PERFECT CITRUS BARS
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 13
Steps:
- Crust:Preheat the oven to 350 degrees. In a large bowl, whisk together flour, wheat germ, confectioners' sugar, and salt. Add butter, and cut in using a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas.
- Press evenly into a 12 1/2-by-17 1/2-inch rimmed baking sheet. Bake until golden, 20 to 30 minutes. Transfer to a wire rack until completely cool.
- Filling:In a medium bowl, whisk together, eggs, sugar, and flour. Add lemon and lime juice, lemon and lime zest, and salt. Whisk to combine. Pour over cooled crust.
- Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares. Bars can be stored in an airtight container at room temperature up to 2 days.
CITRUS CHESS PIE
We used a fluted round cutter to make our design on this pie, but a hexagonal, flower, or oval shape would work as well. Dusted with powdered sugar before serving, it might remind you of another sweet-and-tart old-fashioned favorite, lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Number Of Ingredients 12
Steps:
- Separate 1 egg; whisk white with 1 teaspoon water, reserving yolk. On a lightly floured piece of parchment, roll out one disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim to a 1-inch overhang, then tuck overhang under, forming a rim. Refrigerate 30 minutes.
- On a lightly floured piece of parchment, roll out second disk of dough 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch round from dough; transfer to a baking sheet and refrigerate until firm, about 15 minutes.
- Using a 3/4-inch decorative cutter and starting in center, make evenly spaced cutouts in chilled second round of dough, reserving 34 cutouts. (Bake remainder, or save for another purpose.) Return decorative top to refrigerator until chilled, about 30 minutes.
- Brush rim of piecrust with egg wash. Arrange cutouts evenly around edge, pressing gently to adhere. Refrigerate until chilled, about 30 minutes.
- Preheat oven to 400 degrees with a rack in lower third and a parchment-lined baking sheet on a rack below. Carefully line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights. Brush tops of cutouts with egg wash.
- Bake until edges of pastry begin to turn golden, 22 to 25 minutes. Carefully remove parchment and beans, then reduce oven temperature to 375 degrees and return crust to oven. Continue to bake until crust is golden brown and dry on bottom, 10 to 15 minutes more. Let cool slightly on a wire rack. Tent edges of crust with foil.
- Brush decorative dough top with egg wash. Bake until golden and crisp, about 18 minutes. Let cool completely on rack.
- Reduce oven temperature to 325 degrees. In a large bowl, whisk together both sugars, cornmeal, flour, and salt. Whisk in remaining 3 eggs, reserved yolk, orange zest and juice, lemon zest and juice, and vanilla. Whisk in butter. Pour filling into piecrust and bake until top is golden and center is slightly wobbly, about 40 minutes. Let cool completely on rack. Refrigerate until chilled, at least 2 hours and up to overnight. (Keep baked decorative pie top covered at room temperature.)
- Dust top of pie with confectioners' sugar and place decorative pie top in center; serve.
CITRUS CRISPS (MARTHA STEWART LIVING)
Categories Citrus
Number Of Ingredients 2
Steps:
- Place thinly sliced oranges, grapefruits, or Meyer lemons in a single layer on a baking sheet Sprinkle generously with sugar Dry in a 200F oven, flipping once, about 6 hours
MOLASSES SPICE CRISPS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside.
- In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.
- Place the remaining 1/2 cup sugar in a small bowl. Using a 1 1/2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.
CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
- Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.
CASSIS CRISPS
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
- Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
CITRUS GLAZE FOR TRIPLE-CITRUS CUPCAKES
This lovely citrus glaze recipe should be used when making the delicious Triple-Citrus Cupcakes. The recipe was adapted from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Whisk all ingredients until smooth and combined. Use immediately.
CANDIED CITRUS
Use these to decorate our Orange-Vanilla Bean Cupcakes. Other citrus, such as lemons or blood oranges, can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 dozen slices
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.
CITRUS DIPPING SAUCE
Serve this alongside our Crab and Mango Summer Rolls.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together orange and lime juices, soy sauce, sesame oil, and pepper; add scallions. Serve.
More about "citrus crisps martha stewart living recipes"
HOW TO MAKE MARTHA STEWART'S CITRUS CHIPS - WOMAN'S …
From womansworld.com
MARTHA STEWART'S FRUIT DESSERTS - BY MARTHA STEWART LIVING …
From target.com
CITRUS CHIPS RECIPE | RECIPE | MARTHA STEWART LIVING MAGAZINE, …
From pinterest.co.uk
CITRUS CHIPS RECIPE | RECIPE | MARTHA STEWART LIVING, MARTHA STEWART ...
From pinterest.ca
CRISPY CITRUS CHIPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CITRUS CRISPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MARTHA STEWART’S CITRUS CHIPS ARE THE HEALTHY SNACK WE
From sheknows.com
MARTHA STEWART MAKES 4 CITRUS DESSERT RECIPES - THE GLOBAL HERALD
From theglobalherald.com
MARTHA STEWART'S MOLASSES-GINGER CRISPS | MARTHA BAKES RECIPES
From youtube.com
MARTHA STEWART'S TIP FOR COOKING SALMON IS A GAME-CHANGER
From thekitchn.com
CITRUS CRISPS MARTHA STEWART LIVING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love