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Maureen Lang's Fruit Bars

Maureen Lang is the author of twenty-one novels and novellas that offer settings ranging from historical to contemporary, Europe to America. Her earlier work won RWA’s Golden Heart Award then ACFW’s Genesis, and published works have finaled in the Christy, Carol, Book Buyer’s Best, Gayle Wilson Award of Excellence and the Golden Quill. She’s won a HOLT Medallion, First Place for a Selah Award and RWA’s Inspirational Reader’s Choice Contest. A wife and mother of three, she is the primary caregiver to her adult son with Fragile X Syndrome and she lives in the Chicago area. Maureen can be found online at her Website, on Goodreads, Facebook Author Page or Profile and participates in a group blog at Christians Read.


Maureen's Latest Book Release: The Cranbury Toymaker

 The moment Raina Wingate arrives in Cranbury, she's convinced God brought her there for a reason. Surely God can use Raina's toymaking talent to help her Aunt Esther restore the dilapidated Cranbury Inn!

Since Cade Levick's return to his small hometown after the heartbreaking loss of his wife and, more recently, his young daughter, he's worked hard at two things: woodworking, and establishing himself as Cranbury's very own curmudgeon.

But when Raina discovers Cade was once a toymaker himself, she recruits his unwilling help to make her soft toys the best they can be.

Will Raina's perpetual good cheer break through the boundary Cade has erected around his life? Or is learning to grieve the only way Raina can understand this particular town curmudgeon? Can her irrepressible optimism break through his stubborn grief? Buy the book HERE. 


Maureen's Fruit Bar Recipe

I can't say my characters ever tasted this favorite family treat, but if I ever hosted Cade and Raina for afternoon tea, this is what I'd serve!

2 sticks butter or margarine (In this case, butter really is better!)
1 1/2 cups sugar
4 eggs
1 Tablespoon lemon juice
2 cups flour
1 can fruit pie filling, flavor of your choice

Cream butter and sugar well, then add egg one at a time. Beat well after adding each egg. Add lemon juice and flour, mixing well. Spread on greased and floured jelly roll pan. (Using butter flavor cooking spray without the flour also works.)


Cut through the batter in the pan with a knife to mark bars, sixteen to twenty depending on the size of your pan and the size of the bar you wish to serve. Put a spoonful of pie filling in the center of each square.

Place pan in center of oven at 350 degrees for 35 to 45 minutes, testing cake center with a toothpick for doneness. Sprinkle with powdered sugar, slice and enjoy!