Pretty In Pink Strawberry Streusel Bars Food

STRAWBERRY STREUSEL 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.

STRAWBERRY STREUSEL BARS

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.

STRAWBERRY & CINNAMON STREUSEL BARS

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.

STRAWBERRY STREUSEL BARS

Steps:

• Preheat oven to 350. Grease and flour a 9x13 pan and set aside.

RASPBERRY STREUSEL BARS

Steps:

• Heat oven to 350 degrees. Combine all crumb-mixture ingredients in a large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture into a greased 8-inch square baking pan.
• Spread preserves to within 1/2 inch of edge. Crumble reserved mixture over preserves.
• Bake for 40 to 50 minutes, or until lightly browned. Cool completely; cut into bars.

PRETTY IN PINK STRAWBERRY STREUSEL BARS

Steps:

• Preheat oven to 350°; position oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a bowl, combine the brownie mix, oats, and melted butter with a wooden spoon until just blended and all dry ingredients are moistened.
• Press half of mixture evenly into prepared pan.
• In another bowl, beat the cream cheese and ½ cup jam with electric mixer on medium speed until smooth.
• Beat in eggs until just blended; spread over base layer.
• Dollop remaining ¾ cup jam, in teaspoons, over top of the filling.
• Sprinkle with remaining crumb mixture; press gently into filling.
• Bake 32-34 minutes or until topping is firm and center is just set.
• Transfer to a wire rack and cool completely.
• Refrigerate at least 2 hours before serving; cut into bars.