GOLDEN VALLEY, Minn. -- Cookbook author and instructor Pat Sinclair joined us this morning with her favorite spring recipes using fresh citrus.
Pat is hosting a book signing Friday, May 11th from 10a-2p at Ingebretsen's in Minneapolis.
Pat is the author of "Baking Basics and Beyond" and "Scandinavian Baking." For more details on Pat, patcooksandbakes.blogspot.com.
Sunny Citrus Bars
MAKES 36 BARS
2 cups all-purpose flour
1 cup powdered sugar
3/4 cup butter
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 eggs, beaten
1/2 cup freshly squeezed lemon juice (1-2 lemons)
1/4 cup freshly squeezed orange juice (1 orange)
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 1/2 cups powdered sugar
2-4 tablespoons orange juice
Heat oven to 350°F with oven rack in middle. Lightly spray bottom of a 13 x 9-inch baking pan with nonstick cooking spray.
Mix flour and powdered sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Press crust evenly in bottom and slightly up sides of baking pan. Bake 20 to 25 minutes or until the edges begin to brown. Reduce oven temperature to 325°F.
Combine sugar, flour, baking powder, and salt in a medium bowl. Beat in eggs using wire whisk. When smooth, stir in lemon juice, orange juice, butter, lemon peel, and orange peel and mix well. Pour over the hot crust.
Bake 25 to 30 minutes or until filling is set in the center and a knife comes out clean, although it will still be wet. Cool on wire cooling rack to room temperature.
Combine powdered sugar and 2 tablespoons orange juice in a small bowl and beat with a small whisk until smooth. Spread glaze over cooled bars. Store bars in refrigerator.
*Baking Basics and Beyond by Pat Sinclair, 2nd Edition, Surrey Books, 2011
Lemon Sponge Pudding Cake
Makes 6 servings
3 large eggs, separated
1 cup 2% milk
1/4 cup freshly lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons butter, melted and cooled
Heat the oven to 350 degrees F. Generously butter a 1 1/2 quart casserole. Sprinkle with sugar.
Beat the egg yolks in a medium bowl with a whisk until well blended. Stir in the milk and lemon juice.
Combine the sugar, flour and salt in a small bowl and stir into egg mixture. Beat until smooth. Stir in the butter.
Beat the egg white with an electric mixer on high speed until soft peaks form. Gently fold into the pudding retaining as much air as possible. Pour into the prepared baking dish.
Place the dish in a 13x9 inch baking dish and add boiling water to a depth of about an inch around the casserole.
Bake 40 to 50 minutes or until puffed and lightly browned. Carefully remove the casserole from the 13 x 9 inch dish. Cool slightly before serving. Dust with a little confectioners' sugar. Pudding can also be served at room temperature.
*Scandinavian Classic Baking by Pat Sinclair, Pelican Publishing 2011
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