lemonbars

Old Fashioned Lemon Bars

Crust

  • 1 ¾ cups XO Baking All Purpose Flour (approx. 220 grams)
  • 2/3 cup Powdered Sugar
  • ¼ cup cornstarch or arrowroot powder
  • ¾ teaspoon fine salt
  • 1 ½ sticks (6 oz)  cold unsalted butter

Lemon Filling

  • 4 large eggs
  • 1 1/3 cup sugar
  • 3 tablespoons XO Baking All Purpose Flour
  • Zest from 2-3 lemons
  • 2/3 cup fresh lemon juice
  • 1/3 cup milk
  • 1/8 tsp fine salt
  • Preheat oven to 350.
  1. For crust, combine all dry ingredients in the bowl of a food processor, or electric mixer with paddle attachment.  Mix in cold butter until uniform crumb mixture forms.  Press onto the bottom of an ungreased 9×13 inch baking pan or dish.  Bake for 20 minutes, until crust is lightly golden.  Lower oven temp to 325.
  2. Meanwhile, while crust is baking, prepare the lemon filling.  With an electric mixer combine all ingredients together.  Remove crust from oven and immediately pour lemon filling over crust.  Bake for 20-25 minutes, until middle of filling is set.

Cool before serving.

  • 1 pan of Corn Bread, prepared from XO Baking Co. Corn Bread Mix, cooled and crumbled.
  • ½ cup (1 stick) unsalted butter
  • 1 medium yellow onion, chopped
  • 1 cup chopped celery
  • 2 teaspoons sage
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 recipe for Ground Sausage, cooked and crumbled (See below)
  • 14.5 oz can chicken broth

Sausage Recipe

  • 20 oz. ground meat (pork, turkey, chicken)
  • ¼ teaspoon black pepper
  • 1 teaspoon sage
  • ½ teaspoon sugar
  • ¼ teaspoon nutmeg
  • 1 ½ teaspoon salt
  • ¼ cup water
  1. Mix all ingredients together in large mixing bowl.  Cook and crumble meat in a skillet and set aside for use in the cornbread stuffing.
  2. Preheat oven to 350. Lightly grease a 13×9 Pyrex baking dish. Melt butter in a large skillet over medium heat. Add onion and celery and cook until tender, about 5 minutes.  Stir in sage, thyme and garlic powder.
  3. Mix corn bread, onion mixture and crumbled sausage in a large bowl. Add chicken broth and mix well. Spoon into baking dish. Bake 30-35 minutes or until top is lightly browned.

Sour Cream Coffee Cake Muffins

  • 1 pkg. XO Baking Co. All Purpose Muffin Mix
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 large egg
  • ½ teaspoon all spice

Cinnamon filling

  • 1/3 cup melted butter
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon

Crumb topping

  • 1/2 cup XO Baking Co. All Purpose Flour
  • ½   cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ¼  cup (1/2 stick) cold unsalted butter, cut into cubes
  1. Preheat oven to 350. Grease muffin tin or line with paper liners.
  2. In a large bowl, beat the muffin mix, sour cream oil and egg, until smooth. Set batter aside while you prepare the cinnamon filling and crumb topping.
  3. For the filling, mix all ingredients together in a small bowl. Set aside.
  4. For the crumb topping, mix all ingredients together in small bowl until crumbs form. Using your hands or fork is the easiest way to incorporate the butter into the dry ingredients. Set aside.
  5. Spoon muffin batter into pan, about 1/3 full. Pour about 2-3 teaspoons cinnamon filling on top of the batter, and top with remaining muffin batter. Sprinkle top of muffins with crumb mixture.
  6. Bake 20-25 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes then transfer to wire rack.

Notes: You can replace sour cream with 1 cup of milk or non-dairy milk alternative of your choice.

