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Overview
Product Details
| ISBN-13: | 9781947597242 |
|---|---|
| Publisher: | Walnut Street Books |
| Publication date: | 09/01/2019 |
| Edition description: | None |
| Pages: | 224 |
| Product dimensions: | 7.90(w) x 9.80(h) x 0.60(d) |
About the Author
Read an Excerpt
CHAPTER 1
Bars & Squares No Matter How You Slice It
Apricot Orange Shortbread Bars
ELLEN GUTMAN CHENAUX
Makes 16 squares
Prep Time: 20-30 minutes
Baking Time: 1 hour
These squares are Houdinis. Serve them and watch them disappear!
1 cup apricot preserves
1 Tablespoon orange liqueur
16 Tablespoons (2 sticks) unsalted butter, softened
¾ cup sugar
1 teaspoon almond extract
2 cups flour
¼ teaspoon salt
¼ cup crumbled almond paste
½ cup sliced almonds, divided
1. Preheat the oven to 325°.
2. In a small bowl, blend together the preserves and liqueur. Set aside.
3. Grease an 8- or 9-inch square pan, including up the sides. Line the pan, including the sides, with parchment paper. Grease the parchment paper.
4. In an electric mixer, beat the butter and sugar together. Beat in the almond extract. Add the flour and salt and beat until just blended.
5. To make the topping, place 1 cup of the dough in a small bowl. Add the crumbled almond paste and combine with your fingers until you have formed small clumps. Mix in ¼ cup almonds. Set aside.
6. Pat the remaining dough evenly over the bottom of the square pan, pressing it down.
7. Spread the preserves mixture over the dough.
8. Using your fingertips, drop the topping over the preserves. Sprinkle the top with the remaining almonds, gently pressing down on the topping.
9. Bake for about 1 hour. The shortbread should be golden brown. Cool completely on a wire rack.
10. Lift the shortbread from the pan using the parchment paper. When completely cool, cut into 16 squares.
The Tartiest Lemon Bars Ever!
ELLEN GUTMAN CHENAUX
Makes 12 bars
Prep Time: 15-20 minutes
Baking Time: 35-45 minutes
16 Tablespoons (2 sticks) unsalted butter, softened to room temperature
2/3 cup confectioners sugar, plus more for dusting the baked bars
2¼ cups flour, divided
2 cups sugar
4 large eggs
¼ cup freshly grated lemon zest (from about 3 lemons)
lemon juice and pulp (from the 3 lemons)
1 teaspoon baking powder
¼ cup flour
1. Preheat the oven to 350°. Grease a 9 × 13-inch baking pan.
2. Using an electric or hand mixer, beat the butter in a large bowl until fluffy.
3. Beat in the confectioners sugar.
4. Add 2 cups of flour, 1 cup at a time. Beat until moist clumps form.
5. Spoon the batter into the prepared baking pan. Press the dough (using a fork or spoon) over the bottom.
6. Bake until the crust is lightly golden, about 15 minutes.
7. While the crust is baking, beat the sugar and eggs in a medium bowl until blended.
8. Beat in the lemon zest, lemon juice, pulp, and baking powder. Then add the remaining ¼ cup flour.
9. Pour the filling over the hot crust, being careful not to jostle the baking pan when putting it in the oven. Bake until the center is set and the filling begins to brown, about 20-30 minutes.
10. Transfer the pan to a rack and cool completely. Refrigerate until you're ready to serve. Then cut the pastry into 12 bars. Transfer to a serving platter. Dust with additional confectioners sugar.
Tip: You can make these bars a day ahead. Just cover and refrigerate until you're ready to serve them. Then proceed as stated above.
Lemon Cheese Bars
YVONNE MARTIN
Makes 48 1½-inch squares
Prep Time: 20 minutes
Baking Time: 30 minutes
2 cups flour
1¾ cups sugar, divided
2 teaspoons baking powder
½ teaspoon salt
3 eggs, divided
½ cup canola oil
12 oz. (1½ 8-oz. packages) cream cheese, softened zest and juice from 1 lemon
1. Preheat the oven to 350°. Lightly spray a 9 × 13-inch baking pan with non-stick coating.
2. Mix the flour, 1¼ cups sugar, baking powder, and salt in a medium bowl.
3. In a separate bowl, beat 2 of the eggs with the canola oil. Pour over flour mixture and combine. It should be quite crumbly.
