BRUSH
Keeping It Clean

This recipe for Passover Jam Bars has become a favorite at our house as a Passover sweet, during the loooong holiday week to break the monotony of sponge cake and macaroons.

My very kind family swears Jam Bars really taste like "Jelly Krimpets". For those friends outside the Philadelphia area, and you know who you are, Jelly Krimpets are a local "Tasty Kake" treat.

Have a sweet Passover from our family to all of you.

Preheat oven to 400°.

Topping

• 1/2 c. chopped walnuts & pecans
• 1/4 c. light brown sugar
• 1/3 c. shredded coconut
• 1/4 c. white sugar
• 1/2 tsp. cinnamon

Combine and set aside.

Dry ingredients

Into a sieve measure:

• 1 c. cake meal
• 1/2 c. + 2 tsp. potato starch
• dash of salt
• 1 tsp. KP baking powder
• 1 tsp. KP baking soda
• 1/2 tsp. cinnamon

Wet ingredients:

Beat together until fluffy:

• 1/4 c. KP unsalted margarine, room temperature
• 2 tbsp vegetable oil
• 1/2 c. sugar
• 1/4 c. brown sugar
• 2 large or extra large eggs
• 2 tsp. vanilla

Beat in dry ingredients with 1/3 c. orange juice. Add

• 1/3 c. shredded coconut
• 1/2 c. finely chopped nuts

Spray a "cake mix" size (9"x12") pan with KP nonstick baking spray. Sift some potato starch mixed with cake meal over the pan. Dump out excess. Using half the dough, spoon blobs of dough over the bottom of the pan. Press to close spaces with wet fingers. Spread about half a jar of raspberry, strawberry, or marmalade over the base. Top with remaining dough (you may need to add a little more orange juice, matzo meal thickens as it sits). Top with topping mixture, spreading evenly.

Bake at 400° for 8 to 10 minutes, reduce heat to 350° and bake another 25 minutes or until a cake tester comes out clean.

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