Triple Chocolate Bundt Cake

Cake batter

  • 1 box XO Baking Co. Chocolate Cake Mix
  • ¾ cup (1 ½ sticks) unsalted butter, room temp
  • ½ cup sour cream
  • 2 large eggs
  • 2/3 cup hot or boiling water
  • ¾ cup semisweet chocolate chips

Chocolate and white chocolate topping (optional)

  • ¾ cup (4 oz) semisweet chocolate chips
  • ¾ cup (4 oz) white chocolate chips
  • 2 Tablespoons oil
  1. Preheat oven to 350 degrees. Grease bundt pan. In a large mixing bowl, beat the butter with the cake mix, about 2 minutes. Add the sour cream and eggs, followed by the hot water, and beat until smooth.  Mix in chocolate chips. Pour batter into prepared bundt pan. Bake about 40 minutes until toothpick inserted comes out clean. Cool in pan for 10 minutes then cool on wire rack.  Once cake is cool, you can prepare the chocolate topping.
  2. To prepare chocolate toppings, place semisweet chocolate + 1 tablespoon oil in a microwave safe dish, and white chocolate chips + 1 tablespoon oil in a microwave safe dish. Melt chocolate, about a 45 sec – 1 minute for each dish.  Stir and use a spoon to drip the melted chocolate over the cake.   Add food coloring of your choosing to the white chocolate to make it festive for holidays.

Peanut Butter Fudge Brownies

17 oz package XO Baking Co. Fudge Brownie Mix

6 Peanut Butter Cups, Chopped

1 cup semisweet or bittersweet chocolate chips

¾ cup peanut butter

½  tablespoon unsalted butter

¾ cup gluten free rice cereal

½ teaspoon vanilla extract

Pinch salt

Prepare brownie mix according to directions on box. A toothpick, when inserted into the brownies, should come out with some wet crumbs. Take pan out of oven and sprinkle the top with chopped peanut butter cups. Gently push peanut butter cups into the brownie. Put brownie pan back into the oven for 5 minutes more.  Let brownies cool for 20 minutes, then start to prepare the topping.

In a microwave safe bowl, melt the chocolate chips, peanut butter and butter, until creamy and smooth.  Add vanilla and pinch of salt, then stir in rice cereal.  Using a knife or spatula, spread mixture over the top of the entire brownie.  Refrigerate for a couple hours before slicing.

 

 

Mashed Potatoes

  • 2 pounds potatoes (Yukon gold or russet, peeled and quartered)
  • 2 tablespoons sour cream
  • 1 large egg yolk
  • ½ cup cream or half/half (milk is fine too)
  • Salt and pepper to taste

Filling (meat mixture)

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground beef, lamb or turkey
  • 2 carrots, peeled and chopped, about ½ cup
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 tablespoons butter
  • 2 tablespoons  XO Baking Co. All Purpose Flour
  • 1 cup beef broth
  • 2-3 teaspoons Worcestershire sauce
  • ½ cup frozen peas

Boil potatoes until tender and drain.  Put potatoes back in pot or another medium sized mixing bowl.  Mash potatoes while warm and mix in sour cream, egg yolk, and cream.  Season with salt and pepper, to taste. Set aside.

Heat olive oil in large skillet over medium heat. Once the oil is hot, add the ground meat.  Season meat with salt and pepper accordingly.  Brown meat and crumble into pieces.  Add chopped carrot and onion to meat and cook for another 5 minutes.

While meat is still cooking, in another small fry pan, melt 2 tablespoons of butter and whisk in the flour, for 1 minute. Butter will start to turn brown.  Whisk in the cup of broth and Worcestershire sauce, until butter/flour mixture, has thickened into brown gravy. This should take about a minute.  Add gravy to meat mixture. Stir in peas.  Taste meat mixture and add salt if needed.

Turn on the broiler.  Fill a small/medium rectangle glass dish with meat mixture. Top the meat with mashed potatoes and spread so the meat is covered.  You can add a little color by sprinkling some smoked paprika on top of the potatoes.  Put the dish in preheated oven, until potatoes are lightly golden on top.

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This delicious cookie is traditionally eaten on Purim, one of the most joyous and fun holidays on the Jewish calendar. However, we love making and eating these cookies all year round!  Fill these delicious bites of heaven with anything your heart desires. Our favorite filling is any kind of fruit preserves. Whether you celebrate Purim or not, you will definitely enjoy these cookies!

