GOOSEBERRY BARS
I don't have access to fresh gooseberries, so I rely on Oregon Fruit Products Co for its canned berries! The original of this recipe was found on their website, www.oregonfruits.com! Preparation time does not include the time needed for the finished bars to cool.
Provided by Sydney Mike
Categories Bar Cookie
Time 17m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F & set out a 9-inch square baking pan.
- In a bowl, combine flour, powdered sugar & nuts, then cut in the butter until mixture resembles coarse meal.
- Press flour mixture evenly into the baking pan & bake 15 minutes.
- About 5 minutes before crust is done, in a saucepan combine gooseberries, sugar & cornstarch, cooking & stirring about 4 to 5 minutes or until thickened.
- Pour over baked crust, then let cool completely, before slicing & serving!
Nutrition Facts : Calories 246.4, Fat 12.9, SaturatedFat 5.3, Cholesterol 20.3, Sodium 1.9, Carbohydrate 32.6, Fiber 2.5, Sugar 19.4, Protein 2.1
GOOSEBERRY SUPRISE BARS
Gooseberry's are only in season for a few weeks each year but the freeze well. I got the original recipe from a friend in the Republic of Panama about 27 years ago and Have done some tweeking for my families tastes. My son LOVES these bars.
Provided by susan simons
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- 1. CRUST: Blend together butter flour and brown sugar with pastry blender until crumbly and well blended. Press into pan and bake at 350 degrees for 20 minutes.
- 2. TOPPING: Beat eggs and brown sugar until fluffy. Add baking powder and salt to flour; blend into egg mixture. Stir in gooseberries. Spread over baked crust. Bake for 20-25 minutes.
- 3. Cool on cooling rack and cut into bars.
GOOSEBERRY DESSERT
Betty Janzen CLEMSON, SOUTH CAROLINA A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 357 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 184mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
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- Grind 125g oats and 100g almonds in a food processor until you have a powder. Add 100g dairy free spread, one mashed banana and 4 tbsp agave nectar. Pulse until combined.
- Scrape out into the cake tin and level the surface. Pour the gooseberries over the top and bake for 20-25 minutes until cooked through.
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