Posted by Grandma Jeanne on September 16, 2011
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter, cubed
Filling
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
Topping
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
In a food processor, combine the flour, confectioners’ sugar, and lemon and orange peel.
Add butter; cover and process until mixture forms a ball.
Pat into a greased 13 inch x 9 inch baking pan.
Bake at 350° for 12-14 minutes or until set and the edges are lightly browned.
In a large bowl, combine all the filling ingredients. Pour over hot crust.
Bake for 14-16 minutes or until set and lightly browned.
In a small bowl, combine topping ingredients. Spread over filling.
Bake 7-9 minutes longer or until topping is set.
Cool on a wire rack.
Refrigerate overnight.
Cut into bars just before serving.
Store in the refrigerator.
Yield: 3 dozen.
Posted by Grandma Jeanne on
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled Granny Smith apples
1 cup shredded carrots
1/2 cup chopped pecans
Praline Icing
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
In a small bowl, beat cream cheese and 1/4 cup sugar until smooth.
Beat in 1 egg; set aside.
In a large bowl, beat oil with remaining sugar and eggs until well blended.
Combine the flour, baking powder, cinnamon, salt, and baking soda. Gradually beat into oil mixture until blended.
Stir in the apples, carrots, and pecans.
Transfer half of the apple batter to a greased and floured 10 inch fluted tube pan (you can use baking Pam).
Layer with cream cheese mixture and remaining apple batter.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large saucepan, bring the brown sugar, butter, and milk to a boil.
Cook and stir for 1 minute.
Remove from the heat.
Whisk in confectioners’ sugar and vanilla until smooth.
Drizzle over cake.
Sprinkle with pecans.
Yield: 12 servings.