LIME BARS
A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.
Provided by Jeanne16
Categories Desserts Cookies Bar Cookie Recipes
Time 3h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
- Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
- Bake crust in the preheated oven for 10 minutes.
- Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
- Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
- Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g
LIME BARS
Steps:
- Preheat oven to 350 degrees F. Generously butter 13x9inch baking pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar, ground almonds, lime peel and salt in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk sugar, eggs, lime juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and lightly golden, about 25 minutes. Cool in pan on rack. Sift additional powdered sugar over top. Cut into squares.
LIME AND GINGER CAKE
Make and share this Lime and Ginger Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
- In a large bowl, whisk together the flour, sugar, ginger, baking powder and salt.
- Add eggs, buttermilk, butter, lime zest and vanilla to flour mixture.
- Using an electric mixer on med-low speed, beat for 1 minute, until blended.
- Scrape sides and bottom of bowl with a spatula.
- Beat on medium speed for 1 minute.
- Spread batter even into prepared pan.
- Bake for 40-45 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
- Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
- Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lime juice and lime zest until blended and smooth; use immediately.
- Spread icing over top of cooled cake.
Nutrition Facts : Calories 241.9, Fat 8.7, SaturatedFat 5.3, Cholesterol 44.6, Sodium 128.2, Carbohydrate 39.3, Fiber 0.3, Sugar 29.6, Protein 2.4
GINGER BARS
Like a brownie, but gingery.
Provided by Jozi
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 41.5 g, Cholesterol 58.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 354.3 mg, Sugar 24.5 g
LIME AND GINGER CREAM CHEESE BARS
I just made these today, and they were a huge hit! The flavors are so complimentary. Perfect for a light finish to a summer meal. The baked mixture needs to be chilled well before it is cut into a dozen bars, so you can definitely prepare this dessert in advance. You can garnish each bar with some julienned lime peel or serve them unadorned. Recipe courtesy of Betty Rosbottom in the Chicago Sun-Times Food section.
Provided by hannahactually
Categories Dessert
Time 45m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Arrange a rack at center position and preheat the oven to 350 degrees. Butter the bottom and sides of an 8-inch square baking pan.
- In a food processor, combine ground ginger snaps and sugar, and process until well mixed, about 30 seconds. Add melted butter and pulse until just combined. Using your fingers, press mixture firmly onto the bottom of prepared pan. Bake 8 minutes, then remove pan from oven to cool 15 minutes.
- In a mixer on medium speed, beat cream cheese until light and fluffy, about 3 minutes. Beat in 1/4 cup of the sugar and cornstarch until just combined. Then beat in the egg and 2 tablespoons of the sour cream. Add ginger, 1-1/2 teaspoons lime zest and lime juice, and beat until just combined. Pour mixture into the pan and smooth the top with a spatula. The cream cheese layer will be only about 1/2 inch thick. Bake until a tester comes out nearly clean, about 25 minutes.
- Remove pan from oven, but retain oven temperature. Whisk together the remaining 5 tablespoons sour cream, 2 teaspoons sugar, and 1/4 teaspoon lime zest in a small bowl, then spread mixture evenly over the top of cream cheese layer. Return pan to oven and bake 5 minutes. Remove and cool in the pan; then refrigerate for at least 3 hours or overnight.
- To serve, cut into 12 bars. If desired, garnish each bar with julienned lime peel, and garnish platter with mint sprigs.
Nutrition Facts : Calories 174.7, Fat 12.2, SaturatedFat 7.2, Cholesterol 49.1, Sodium 119.3, Carbohydrate 14.4, Fiber 0.2, Sugar 8.7, Protein 2.7
SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
Provided by Melissa Clark
Categories dinner, weekday, meat, meatballs, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
- Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
- Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
- Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
- Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
- Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
More about "lime ginger bars recipes"
LIME BARS - GINGER SNAPS BAKING AFFAIRS
From gingersnapsbakingaffairs.com
Category DessertTotal Time 3 hrs 55 minsEstimated Reading Time 7 mins
HOMEMADE GINGER LIMEADE - THE FLAVOR BENDER
From theflavorbender.com
LIME GINGER SQUARES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 16Calories 155 per servingCategory Desserts And Baking
- Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly.
- To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
- Meanwhile, whisk together eggs, sugar, 2 tbsp flour, baking powder, dash of salt, lime juice, lime peel and vanilla.
GINGER-LIME NO-BAKE CHEESECAKE BARS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (10)Author Kendra VaculinServings 12
LIME RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GINGERBREAD BARS WITH CREAM CHEESE FROSTING - COOKING CLASSY
From cookingclassy.com
KEY LIME BARS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST GINGER LIME WHISKEY SOUR RECIPE - DELISH
From delish.com
COCONUT GINGER KEY LIME BARS | CONFESSIONS OF A GROCERY ADDICT
From confessionsofagroceryaddict.com
10 BEST LIME AND GINGER DRINK RECIPES | YUMMLY
From yummly.com
BEST KEY LIME BARS RECIPE - HOW TO MAKE KEY LIME BARS - DELISH
From delish.com
GINGER AND LIME HOMEMADE SHAMPOO BAR RECIPE WITH SILK - SOAP …
From soapdelinews.com
KEY LIME BARS WITH A GINGERSNAP CRUST RECIPE ON FOOD52
From food52.com
BEST DARK ‘N STORMY RECIPE: HOW TO MAKE THE RUM AND GINGER …
From robbreport.com
GINGER LIMEADE - A REFRESHING TONIC OF GINGER, HONEY AND LIME
From thetravelbite.com
GINGER-LIME SYRUP RECIPE - JEAN-GEORGES VONGERICHTEN
From foodandwine.com
You'll also love