The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [164]
Place the lime juice in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Add the orange juice to the saucepan and turn the heat under saucepan to medium. Whisk and stir until juice mixture is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and set aside momentarily.
Beat the lime zest, cream cheese, sour cream, powdered sugar, and tequila in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture, beating on low speed and occasionally scraping sides of bowl with rubber spatula, until well blended.
Pour and spread the filling evenly over prepared crust. Refrigerate for 3 hours or until firm. 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.
MAUI WOWIE MACADAMIA BARS
This is a beautifully simple yet very delicious cookie with a big “wow” factor. A little bit crunchy, a little bit chewy, the perfect level of sweetness and lots of big tropical flavors make it ideal summer-dessert fare.
1/3 cup honey
2 tablespoons butter
2 teaspoons ground ginger
4 cups miniature marshmallows
2 teaspoons grated lime zest
6 cups honey and nut flakes and clusters cereal
1 cup dried tropical fruit bits
1 cup chopped, lightly salted roasted macadamia nuts
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Cook the honey and butter in a large saucepan set over low heat. Stir until butter is melted and mixture is bubbly. Add the ginger, marsh-mallows, and lime zest. Stir until marshmallows are melted and mixture is blended. Remove from heat and mix in cereal, tropical fruit bits, and macadamia nuts; stir to coat well.
With a large square of wax paper, press firmly into prepared pan. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BARS.
MAUI WOWIE MAGIC BARS
For an imaginative cookie, try this aloha-inspired variation on magic cookie bars. They are definitely summer barbecue fare, so invite the guests and fire up the grill.
1 (18.25-ounce) package yellow cake mix with pudding in the mix
1½ teaspoons ground ginger
½ cup (1 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 tablespoon lime juice
2 teaspoons grated lime zest
1½ cups white chocolate chips
1½ cups sweetened flaked coconut
1 cup chopped macadamia nuts
½ cup pineapple preserves
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven.
Place the cake mix, ginger, and softened butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed, until blended and crumbly. Press mixture into a 15 x 10 x 1-inch jelly roll pan.
Mix the condensed milk with the lime juice and lime zest in a small bowl. Sprinkle the crust with the white chocolate chips, coconut, and macadamia nuts. Pour condensed milk mixture evenly over crust and ingredients.
Bake for 25–28 minutes or until lightly browned. Transfer to wire rack. Heat preserves in a small saucepan set over low heat until melted; drizzle over baked bars. Cool completely. Cut into bars.
MAKES 48 SMALL BARS.
MILK CHOCOLATE CHEESECAKE BARS
Dedicated chocolate fans will delight in this quick, handheld version of chocolate cheesecake.
1¼ cups chocolate wafer cookie crumbs
¼ cup (½ stick) butter, melted
¼ cup milk
2 teaspoons unflavored gelatin
1 (8-ounce) package cream cheese, softened
½ cup unsweetened cocoa powder
1 cup sour cream
¾ cup powdered sugar
1 teaspoon vanilla extract
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 chocolate 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