Rural Missouri - June 2018 - 31
Orange Cheesecake Bites
Gooey Almond Lemon Bars
2-3/4 cups sugar, divided
3/4 cup butter, softened
2 tablespoons plus 1 teaspoon lemon zest, divided
3-1/4 cups ﬂour, divided
1/2 teaspoon salt, divided
6 large eggs
1 teaspoon baking powder
2/3 cup fresh lemon juice
1/4 cup butter, melted
1/2 cup almonds, sliced
Powdered sugar for garnish
Heat oven to 350 degrees. Beat 1/4 cup sugar, butter and 1 teaspoon lemon
zest at medium speed with a heavy-duty electric stand mixer until creamy. In
another bowl, combine 2 cups ﬂour and 1/4 teaspoon salt. Gradually add ﬂour
mixture to creamed butter, beating until just blended. Coat a 13-inch-by-9inch pan with nonstick cooking spray and press dough into bottom of prepared
pan. Chill 15 minutes.
Bake crust for 15 to 20 minutes or until lightly browned. Remove from oven;
reduce oven temperature to 325 degrees.
As crust bakes, whisk together eggs and 2 cups sugar. Stir in 1/2 cup ﬂour
and baking powder. Whisk ﬂour mixture into egg mixture. Whisk in lemon juice
and remaining 2 tablespoons of lemon zest; pour over crust.
Bake 15 to 20 minutes or until ﬁlling is just set. Remove from oven. Cool 5
minutes, then cut into bars.
Cookies & Party
Mini mufﬁn cup liners
1/3 cup chocolate wafer cookies, ﬁnely crushed (or chocolate graham cracker
4 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese, softened
1/4 cup plus 3 tablespoons sugar, divided
1 orange, zested
1 large egg
Heat oven to 350 degrees and line mini mufﬁn tin with paper liners.
Combine the crushed chocolate cookies and the melted butter. Place a tightly packed teaspoon of the chocolate crumb mixture into each paper-lined cup
and press ﬁrmly into the bottom of the cup.
In a food processor, combine the ricotta cheese, cream cheese, 1/4 cup of
the sugar, half of the orange zest and the egg. Blend until smooth. Fill the mini
mufﬁn cups with about 1-1/2 tablespoons of the cheesecake mixture.
Place the mufﬁn tin in a baking dish with sides and pour enough hot water
into the baking dish that it comes halfway up the sides of the tin. Bake for 25
minutes. Transfer the tin to a wire rack and let cool for 20 minutes. Refrigerate for 15 minutes, then gently remove the lined cheesecakes out of the cups.
Right before serving, combine the remaining orange zest with the remaining 3 tablespoons of sugar. Top each individual cheesecake with a little of the
orange zest mixture and serve immediately.
Lemon Butter Cookies
2 sticks unsalted butter, softened
1 cup powdered sugar
1 tablespoon lemon zest, ﬁnely grated
1-1/2 tablespoons fresh lemon juice
2 cups ﬂour
3/4 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, softened
Finely grated lemon zest or colorful candy sprinkles for garnish
Heat oven to 350 degrees and position racks in the upper and lower thirds. In a
large bowl, using a handheld electric mixer, beat the butter with the powdered
sugar until very smooth, about 2 minutes. Stir the lemon zest and juice, then
beat in the ﬂour and salt until just combined; scrape down the side of the bowl
Roll half of the dough into 1-inch balls and arrange an inch apart on 2 baking sheets. Using the bottom of a drinking glass or a fork, gently ﬂatten each
cookie. Bake for 10 to 12 minutes, until the cookies are lightly browned on the
bottom and just ﬁrm. Allow cookies to cool on the baking sheets for 2 minutes,
then transfer them to a wire rack to cool completely.
For cookie glaze: In a bowl, whisk the powdered sugar with the lemon juice
and butter until smooth. Spread the lemon glaze on the center of the cooled
cookies and garnish with ﬁnely grated lemon zest or sprinkles. Let stand until
the glaze is set, about 15 minutes.
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