Amaretto Cranberry Bars
for the dough:
2 cups all-purpose flour
1/2 cup sugar
12 tablespoons unsalted butter
1 large egg -- beaten
2 tablespoons milk
for the filling:
3/4 cup walnuts
12 ounces fresh cranberries
1 cup water
1-1/4 cups sugar, plus more for sprinkling
2 tablespoons unsalted butter
1 tablespoon amaretto
DOUGH:
Combine the flour and sugar. Cut the butter
into small pieces and blend it with flour
until the mixture resembles coarse meal.
Blend the egg and milk; pour them into the
flour and mix until dough comes together.
Halve the dough, wrap in plastic and
refrigerate.
FILLING:
Preheat the oven to 300°. Spread the walnuts
on a cookie sheet and dry them in the oven
for about 5 minutes. Bring cranberries,
water, and sugar to a boil in a medium
saucepan. Reduce heat to maintain a simmer
and cook until berries have broken down and
thickened, about 15 minutes. Remove from the
heat and stir in the remaining butter and the
Amaretto. Cover the saucepan and set aside
to allow the berries to cool and thicken.
Chop the walnuts into 1/4" chunks and stir
into the cranberries. Raise the oven
temperature to 375°. Lightly butter a 9x13"
cake pan.
Work dough with your hands until it is
pliable. Roll one half into a 10x14"
rectangle. Lift it by rolling it around the
rolling pin and unroll it over the prepared
pan. Press dough into the bottom of the pan
and a little up the sides. Pour cranberry
filling over it. Roll second half of the
dough into a 10x14" rectangle. Roll it up
onto the rolling pin, then unroll it over the
filling. Press it down gently with your
hands to fuse the layers. Sprinkle the top
lightly with sugar.
Bake in the middle of the oven until edges
are golden brown and the center light brown,
25 to 30 minutes. Cut immediately into 36
bars, each measuring about 1x3". Set aside
to cool. Store in a cool, dry place
Lime CoconutSquares
For the crust:
1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted
For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners' sugar
Pre-heat oven to 350 F. Line a 9x13" baking pan with foil, letting ends extend above pan. Spray lightly with cooking spray.
To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring once, until lightly toasted. Let cool. In a food processor, pulse together cake mix and melted butter until evenly moistened and crumbs form. Stir in coconut. Press mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins to lightly brown at edges.
To make the filling, whisk sugar, flour and baking powder in a large bowl to combine. Whisk in eggs, lime peel and juices until well blended. Pour over hot crust. Bake 25 minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out of the baking plan and place on a cutting board. Allow to cool thoroughly. Dust with confectioners' sugar and cut into squares
for the dough:
2 cups all-purpose flour
1/2 cup sugar
12 tablespoons unsalted butter
1 large egg -- beaten
2 tablespoons milk
for the filling:
3/4 cup walnuts
12 ounces fresh cranberries
1 cup water
1-1/4 cups sugar, plus more for sprinkling
2 tablespoons unsalted butter
1 tablespoon amaretto
DOUGH:
Combine the flour and sugar. Cut the butter
into small pieces and blend it with flour
until the mixture resembles coarse meal.
Blend the egg and milk; pour them into the
flour and mix until dough comes together.
Halve the dough, wrap in plastic and
refrigerate.
FILLING:
Preheat the oven to 300°. Spread the walnuts
on a cookie sheet and dry them in the oven
for about 5 minutes. Bring cranberries,
water, and sugar to a boil in a medium
saucepan. Reduce heat to maintain a simmer
and cook until berries have broken down and
thickened, about 15 minutes. Remove from the
heat and stir in the remaining butter and the
Amaretto. Cover the saucepan and set aside
to allow the berries to cool and thicken.
Chop the walnuts into 1/4" chunks and stir
into the cranberries. Raise the oven
temperature to 375°. Lightly butter a 9x13"
cake pan.
Work dough with your hands until it is
pliable. Roll one half into a 10x14"
rectangle. Lift it by rolling it around the
rolling pin and unroll it over the prepared
pan. Press dough into the bottom of the pan
and a little up the sides. Pour cranberry
filling over it. Roll second half of the
dough into a 10x14" rectangle. Roll it up
onto the rolling pin, then unroll it over the
filling. Press it down gently with your
hands to fuse the layers. Sprinkle the top
lightly with sugar.
Bake in the middle of the oven until edges
are golden brown and the center light brown,
25 to 30 minutes. Cut immediately into 36
bars, each measuring about 1x3". Set aside
to cool. Store in a cool, dry place
Lime CoconutSquares
For the crust:
1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted
For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners' sugar
Pre-heat oven to 350 F. Line a 9x13" baking pan with foil, letting ends extend above pan. Spray lightly with cooking spray.
To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring once, until lightly toasted. Let cool. In a food processor, pulse together cake mix and melted butter until evenly moistened and crumbs form. Stir in coconut. Press mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins to lightly brown at edges.
To make the filling, whisk sugar, flour and baking powder in a large bowl to combine. Whisk in eggs, lime peel and juices until well blended. Pour over hot crust. Bake 25 minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out of the baking plan and place on a cutting board. Allow to cool thoroughly. Dust with confectioners' sugar and cut into squares