Gooseberry Suprise Bars Recipes

GOOSEBERRY DESSERT

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.

GOOSEBERRY BARS

Steps:

• Preheat oven to 350 degrees F & set out a 9-inch square baking pan.
• In a bowl, combine flour, powdered sugar & nuts, then cut in the butter until mixture resembles coarse meal.
• Press flour mixture evenly into the baking pan & bake 15 minutes.
• About 5 minutes before crust is done, in a saucepan combine gooseberries, sugar & cornstarch, cooking & stirring about 4 to 5 minutes or until thickened.
• Pour over baked crust, then let cool completely, before slicing & serving!

23 BEST WAYS TO USE GOOSEBERRIES

Steps:

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MY GREAT-GREAT-GRANDMA'S GOOSEBERRY JAM

Steps:

• Chop gooseberries, raisins, and oranges finely; reserve orange rinds. Mix with sugar and water in a large pot. Cook until it becomes gelatinous or to desired thickness, about 40 minutes. Grate orange rind and add to the thickened mixture. Mix in well.
• While jam cooks, inspect glass pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

GOOSEBERRY SQUARES

Steps:

• Grease a 13x9 pan with butter, then cover in tin foil and grease foil again wtih butter.
• For the base, sift together the dry ingredients and then cut in the butter until the mixture is like coarse crumbs. Press onto tin foil. Bake in an oven at 180' for 10 minutes or until pale golden in colour.
• Remove from oven.
• Mix together eggs, sugar, vanilla and flour. Then you can either roughly chop gooseberries and mix in or toss in gooseberries whole and mulch up with your hands (latter gives a more integrated flavour but it is messy).
• Pour wet mix onto base and put back in the oven for approx 35 minutes or until the top is nicely firm and the berries are showing up brown in places.
• Enjoy!

GOOSEBERRY SAUCE

Steps:

• Prepare gooseberries by using scissors to snip each end. Rinse to remove dirt and debris.
• Transfer berries to a pot and add onion, sugar, and enough water just to cover. Cover and cook gently over medium heat until soft, 10 to 15 minutes. Taste and adjust level of sweetness. Remove from heat and transfer carefully to the bowl of a food processor or blender.
• Puree the mixture. Serve sauce warm or cold.

GOOSEBERRY & ALMOND STREUSEL SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
• Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
• Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.

GOOSEBERRY TART

Steps:

• Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
• Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
• Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
• Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.