  • 2 sticks (1 cup) unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 tbsp orange juice
  • 1 tbsp orange zest (zest of 1 orange)
  • 2 cups XO Baking Co. All Purpose Flour, plus more for rolling out dough
  • 2 tsp baking powder

In a large mixing bowl with an electric mixer, cream together the sugar and softened butter, until smooth.  Add eggs, vanilla, juice, and zest and continue mixing until combined.  Add flour and baking powder and continue mixing until smooth dough forms. The dough will be a little sticky.  Divide dough in half and wrap each section in plastic wrap. Refrigerate for 2 hours.

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.  Remove half the dough from the fridge and roll out onto a lightly floured surface 1/8-1/4″ thick. You may need to dust the whole dough with a little flour if it’s too sticky. Cut dough into circles, using 3 or 4″ round cookie cutters.  Using a teaspoon, please desired filling into the center of each round. Form a triangle with the dough, by folding and pinching each side.  Please watch this VIDEO to see this in action! Repeat the same procedure with the other half of dough.  Place cookies onto sheet and bake for 20-25 minutes until lightly golden.  ENJOY!!

  • 8 oz  ( 2   1/3 cup ) grated sharp cheddar cheese or other grated cheese of your choice
  • 2 oz (¼ cup) cold butter cut into cubes
  • 1 ¼ cup XO Baking Co. All Purpose Flour (to measure flour properly, spoon flour into measuring cup so it overflows, and level off with a knife)
  • ¾  tsp salt
  • ¼ tsp garlic powder
  • 1/8 tsp  paprika
  • 5-6 tbsp ice water

Steps:

  • Place all ingredients except the ice water in the bowl of your food processor.
  • Process for 1 min or until all the cheese is incorporated with flour.
  • Add ice water by the tablespoon pulsing after each addition until dough forms. The dough should be easy to handle and not sticky.
  • Remove dough from food processor and knead with your hands for 20 seconds.
  • Preheat oven to 375F.
  • Lightly dust countertop with flour.  Roll dough to 1/8 thickness.
  • Use a small cookie cutter or just a knife and cut out desired shapes.  Put on a parchment  lined cookie sheet.  Bake about 15 minutes or until they have puffed and are beginning to turn brown on the edge. They should feel hard in the center when touched.
  • Remove from oven and carefully slide crackers onto a wire rack.  Cool completely and store in airtight container.
  • Dough and crackers freeze well.

Note:  You can play around with the flavors by adding herbs such as thyme, sage and rosemary, basil or oregano.

Makes about 8 servings

Filling:

  • 6 granny smith apples (about 5 cups), peeled & sliced ½ inch thick
  • 1 Tablespoon lemon juice
  • 2 teaspoons ground cinnamon
  • ½ cup granulated sugar

Crumb Topping:

  • ½ cup brown sugar, firmly packed
  • 1/3 cup XO Baking Co. All Purpose Flour Blend
  • ½ teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) cold unsalted butter

Directions:

Preheat oven to 375 degrees F.  In a medium bowl, combine sliced apples, lemon juice, cinnamon and sugar.  Mix with your hands to ensure even coating on apples. Pour apple mixture into a square baking pan or glass dish.

In a small mixing bowl, combine the brown sugar, flour, cinnamon and butter, and using your hands or a fork, mix the ingredients together until mixture is combined and small crumbs form.

Sprinkle crumb mixture over apples and bake for 25-30 minutes, until topping is golden brown and apples are tender.  Serve warm with vanilla ice cream & ENJOY!!

 1 pkg XO Baking Co. Fudge Brownie Mix
1/2 cup raspberry jam or preserves, warmed in a saucepan or microwave until it’s pourable

Follow directions as stated on fudge brownie mix package.  Spread batter into pan and pour warm raspberry jam over brownie batter and using a knife or small spatula, gently swirl jam into the batter.

Bake for 27-30 minutes.  Cool completely before serving or for a decadent treat, serve warm with vanilla ice cream!

 

For Raspberry Puree (optional):

12 oz pkg. frozen raspberries, completely thawed

2 Tablespoons agave nectar or sugar

Empty raspberries into mesh strainer over a large bowl. Using the back of a large spoon or spatula, press raspberries through strainer, until seeds remain.  The portion left in the bowl is what you will use as the puree. Stir in agave or sugar.  Makes about 3/4 cup of puree.