food, recipes

Strawberry Crumb Bars

These easy Strawberry Crumb Bars by Flavor Mosaic feature a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping. They make wonderful dessert bars to take to a summer party, picnic, or potluck.

Ingredients

Makes 9 servings

  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch

Directions

  1. Preheat the oven to 375 degrees F. 
  2. Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
  3. In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
  4. Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT:  Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly.  You can also pulse in a food processor to until you get pea sized crumbs.
  5. In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
  6. Pat half of the dough evenly into the bottom of the prepared pan.
  7. In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries. 
  8. Spoon the strawberry mixture evenly over the bottom crust.
  9. Crumble the remaining dough over the strawberry filling layer.
  10. Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
  11. Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
  12. Enjoy!

food, recipes

Strawberry and Chocolate Dessert Nachos

It’s strawberry season again in Chatham-Kent, so what is better than a dessert featuring that sweet fruit? Homemade crunchy cinnamon chips, strawberries, a drizzle of chocolate and as much or as little whipped cream as you want? Yes please! And if you are reading this recipe later on, just grab a bag of frozen strawberries, let them thaw and enjoy a great summer treat any time of the year. This dish is sure to be the hit of the party (once we can have them again)!

Ingredients

Serves 8

  • 4-6 (6-inch) flour tortillas
  • butter, melted
  • 1/2 cup sugar + 2 tbsp (keep separate)
  • 2 tbsp cinnamon
  • 1 pound strawberries, chopped
  • 2 tablespoons sugar
  • 12 ounces chocolate chips (I used dark chocolate)
  • 1 tablespoon shortening
  • whipped cream

Directions

  1. Preheat oven to 350° F.  
  2. Make cinnamon sugar by mixing 1/2 cup sugar and cinnamon together (you may need more or less of this depending on your preference.
  3. Lightly brush one side of each tortilla with melted butter and sprinkle with cinnamon sugar.
  4. Cut tortillas into wedges.
  5. Place tortilla wedges on ungreased baking sheet, sugar side up.  Bake for 10-12 minutes.
  6. Place chopped strawberries in a bowl and sprinkle with remaining sugar.  Stir and set aside for about 10 minutes so the sugar dissolves into a light syrup.
  7. Melt chocolate chips and shortening in the microwave, in 1 minute increments,  stopping to stir each time, until melted.
  8. Arrange cinnamon sugar chips on platter or plate, top with strawberries and drizzle with melted chocolate. Garnish with whipped cream.  
  9. Enjoy!!

Recipe via Tidy Mom

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

White Chocolate and Orange Pudding

It’s the last Monday of the month. We all know what that means! Dessert time! And boy does this treat deliver! It is a versatile dessert that can be dressed up for a special occasion or made into a fun treat that everyone will love. Either way, it’s sure to delight! 

Ingredients

Serves 4

  • 6 egg yolks
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • 2 cans fat-free evaporated milk
  • ½ cup low-fat milk
  • ¾ cup white chocolate chips
  • 2 tsp orange rind, grated
  • berries to garnish

Directions

  1. In a large heat-proof bowl, gently whisk egg yolks; set aside.
  2. In a medium-sized heavy saucepan, combine sugar and cornstarch. 
  3. Gradually whisk in evaporated milk and milk. 
  4. Bring to a boil over medium-high heat, stirring constantly. 
  5. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes.
  6. Remove from heat. 
  7. Whisk in 1½ cups (375 mL) of the hot mixture into egg yolks.
  8. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly.
  9. Reduce heat to low and cook, whisking, for 2 minutes or until thick.  
  10. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
  11. Spoon into small serving dishes and place plastic wrap directly on the surface.
  12. Refrigerate until chilled and set, about 3 hours or overnight.
  13. Garnish with fresh berries and enjoy!

Recipe and image via Get Cracking

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Golden Grahams S’mores Bars

It’s the last Monday of the month, which means it is time for a Dessert recipe! My family loves camping and having backyard fires. And, naturally, my kids ask for S’mores too. But what do you do when someone wants S’mores and it’s raining? You make S’mores bars with Golden Grahams cereal! This way, you get all the gooey goodness of a S’mores bar without the burnt marshmallow and ash!

Ingredients

  • 5 cups mini marshmallows
  • 1 ½ cups milk chocolate chips
  • 5 tablespoons butter , or margarine
  • ¼ cup corn syrup*
  • 7 cups Golden Grahams
  • 1 cup mini marshmallows

Directions

  1. Butter/grease a 9×13 inch baking pan.
  2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
  3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
  4. Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
  5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
  6. Allow to harden at room temperature for 60 minutes before cutting into squares.
  7. Enjoy!

Notes

*If you don’t have corn syrup use ¼ cup of sugar and 1 tablespoon of water instead.
**Store bars in an airtight container at room temperature. I don’t recommend storing them in the fridge because they can get too hard. 

Recipe and image via Just So Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Easter Egg Cookie Dough Truffles

It’s the last Monday of the month, which means it’s time for a great dessert recipe! And with Easter coming up on Sunday, why not make today’s dessert recipe Easter-themed? These Easter Egg Cookie Dough Truffles are adorable and tasty! I really have to have one these, but only if I can gift the rest of the batch away!

Ingredients

  • 1/2 cup of butter room temperature (see note)
  • 3/4 cup packed brown sugar
  • 2 cups all purpose flour (see note)
  • 2 tsp vanilla extract
  • 14 oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • pink blue, purple, and white candy melts

Instructions

  • In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  • Slowly add the flour, scraping down the sides as necessary.
  • With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. 
  • Once it is fully combined, stir in the chocolate chips.
  • Form the dough into one inch balls, and then shape into eggs. Place on a wax paper-lined pan and cover loosely with plastic wrap. Refrigerate overnight.
  • Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
  • To add the stripe decoration to the eggs, dip a fork in a different candy melt and simply drizzle over.

Notes

Butter Note: The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Flour Note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Recipe and image via Simple Joy

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Berry Yogurt Bark

Are you still sticking to your New Year’s Resolution to eat healthier? I know I am trying and I am mostly successful. Quick recipes like this make sticking to a diet (resolution or otherwise) a whole lot easier!
The website this recipe comes from calls this an After School Berry Yogurt Bark. And sure, it would be a great, healthy snack for kids. But who says it has to be just the kids that get to enjoy this super-simple, super-tasty, super-healthy snack? We all deserve a tasty treat!

Ingredients

for 4 servings

  • 1 cup vanilla yogurt(245 g)
  • ½ cup fresh berry(90 g), chopped

Preparation

  1. Line an 8×8 (20×20) baking pan with parchment paper.
  2. Evenly spread the yogurt over the bottom of the pan. Top with berries.
  3. Freeze at least 2 hours. Remove from freezer and break into pieces.
  4. Enjoy!

Recipe and image via Tasty