Citrus Bars From My Great Recipe Cards

OLD-FASHIONED BISCUITS (FROM MY GREAT RECIPE CARDS)

Steps:

• Mix flour, baking powder, baking soda, salt and sugar in a bowl.
• Cut in butter using pastry cutter or use 2 knives.
• With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
• Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
• Roll into a 6" x 6" square.
• Place on ungreased baking sheet.
• Cut into 12 portions but do not separate.
• Bake at 400 F for 15 minutes or until golden brown.
• Serve with butter, honey, jam, or gravy.

BUSY DAY INDIVIDUAL MEATLOAVES (FROM MY GREAT RECIPE CARDS)

Steps:

• Crumble beef into large bowl. Add salt. Sprinkle crumbs and milk. Let stand a few minutes until crumbs are soft. Blend together.
• Mix in egg and onion, sage, thyme, nutmeg and black pepper, mixing well. Shape into 4 loaves. Place on foil-lined baking sheet about 3 inches apart.
• Mix brown sugar, catsup, ginger and garlic salt, soy sauce and mustard. Spread mixture over tops of loaves.
• Bake at 350 for 35 minutes.

CITRUS BARS

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.

RASPBERRY CITRUS BARS

Steps:

• For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
• Add the 3/4 C powdered sugar.
• Beat until combined.
• Add the 2 cups flour; beat until combined.
• Press mixture onto the bottom of a greased 13x9-inch baking pan.
• Bake in a 350° oven for 20 minutes or till golden.
• Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
• Beat for 2 minutes with an electric mixer till combined.
• Sprinkle berries over crust.
• Pour filling over berries, arranging berries evenly with a spoon.
• Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
• Cool thoroughly in the pan on a wire rack.
• Cut into bars.
• Just before serving, sprinkle with powdered sugar.
• To store, cover and chill for up to 2 days.
• Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
• Thaw, covered, in the refrigerator for 24 hours.

CITRUS BARS

Steps:

• Preheat oven to 325 degrees F.
• Line 9" square baking pan with enough foil to overhang sides by 2", then coat with cooking spray.
• At medium speed, beat flour, sour cream, 3 tablespoons powdered sugar & butter until combined.
• Press dough onto bottom of pan, & prick with fork.
• Bake 20 minutes or until lightly browned.
• At low speed, beat eggs, whites, juices, zest, baking powder & 1 1/2 cups powdered sugar until combined.
• Pour over warm crust.
• Bake 40 minutes or until set.
• Cool on wire rack, & if desired, sprinkle with additional powdered sugar before cutting into bars.

PERFECT CITRUS BARS

Steps:

• Crust:Preheat the oven to 350 degrees. In a large bowl, whisk together flour, wheat germ, confectioners' sugar, and salt. Add butter, and cut in using a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas.
• Press evenly into a 12 1/2-by-17 1/2-inch rimmed baking sheet. Bake until golden, 20 to 30 minutes. Transfer to a wire rack until completely cool.
• Filling:In a medium bowl, whisk together, eggs, sugar, and flour. Add lemon and lime juice, lemon and lime zest, and salt. Whisk to combine. Pour over cooled crust.
• Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares. Bars can be stored in an airtight container at room temperature up to 2 days.