STRAWBERRY CUSTARD SQUARES
I clipped this recipe from the Chicago Tribune many years ago. I made it often but had forgotten about it until I was searching for things to make for a holiday party.
Provided by SusieQusie
Categories Bar Cookie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Slice cookie dough into as directed on the package.
- Place 24 slices in a 13 X 9 inch baking pan & press together to cover the bottom of the pan completely.
- Mix preserves with flour and spread thinly over the dough.
- In a medium bowl, slightly beat the eggs, add remaining ingredients and continue beating just until smooth.
- Pour custard mixture over the preserve layer.
- Optional: If you have cookie slices left, roll into thin strips and place them lattice-like on custard.
- Bake in a preheated 350º on lowest rack for 50 minutes or until custard has set and a knife inserted in the center comes out clean.
- Cool on rack then chill.
- Cut into squares before serving.
Nutrition Facts : Calories 357.7, Fat 17.8, SaturatedFat 7.6, Cholesterol 82.1, Sodium 264.7, Carbohydrate 45.4, Fiber 0.5, Sugar 24.1, Protein 4.8
STRAWBERRY COBBLER SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 servings
Number Of Ingredients 12
Steps:
- For the filling: Preheat the oven to 375 degrees F.
- Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
- For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
- Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
- Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
- For the icing: Whisk together the powdered sugar and lime juice until smooth.
- Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.
STRAWBERRY AND PEACH LIME CUSTARD BARS
After I baked, my dad would always find his way to the kitchen and ask if he could try what I made. I enjoyed asking him to taste test different creations, like these bars. He was always ready with a compliment. Other fruits can be arranged over the custard, depending on what's in season. -Carlin Tou, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with nonstick foil; set aside. In a large bowl, beat cracker crumbs, flour, butter and 1/2 cup sugar until combined. Press onto bottom of prepared pan. Bake until lightly browned, 10-15 minutes. Cool on a wire rack., In a large bowl, beat egg yolks and cream cheese until smooth. Beat in milk and lime juice until blended. Stir in 1 tablespoon lime zest and vanilla paste; pour over cooled crust. Alternately arrange strawberries and peaches in closely spaced rows over filling. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over fruit., Bake until custard looks set, 20-25 minutes. Cool completely on a wire rack. Cover and refrigerate at least 2 hours or overnight. Sprinkle with remaining 1 tablespoon lime zest; cut into bars.
Nutrition Facts : Calories 226 calories, Fat 11g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CUSTARD SQUARES
One of my neighbours had this for dessert when I popped over and I had to have to recipe. So Good!!!
Provided by bert2421
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Mix the ingredients for the bottom layer together and press into 9x13 pan.
- Bake at 325 for 15-20 minutes.
- Mix custard in a little cold water before adding to boiling water.
- Boil til thickens.
- Spread over the base.
- Top with whipping cream.
- Sprinkle coconut over top.
STRAWBERRY CUSTARD PIES
These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. -Caroline Park, Pritchard, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 pies (8 servings each).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 202mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
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- First, make the shortbread crust: Spray bottom and sides of a 9- or 10-inch tart pan (with a removable bottom) with baking spray with flour. Set aside.
- Heat oven to 350°F. In the bowl of a food processor, pulse flour and powdered sugar until combined. Add butter; pulse until mixture resembles coarse crumbs. Press mixture evenly into bottom and sides of prepared tart pan. Freeze 7 to 10 minutes to firm up slightly. Using fork tines, poke tart crust all over (this prevents any puffing in the oven).
- Place tart pan on a baking sheet, then place on center rack of oven. Bake tart crust 15 to 18 minutes or until lightly golden and baked through. Transfer tart pan to cooling rack; use the bottom of a drinking glass to press the crust in slightly to make room for the custard filling. Cool completely.
- Meanwhile, prepare the tart filling/topping: In a medium saucepan over medium heat, whisk milk, egg yolks, vanilla extract, granulated sugar, cornstarch and salt. Continue to cook over medium heat, whisking constantly, until custard simmers and begins to thicken, about 10 to 12 minutes. Pour thickened custard into cooled crust. Cover tart with plastic wrap, placing directly on the surface, to prevent a skin from forming. Refrigerate tart until well-chilled, at least 4 hours.
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