TROPICAL ROADIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 16 to 20 bars
Number Of Ingredients 11
Steps:
- Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
- Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
- In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
- Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
- Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.
FLORIDA CITRUS BARS
Provided by Trisha Yearwood
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang for easy removal.
- In the bowl of a food processor, add the vanilla wafers, butter, granulated sugar, zest and a pinch of salt. Pulse until the mixture is a very fine crumb and is starting to clump together. Press the mixture into the prepared baking dish. Chill the dish in the freezer while you make the filling.
- For the filling: Add the cream cheese, condensed milk, confectioners' sugar, grapefruit zest, lemon zest and orange zest to a large bowl. Whip together with an electric hand mixer until completely combined and there are no clumps of cream cheese. Fold in the whipped cream. Remove the crust from the freezer and pour in the filling, using a spatula to smooth it into an even layer. Return to the freezer and freeze for at least 4 hours or overnight.
- For the topping: When the filling is set, remove the whole bar from the baking dish and place on a cutting board; removing the parchment. Decorate the top with the orange, grapefruit and lemon rounds, then carefully slice into bars. Serve immediately.
TROPICAL CITRUS BARS
Try bars with a tangy citrus twist, using both lemon and lime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g
TROPICAL CITRUS BARS
Try bars with a tangy citrus twist, using both lemon and lime. 36 bars
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
TROPICAL CITRUS BARS
Try quick and easy bars with a tangy citrus twist, using both lemon and lime.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
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CITRUS BARS RECIPE | MYRECIPES
2008-12-03 Press mixture into a lightly greased 13- x 9-inch baking pan. Advertisement. Step 2. Bake at 350° for 20 to 22 minutes or until lightly browned. Step 3. Whisk together remaining …
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- Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and 1/2 cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased 13- x 9-inch baking pan.
- Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust.
- Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars. Garnish, if desired.
12 ESSENTIAL AND POPULAR TROPICAL RUM COCKTAILS
From thespruceeats.com
- Mai Tai. The mai tai embodies this style of cocktail perfectly. It is the creation of Victor Bergeron, one of the founders of the tropic-themed bars that first brought these drinks to the American public.
- Zombie. Donn Beach of the famous Donn the Beachcomber bar was Bergeron's rival and the zombie is one of his original recipes. It is also among the most complex recipes you will come across.
- Hurricane. The hurricane remains the signature cocktail of Pat O'Brien's bar in New Orleans. It was first created around 1940 and you can still get the same great taste at any of the bar's locations in the U.S.
- Navy Grog. It was not uncommon for both Bergeron and Beach to take credit for the same cocktails and that is the case for this modernized navy grog recipe.
- Rum Runner. An enjoyable throwback drink from the 1950s, the rum runner is another example of a great drink with many recipes. In general, a rum runner should have rum, banana, and blackberry, but this is not always the case.
- Jungle Bird. Tropical cocktails are known for extravagant fruit garnishes, though few are as well-designed as the one found on the jungle bird. Themed appropriately, this more recent recipe comes from the Aviary Bar in Kuala Lumpur where it was created in the '70s.
- Painkiller. Painkiller recipes do not vary as much as the other cocktails. You're pretty safe in stocking from this recipe's ingredient list because any variations are just a matter of changing proportions.
- Scorpion. The scorpion is a potent mixed drink in which brandy makes an appearance. It should not be too surprising because brandy had been mixed with tropical and citrus fruits long before the tiki bars were even a dream.
- Blue Hawaiian. The blue Hawaiian is mellow compared to the other cocktails and it is a stunning shade of green-blue. This is the ultimate poolside drink and it's very easy to shake up.
- Beachcomber. The beachcomber is the lightest of these tropical cocktails and it is the only one not served in a tall glass. It is much more like a rum sour, made of light rum, triple sec, lime juice, and maraschino liqueur.
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