Lemon Poppyseed Bars

Sometimes you just have to have a refreshing dessert.  As part of my job as an R&D Consulting Chef for ACH Food Companies, I get to “inventorize” (new word) recipes made with our products.  This truly is one of my favorites, next month’s is another.  I hope you enjoy these bars as much as we all did testing and tasting them.  Quick, easy and just delicious!  This would make a very refreshing dessert for your Easter Sunday Dinner.

Lemon Poppyseed GY Bread

This wonderful product is available at Sam’s Clubs and soon to be in a Walmart near you!

Lemon Poppyseed Yogurt Bars

Servings: 36 2-inch squares
Prep time: 15 Minutes
Bake time: 40 minutes

1 Package Fleishmann’s® Simply Homemade® Lemon Poppyseed Mix
2/3 cups Greek yogurt
1 stick butter, softened
4 large eggs
1 ½ cup sugar
¼ cup lemon juice, or juice from 2 fresh lemons
¼ cup all purpose flour

Preheat oven to 350°F.

In a medium mixing bowl, blend together softened butter and yogurt. Add lemon poppyseed mix and continuing mixing until combined.

Press mix into an ungreased 9×13 inch pan. Bake for 15 to 20 minutes, or until firm and golden.

In another bowl, whisk together the eggs, sugar and lemon juice until creamy. Add the flour and whisk until incorporated. Pour over the baked crust.

Bake for an additional 20 minutes. The bars will firm up as they cool. Top with powdered sugar, if desired, for garnish.

Photo

Buon Appetito!


Shaved Fennel & Orange Salad

A wonderful summer salad…enjoy…honey may be used in place of Lyle’s Golden Syrup.

Ingredients:

1 small fresh fennel bulb
1 1/2 tbsp. freshly squeezed lemon juice, about 1 lemon
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper, to taste
½ tsp. dried parsley
2 large orange’s, peel & segmented
2 tbsp. freshly squeezed orange juice (about ½ orange)
2 tbsp. Lyle’s Golden Syrup
2 tbsp. finely chopped fresh mint
Fresh fennel sprigs for garnish

Directions:
Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Thinly slice the trimmed fennel bulb into paper-thin slices.
Attractively arrange the fennel slices on a serving platter. Sprinkle the lemon juice evenly over the fennel, drizzle with olive oil, sprinkle with salt, pepper and parsley.
Combine the orange segments, orange juice, Lyle’s Golden Syrup, chopped mint in a small mixing bowl. Toss to combine and place the mixture over the sliced fennel. Garnish with fennel sprigs and serve at room temperature.