Gooseberry Almond Streusel Squares Food

GOOSEBERRY & ALMOND STREUSEL SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
• Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
• Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.

GOOSEBERRY SQUARES

Steps:

• Grease a 13x9 pan with butter, then cover in tin foil and grease foil again wtih butter.
• For the base, sift together the dry ingredients and then cut in the butter until the mixture is like coarse crumbs. Press onto tin foil. Bake in an oven at 180' for 10 minutes or until pale golden in colour.
• Remove from oven.
• Mix together eggs, sugar, vanilla and flour. Then you can either roughly chop gooseberries and mix in or toss in gooseberries whole and mulch up with your hands (latter gives a more integrated flavour but it is messy).
• Pour wet mix onto base and put back in the oven for approx 35 minutes or until the top is nicely firm and the berries are showing up brown in places.
• Enjoy!

RASPBERRY STREUSEL SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Line a 9-inch square baking pan with foil, and grease with unsalted butter or nonstick vegetable spray.
• Crust: In a bowl, whisk together flour, confectioner's sugar and baking powder until well combined.
• Stir in almonds.
• Using a pastry blender, fork or your fingers, cut in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
• Using the back of a spoon or your fingers, press crust evenly into the bottom of the prepared pan.
• Filling: Stir raspberry jam to loosen it. Spread jam evenly over crust.
• Topping: In a small bowl, whisk together flour and granulated sugar until well blended.
• Stir in almond extract.
• Using a fork or your fingers, work in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
• Crumble topping over top of jam.
• Bake in preheated oven for 20 to 24 minutes or until lightly golden brown around edges.
• Let cool completely in baking pan on a wire rack.
• Using foil extensions, lift cooled squares from pan and place on a cutting board.
• Fold down edges of foil away from sides.
• If foil sticks, gently run knife blade between squares and foil to loosen.
• Icing: In a small bowl, combine confectioner's sugar, 1 tablespoon of the cream and the almond extract.
• Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork.
• Add more cream as needed to achieve the right consistency.
• Drizzle icing over cooled squares.
• Let stand 20 minutes or until the icing is set.
• Using a long serrated knife, cut into 1 1/2-inch squares.
• Tip: Let icing set completely, then store squares between layers of wax paper in a tightly sealed container at room temperature for up to five days.

ALMOND STREUSEL CHERRY CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl.
• Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 1/2 cups mixture for topping.
• Press remaining mixture in bottom of pan.
• Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base.
• Spoon pie filling evenly over cream cheese mixture.
• Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown.
• Cool 30 minutes.
• Refrigerate about 2 hours or until chilled.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.