4. Reserve a heaping cup of this mixture. Press the rest into the bottom of the baking pan. Bake at 350° for 15 minutes.
5. Beat the cream cheese with the remaining egg and ½ cup sugar. Beat in the lemon zest and lemon juice.
6. Spread the cream cheese-lemon mixture over the hot crust. Sprinkle remaining crumbs evenly over top. Bake for another 15 minutes, or until golden brown.
7. Cool and cut into 1½-inch squares.
These bars are like a cheesecake sandwich — with creamy lemon cheesecake sandwiched between layers of sugar cookie dough.
Blueberry Lemon Bars
LYNNETTE SCOFIELD
Makes 16 bars
Prep Time: 20 minutes
Baking Time: 25 minutes
Crust
1½ cups graham cracker crumbs
6 Tablespoons (¾ stick) butter, melted
¼ cup sugar zest from 1 lemon (reserve lemon juice for filling)
Filling
2 large egg yolks
14-ounce can sweetened condensed milk
½ cup fresh lemon juice zest from a second lemon
1 cup fresh blueberries, divided
1. Preheat the oven to 350°. Spray an 8-inch square baking pan with nonstick spray. Set aside.
2. In a bowl, combine the cracker crumbs, melted butter, sugar, and lemon zest. Stir until crumbs are moist. Press the crumbs into the prepared pan, working them slightly up the side of the pan.
3. Bake the crust for 10 minutes. Remove from the oven and cool.
4. Meanwhile, mix the filling. Combine the egg yolks and condensed milk in a bowl. Stir in the lemon juice and lemon zest. Stir until the mixture is smooth and begins to thicken slightly.
5. Gently fold in most of the blueberries, reserving some for the top.
6. Pour the lemon mixture evenly over the baked crust and arrange the remaining blueberries on top.
7. Bake for 15 minutes or just until set.
8. Cool completely and then refrigerate until cold throughout. Then cut them into 9 big squares, and cut the squares diagonally in half to create 18 triangles for some visual interest.
Peach Bars
DANIELLE HANSCOM THODE
Makes 16 bars
Prep Time: 20 minutes
Baking Time: 45 minutes
2¼ cups flour
1 cup sugar
16 Tablespoons (2 sticks) unsalted butter, at room temperature
1 cup chopped pecans
¼ teaspoon salt
½ teaspoon freshly grated nutmeg
1 large egg, beaten, at room temperature
8-10 oz. peach jam, homemade if you have it
1. Preheat oven to 350°. Spray an 8- or 9-inch square glass baking dish with non-stick spray.
2. Place all the ingredients except the peach jam in the mixing bowl of a stand mixer. Beat on low until crumbly.
3. Set aside 1½ cups of the crumb mixture.
4. Pat the remaining crumb mixture onto the bottom of the prepared baking dish.
5. Top with peach jam, leaving ½ inch of space uncovered to the edges.
6. Crumble reserved crumb mixture over the top of the jam.
7. Bake for approximately 45 minutes. Check after 35 minutes. If the top is getting too dark, cover with a piece of aluminum foil.
8. When the crumbs are golden brown, remove the pan from the oven. Cool completely before cutting into bars.
Brampton was once a peach plantation. The peach trees are all long gone, but we do like to offer peach treats every day during the growing season at the inn.
Fruit & Nut Energy Squares
KRISTIE ROSSET
Makes 16 squares
Prep Time: 15 minutes
Baking Time: 35-40 minutes
¼ cup, plus 2 Tablespoons, whole wheat flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon baking powder
¼ cup, plus 2 Tablespoons, dark brown sugar, packed
2 cups chopped walnut pieces
1 cup chopped dried apricots
¾ cup dried cranberries
¾ cup dried cherries, or blueberries
1 large egg
½ teaspoon vanilla
1. Preheat oven to 325°. Coat the interior of an 8-inch square baking pan with non-stick spray.
2. Whisk together in a large bowl the flour, baking soda, salt, baking powder, and brown sugar. Mix thoroughly. Add the walnuts and dried fruit. Mix the ingredients with your fingers until all the fruit and walnut pieces are coated with the dry mixture.
3. In a separate small bowl, whisk the egg with the vanilla until slightly thickened. Using a spatula, thoroughly scrape the egg into the fruit/flour bowl. Once again, mix with your fingers until all of the fruit and nuts are coated with the batter. Spread into the prepared pan.
