Gearing up for the fourth this year, for this family, looks more like preparing to celebrate Brian’s completion of a very demanding two years of coursework. Now that we are finally out here in Montana, Brian is spending a lot of time in the MSU library preparing for his big presentation in the middle of the week, and the grandparents, the kids, and I are figuring out fun ways to spend our time. For Harper, that means the pool. The pool at our campground is little, but it has a water slide. She has probably gone down it nearly 300 times or so. Swimming is her total thing right now. Sam, not so much. He will play for a bit and then get totally fussy, like he’d rather be anywhere else, but most likely, playing with his cars. We also spent a good part of yesterday at the Museum of the Rockies, which is a perfect way to spend a hot afternoon. There is so much to do there- especially in their upstairs space for kids modeled after Yellowstone National Park! Today we will head to the Farmer’s Market set up in the park and have dinner there.
On the night of the fourth, we plan to hike up onto a hill to enjoy the fireworks after a barbeque and ceremony to honor the graduates of the MSSE program. Brian will present his capstone and walk this week, and complete his final course next week…but backwards works for us.
I hope these peach bars will be something to go into your collection of good Fourth of July recipes. They would be a nice, refreshing dessert idea for the fourth, or any time these weeks when you have an abundance of peaches around. They are creamy, but should be served cold, and while they can fill in for a lemon bar on any dessert table where something a little different might be desired, they are a much smoother and sweeter, creamy dessert, backed by the awesome brown butter shortbread crust. I just think brown butter and peaches are a match made to stay together. So yummy!
I hope your celebrations this week are exciting, relaxing, safe, and filled with delicious food!
Crust adapted from Tuti Dolci, and Peach filling adapted from EatLiveRun’s creamy lime bars.
- 1/2 cup unsalted butter (1 stick)
- 1 cup flour
- 1/3 cup powdered sugar
- 1/8 tsp salt
- 2/3 cup Peach Puree (about 6 peaches)
- 1 Tablespoon lemon juice
- 3/4 cup sugar
- 1/4 cup flour
- 4 eggs
- orange food coloring (enough to give the filling a nice peach color)
- powdered sugar for dusting
- In a small saucepan, melt the butter and continue to cook for about 6 minutes. It will foam, then bubble, then turn brown. Immediately transfer to freezer for 15-30 minutes to allow it to solidify again.
- Preheat oven to 350° and line an 8x8 baking dish with parchment paper.
- Whisk together flour, powdered sugar, and salt in a mixing bowl. Add solidified- or partially solidified- butter into the bowl and using two knives, a pastry cutter, or your hands, combine to form a course meal.
- Press into the prepared baking dish.
- Bake 22-24 minutes until lightly golden.
- Add the lemon juice to the peaches when pureeing.
- In a medium bowl, whisk together granulated sugar and flour.
- Add the eggs one at a time and mix.
- Mix the egg and flour mixture together with the peach puree and lemon juice.
- Add food coloring and mix until smooth and desired color.
- Pour into hot crust and bake for 20-22 minutes, until filling doesn't jiggle when shaken. Allow to cool and cut into squares. Sprinkle with a dusting of powdered sugar just before serving.