Pear Bavarian Tart

Pear Bavarian Tart - Sherry Teruya's Recipe

Crust: 

1 cup butter

2/3 cups sugar

1/2 tsp vanilla

1 1/2 cups flour

3/4 cups nuts, chopped (I use macadamia nuts)

Filling:

2 (8oz) pkgs cream cheese, room temperature

1/2 cup sugar

2 eggs, room temperature

1 tsp vanilla

1 (29oz) can Bartlett pear, drained

Topping:

1 to 2 tsp cinnamon

1 to 2 tsp sugar

(I also like to add nutmeg)

Crust:  Cream butter & sugar, then add vanilla, flour & nuts. (I mix it on medium speed to toughen the crust).  Press or spread in a greased 9 x 13” pan, at 350 degrees for 20 minutes or until nicely browned. (it’s okay if the crust puffs up, when it cools it will flatten)

Filling:  Cream, cream cheese and add sugar and mix well.  Then add eggs & vanilla.  Pour onto baked crust.  Then either slice or cut into cubes and place on top cream cheese layer.  Sprinkle with cinnamon/sugar mixture.  Bake at 325 degrees for 25 minutes.  Let cool & refrigerate.

Banana Bread Bars with Brown Butter Frosting

Banana Bread Bars

1/2 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1-3/4 cups (3 or 4) ripe bananas, mashed
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting:
1/2 cup butter
4 cups powdered sugar
1-1/2 tsp vanilla extract
3 Tbsp milk

Directions:

Heat oven to 375 degrees. Grease and flour a 10x15 inch jelly roll pan.

For the bars, in a large bowl beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile for the frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

Add powdered sugar, vanilla extract and milk. Whisk together until smooth. It should be thicker than a glaze but thinner than frosting. Using a spatula, spread the butter butter frosting over the warm bars. The frosting will be easier to spread while the bars are still warm.

Enjoy!

Apple Kuchen

An old favorite from my home economics class in intermediate school.  Super easy and super yummy!

Crust:

1 cup butter

2 1/2 cups flour

1/2 cup sugar

Cut flour and sugar into butter until mixture looks mealy.  Pat half of mixture into a 9 x 13 pan.  Set aside.

Filling:

1 can sliced apples (Comstock Apple Pie Filling)

3 1/2 TBL cornstarch

1 tsp cinnamon

1 cup sugar

Add apples to a saucepan.  Combine cornstarch, cinnamon and sugar and add to the saucepan.  Cook until mixture thickens.  Add 2 TBL butter.  Spread filling over crust in pan.  Sprinkle remaining crust mixture over filling.

Bake at 375° for 30 minutes.

Lemon Bars

Crust:

1 cup butter (2 blocks)

2 cups flour

1/2 cup powdered sugar

Combine flour and sugar and cut in butter until nice and crumbly.  Press in 9 x 13 pan.  Bake at 350° for 15–20 minutes.  Let cool.

Filling:

4 eggs

5-6 TBL fresh lemon juice (about 1/3 cup)

5 TBL flour

1 tsp baking powder

1 3/4 cups sugar

Mix together flour, baking powder and sugar.  In a separate bowl, whisk together lemon juice and eggs.  Add wet ingredients to dry ingredients and stir until well blended.  Pour on cooled crust. 

Bake at 350° for 30–35 minutes.  Cool and sprinkle with powdered sugar.

Store leftovers in the refrigerator.