The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [162]
MANDARIN ORANGE CHEESECAKE BARS
Mandarin oranges and cheesecake? Oh yes. This is the kind of recipe home bakers dream about: so simple, so beautiful, and so delicious that everyone will want to linger to have a second or third helping. The fresh flavors of this bar make it a great choice for spring and summer get-togethers.
1 (18.25-ounce) package yellow cake mix
3 large eggs
1/3 cup butter, melted
2 (8-ounce) packages of cream cheese
2/3 cup sour cream
1/3 cup orange marmalade
1 (11-ounce) can mandarin oranges, drained
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Reserve 1 cup of cake mix; set aside. Place the remaining cake mix, 1 of the eggs, and melted butter in a medium bowl. Blend with an electric mixer set on medium speed until all dry ingredients are moistened. Press mixture into prepared pan. Bake for 10 minutes.
Meanwhile, beat the reserved cake mix, remaining eggs, cream cheese, sour cream, and marmalade in a medium bowl with an electric mixer set on medium speed until smooth; fold in mandarin oranges. Spread cream cheese mixture over crust.
Bake for 30–35 minutes or until just barely set. Transfer to wire rack and cool completely. Refrigerate at least for 2 hours before serving. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
GINGER-LIME CHEESECAKE BARS: Prepare as directed above but add 2 teaspoons ground ginger to the cake mix-egg-butter mixture, use lime juice in place of the marmalade, and eliminate the mandarin oranges.
MANGO CREAM BARS
A spicy gingersnap crust is the perfect foil for the lush, tropical filling in these bars. For an additional tropical twist, consider sprinkling the bars with ½ cup sweetened flake coconut before chilling.
1¼ cups gingersnap cookie crumbs
¼ cup (½ stick) butter, melted
¼ cup fresh lime juice
2 teaspoons unflavored gelatin
1 (8-ounce) package cream cheese, softened
2/3 cup powdered sugar
1½ teaspoons grated lime zest
1 cup chopped fresh mango (about 1 large mango)
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Pour the lime juice into small saucepan; sprinkle gelatin over. Let stand for 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend the cream cheese, powdered sugar, lime zest, and mango in a food processor or blender until smooth. With machine running, add the warm gelatin mixture; blend well. Pour and spread filling evenly over crust. Cover and chill overnight.
Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 BARS.
MAPLE CRANBERRY CRUNCH BARS
People often ask, “What’s your favorite recipe in the book?” The answer to the question is never easy, but for this collection, these simple bars are it. I love the contrast of the maple with the tart cranberries and crunchy pecans. And although the flavors are fitting for cool autumn days and holiday gatherings, you’ll find that these gems are popular year-round.
1/3 cup pure maple syrup
2 tablespoons (¼ stick) butter
4 cups miniature marshmallows
1½ teaspoons maple-flavored extract (optional)
6 cups honey and nut flakes and clusters cereal
1 cup dried cranberries
1 cup chopped pecans
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Cook the maple syrup and butter in a large saucepan set over low heat, stirring until butter is melted and mixture is bubbly. Add the marsh-mallows; stir