Savannah Smiles Zesty Lemon Streusel Bars Recipe 435

SAVANNAH SMILES ZESTY LEMON STREUSEL BARS RECIPE - (4.3/5)

Steps:

• 1. Cream together all 4 crust ingredients with an electric mixer, until it forms into dough. 2. Spread the crust dough evenly into a 9"x9" pan. 3. Bake crust for 10 minutes at 350 deg. 4. While the crust is baking, prepare the filling by combining all the filling ingredients in a mixing bowl and mix with an electric mixer for about 2 minutes. 5. Remove the crust from the oven and immediately pour filling on top of the hot crust. 6. Sprinkle the crushed cookies evenly over the filling. 7. Continue baking the bars for 20-25 minutes until set. 8. Remove from the oven and cool. 9. Dust with powdered sugar and serve

LEMON STREUSEL BARS

Steps:

• Combine filling ingredients until fully blended.
• Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
• Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
• Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
• Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.

COPYCAT SAVANNAH SMILES COOKIE

Steps:

• Preheat the oven to 350 degrees.
• Line two baking trays with parchment or silicone baking mats and set aside.
• Combine the butter and 1/2 cup powdered sugar in the bowl of a stand mixer, or a large mixing bowl.
• Beat with the paddle attachment, or a hand mixer, for 1 to 2 minutes at medium speed, or until fully combined.
• Scrape the sides of the bowl and add the lemon juice, zest, and extracts.
• Mix for an additional 30 seconds to combine.
• Scrape the sides of the bowl and stir in the flour.
• Mix until the dough forms.
• Spoon 1 tablespoon of dough, roll into a circle, and flatten with your fingers to 1/2 inch thick round.
• Cut in half to create the "smile" shape.
• Place on your baking tray and continue with the remaining dough.
• Bake for 10 minutes, or until lightly browned on the bottom of the cookie.
• Cool the lemon shortbread biscuits 10 minutes then roll in remaining powdered sugar.

ZESTY LEMON BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
• To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
• Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
• Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
• Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.

ZESTY LEMON BARS

Steps:

• Cream together the butter and sugar.
• Add flour and oatmeal to the butter and sugar mixture to make dough.
• (it will be a little crumbly) Set aside.
• Stir juice and zest into milk.
• Set aside.
• Butter (or spray) a 9 by 13-inch pan.
• Press two-thirds to three quarters of the dough into the pan.
• Spread lemon/milk mixture evenly over the top of the dough.
• Sprinkle the remaining dough over the top.
• Bake at 350 degrees for 30-35 minutes until golden.
• Let cool, slice into 1-inch squares.
• Cut into larger squares if you like.