Many of us are being included in the Holiday Parties of the season. May they be office parties, shop parties or family gatherings, we are usually planning on bringing something to contribute. Perhaps you would send us your recipe for your favorite party treats.
Meanwhile, maybe you would like to make this recipe for Lemon cream cheese bars and try some out on your family and friends.
The liqueur recipe was sent in to us by J.P. J tells us that this recipe is requested every year from his family and friends and thought we would enjoy trying it. Thanks J.P.!
Lemon Cream Cheese Bars
2 (8 ounce) packages refrigerated crescent roll dough
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
Directions: Preheat oven to 350 degrees F. Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray. Press one can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl.
Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.
Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
1 (2 ounce) jar instant espresso coffee powder
3 1/2 cups white sugar
2 cups boiling water
1 pint vodka
1 whole vanilla bean
Mix coffee and sugar. Add boiling water and stir until dissolved. Cool. Add vodka and pour into two 26 ounce empty bottles. Split vanilla into 4 pieces and add to bottles. Close bottles tightly and keep in a cool dark place for one month.
I really enjoy this time with you each week and would love to hear from you.
Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it?
Do you have any recipes that are special to you that you could share with us?
Please contact me at firstname.lastname@example.org or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.