Since the weather hasn't been cooperating, we aren't going camping this week. With all the rain we've had we haven't been able to get in the fields to chop the grass or replant the corn field, so we are post-poning our camping for a week. Hopefully the rain will let up enough for us to get everything done this week. Since we are home I thought I would share another recipe with you. I tried this one a couple weeks ago and Mark says it is his new favorite dessert so I know it is a good one!
Ingredients:
1 cup all-purpose flour
1/3 cup plus 1/4 cup sugar, divided
1/2 cup cold butter
1/2 cup seedless strawberry jam
1 package (8 ounces) cream cheese, softened
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups fresh or frozen unsweetened mixed berries, thawed and drained
Topping:
3/4 cup packed brown sugar
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup cold butter
Directions:
In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
Spread jam over crust. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and vanilla; beat on low speed just until combined. Pour over jam; sprinkle with berries.
In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling.
Bake for 30-35 minutes or until bubbly and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 30 minutes longer. Serve warm or cold.
Linked to: Smockity Frocks
Tuesday, June 22, 2010
Tuesday, June 8, 2010
Tasty Tuesday - Chewy Granola Bars
I love granola bars and have been trying out a few homemade recipes for them, but none have quite turned out the way I want. Until now, that is. I have finally found a recipe that I love as much as store bought chewy granola bars.
Ingredients:
1 2/3 cups quick rolled oats
1 cup + 2 Tbsp Sticky Bun Sugar (see note farther down)
1/3 cup granulated sugar
1/3 cup oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 to 3 cups dried fruits and nuts (I used raisins, craisins, chocolate chips, coconut, sunflower seeds, and pecans)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil
1/4 cup honey, maple syrup or corn syrup
1 tablespoon water
Note about Sticky Bun Sugar: You can substitute 3/4 cup granulated sugar + 2 tablespoons light corn syrup + 2 tablespoons melted butter for the sticky bun sugar. And yes, you'll still add the additional granulated sugar and butter as called for in the recipe.
Directions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently. Bake the bars for 25 to 30 minutes, until they're golden brown around the edges. Remove them from the oven, loosen the edges, and cool for 5 minutes. Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack. Alternatively, remove from the pan before cutting into bars; it helps to cut in half first, then loosen the bottom of each half with a turner/spatula before turning out onto a sheet of parchment to cut into bars. Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.
I found that after letting them cool for 5 minutes, mine were too crumbly to remove from the pan, so I just cut them up and let them cool completely in the pan and they still turned out great.
Enjoy and please let me know your favorite recipe so I can try it out!
Ingredients:
1 2/3 cups quick rolled oats
1 cup + 2 Tbsp Sticky Bun Sugar (see note farther down)
1/3 cup granulated sugar
1/3 cup oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 to 3 cups dried fruits and nuts (I used raisins, craisins, chocolate chips, coconut, sunflower seeds, and pecans)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil
1/4 cup honey, maple syrup or corn syrup
1 tablespoon water
Note about Sticky Bun Sugar: You can substitute 3/4 cup granulated sugar + 2 tablespoons light corn syrup + 2 tablespoons melted butter for the sticky bun sugar. And yes, you'll still add the additional granulated sugar and butter as called for in the recipe.
Directions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently. Bake the bars for 25 to 30 minutes, until they're golden brown around the edges. Remove them from the oven, loosen the edges, and cool for 5 minutes. Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack. Alternatively, remove from the pan before cutting into bars; it helps to cut in half first, then loosen the bottom of each half with a turner/spatula before turning out onto a sheet of parchment to cut into bars. Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.
I found that after letting them cool for 5 minutes, mine were too crumbly to remove from the pan, so I just cut them up and let them cool completely in the pan and they still turned out great.
Enjoy and please let me know your favorite recipe so I can try it out!
Subscribe to:
Posts (Atom)
 |
