Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour

1 cup Powdered Sugar

2 sticks of butter ½ pound

Lemon Curd Ingredients

2 cups of Sugar

2 Tablespoons Corn starch

4 eggs

½ cup of lemon juice

Zest of 2 lemons

Equipment

parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

 

In a large bowl Mix Together Oat Flour and Powdered sugar

 

Next Cube butter

 

Mash together with your hands until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

 

Next place a bunch of dollops in bottom of the pan

 

Then press down until smooth

Place cookie bottom in oven for 18 min.

 

While Cookie bottom cooking make Lemon mixture.

Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

 

Take whisk and whisk in eggs two at a time.

 

 

Add Lemon Zest.

 

Add Juice over strainer so seeds stay in strainer.

 

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.

Let cook for 35 to 40 min until firm

Cool over night or for 6 hours in refrigerator.

 

Cut and serve into 1 inch squares and sprinkle with powdered sugar.

Gluten Free Toffee Bars

These Toffee Bars are Gluten Free and are a quick and easy dessert that I love to make in the hot summer months. I love these because the Chocolate taste floats to the crust and the toffee stays on the top. So yummy.

Ingredients:

Cookie Crust

2 ½ cups gluten free oat flour

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

Toffee

1 1/4 cup brown sugar

1 cup granulated sugar

1 1/4 cup corn syrup

3 eggs

1 teaspoon vanilla

1 ½  Cup trail Mix I used Almond, Dark Chocolate, Cashews ( sold at Trader Joes)

Equipment

Parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and sugar

Next Cube butter and mix together in mixer until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan then press down until smooth

Place cookie bottom in oven for 18 min.

While Cookie bottom cooking make Toffee mixture.

Now in the same bowl that you mixed the cookie crust in Mix the brown sugar, granulated sugar

corn syrup, eggs and vanilla and mix in mixer.

Chop or Crush Trail Mix to bite size pieces

Fold in Trail Mix

Poor on top of baked cookie bars cook for a additional 35 to 45 min.

Let cool over night then cut in one inch squares.

Enjoy and Bon Appetit

Sheila Fretz

Raspberry Chocolate Cheesecake Brownies

Here is  a quick  recipe using  Cornaby’s Fruitiva I just love this new creation by Cornaby’s it is just enough sweetness and yumminess to brighten up any dessert. So today we have a Raspberry Chocolate Cheesecake brownie to share with you. I am sure you will love this. I know we did.

Raspberry Cheesecake brownies’ Ingredients:
½ cup butter
1/4 cup cocoa
1/8 cup aged Balsamic Vinegar
1 cup brown sugar
1 teaspoon Vanilla Bourbon
3 eggs
1/4 cup corn starch
3/4 cup Almond flour
1/4 cup All purpose Gluten free flour
1 teaspoon baking powder
2 cups cream cheese
1/2 cup powder sugar
2 cup Raspberries
2 oz package of Cornaby’s lemon Raspberry Fruitivia spread.
2 Tablespoons Ultra Gel
Cooking Spray

Equipment:
1 Pot
1 9 x13 (baking pan)
1 spatula
hand mixer
Large bowl


Preheat oven to 350 degrees

In a non stick pot melt butter then add cocoa powder and whisk together.

Next add sugar

Add  Balsamic Vinegar

 Add Vanilla.

Whisk eggs with a little chocolate mixture in a separate bowl add about 2 tablespoons chocolate mixture to temper then add back to chocolate mixture.

Next add Corn Starch and Almond flour and Gluten Free All Purpose flour  and baking powder whisk together then set aside.

In a large bowl beat Cream Cheese, Powder Sugar and Fruitiva then mix with mixer until creamy.

Next fold in Raspberries then add ultra powder gel. Folding in.

Then place on top of cooked brownie mixture, then place in refrigerator over night.

Enjoy and Bon Appetit


Sheila-