In the interest of being nice, you’re going to pretend that you’re looking at a nice clean-cut bar so I can hit the sack. This is called I-cut-too-soon-and-didn’t-let-it-cool-sufficiently-in-the-interest-of-getting-a-picture.
I ran into a friend at the grocery store today and she chided me for my web site having “gone healthy.” Kris, this recipe is for you. ;)
I’ve been making Pear Custard Bars sporadically for the past few years. They aren’t a huge “go to” for me personally to eat, but they are usually well-received and liked so I keep it in rotation. One of my co-workers is pregnant and Pear Custard Bars happens to be one of the things she likes. She swore them off awhile back when she was following Weight Watchers, but now, as with most pregnancies, she’s giving in to cravings. So I decided to tempt her.
This time, instead of following the ingredients and recipe for the base of the bars, I used Pillsbury Sugar Cookie Dough instead. Because I still kept it in an 8×8 baking dish, it did have to bake a little longer than the package calls for. I took mine out after about 20 minutes.
Sugar cookie base. Creamy filling. Sweet, soft pears. Healthy? Not so much. A sweet treat to indulge in once in awhile? Absolutely.
March 31, 2011, Photo #90
The Madeline Files:
Today my mother called Madeline “bawdy,” and it certainly seems to fit some most days. That might have something to do with the fact that the newest phrase she learned (and unfortunately loves) is butt-crack. The joys of having an 8-year-old brother. She is going to be a perfect guy’s girl when she grows up, given some of her habits.
As we were in line at the grocery story today, she asked me if the cashier was a boy or a girl. You know, in a stage whisper of course. As we were leaving, she said “be quiet old man” to the innocent gentleman sitting on the bench by the exit. Girl’s gonna need a muzzle soon. He needn’t have worried. She ended her night calling me an old lady.
Pear Custard Bars
1/2 cup butter, softened
1/3 cup white sugar
3/4 cup flour
1/4 teaspoon vanilla
2/3 cup pecans, chopped
1 (8 oz.) brick cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla
1 (15 oz.) can pears, drained and cut into slices
1 teaspoon sugar
1/2 teaspoon cinnamon
Cream butter and sugar until well mixed. Beat in flour and vanilla until creamy. Stir in nuts. Press into an 8? pan that has been well greased. Bake at 350°F for 20 minutes or until the edges are browned. Cool completely. Cream the cream cheese with the remaining sugar, vanilla, and egg until combined. Spread mixture over cooled crust. Layer pears on top, mix cinnamon and sugar and sprinkle over pears. Bake at 375°F for 28-30 minutes. Cool and store in the refrigerator at least 2 hours before serving.