4. Bake 35-40 minutes until golden brown.
5. Allow to cool. Then cut into 16 squares.
This delicious and nutritious snack was created as a packable, easy, energy bar for a two-day overnight kayaking trip on breathtaking Lake Ouachita in Arkansas. We paddled over 20 miles and slept on an island. It was a fabulous experience, and everyone loved the squares.
Indiana Mint Bars
YVONNE MARTIN
Makes 32 squares
Prep Time: 20 minutes
Baking Time: 30 minutes
Cooling Time: 30 minutes
This recipe was given to me years ago by a friend. I'm not sure why they are known as Indiana Mint Bars, but they've been popular in Ohio as well!
1 cup flour
1 cup sugar
1½ cups chocolate syrup
4 eggs
8 Tablespoons butter (1 stick), softened to room temperature
8 Tablespoons butter (1 stick), softened to room temperature
1 Tablespoon milk
½ teaspoon peppermint extract
2 cups confectioners sugar green food coloring
4 Tablespoons (half a stick) butter
1 cup chocolate chips, or 8 oz. semisweet chocolate chips
1. Preheat the oven to 350°. Grease a 9 × 13-inch baking pan with butter or cooking spray.
2. With an electric mixer, beat together the flour, sugar, chocolate syrup, eggs, and 8 Tablespoons butter until well combined.
3. Pour into the prepared pan. Bake for about 30 minutes, or until the top springs back when touched. Remove from the oven and let cool.
4. Meanwhile, begin the mint layer by beating together 8 Tablespoons butter, milk, peppermint extract, and confectioners sugar.
5. Add the green food coloring a couple drops at a time until you have the shade of green you like. I recommend a pale green, rather than a St. Patrick's green.
6. Spread the mint layer over the cooled brownies.
7. Make the chocolate topping by melting 4 Tablespoons of butter and chocolate chips together in a microwave-safe dish. Cook on high for 15-second intervals, stirring after each interval so you see when the chocolate has melted.
8. Pour the melted mixture over the mint layer, spreading carefully with a spatula if necessary.
9. Refrigerate until firm. Then cut into 32 squares.
Chocolate Cream Cheese Bars
LYNNETTE SCOFIELD
Makes 48 bars
Prep Time: 15 minutes
Baking Time: 25 minutes
Icing Time: 10 minutes
8 Tablespoons butter (1 stick), softened to room temperature
4 ounces cream cheese (half an 8-oz. package), softened to room temperature
1 cup sugar
3 eggs
2 teaspoons vanilla
1 cup flour
6 Tablespoons unsweetened cocoa powder
½ teaspoon baking soda
1½ cups semisweet chocolate chips, divided
1/3 cup sour cream, divided
1. Preheat the oven to 350°.
2. In a medium bowl, using an electric mixer, beat together the butter and cream cheese until well blended.
3. Add the sugar, eggs, and vanilla, and beat until blended.
4. In a separate bowl, use a whisk to blend the flour, cocoa powder, and baking soda. Add the flour mixture to the cream cheese mixture and blend.
5. Stir the 1 cup chocolate chips into the batter with a rubber spatula.
6. Spread the batter into a greased 9 × 13-inch baking dish. Bake for about 25 minutes, or until a cake tester inserted into the center comes out clean. Do not overbake. Allow to cool in the pan.
7. To make the icing, place the semisweet chocolate chips in a bowl and melt over a saucepan filled with hot, not boiling, water.
8. Remove from heat and add the sour cream in three additions, stirring well after each addition.
9. This will produce a thin layer of frosting for the bars. When the bars are cool, spread with frosting.
10. Cut into 48 bars.
Old-Fashioned Chocolate Sheet Squares
KRISTIE ROSSET
Makes 24 squares
Prep Time: 30 minutes
Baking Time: 20 minutes
2 cups flour
2 cups sugar
½ teaspoon salt
16 Tablespoons (2 sticks) butter
1 cup water
¼ cup unsweetened cocoa powder
½ cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
8 Tablespoons (1 stick) butter
3 Tablespoons unsweetened cocoa powder
6 Tablespoons milk
3¼ cups confectioners sugar
1 cup chopped pecans
1 teaspoon vanilla dash of salt
1. Preheat the oven to 350°. Grease and flour an 11 × 16 × 1-inch jelly roll (rimmed baking sheet) pan.
2. Whisk the flour, sugar, and ½ teaspoon salt together in a large bowl (not plastic).
3. Combine the 16 Tablespoons butter, water, and ¼ cup cocoa powder in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Pour over the flour mixture and stir.
