May 17th, 2008 by alice
Tags: Bars, Fat, Free, Mandarinange
INGREDIENTS
-
Orange Bars
- 2cupsflour
- 2cupssugar substitute
- 1teaspoonsalt
- 1/2cupEgg Beaters egg substitute or4 egg whites
- 2teaspoonsbaking soda
- 1 (11 ounce)canmandarin oranges, drained
- 1 (11 ounce)canmandarin oranges, with juice
-
Glaze
- 1 (8 ounce)packagefat free cream cheese
- 1cupsugar substituteor powdered sugar
- 2teaspoonsvanilla extract
DIRECTIONS
- Beat ingredients together for 2 minutes, or until Mandarin Oranges are mashed.
- Pour into 13 x 9 inch greased pan.
- Bake at 350 degrees for 25-30 minutes.
- Glaze: Beat ingredients together until smooth. Spread on cooled bars.
- *note* if you cut the recipe in half you can use it for an 8×8 pan.
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May 16th, 2008 by alice
Tags: Bars, Cheesecake, Swirl
INGREDIENTS
-
Crust
- 3/4cupbutter, softened
- 1cupconfectioners’ sugar
- 1/2teaspoonsalt
- 1 1/2cupsall-purpose flour
-
Filling
- 4ounceswhite baking chocolate
- 1cupfrozen unsweetened raspberries, thawed
- 2 (8 ounce)packagescream cheese, softened
- 1/2cupgranulated sugar
- 2largeeggs
- 1/2cupsour cream
- 1teaspoonvanilla extract
- 2tablespoonsall-purpose flour
- 1/4teaspoon liquidred food coloring
- 1/4teaspoonraspberry extract
DIRECTIONS
- Heat oven to 350 degrees.
- You’ll need a 13×9-inch baking pan lined with foil (let foil extend about 2 inches above pan at both ends).
- For crust, beat butter in medium bowl until creamy.
- Add confectioners’ sugar and salt; beat 1 minute until light and fluffy.
- Gradually beat in flour just until blended.
- With fingers, press evenly over bottom of pan.
- Bake 18 minutes or until golden.
- Place pan on wire rack; let cool.
- Filling: Melt chocolate in small bowl in microwave as package directs.
- Cool to room temperature.
- With a rubber spatula, press raspberries through a fine strainer set over medium bowl (you should have 1/4 cup puree); discard seeds.
- Beat cream cheese and sugar in large bowl until creamy.
- Beat in eggs, 1 at a time.
- Beat in sour cream and vanilla extract, then flour just until blended.
- Stir in 1 cup batter, the food color and raspberry extract into raspberry puree; remove and reserve 1/2 cup.
- Stir melted white chocolate into remaining batter.
- Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover.
- Top with small dollops reserved raspberry mixture.
- Drag a toothpick through dollops and white batter to marbleize.
- Bake 32-35 minutes until slightly puffed and set.
- Cool completely in pan on wire rack, then refrigerate at least 1 hour until firm.
- To serve, holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.
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May 13th, 2008 by alice
Tags: , Bake, Bar, Bars, Chocolate, Fingers
INGREDIENTS
-
Chocolate fingers
- 125gbutter(4.4 oz)
- 200gsweetened condensed milk(7 oz, full tin = 397g or 14 oz)
- 225gbiscuits(crushed, 8 oz)
- 3/4cupcoconut
- 3/4cupsultanas
- 2tablespoonscocoa powder
- 1teaspoonvanilla extract
-
chocolate icing
- 1tablespoonbutter
- 1tablespoonboiling water
- 50g finely gratedchocolate(2 oz)or2 tablespoonscocoa powder
- 225gicing sugar(powdered sugar or 8 oz)
- 1teaspoonvanilla extract
DIRECTIONS
- Line a 20 x 31 cm(8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter “dissappears’, ie) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refridgerate until firm.
- Once firm, make a cental cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
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May 11th, 2008 by alice
Tags: Bars, Filled, Fudge
INGREDIENTS
- 14ouncessweetened condensed milk(14 oz can, NOT evaporated milk! Can use fat-free sweetened condensed as well!)
- 2cupssemi-sweet chocolate chips
- 2tablespoonsbutteror margarine
- 2teaspoonsvanilla extract
- 36ouncesrefrigerated sugar cookie dough, dough rolls. this is 2 rolls.(can use chocolate chip dough as well)
DIRECTIONS
- Preheat oven to 350 degrees.
- In a medium sized saucepan, combine the sweetened condensed milk, chocolate chips, and butter; cook over low heat until chocolate is melted, stirring often.
- Remove from heat; stir in vanilla.Cool for 15 minutes.
- Using floured hands, press 1 1/2 of the rolls of cookie dough into a 15×10 inch backing pan.
- Pour cooled chocolate mixture evenly over the cookie dough in the pan.
- Crumble the remaining dough over the chocolate mixture.
- Bake for 25-30 minute.
- Cool and cut.
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March 18th, 2008 by alice
Tags: Bars, Delightful, Lemon
INGREDIENTS
-
Crust
- 2cupsall-purpose flour
- 3/4cup chilledunsalted butter, cut in pats
- 1/2cupconfectioners’ sugar
- 1/2teaspoonsalt
-
Filling
- 1 1/3cupsgranulated sugar
- 3tablespoonsall-purpose flour
- 1/2teaspoonbaking powder
- 1/3cupfresh lemon juice
- 3eggs
- 2teaspoons gratedlemon rind
- confectioners’ sugar, for dusting
DIRECTIONS
- Heat oven to 350*. Line 13″x9″x2″ baking pan with aluminum foil so foil overhangs short ends. Lightly coat with non-stick vegetable-oil cooking spray.
- Prepare crust: Combine flour, butter, sugar and salt in food processor. Whirl with on-and-off pulses until mixture resembles coarse meal. Or in medium-size bowl cut butter into flour mixture with pastry blender or 2 knives held scissor fashion.
- Scrape crust into prepared pan; spread level and pat down to compact evenly.
- Bake crust in 350* oven for 20 minutes or until lightly colored.
- Meanwhile, prepare Filling: Combine sugar flour, baking powder, lemon juice, eggs and rind in food processor. Whirl until well blended. Pour mixture over hot crust.
- Bake in 350* oven for 20 minutes or just until set in the center. Transfer pan to wire rack to cool completely. Carefully lift foil to remove whole Lemon Bar. Cut into squares. Dust with confectioners’ sugar and remove from foil.Bars can be refrigerated in airtight container for up to 1 week.
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