Strawberry Streusel Bars

"This lovely festive bar is so tasty. This bar is topped with a little powdered sugar glaze. It is such a pretty color and just right for any holiday dessert table."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 5mins
Ingredients:
10
Serves:
12

ingredients

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directions

  • Preheat oven to 350°F.
  • In the bowl of a standing mixer beat the sugar and margarine until smooth and creamy.
  • Beat in the tofu and mix again until well mixed.
  • Add the flour and beat into the sugar mixture. If your mixer can't handle the job, just mix the rest of the flour until combined.
  • Stir in the pecans.
  • Reserve 1 cup of the pecan mixture.
  • Press the rest of the pecan mixture into a 9x9x2-inch baking dish.
  • Spread the strawberry preserves on top of the pecan mixture leaving a one half inch border with no filling from the edge of the baking pan.
  • Put your reserved pecan mixture on top of the strawberry preserves and press lightly.
  • Bake 45 minutes.
  • Once done remove from the oven and cool completely on a wire rack.
  • Top with powdered sugar or powdered sugar glaze.
  • If you choose the glaze stir the milk and vanilla into the powdered sugar and beat until creamy. If this isn't liquid enough add more milk until it is at the consistency you like.
  • With a spoon, drizzle the glaze over the cooled bars.
  • Bon Appetit.

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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