RECIPE: REC: Double-Stuffed Lime-ooo Bars...

RECIPE:
Double-Stuffed Lime-Ooo Bars

Recipe By :Gale Gand

Serving Size : 16

***FOR THE CRUST***

8 tablespoons unsalted butter -- slightly softened

1/4 cup confectioner's sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

***FOR THE CREAM CHEESE FILLING***

16 ounces Cream cheese

2 cups granulated sugar

2 eggs

2 teaspoons Lemon Extract -- or lime

***FOR THE LIME FILLING***

4 egg yolks

1 tablespoon Cornstarch

3/4 cup granulated sugar

1/2 cup water

1/4 teaspoon Salt

1/2 cup fresh lime juice -- (from about 4 limes)

2 teaspoons Grated Lime Rind

2 tablespoons Unsalted butter -- slightly softened

Make the crust Cream the butter and confectioners' sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the vanilla and mix. With the mixer running at low speed, add the flour and mix. Press the dough into an 8-inch square baking pan. Refrigerate until firm, about 30 minutes. Heat the oven to 325. Prick the dough all over with a fork and bake until golden brown, about 30 minutes. Let cool.

Make the cream cheese filling Cream the cream cheese and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the eggs and extract and mix at medium speed until smooth. Cover and refrigerate until ready to use.

Make the lime filling Whisk the egg yolks, cornstarch and sugar together in a medium-size nonreactive saucepan. Whisk in the water, salt, and lime juice and bring to a simmer over medium- low heat. Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon. Remove from the heat, add the zest and butter, and stir until smooth. Let cool 10 minutes.

Reheat the oven to 325. Spread the cream cheese filling evenly over the cooled crust. Spread the lime filling over the cream cheese filling. Bake until the edges are light golden brown, 30 to 40 minutes. Let cool in the pan, on a wire rack, to room temperature. Refrigerate at least 1 hour or overnight before cutting into 16 squares with a sharp knife. Serve chilled.

 
REC: Double-Stuffed Lime-ooo Bars...

Double-Stuffed Lime-Ooo Bars

Recipe By :Gale Gand
Serving Size : 16

***FOR THE CRUST***
8 tablespoons unsalted butter -- slightly softened
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
***FOR THE CREAM CHEESE FILLING***
16 ounces Cream cheese
2 cups granulated sugar
2 eggs
2 teaspoons Lemon Extract -- or lime
***FOR THE LIME FILLING***
4 egg yolks
1 tablespoon Cornstarch
3/4 cup granulated sugar
1/2 cup water
1/4 teaspoon Salt
1/2 cup fresh lime juice -- (from about 4 limes)
2 teaspoons Grated Lime Rind
2 tablespoons Unsalted butter -- slightly softened

Make the crust Cream the butter and confectioners' sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the vanilla and mix. With the mixer running at low speed, add the flour and mix. Press the dough into an 8-inch square baking pan. Refrigerate until firm, about 30 minutes. Heat the oven to 325. Prick the dough all over with a fork and bake until golden brown, about 30 minutes. Let cool.

Make the cream cheese filling Cream the cream cheese and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the eggs and extract and mix at medium speed until smooth. Cover and refrigerate until ready to use.

Make the lime filling Whisk the egg yolks, cornstarch and sugar together in a medium-size nonreactive saucepan. Whisk in the water, salt, and lime juice and bring to a simmer over medium- low heat. Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon. Remove from the heat, add the zest and butter, and stir until smooth. Let cool 10 minutes.

Reheat the oven to 325. Spread the cream cheese filling evenly over the cooled crust. Spread the lime filling over the cream cheese filling. Bake until the edges are light golden brown, 30 to 40 minutes. Let cool in the pan, on a wire rack, to room temperature. Refrigerate at least 1 hour or overnight before cutting into 16 squares with a sharp knife. Serve chilled.

 
Thanks so much, everyone. And all those recipes--wow!

I'll be able to keep that craving under control with all these recipes.

Thanks again! I'll keep y'all posted!

