oftt

Magic Clementine Bars

Print Email

1 cup butter, melted
1 cup plus 2 tablespoons flour (I use white whole wheat flour)
1/2 cup powdered sugar (extra for dusting)
3/4 cup granulated sugar
1 teaspoon baking powder
5 tablespoons Clementine juice
1 teaspoon grated Clementine rind
2 eggs, beaten

Preheat oven to 350°F

Combine melted butter with 1 cup of the flour and powdered sugar in a mixing bowl. Blend until dough just comes together. Pat the dough into the bottom and slightly up the sides of an 8 inch square baking pan and bake until lightly golden, about 18-20 minutes. Remove from oven and allow to cool.

Next, in another bowl whisk together the granulated sugar, baking powder and 2 tbsp. flour. Whisk in the Clementine juice, grated rind and eggs and blend well. Pour mixture over the baked crust and bake again until set, about 20-25 minutes, or until an inserted knife comes clean. When cool, lightly dust with powdered sugar and cut into bars.

They’re called Magic Clementine Bars because they seem to do an instant disappearing act.

 

- Recipe courtesy of Nancy Mehagian

 

restaurant news

b. patisserie - b is for best
San Francisco
by Annie Stein

bpastrycaseI have recently made the greatest discovery of my life, gastronomically speaking. On a recent trip to San Francisco I was taken to b. Patisserie. Shouting OMG into the next century would not do...

Read more...
The Jazzy Pizzeria
Los Angeles
by Robert Keats

mozzalogo.jpg Dinner at a great restaurant is like jazz music. The Duke Ellingtons, Count Basies and Billie Holidays of the culinary world perform their signature genius through improvisation.

Such is the...

Read more...
Champagne and Caviar? Yes, Please.
Los Angeles
by Lisa Dinsmore

petrossian.jpgI've studied wine for a decade and have worked on my palate, expanding my personal taste to include styles from all over the world. Red, white, sparkling, dessert. I've tried them all. Yet, when...

Read more...
A Night in Provence via Tavern LA
Los Angeles
by Lisa Dinsmore

tavernwinecheese.jpgAs a devoteé of all things wine, I am on the constant lookout for events that allow me to expand my palate without hurting my pocketbook. It's rare to find me at large "Grand Tastings" because...

Read more...