Tuesday November 19, 2019
7:09 pm

Russian Torte

lucious bar cookies

Lucious bar cookies are a crowd pleaser for any occasion. (provided photo)

 

By Annette Kukoy and Jackie Shayotovich

 

      An array of bar cookies can be the answer to making dessert for a crowd. We lined our pans with foil making it easy to remove and cut bars into any size. (These recipes are from our own collections.)  

 

Russian Torte

4 cups ground walnuts

1 cup, plus 8 tablespoons sugar, divided

2 teaspoons cinnamon

3/4 cup warm water

1 package active dry yeast

4 cups flour

11/2 cups unsalted butter

4 large eggs, separated

1/4 cup whole milk

2 (12 oz.) cans apricot pastry filling

      Line 10 x 15-inch jelly roll pan with foil; lightly grease foil. Combine ground walnuts, cinnamon, and 1 cup sugar; set aside, reserving 3/4 cup for topping. Dissolve yeast in warm water; let sit until foamy. In large bowl cut butter into flour. Add 4 egg yolks, milk, and yeast; blend well. Divide dough into thirds. On floured surface roll out one part of dough large enough to line pan bottom. Spread nut mixture over this first dough layer. Roll out and place second layer of dough over nut layer. Spread this second dough layer with apricot filling. Roll out third layer of dough and place on top of apricot layer. Bake in preheated 350° oven for 35 minutes until golden. Beat egg whites, adding remaining sugar, until stiff; immediately spread over warm torte. Sprinkle with reserved 3/4 cup sugar/nut mixture. Return to oven and bake additional 10 minutes.

 

Lemon Bars

Crust:

1 cup unsalted butter, cold

1 3/4 cups flour

2/3 cups confectioners sugar

1 tablespoon lemon zest

Filling:

4 large eggs

1 1/2 cups sugar

6 tablespoons fresh lemon juice

1 tablespoon lemon zest

1/4 cup flour

1 teaspoon baking powder

      Preheat oven to 350°. Line 9 x 13-inch baking pan with foil; lightly grease foil. (For bars with thicker layers, use a 9-inch square baking pan.) In food processor or using a pastry cutter, process crust ingredients until mixture resembles coarse meal. Press mixture firmly onto bottom of pan. Bake until golden, about 25 minutes. In a large bowl, whisk the eggs and sugar together until well combined. Stir in remaining ingredients. Pour mixture evenly over warm crust. Bake until filling is set, about 25 minutes. Lightly sift confectioners sugar over the cooled bars before serving.

 

Coconut Macaroon Bars

Crust:

1 cup unsalted butter

2 cups flour

1/4 cup granulated sugar

1/4 cup light brown sugar

1/4 teaspoon salt

Layers:

1 (4 oz.) semi-sweet chocolate baking bar, broken in pieces

5 1/3 cups shredded coconut

2/3 cup granulated sugar

6 tablespoons flour

1/8 teaspoon salt

4 large egg whites

1 teaspoon almond extract

      Preheat oven to 350°. Line a 9 x 13-inch baking pan with foil; lightly grease foil. In food processor or using a pastry blender, process crust ingredients until mixture resembles coarse meal. Press mixture firmly onto bottom of pan. Bake until golden, about 25 minutes. In medium bowl, whisk together coconut, sugar, flour and salt. Stir in egg whites and extract; mix  thoroughly and set aside. Sprinkle chocolate pieces over hot crust. Wait a few minutes until melted then spread evenly over crust. Drop spoonfuls of coconut mixture onto chocolate; spread gently covering chocolate. Bake 25 to 30 minutes until top is light golden. Don’t overbake.

                             

Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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