Wednesday, May 21, 2008

3 Citrus Recipes (Melissa Chapman)

Hi everyone! This is my first time doing anything on a blog, so bear with me! I finally got around to trying out this blogging thing, and I am pretty proud of myself for not being so old-fashioned. Okay, so I thought I would contribute three recipes that require zest from any citrus fruit. Did you know that citrus fruit zest contains compounds (flavonoids & essential oils) that can help you maintain better health and prevent disease? The whole fruit is worthy - even the white pith beneath the skin contains important antioxidants, but these compounds are mainly found in the zest, not in the juice. Zest can be dried or frozen. I have found that it is especially yummy if it is found dried and mixed in a spice rub. If a lemon zester is not to be found in your kitchen, then you just might be missing out on yummy and healthy foods! I love the Pampered Chef zester, but you can also get the zest from your fruits with the small grate on your grater (watch your nails though!) or a microplane (the most expensive alternative). Now I just need to plant some citrus trees.

Easy Lemon Bars
1 pkg. yellow cake mix
1/3 c. butter or margarine, softened
1/2 c. pecan halves, chopped
1 sm. lemon cook and serve pudding (not instant)
1 can sweetened condensed milk
2 lemons, divided
1 c. powdered sugar

1. Preheat oven to 350. Combine cake mix and butter; mix until crumbly. Stir in pecans; mix well. Reserve 1 c. of the crust mixture for crumb topping. Press remaining crust mixture evenly over bottom of a shallow metal pan.

2. Whisk pudding mix and sw. condensed milk in a small bowl until smooth. Zest one lemon. Juice lemon to measure 2 T. juice. Add zest and juice to pudding mixture and mix well. Pour filling over crust. Sprinkle with reserved crust mixture.

3. Bake 25-28 min. or until light golden brown. Remove from oven; cool 10 minutes. Juice the other lemon to measure 3-5 T. juice. Combine p. sugar and enough lemon juice to make a thick glaze; drizzle over crumb topping. Cool completely; cut into bars.

Yield: 48 bars

Lil' Citrus Muffins

1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 c. butter or margarine, softened
2/3 c. sugar
1 egg
1/2 c. sour cream
1/2 t. vanilla
2 t. orange, lemon, or lime zest

2 T. butter, melted
1/3 c. sugar

1. Preheat oven to 350. Lightly spray cups of a mini-muffin pan with Pam. In a small bowl, combine flour, baking powder, baking soda, and salt; mix well.

2. In a large bowl, whisk butter and sugar until well blended. Add egg; whisk until smooth. Mix in sour cream, vanilla, and orange zest. Add flour mixture; mix until dry ingredients are moistened. Do not overmix! The batter should be lumpy!

3. Drop rounded scoops of batter into each muffin cup. Bake 12-13 min. or until light golden brown. Cool in pan 3 minutes, then remove from pan. Cool slightly. For topping dip tops of warm muffins into melted butter and then into sugar. Serve warm.

Yield: 2 dozen mini muffins

Cool Calypso Dip

1 jar marshmallow creme
3/4 c. sour cream
1 T. lime juice
1 t. lime zest
1/2 t. ground cinnamon
Assorted fresh fruit for dipping (strawberries, apple slices, peach or pear wedges, kiwi, pineapple, cantaloupe, honeydew)

1. Combine marshmallow creme, sour cream, lime juice and zest, and cinnamon. Mix well. Serve in a chilled bowl with assorted fresh fruit dippers.

Yield: 1 1/2 cups (12 servings)

Note: all recipes from the Pampered Chef


Brandi Watkins said...

Thank you, thank you, thank you, for posting some recipes! I can't wait to try them! I love the pampered chef zester as well!

Amber Dee said...

Thanks Melissa, you know how much I love lemons, can't wait to try these!

jamie j said... my lemon bars came out totally stuck to the pan. They were still good though. I will try it again maybe with some crisco or something in the bottom. My mom loved them!