4. Add the buttermilk, eggs, baking soda, and 1 teaspoon vanilla to the batter, whisking until smooth.
5. Pour the batter into the prepared pan.
6. Bake for 20 minutes.
7. While the cake bakes, make the icing. Combine 8 Tablespoons butter, 3 Tablespoons cocoa powder, and milk in a medium saucepan. Bring to a boil.
8. Remove the saucepan from the heat and add the confectioners sugar, nuts, 1 teaspoon vanilla, and dash of salt. Stir well until smooth.
9. Spread the icing over the hot cake immediately after taking it out of the oven. Then allow to cool completely before cutting.
Tri-Colored Squares
YVONNE MARTIN
Makes 36 squares
Prep Time: 30 minutes
Baking Time: 30-35 minutes
Cooling Time: 45-60 minutes
single crust pie crust (see recipe on pages 200–201, or use a storebought crust)
¼ cup raspberry preserves
8 Tablespoons (1 stick) butter, softened to room temperature
? cup sugar
2 eggs, added one at a time
? cup rice flour
? cup flour
¼ teaspoon salt red and green food coloring
4 Tablespoons (half a stick) butter, melted
1½ cups confectioners sugar
1 teaspoon almond extract
1-2 Tablespoons milk
1. Preheat oven to 375°.
2. Roll out the pie crust to a 9-inch square and press into the bottom of an ungreased 9-inch square baking pan.
3. Spread raspberry preserves over the pie crust. Refrigerate while you make the batter.
4. Using an electric mixer, beat 8 Tablespoons of butter with ? cup of sugar. Beat in the eggs, one at a time. Stir in the rice flour, flour, and salt.
5. Divide the batter into two equal portions. Using the food coloring, tint one portion pink and the other green. Spoon out by teaspoons on top of the raspberry preserves, alternating colors to give a checkerboard effect.
6. Bake for 15 minutes. Then reduce heat to 350° and continue baking for another 15-20 minutes, or until the cake springs back when touched.
7. Make the frosting by creaming together 4 Tablespoons butter, confectioners sugar, almond extract, and milk. Add more milk if needed to reach a spreading consistency. Spread over cooled cake.
8. Allow frosting to set. Then cut into 36 squares.
Turtle Squares
KRISTIE ROSSET
Makes 20 squares
Prep Time: 20 minutes
Baking Time: 18-22 minutes
2 cups flour
2 1/3 cups brown sugar, lightly packed, divided
8 Tablespoons (1 stick) butter, softened
1 cup coarsely chopped pecans
13 1/3 Tablespoons (2 sticks plus 5 1/3 Tablespoons) butter
1 cup chocolate chips
1. Preheat oven to 350°.
2. Combine the flour, 1 cup brown sugar and 8 Tablespoons butter in a food processor, or in a large bowl, using a pastry cutter to make fine crumbs.
3. Press crumbs firmly into a greased 9 × 13-inch baking pan. Sprinkle with pecans.
4. In a small saucepan over medium heat, cook 13? Tablespoons butter and 1?cups brown sugar together, stirring constantly until the entire surface boils. Boil for one minute. Then pour the mixture over the crust.
5. Bake for 18-22 minutes, until the surface is bubbly.
6. Remove from the oven and immediately sprinkle with chocolate chips. Allow the chips to melt for a moment, then swirl and spread over the entire base.
7. Cool before cutting into squares.
Easy, yummy treat that satisfies every sweet tooth!
(Continues…)
Excerpted from "Desserts!"
by .
Copyright © 2019 8 Broads in the Kitchen.
Excerpted by permission of Walnut Street Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
A Word about Our Ingredients,
Our Journey Together,
Bars & Squares, No Matter How You Slice It,
Blondies, Brunettes, and Redheads,
It Takes the Cake,
How Sweet It Is,
Cobblers, Crumbles, Crisps,
Hi There, Cookie!,
Foreign Accents,
Tutti Fruitti,
Cool It,
Kids Stuff,
Easy as Pi, 3.14,
Proof Is In the Pudding,
This Tops It All,
Salud, Cheers, L'chaim, Prost, Salute,
About the 8 Broads in the Kitchen,