Black Raspberry Jam Squares

Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter

You know how when you make a recipe and it doesn’t turn out right and you can’t figure out if you did something wrong or if it is the recipe’s fault? Well, that’s what’s going on here. I’m pretty sure I followed the recipe closely, but one bite of these squares was enough; they were promptly thrown in the trash. I didn’t even bother to take pictures.

At first glance, these squares looked promisingly different. The recipe starts off with a shortbread crust that is spread with black raspberry jam. The squares are then topped with a cinnamon meringue studded with walnuts and baked until the meringue is firm.

I had no problems putting the squares together, and they smelled pretty good while baking. But the shortbread crust turned out chalky and gritty, and the jam overwhelmed everything. Even the meringue had its share of problems, including an unappetizing wet texture underneath a hard crust.

This was supposed to be my last recipe out of this book, but I just can’t end it on such a dismal note. That and I have a pile of very ripe bananas sitting on my counter that either have to be used or thrown away. So one Banana Chocolate Chip Cake coming up . . .