NEELY'S LIME BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 16 to 20 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
- To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
- To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
- Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.
GINA'S SIMPLE LEMON BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h45m
Yield 9 bars
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold.
- When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes.
- Whisk eggs together and set aside.
- In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust.
- Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars.
- In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars.
BOOZY BAKED PEARS WITH GINGER AND BROWN SUGAR
Pat Neely, co-owner of Neely's Bar-B-Que restaurant chain and costar of Down Home With the Neelys with his wife, Gina
Provided by Rev.CCJ
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak.
- Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping.
- Fill each pear with some of the mixture.
- Place the pears in a 9-by-13-inch baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F
- Uncover, gently flip the pears upside down-it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over.
- For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle with lime zest!
Nutrition Facts : Calories 308.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.6, Carbohydrate 62.6, Fiber 5.8, Sugar 50, Protein 1.1
KEY LIME BAR COOKIES
Sweet tart bar cookies are a vacation in a pan says Gina Neely. You can use fresh key limes or bottled. A dusting of powdered sugar, and you have the perfect dessert for any party! From Down Home with the Neely's cookbook.
Provided by Sharon123
Categories Bar Cookie
Time 45m
Yield 16-20 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Spray the bottom and sides of a 9x13 inch cake pan with nonstick spray.
- Crust:.
- Combine butter and confectioner's sugar in the bowl of an electric mixer fitted with paddle attachment. Beat on medium high for 2-3 minutes, until light and fluffy. Add flour and salt, and mix one more minute, until well combined.
- Move the dough to the prepared cake pan. Pat out to an even thickness over the bottom of the pan. Bake the crust for 20-25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack.
- Topping:.
- Whisk the eggs and sugar together in a large bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for 25 more minutes, or until filling is set.
- Let the bars cool completely. Liberally dust with confectioner's sugar and cut into squares. For the neatest presentation, use a meta spatula to remove the bars from the pan.
- Leftovers will keep for 2-3 days at room temperature, or for up to a week in the fridge. Enjoy!
- Note:.
- The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the fridge. When you're ready to bake the bars, bring the dough to room temperature and pat out as described above.
Nutrition Facts : Calories 299.5, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 28.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.9, Protein 3.6
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