Yeah for cooking classes!!!!

Can I just say how much I enjoy teaching cooking classes. It is so nice to enjoy other peoples company while cooking good food. For me it is a night out with adults and fun times. Laughing, cooking and simply having a wonderful evening.
I taught last night and tonight again and let me say the people in the classes were fabulous. They inspire me to keep cooking and create delicious recipes. In fact they wanted to know when my next book was coming out-well technically I could say that it is in my computer (which it is), I just need to get it onto paper. Oh the process of publishing!

Cooking and sharing food and stories with people is what I find fun and exciting. As much as people say they learn from me, I come away with stories and so much more. Like recipes and further inspiration to create other fun food in my kitchen to then share more with a later date of course:)

Warm weather always makes me think that people might not be interested in coming out to a cooking class. But not true! If you are interested in food you just may be interested in a class anytime. Grilling, entertaining, picnics are all part of warmer weather food and a perfect time to get more recipes to keep you excited about entertaining and having friends and family over for good times!

Here is a perfect recipe to celebrate that feeling and of course with those fresh local berries on the horizon (I tasted some tonight!) it is a great way to have a new dessert idea.

Berry Custard Slice

This fruit filled custard slice is perfect to showcase berries in season. Store in airtight container in the fridge for up to 3 days or in the freezer for up to 2 weeks.

1 1/2 cups (375 mL) all purpose flour
2 tbsp (25 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, cubed

Berry and Custard Layer:
1 cup (250 mL) each fresh raspberries, blueberries and blackberries or chopped strawberries
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
3 eggs
1 cup (250 mL) whipping cream
1 tsp (5 mL) vanilla

Crumble Topping:
1/2 cup (125 mL) all purpose flour
1/4 cup (50 mL) quick cooking oatmeal
2 tbsp (25 mL) packed brown sugar
1/4 cup (50 mL) unsalted butter, melted

In bowl, combine flour and sugar and cut in butter using fingers until crumbly mixture forms and sticks together. Push dough firmly into bottom of foil lined 13 x 9-inch (3 L) baking pan. Bake in 375 F (190 C) oven for about 15 minutes or until light golden around edges.

Berry and Custard Layer: Meanwhile, in saucepan combine raspberries, blueberries, blackberries and sugar and bring to boil over medium high heat. Let cook, stirring occasionally for 5 minutes. Whisk cornstarch and water together and stir into berry mixture. Cook, stirring for 1 minute or until thickened. Remove from heat and let cool. In bowl, whisk together eggs, cream and vanilla until smooth.

Spread cooled berries over crust and gently pour over cream mixture. Bake in 375 F (190 C) oven for 15 minutes.

Crumble Topping: Meanwhile, in bowl, combine flour, oats and sugar. Drizzle with butter and stir until crumbly. Sprinkle over custard and return to oven for another 10 minutes or until custard is set and golden around edges.
Makes 32 bars.
Almond Option: Reduce all purpose flour to 1 cup (250 mL) and add 1/2 cup (125 mL) ground almonds and 1/2 tsp (2 mL) pure almond extract to the crust. Add 1/4 cup (50 mL) slivered or chopped almonds to crumble topping.


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