Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
This recipe is for Mary Hicks. We haven't had the lemon bars at Delicious Temptations, but this recipe fits Hicks' description.
It is from Nestle of Canada.
Lemon Bars
2 cups PLUS 1 tablespoon all-purpose flour, divided use
1/2 cup confectioners' sugar, plus more for garnish
1 cup butter, cut into small pieces
1 (14-ounce) can sweetened condensed milk
4 eggs
2/3 cup lemon juice
1 teaspoon baking powder
1/4 teaspoon salt
4 drops yellow food color
1 tablespoon grated lemon zest, plus more for garnish
Fresh raspberries, for garnish
Heat oven to 350 degrees.
Combine 2 cups of the flour and the 1/2 cup confectioners' sugar in a mixing bowl. Cut in the butter with a pastry blender until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13-by-9 inch baking pan. Bake 20 minutes.
In a separate bowl, beat the sweetened condensed milk and eggs until combined. Beat in lemon juice, the 1 tablespoon flour, baking powder, salt and food coloring just until blended. Fold in the 1 tablespoon lemon zest; pour over crust.
Bake 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars, sprinkle with confectioners' sugar. Garnish with raspberries and lemon zest.
Makes 4 dozen bars.
Several weeks ago Lisa Ellison requested the recipe for the white balsamic vinaigrette such as that served on Panera Bread's Fuji Apple Chicken Salad.
I have not received any responses, but I did come across this version at copycatrecipeguide.com.
Panera White Balsamic Fuji Apple Dressing
1 teaspoon soybean oil
1 teaspoon olive oil
1 ounce unsweetened apple juice
1 tablespoon white balsamic vinegar
1 tablespoon cider vinegar
1/4 teaspoon salt
2 teaspoons sugar
1 clove garlic, finely grated
1/2 teaspoon lemon juice
Place 1 teaspoon soybean oil, 1 teaspoon olive oil and 1 ounce unsweetened apple juice in a blender. Blend ingredients by pulsing the blender several times. Add 1 tablespoon balsamic vinegar, 1 tablespoon cider vinegar, 1/4 teaspoon salt, and 2 teaspoons of sugar to the blender. Pulse 3 to 4 times to incorporate ingredients. Add grated garlic to the blender along with 1/2 teaspoon lemon juice.
Process all ingredients until a smooth vinaigrette is created. This process takes about 1 minute on medium-high.
Use immediately for best results.
Makes about 1/3 cup.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 02/25/2015