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Custard Bar Recipes
A black forest trifle is delicious and an apt alternative to the traditional christmas pudding. If youre thinking that it would be a tough preparation this 2 part video will make things so simple that you would want to make the trifle again and again Here is
How To Make A Black Forest Trifle - Part 1
Sue McMohan continues with part 2 of the video that makes preparation of a black forest trifle so easy that you would want to make it time and again So this christmas surprise your family with a delicious dessert that will leave everyone asking for more. Watch
How To Make A Black Forest Trifle - Part 2
In this video Barry Phoebe make a popular Canadian treat the Nanaimo Bar GETTING READY 1. Line a baking pan with foil and set aside. MAKING 2. In a saucepan add in the butter sugar and cocoa powder. Place over the stove and melt while stirring continuously. 3.
GETTING READY 1. Preheat the oven to 400 F 200 C 2. Grease a shallow 7 inch square baking tin with butter. 3. Peel core and dice the apples. Keep in a bowl. Sprinkle lemon juice to prevent them from browning. MAKING 4. In a mixing bowl sift the flour and salt
Spicy Apple Bars Sweetened With Brown Sugar
MAKING 1. In a saucepan mix 1 2 cup butter granulated sugar cocoa powder egg and vanilla for making the crust. 2. Cook until butter melts and the mixture begins to bubble. 3. Remove the pan from heat. 4. Add graham cracker crumbs coconut and nuts. 5. On the
MAKING 1 Take a heavy sauce pan mix butter sugar cocoa egg and vanilla in it over low heat stirring well until mixture is of custard like consistency. 2 Mix together graham cracker crumbs coconut and walnuts and add in to chocolate mixture blending well. 3
Its extremely easy to make this Ginger Nut Bars a big hit with kids and adults alike. So try out this deliciously different recipe for Ginger Nut Bars and serve it to your loved ones theyll simply love it Beat eggs and sugar in top of a double boiler until
Ginger Nut Bars
Melt butter and butterscotch bits in top of double boiler. Cool slightly. Add remaining ingredients of first layer . Mix well. Press into lightly buttered 8 square pan. Blend remaining ingredients together. Spread on top of first layer. Chill at least 3 hours.
Coconut Butterscotch Squares
Base Cut margarine into flour in a bowl until mixture crumbles. Press crumb mixture into an ungreased 7x11 in. 17x27 cm baking pan. Bake at 350 F 175 C for 12 to 15 minutes or until lightly browned. Filling Beat eggs in a bowl until light and lemon colored.
Date Custard Bars
In a bowl whisk together the sugar the cornstarch the whole egg and the yolk until the mixture is combined well and add the milk scalded in a stream whisking. In a saucepan bring the mixture to a boil over moderate heat whisking boil it whisking for 2 minutes
Preheat oven to 350 . Set aside a 7 x 11 x 2 inch ovenproof glass or ceramic baking dish. In a medium bowl whisk together flour baking powder and sugar substitute. If you don t want a sweet crust omit the sweetener. Add the melted margarine to the dry
Tangy Norwegian Lemon Bars
Mix chocolate crumbs and butter thoroughly. Press a thin layer over sides and bottom of a lightly buttered 8 inch square cake pan. Press sides with spatula and bottom with bottom of glass. Set in refrigerator. Soften gelatin in cold water. Scald milk in top of
Chocolate Crusted Bavarian A Rich, Delicious Ice Box Dessert
GETTING READY 1. Preheat oven to 350 F. MAKING 2. In a large bowl take 2 cups of flour butter and confectioner s sugar. Mix it until a soft dough forms. 3. In a 13 x 9 x 2 inch baking pan press the dough. 4. Bake it for 20 to 25 minutes in a preheated oven or
1 Preheat the ovento375 F. Lightly grease a 9 x 9 x 2 baking pan. In a food processor whirl the sugar butter and oil until smooth. Add the flour cinnamon and salt then process using on off pulses until the texture resem bles coarse meal. Add the oats and
Banana Custard Oat Bars
Crust Combine broken chocolate and pecans in bowl of food processor or blender. Process until mixture looks like a crumb crust. Press crumbs into an 8 inch pie plate or 4 individual custard cups or fancy stemmed sherbet glasses. Filling In a small heavy
Milk Chocolate Truffle Cream Pie
Split cake into thin layers spread with jam and about half of the apricot puree and sandwich back together. Cut in bars about 1 x2 and pack into a 2 quart serving dish arrange oranges in and around cake if you like. Prick cake well all over and pour Marsala on
Trifle Or Tipsy Cake
Preheat oven to 350 degrees. For the crust cream together the butter and sugar and then add in the flour and salt. Place the mixed dough onto a floured board and gather into a ball. Then flatten out into a well greased 9 x 13 x 2 baking dish making sure to
Lemon Bar Bites
GETTING READY 1 Preheat oven to 300 degree. MAKING 2 In a bowl beat in eggs and then stir in the remaining ingredients. 3 Take a 9 x 9 inch baking pan spread the mixture and bake for 45 minutes. SERVING 4 Cut into bars and serve.
Cinnamon Vanilla Custard
These Brownies are my passion Try these chocolaty and nutty confections for your very next dessert. Tell me if you like these Brownies as much as I do. 1. Melt chocolate in a glass custard cup in microwave oven 1 1 2 to 2 minutes at High . Cool. 2. Cream
Drain pears reserving liquid slice if necessary. Combine flours almonds brown sugar lemon peel and cinnamon. Cut margarine into dry ingredients. Oil or spray six 6 oz.custard cups. Divide pears and layer in bottom of each cup spoon 1 2 tbs.reserved liquid over
MAKING 1 In top of a double boiler put the sugar butter egg and all but 4 squares of chocolate. 2 Stir well till the chocolate has melted and the mixture looks like thin custard. 3 Finely roll about 20 to 25 Arrowroot biscuits. Stir into the chocolate mixture.
1. Heat oven to 400 F. Line 12 cup muffin tin and one 6 ounce custard cup with paper baking cups. 2. Combine bread mix oil water and eggs in a bowi stirring until moistened. Add chips and stir until combined. Divide batter evenly among muffin tin and custard
1. Preheat oven to 325 . 2. To prepare custard layer combine 1 4 cup sugar and 1 4 cup egg substitute stirring well with a whisk. Cook milk in a small heavy saucepan over medium high heat to 180 or until tiny bubbles form around edge do not boil . Remove from
Outrageous Warm Double-Chocolate Pudding
Make a few chocolate curls for garnish by peeling thin layers of chocolate with a vegetable peeler. Set aside. Microwave remaining chocolate and butter in a 2 cup glass casserole for 1 to 1 1 2 minutes until soft. Stir smooth. Divide chocolate between 6 paper
Scald milk remove from heat. Break chocolate into hot milk stir until melted. Blend in eggs sugar sherry and salt. Pour into 6 custard cups. Place cups in pan with 1 inch hot water. Bake at 325 F for 40 45 minutes. Chill.
Sherried Chocolate Custard
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