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Triple Citrus Bars

 

Ingredients

  • 1 cup of Lactose Free Challenge Butter, softened

  • 2 ¼ cups of all-purpose flour, divided

  • 2/3 cups of powdered sugar

  • 1 ¾ cups of granulated sugar

  • 1/3 cup of fresh lemon juice

  • 1/3 cup of fresh lime juice

  • 1/3 cup of fresh orange juice

  • 1 tablespoon of lemon zest

  • 1 tablespoon of lime zest

  • 1 tablespoon of orange zest

  • 4 large eggs, lightly beaten

  • 1 teaspoon of baking powder

  • ¼ teaspoon of salt

  • Powdered sugar for dusting

 

 

Directions

  1. Preheat oven to 350.

  2. Beat butter with a hand mixture on high until creamy. Add 2 cups of flour and powdered sugar and continue beating until a smooth dough forms. Press into a greased 13x9 baking pan. Bake until crust becomes golden around edges, about 22-25 minutes.

  3. While crust is baking, whisk together all of the juices, zests and eggs. When well incorporated, add baking powder, salt and the remaining ¼ cup of flour.

  4. When crust is baked, pour the citrus mixture over hot crust. Place back into oven and bake until set, about 25 minutes. Remove and cool completely.

  5. Before serving, cut into 24 squares and sprinkle with powdered sugar.

  6. Makes 24 bars

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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