Strawberry Streusel Squares Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

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.

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.

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.

Steps:

• Preheat overn to 350.
• Grease and flour 13x9 inch baking pan.
• Combine 1/2 cup cake mix and oats in a small bowl.
• Cut in margarine until mixture resembles coarse crumbs.
• Set aside.
• Place 1 1/2 cups sliced strawberries and 2 TBS water in blender or food processor.
• Process until smooth.
• Transfer to small bowl and stir in 3/4 cup diced strawberries.
• Set aside.
• Place remaining cake mix in large bowl.
• Add 3/4 cup water, egg whites, applesauce, cinnamon and nutmeg.
• Blend 30 seconds at low until moistened.
• Beat at medium for 2 minutes.
• Pour into prepared pan.
• Sppon strawberry mixture evenly over batter spreading lightly.
• Sprinkle evenly with oat mixture.
• Bake 31-34 minutes until toothpick comes clean.
• Cool completely on wire rack.

Steps:

• Preheat oven to 350*.
• Generously grease a 13x9 pan or coat with nonstick spray.
• For the filling: in a medium heavy nonreactive saucepan, stir together the sugar and cornstarch till well blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest, is using. Bring to a simmer, stirring over medium high heat. Cook, stirring, for 3-6 minutes or until rhubarb softens just slightly, fresh rhubarb will take longer than thawed frozen. Set aside. For the crumb mixture; In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands till the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer.
• Stir together the reserved crumb mixture and 2 1/2 tbls of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture if needed.
• Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips.
• Bake in the middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly.
• Transfer the pan to a wire rack and let stand until completely cooled.
• Using a large sharp knife, cut into 20 bars -- wipe the knife clean between cuts.
• Store in an airtight container for up to 2 days. The bars may be frozen for up to 1 month, but will lose their crispness.

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.

Steps:

• Heat oven to 375°. Coat 9x13x2" baking pan with nonstick cooking spray.
• Stir togather flour, baking powder, salt, crushed cereal and sugar; stir in butter until throughly mixed. Remove and reserve 1/2 cup mixture for topping. Add egg to remaining flour mixture; stir to combine. Press dough into bottom of prepared pan.
• Bake at 375° for 10 minutes or until lightly browned. Remove from oven:cool slightly. Spread strawberry preserves over dough. Sprinkle with reserved crumb mixture. Bake 19 minutes more.Remove from wire rack. Let cool. Cut into 24 bars.