CARAMEL APPLE STREUSEL SQUARES
Provided by Food Network
Time 1h35m
Yield 24 servings
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
- ARRANGE apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
- BAKE 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.
STREUSEL RHUBARB DESSERT SQUARES RECIPE - (4/5)
Provided by HeatherS
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour and powdered sugar. Using pastry blender, cut in 1/3 cup margarine until crumbly. Press in bottom of ungreased 9-inch square pan. Bake at 350°F. for 15 minutes. In medium bowl, combine all filling ingredients; blend well. Pour over partially baked crust. In medium bowl, combine all topping ingredients to form crumbs; sprinkle over rhubarb mixture. Bake at 350°F. for 45 to 55 minutes or until topping is light golden brown and rhubarb is tender. 6 to 8 servings.
HUCKLEBERRY STREUSEL BARS
Haven't made these yet but they look delicious! Recipe courtesy of The Oregonian. 30 minutes of cooking time is cooling time.
Provided by The Tiny Chef
Categories Dessert
Time 1h45m
Yield 35 1 3/4 inch squares
Number Of Ingredients 7
Steps:
- Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil.
- In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit.
- Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel.
- With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.
- Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.
STREUSEL FOR CHERRY-STREUSEL COFFEE CAKE
Use this streusel recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.
STREUSEL RHUBARB DESSERT
This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 310 calories, Fat 11g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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