After a hectic start to 2013, I am looking forward to lots of rest, puttering in the garden, spending time with our 5 children and being creative; painting and quilting and what ever else I can find in the cupboards to keep my creative side stimulated. Even though summer has not officially begun, I think I will start early now that the kids are done with finales.
The warm, warm days and then rain here and there have been great for flowers and vegetables this year!
I printed this recipe out two weeks ago from Une Gamine dans la Cuisine blog. I finally was able to make it today.
As I started to gather the ingredients and then I decided to adapt it a bit. I changed the name because I did not brown my butter. Be sure to give the original recipe a try!
Buttery Strawberry Streusel Bars
For the crust and crumb topping
1 cup (that’s 2 sticks) + 5 Tablespoons unsalted butter, cut into chunks
1 cup granulated sugar (divided into 3/4 cup and 1/4 cup)
1/2 teaspoon salt
2 egg yolks, slightly beaten
1/2 teaspoon almond extract
3 cups + 3 Tablespoons all-purpose flour
For the strawberry filling
3 heaping cups of fresh strawberries, hulled and cut into chunks
1/2 cup granulated sugar (use more if needed)
1/4 cup fresh lemon juice
3 teaspoons corn starch
Line a 9×13-inch pan with non-stick foil, leaving a slight overhang along the edges. (Regular foil – lightly butter the entire foil-lined pan.)
In a large bowl, combine butter, 3/4 cup of sugar, and salt. Mix till well blended. Add the yolks and the almond extract, mix until smooth. add in the flour until you have a stiff dough. I used my Kitchen Aid mixer.
Transfer about 2 cups of the dough to the foil-lined pan and press it evenly onto the bottom.(Note: It doesn’t have to be exactly two cups, just keep in mind that whatever dough is left over will be used as the crumb topping.) Refrigerate the pan for about 40 minutes. I think I did mine for about 20 minutes.
Topping: Add the 1/4 cup of sugar to the remaining dough, I used a pastry blender utensil, work the sugar into the dough until becomes crumbly and sandy. Set aside.
Prepare the filling: In a large saucepan, combine the chunks of berries, sugar, lemon juice, corn starch. Stir to combine. Bring to a boil gentle over med-high heat. Once it starts to boil, reduce the heat to medium and cook, stirring occasionally, until the liquid turns into a thick syrup (about 8-10 minutes). Remove the pan from the heat and allow the mixture to cool to room temperature. *Note: It will continue to thicken as it cools. I put in a bowl and place it in the fridge about 20 minutes to cool.
Remove the pan from the refrigerator and prick the crust several times with a fork.
Preheat the oven to 350F.
Spread the berry mixture over the crust. Sprinkle the remaining dough mixture over the berries.
Bake 25-30 minutes, or until the crumb topping is light golden.
Cut into squares. It is gooey when warm and oh so yummy. Makes about 12 squares
With out crumb topping.
Ready to eat!
Here are the photos of our veggies and herbs.
We are very much looking forward to a big Sunday Dinner to celebrate Easter.
Best news of all! My husband started with a new staffing agency (his 8th I think, lost count). This one has actually put him
to work right away. Another staffing agency finally called him with work, but his phone was in the locker so he missed the call and they left a message.
This job is for 3 months, 10 hours a day.Most weekends off. It is about 4o miles away. The days I need the car, I get up at 5:30 am with him go with him to work and and drive back. We are all so happy he is has work during this holiday season.
Before hitting the mixer.
boiled red potatoes
cheese
onion cooked in butter
real bacon bits
sour cream
