SIMPLE ORANGE CITRUS BARS
I found this recipe in "Cooking with Paula Deen" I don't believe its one of her recipes though. I think it came from Florida's Natural orange juice. Thought I would share the recipe. I love oranges. I can't wait to try these.
Provided by Marsha D.
Categories Dessert
Time 55m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350'.
- Lightly greased a 13x9 baking dish, set a side.
- In a large bowl, combine 2c. flour and 1/2c. confectioner sugar.
- Add in butter,stir til crumbly.
- Press mixture evenly into the bottom of prepared baking dish.
- Bake 20 minutes or until lightly browned.
- In another bowl, stir together sugar,eggs and orange juice until well blended. Set aside.
- In a small bowl combine flour and baking powder and add to sugar mixture.
- Stir to combine.
- Pour onto hot crust and bake another 25 minutes or until set.
- Sprinkle with extra confectioner sugar if desired.
Nutrition Facts : Calories 203.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 74, Carbohydrate 29.5, Fiber 0.4, Sugar 19.5, Protein 2.5
CITRUS BARS
Crisp shortbread biscuit base with a creamy citrus curd baked onto the top
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 18
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base and sides of a shallow rectangular tin (about 23 x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.
- To make the topping, finely grate the zest from the lemons and orange and squeeze out all the juice. Measure the juice - you need 120ml. Whisk together the eggs and sugar using an electric whisk for 1 min, then add the citrus zest and juices, and whisk again briefly. Sift in the flour and whisk well to mix. Pour over the shortbread and bake for 15-20 mins until the topping has just set. Cool completely in the tin, then lift out of the tin using the lining paper. Dust thickly with icing sugar and cut into 3 down the length and 6 across to make 18 bars.
Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CITRUS BARS
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 18
Number Of Ingredients 11
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to overnight).
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any holes well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.
- Make filling: In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined. Pour into crust and bake until custard is just set in center, about 15 minutes. Let cool completely in pan on a wire rack, 1 hour. To serve, dust with confectioners' sugar and cut into 18 squares.
Nutrition Facts : Calories 227 g, Fat 12 g, Fiber 1 g, Protein 4 g
ORANGE CITRUS BARS
This recipe was inspired by one from Paula Dean. I made some changes because I found her recipe too sweet and a little bland. I think that my version is pretty darn good. Please let me know what you think? This is my version, I make the crust with whole wheat pastry flour to increase the health value and the taste is wonderful. I added a bit of lime zest as well, it makes for a nice contrast with the orange. I also added a little salt to the crust, filling and glaze. It really makes all the difference. You do not taste the salt per say, but it enhances the flavor of all the other ingredients and brings out the citrus. Don't leave it out!!
Provided by TaterBug
Categories < 60 Mins
Time 1h
Yield 2 dozen (small), 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- Crust:.
- In a large bowl, combine 2 cups flour, and confectioners' sugar and salt. Cut in butter with a pastry blender until mixture is crumbly, add vanilla. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.
- Filling:.
- In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest and lime zest.
- Pour into hot baked crust, and bake 25 minutes, or until set. Cool the bars, so you may top with orange citrus glaze.
- For the Orange-Citrus Glaze:.
- Add 2 cups of powdered sugar and 1/4 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange and lime zest. When all ingredients are mixed well, pour onto the citrus bars.
Nutrition Facts : Calories 460.5, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 209.8, Carbohydrate 73.1, Fiber 1.5, Sugar 53.4, Protein 5.1
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