STRAWBERRY STREUSEL BARS
This sweet streusel-topped strawberry cookie bar is the perfect treat for summertime.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Press 3 cups mixture in bottom of pan. To remaining cookie mixture, stir in oats; set aside. Bake cookie base 20 minutes. Cool 10 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved oat mixture over filling.
- Bake 26 to 30 minutes or until light golden brown and bubbling along edges. Cool on cooling rack 30 minutes. Refrigerate 2 hours before cutting. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 21 g, TransFat 0 g
STRAWBERRY STREUSEL BARS
This lovely festive bar is so tasty. This bar is topped with a little powdered sugar glaze. It is such a pretty color and just right for any holiday dessert table.
Provided by Chef Joey Z.
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In the bowl of a standing mixer beat the sugar and margarine until smooth and creamy.
- Beat in the tofu and mix again until well mixed.
- Add the flour and beat into the sugar mixture. If your mixer can't handle the job, just mix the rest of the flour until combined.
- Stir in the pecans.
- Reserve 1 cup of the pecan mixture.
- Press the rest of the pecan mixture into a 9x9x2-inch baking dish.
- Spread the strawberry preserves on top of the pecan mixture leaving a one half inch border with no filling from the edge of the baking pan.
- Put your reserved pecan mixture on top of the strawberry preserves and press lightly.
- Bake 45 minutes.
- Once done remove from the oven and cool completely on a wire rack.
- Top with powdered sugar or powdered sugar glaze.
- If you choose the glaze stir the milk and vanilla into the powdered sugar and beat until creamy. If this isn't liquid enough add more milk until it is at the consistency you like.
- With a spoon, drizzle the glaze over the cooled bars.
- Bon Appetit.
Nutrition Facts : Calories 257.6, Fat 5, SaturatedFat 0.5, Sodium 8.1, Carbohydrate 54, Fiber 0.9, Sugar 48.1, Protein 0.9
PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES
Provided by Food Network
Time 40m
Yield 18 to 19 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
- Sift together the flour, sugar, baking powder, and salt in a medium bowl.
- Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
- In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
- While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
- To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
- In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
- Allow to cool slightly.
STRAWBERRY & CINNAMON STREUSEL BARS
Pack these in tins for picnics or school fetes, or serve single bars with a dollop of clotted cream for dessert. Blackberries also work really well when strawberry season is over
Provided by Good Food team
Categories Dessert, Treat
Time 1h10m
Yield makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.
- Put the flour, 175g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down firmly to make an even base. Prick a few times with a fork, then bake for 25 mins until golden.
- While the base is cooking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly.
- When the base is done, mix the sliced strawberries with the jam and arrange on top. Sprinkle over the crumbly topping and bake for another 30-35 mins until the top is golden and the strawberries juicy and bubbling. Leave to cool completely in the tin before cutting into bars or squares.
Nutrition Facts : Calories 381 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
PRETTY IN PINK SANGRIA
This fun and yummy pink sangria is great for brunch or a shower. I always get tons of requests for this recipe, and the pink color along with the strawberries is so festively fun! Serve with lime wedges or wheels. Feel free to eyeball ingredient measurements or adjust to taste.
Provided by STEPHYCOOKS
Categories Drinks Recipes Sangria Recipes
Time 5m
Yield 20
Number Of Ingredients 5
Steps:
- Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 11.7 mg, Sugar 17.9 g
PRETTY IN PINK STRAWBERRY STREUSEL BARS
Make and share this Pretty in Pink Strawberry Streusel Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h19m
Yield 24 large bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°; position oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
- In a bowl, combine the brownie mix, oats, and melted butter with a wooden spoon until just blended and all dry ingredients are moistened.
- Press half of mixture evenly into prepared pan.
- In another bowl, beat the cream cheese and ½ cup jam with electric mixer on medium speed until smooth.
- Beat in eggs until just blended; spread over base layer.
- Dollop remaining ¾ cup jam, in teaspoons, over top of the filling.
- Sprinkle with remaining crumb mixture; press gently into filling.
- Bake 32-34 minutes or until topping is firm and center is just set.
- Transfer to a wire rack and cool completely.
- Refrigerate at least 2 hours before serving; cut into bars.
Nutrition Facts : Calories 338.7, Fat 18.8, SaturatedFat 9.8, Cholesterol 58.8, Sodium 144.4, Carbohydrate 40.1, Fiber 1, Sugar 11.3, Protein 4.3
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