Hummingbird Bars Recipes

ONE BOWL HUMMINGBIRD CAKE BARS

Steps:

• Set oven to 350F
• Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and toss to combine. (You can do this by hand, too.) Mix in the egg, oil,and Bourbon.
• Blend in the pineapple, mashed banana, coconut,and nuts. Mix just enough to combine all the ingredients thoroughly.
• Spread the batter in a 71/2 x 11 1/2 greased brownie pan and bake for about 18 minutes, or until a toothpick comes out without wet batter clinging to it. (Moist crumbs are ok.)
• Cool the cake before frosting.
• To make frosting, mix the butter with the cream cheese and then gradually beat in the sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla. Add more sugar if the frosting is too thin.
• Spread on the cooled cake, and top with more finely chopped walnuts. Store in the refrigerator.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

HUMMINGBIRD FEEDER RECIPE

Steps:

• Take 1 part of sugar with 4 parts of water in a bowl
• Shake the water with spoon until the sugar is dissolved
• Your perfect nectar is ready.

THE BEST HOMEMADE HUMMINGBIRD FOOD

Steps:

• Boil your water on the stove for 1 minute.
• Remove the water from the stove and stir in the sugar. Stir until the sugar dissolves.
• Allow the mixture to come to room temperature.
• Fill your humming bird feeder as directed on individual instructions.
• Store leftover sugar water in the fridge for up to 2 weeks.

TART CHERRY CHEESECAKE CRUMB BARS

Steps:

• Line a 13×9 Baking Pan with parchment and/or baking spray. Set aside.
• In a medium saucepan (3-4 qt), place the cherries. Add in the sugar, lemon juice, cornstarch, almond extract and pinch of salt.
• Heat over Medium temperature, stirring regularly, until mixture first boils, and then thickens. On my gas stove, this took just a few (less than 5) minutes. It would take a bit longer over an electric burner. Once thickened and glossy, remove from heat to a bowl to cool a bit while you make the other layers.
• In a Medium bowl, whisk the room temperature cream cheese, sugar and egg until smooth. Set aside.
• Whisk together the flours, sugar, baking powder, salt in a mixing bowl. Using your fingers, work the butter cubes into the dry ingredients until a crumbly dough is formed, much like the dough of a pie crust before adding the water. Butter pieces should be irregularly sized.
• Add the egg and mix until incorporated.
• Press half of the crumb mixture firmly into the bottom of lined/sprayed baking pan.
• Using an offset spatula or a knife, evenly spread the cream cheese mixture over the layer of crumb mixture, leaving about 1/2″ around the edges.
• Evenly spread the cooled cherry filling over the cream cheese mixture.
• Using your hands, mix the sliced almonds into the remaining half of the crumb mixture. Then scatter small pieces of the crumb mixture over the cherry layer, until all the crumb mixture is used. The cherry layer should be completely covered (or almost completely) with crumb mixture
• Bake in preheated oven 35-45 minutes, until top is golden brown. Mine took 42 minutes.
• Cool completely before cutting into bars.

HUMMINGBIRD BARS

Steps:

• Heat oven to 350°F; grease and flour 15x10x1-inch jelly roll pan.
• Put flour into large bowl.
• Combine all ingredients and stir until well blended.
• Bake for 30 to 40 minutes until center of toothpick comes out clean.
• For glaze: In small bowl combine all ingredients adding enough milk for desired consistency.
• Spread and let cool completely.
• Then cut into bars.