  (I know, sometimes I even surprise myself with my genius.)

Drop in any remaining slices of onion, along with whole, peeled garlic cloves. 

Now, onto the potatoes.  Since they’re not going to be submerged, they need something to keep them from oxidizing.  Juice a lemon and add enough water to total ¾ cup liquid. 

As you dice the potatoes, pour the liquid over the top and sprinkle on 1 teaspoon salt. 

Continue to toss the potatoes in the lemon water as you chop.  If you have any cuts on your fingers, I don’t recommend doing this with your hands.  I learned the hard way.  If you have any cuts or scrapes on your hands you aren’t aware of, you will be the moment you plunge them into lemon and salt water.  When you’ve recovered, pour the potatoes, along with the liquid into the bowl-o-ribs. 

Now, just pop the lid on and cook on low for 6 hours.  Seriously, that’s all you have to do.  When you come back 6 hours later, your house will smell like you’ve slaved all day. 

You probably won’t be able to get the whole rack out in one piece, because it’s literally fall apart tender.  Saves the hassle of having to cut it, right?  Just put down a bed of potato, onion mixture and lay the ribs on top.  You aren’t going to believe how good these are. 

What else should I make in my new slow cooker? 

*Any leftover potatoes and onions can be blended into the remaining liquid making a fabulous potato soup bonus.