We will, we will rock you…with this week’s movie recs on The Stir!
This time, the Binge Besties get together to present you with movies that rock! These films put rock ‘n’ roll front and center, with a couple of other era-defining musical genres thrown in for good measure.
These flicks not only grab you with the memorable soundtracks, they also transport you with the charisma of the characters and their stories. Whether they’re make believe like The Commitments or The Oneders, or flesh-and-blood rock stars like Freddy and Elton, the one thing that unites them all is the music.
Watch Volume 20 of the SIP (Shelter in Place) Series on The Stir here
For dessert, nothing beats a homemade fruit cobbler or pie that’s still warm from the oven. We found this recipe from The Country Cook to be the best of both worlds: Part pie, part cobbler, this treat makes use of canned pie filling layered between lightly sweetened buttery crusts, and topped with a simple glaze.
Our test kitchen made Cherry Pie Bars with cherry pie filling, as the original recipe instructs, but you can also try it with apple, blueberry and other fruit. We reduced the sugar slightly, as the canned pie filling was plenty sweet. Be sure to omit the almond extract from the ingredient list if you’re using something other than cherry filling.
Feel like kicking it up a notch? Serve it with whipped cream or a la mode with vanilla bean ice cream.
FRUIT PIE BARS
Ingredients
For the bars
- 1 cup butter (2 sticks), softened
- 1-2/3 cups sugar
- 1 t salt
- 4 large eggs
- 1 t vanilla extract
- 1/4 t almond extract* (omit if using fruit filling other than cherry)
- 3 cups all-purpose flour
- 2 (21 oz.) cans fruit pie filling (such as cherry, apple, blueberry, etc.)
For the glaze
- 3/4 cup powdered sugar
- 1/2 t vanilla extract
- 1/2 t almond extract* (omit if using fruit filling other than cherry)
- 2-3 T milk
Instructions
- Preheat oven to 350 degrees. In a large bowl, cream butter, sugar and salt until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
- Spread 3 cups dough into a greased 13 x 9 baking pan. Spread with pie filling.
- Drop remaining dough by teaspoonfuls (or use a small ice cream scoop) over filling. Bake 30 to 35 minutes or until golden brown. Cool completely in pan on a wire rack.
- In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top.
This recipe was modified from The Country Cook
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