 
Try again: Anyone giving birth at age 35 or older is considered "elderly" . . .

Just learned this in my medical coding class.

Geeze, I wish I were back at the "elderly" age of 35!

 
Mazol Tov Amanda. I was 37 when I had my last child and she

has brought us much joy and happiness. Also helped to keep me young.LOL She turned 38 on 5/30 and still not married. Lots of opportunities, but somehow they never jelled. I hope you have a girl, it is so much fun to dress them etc. Eat well and take care of yourself and I'm sure everything will turn out fine.

 
mistral, Did you see the 70 year old woman who gave birth to twins I belive last week?

 
REC: Buttermilk Panna Cotta with Lemon Jelly...

Buttermilk Panna Cotta With Lemon Jelly

Recipe By :Claudia Fleming - Gramercy Tavern
Serving Size : 6

For panna cotta:
2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
For jelly:
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar

Make panna cotta:
Pour 1 cup of buttermilk into the top of a double boiler (not over heat).
Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil.
Add cream mixture to the gelatin mixture; place over simmering water; whisk
until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of
buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among
six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until
set, about 4 hours.
Make jelly:
Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the
lemon juice and let stand to soften, about 5 minutes.
In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour
the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup
of lemon juice. Allow the mixture to return to room temperature.
Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon
jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna
cotta ramekins can be prepared up to 24 hours in advance, covered and
refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.

 
Then I guess she doesn't want to hear that I had morning sickness unless 2 weeks before the birth?

 
REC: Lemon Glow Chiffon Cake...

Lemon Glow Chiffon Cake

Recipe By :Rose Levy Beranbaum
Serving Size : 8 One ungreased 10 inch two piece tube pan
Finished Height: 4 1/2 inches in the middle

At room temperature:
2 1/4 c sifted cake flour
1 1/2 c sugar
1/2 t baking soda
1/2 t salt
1/2 cup safflower oil
7 large eggs -- separated, plus
3 large egg whites
1/2 cup egg yolks
1 1/4 cups egg whites
2/3 c water
2 T lemon juice -- freshly squeezed
1 T lemon zest
1 t vanilla extract
1 1/4 t cream of tartar

Preheat oven to 325 degrees F.
In a large mixing bowl combine the flour, all but 2 T of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 T sugar and beat until stiff peaks form when the beater is raised slowly.
Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan. placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
Loosen the sides with a long metal spatula and remove the center core of pan.
Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plant.
Wrap airtight.

Serving Ideas : Complimentary adornments: A light sprinkling of powdered sugar and/or decorate the base and center with lemon blossoms or fresh daisies.

NOTES : Serve at room temperature or lightly chilled. Cut with a serrated knife. Store 3 days at room temperature, 10 days refrigerated, 2 months frozen.

 
REC: Lemon Glow Chiffon Cake...

Lemon Glow Chiffon Cake

Recipe By :Rose Levy Beranbaum
Serving Size : 8
One ungreased 10 inch two piece tube pan
Finished Height: 4 1/2 inches in the middle

At room temperature:
2 1/4 c sifted cake flour
1 1/2 c sugar
1/2 t baking soda
1/2 t salt
1/2 cup safflower oil
7 large eggs -- separated, plus
3 large egg whites
1/2 cup egg yolks
1 1/4 cups egg whites
2/3 c water
2 T lemon juice -- freshly squeezed
1 T lemon zest
1 t vanilla extract
1 1/4 t cream of tartar

Preheat oven to 325 degrees F.
In a large mixing bowl combine the flour, all but 2 T of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 T sugar and beat until stiff peaks form when the beater is raised slowly.
Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan. placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
Loosen the sides with a long metal spatula and remove the center core of pan.
Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plant.
Wrap airtight.

Serving Ideas : Complimentary adornments: A light sprinkling of powdered sugar and/or decorate the base and center with lemon blossoms or fresh daisies.

NOTES : Serve at room temperature or lightly chilled. Cut with a serrated knife. Store 3 days at room temperature, 10 days refrigerated, 2 months frozen.

 
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