Lightanddreamyorangebars Recipes

ORANGE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
• Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

ORANGE DREAM BARS

Steps:

• Preheat oven to 350F. Line a 9x13" pan with foil or parchment paper and spray with nonstick cooking spray.
• Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you're using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
• A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl.
• Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

LIGHT AND DREAMY ORANGE BARS

Steps:

• Chill a small mixing bowl and beaters.
• In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice.
• Place over hot water, and stir until the gelatin is completely dissolved.
• Remove from heat and stir in the sugar and vanilla.
• Using cold beaters, beat dry milk and water until soft peaks form.
• Add the lemon juice and beat until stiff.
• Fold in orange juice mixture.
• Spread on 12 Graham crackers.
• Top with the remaining crackers.
• Wrap individually; freeze until firm about 2 hours.

LEMON DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees).
• In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
• In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
• To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.

ORANGE DREAM BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375 degrees. In the bowl of a stand mixer or large bowl, cream butter and 1/2 cup of the sugar until creamy. Add in 1 cup of the flour and mix until it resembles crumbs. Press into the bottom of a 9 x 13 (I used a 9 x 12 throw away tin pan) and bake for 10 minutes. Remove from oven and let cool. In the (cleaned) bowl of a stand mixer or medium mixing bowl, place eggs and beat until light and lemon-colored; then gradually beat in the remaining 1 cup sugar. Beat in the vanilla; remaining 2 Tbl. flour, salt, and baking powder. Stir in the coconut and nuts until thoroughly combined. Pour coconut mixture over the top of the crust, spreading evenly. Return to oven and bake for 20 minutes or until topping is golden. Cool completely. To make the frosting, beat butter and powdered sugar until creamy. Add vanilla and orange peel, mix until smooth. Beat in enough orange juice to make a good spreading consistency. Frost bars. The original recipe calls for cutting the bars before frosting so that you don't crack the frosting while cutting the bars, but I didn't have that problem, because I just made sure the frosting was set before cutting, and lets face it, I'm not giving these to critics so it's really okay if they are a little cracked looking, they are still delish! And in case you were wondering, here's what my book looks like after years of use. And I can still read the recipes so that's all that counts! Serves - 2 dozen Enjoy!