Pear Custard Bars Recipes

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture. Stir in the nuts.
• 2. Press into a greased 8-inch square baking pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on a wire rack.
• 3. In a small bowl, beat cream cheese until smooth. Beat in the sugar, egg and vanilla. Pour over crust.
• 4. Cut pears into 18-inch slices. Arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 degrees for 28-30 minutes (center will be soft-set and will become firmer upon cooling). Cool on a wiere rack for 45 minutes.
• 5. Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator.

Steps:

• 1. In a mixing bowl cream butter and sugar. Beat in the flour and vanilla until well combined. Stir in the macadamia nuts. In a well greased 8-inch square baking dish, press the the crust evenly in pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack.
• 2. Increase oven temperature to 375. In a mixing bowl beat the cream cheese until smooth. Add sugar, egg and vanilla, mixing until well combined and smooth. Pour over warm crust. Cut pears into 1/8" slices and arrange in a single layer over the filling. Combine the sugar and cinnamon then sprinkle evenly over the pears. Bake for 28-30 minutes. The center will be soft set and will firm up as it cools. Cool on a wire rack for 45 minutes or until completely cooled. Cover and refrigerate for at least 2 hours or over night before cutting. Store left over bars in the refrigerator.

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown., In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut. , Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in the flour and vanilla until combined.
• Stir in the nuts.
• Press into a greased 8-inch square baking pan.
• Bake at 350° for 20 minutes or until lightly browned.
• Cool on a wire rack.
• Increase oven temp to 375°.
• In a mixing bowl, beat cream cheese until smooth.
• Add sugar, egg and vanilla; mix until combined.
• Pour over crust.
• Cut pears into 1/8 inch slices; arrange in a single layer over filling.
• Combine sugar and cinnamon; sprinkle over pears.
• Bake at 375° for 28-30 minutes (center will be soft set and will become firmer upon cooling).
• Cool on a wire rack for 45 minutes.
• Cover and refrigerate for at least 2 hours before cutting.
• Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
• Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
• Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.