Therapeutic Cooking (Lime Cooler Bars, Raspberry Citrus Bars, Slice 'n' Bake Lemon Gems, and Zesty Cranberry Cider)

As you might have guessed from the previous post I was almost having a bad night. But I have learned to notice the signs of my infertile depressing feeling coming on and tonight night I chose to ignore them by distracting myself. I baked up a storm!

Lime Cooler Bars

2-1/2 cups all-purpose flour, divided

1/2 cup confectioners' sugar

3/4 cup cold butter, cubed

4 eggs

2 cups sugar

1/3 cup lime juice

1/2 tsp. grated lime peel

1/2 tsp. baking powder

Additional confectioners' sugar

----------

In a large bowl, combine 2 cups flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13-in.x9-in. x2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned.

In a large bowl, whisk the eggs, sugar, lime juice and peel until frothy. Combine the baking powder and remaining flour; whisk in egg mixture. Pour over hot crust.

Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Raspberry Citrus Bars

1 cup butter, softened

3/4 cup confectioners' sugar

2-1/4 cups all-purpose flour

4 eggs

1-1/2 cups sugar

1/3 cup lemon juice

2 Tbs. grated orange peel

1 tsp. baking powder

1-1/2 cups unsweetened raspberries

----------

In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 2 cups flour just until combined.

Press mixture into a greased 13-in.x9-in. x2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned.

Meanwhile, in a large mixing bowl, beat the eggs, sugar, lemon juice and orange peel. Combine the baking powder and remaining flour; gradually add to egg mixture. Sprinkle raspberries over the crust. Pour filling over the berries.

Bake for 30-35 minutes or until lightly browned and filling is set. Cool on a wire rack. Store in the refrigerator.

Slice 'n' Bake Lemon Gems

3/4 cup butter, softened

1/2 cup confectioners' sugar

1 Tbs. grated lemon peel

1 cup all-purpose flour

1/2 cup cornstarch

1/4 cup colored nonpareils

LEMON ICING:

1 cup confectioners' sugar

2 Tbs. lemon juice

1/2 tsp. grated lemon peel

----------

In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape the cookie dough into a 1-3/4-in.-diameter roll; roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap dough and cut into 1-4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set and the edges are lightly browned. Cool for 1 minutes before removing to wire racks to cool completely.

In a small bowl, combine the icing ingredients. Spread over cookies.

Zesty Cranberry Cider

2 bottles (64 oz. each) cranberry juice

1 can frozen orange juice

1 can frozen lemon juice

1 bottle (64 oz.) water

1/2 cup cinnamon red hot candies

3 Tbs. cozy mulling spice

----------

Heat juices and water in pan. Add red hot candies and stir. Put mulling spice in tea balls and then in juice. Let simmer until the hot. Remove the tea balls and discard spices. *This also taste good chilled.