derful foods. This recipe from Ruth Ann Hogan is sure to please any crowd.
LEMON CITRUS BLONDIES
Ingredients:
1 cup butter, at room temperature
1½ cups sugar
4 eggs
3 T undiluted frozen orange juice concentrate
1 T fresh lemon zest
1½ cups flour
1½ t baking powder
½ t salt
Glaze:
1 cup powdered sugar
2 T fresh orange or tangerine juice
2 t grated fresh orange or tangerine zest
1. Preheat oven to 350 F. Line a 9x13 inch pan with aluminu
m foil, having extra foil pressed over the sides as handles. Spray the sides of the pan with non-stick cooking spray.2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, mixing well.
3. Add the frozen orange juice concentrate and the lemon zest.
4. In separate medium sized bowl whisk together the flour, baking powder and salt.
5. With the mixer on low speed, add the flour mixture to the batter, mixing until just combined. Do not over mix.
6. Pour the batter into the prepared pan. Bake until the top is shiny and feels firm to the touch, 25-30 minutes.
7. While the Blondie is baking, make the glaze by mixing the powdered sugar, orange juice and orange zest together in a small bowl. Stir until smooth.
8. Cool the Blondie on a wire rack. Pierce with a fork, and pour the glaze over entire cake.
9. Lift the cooled bars from the pan using the paper/foil handles. Remove the foil and transfer to a cutting board. Cut into squares or triangles.
Makes about 24 bars
