Category Archives: Dessert

Recipe: Lemon Bars

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Craving a light, summery dessert after dinner? Don’t settle crumbly store-bought cookies, prepare a pan or two of these delicious lemon bars and pop the extras in the freezer for a quick craving crusher anything your sweet tooth starts to bite. If you’re into lemon meringue pie, you won’t have any complaints about these sweet and tangy treats.

Keep reading to find out how you can transform this recipe into Almond Amaretto Bars or even Cherry Bon-Bon Bars, and click here to request a free food sample from Passanante’s Home Food Service!

Lemon Bars

Photo Credit: TheRedHeadBaker.com

Lemon Bar Ingredients:

  • 4 Eggs, slightly beaten
  • 1 Cup softened butter
  • 2 Cups granulated sugar
  • 1/2 Cup powdered sugar
  • 2 1/4 Cups flour
  • 1 Tablespoon grated lemon peel
  • 5 Tablespoons lemon juice
  • 1/4 Teaspoon salt
  • Extra powdered sugar

How to Prepare Lemon Bars:

  1. Preheat oven to 350 degrees.
  2. Blend margarine, salt, 1/2 cup powdered sugar, and 2 cups flour to make  soft dough.
  3. Press evenly into an undressed 9″ x 13″ pan.
  4. Bake 15 to 20 minutes until golden brown.
  5. Meanwhile, combine eggs, lemon peel, lemon juice, sugar, and 1/4 cup flour.
  6. Blend until smooth, then pour mixture over baked crust.
  7. Reduce oven temperature to 325 degrees and bake 25 minutes or until firm.
  8. Let cool, then dust with powdered sugar and slice into bars.

Almond Amaretto Bars

Ingredients:

  • 1 Cup sliced almonds
  • 5 Tablespoons Amaretto liqueur
  1.  Substitute Amaretto liqueur for lemon juice.
  2. Omit lemon peel.
  3. After pouring filling over crust, sprinkle with sliced almonds.

Cherry Bon-Bon Bars

Ingredients:

  • 2 Dozen cherries, well-drained
  • 1 Ounce semisweet chocolate
  • 1 Ounce unsweetened chocolate
  • 1/4 Stick Margarine
  • 5 Tablespoons maraschino cherry juice
  1. Substitute maraschino cherry juice for lemon juice.
  2. Omit peel.
  3. Chop well-drained cherries and add to filling.
  4. Omit powdered sugar topping.
  5. Melt semisweet chocolate and unsweetened chocolate with margarine.
  6. Spread over bars as a glaze.

Check out a few of our other dessert recipes:

Recipe: World’s Best Cookies

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Happy Monday to all of our OrganicMeatsAndVeggies.com readers! Everyone at Passanante’s Home Food Service sincerely hopes you had a safe holiday surrounded by friends, family and of course good food. Over the holiday break we unearthed a ton of awesome recipes that we cannot wait to share with you all over the next few weeks so make sure you’re coming back frequently!

Now.. you’re probably already skeptical about this next recipe… the world’s best cookies?  BUT these cookies seriously are the world’s best. Even savory people with little appetite for sweets cannot resist eating a bakers dozen by themselves. These cookies have a light, fresh and crispness to them that is simply irresistible — plus they freeze incredibly well so make more than you think you’ll need.

World's Best Cookies Recipe

  • 1 cup butter (softened)
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup salad oil
  • 1 cup oats
  • 1 cup crushed corn flakes
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • 3 1/2 cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

How to bake the World’s Best Cookies: 

  1. Preheat oven to 350 degrees
  2. Cream together butter and sugars until light and fluffy
  3. Add egg, mix well
  4. Add vanilla and salad oil, mix well
  5. Add oats, cornflakes, coconut and nuts, stir well
  6. Then add flour, baking soda and salt, mix well
  7. Form into small balls and place on ungreased cookie sheet. Flatten with fork dipped in water
  8. Bake 12 minutes and allow to cool.

Enjoy!

Must-Have Holiday Dessert Recipes

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Dessert Recipes

With Christmas only days away we thought it was only appropriate to start bringing out the recipes people really care about … desserts! No holiday gathering is complete without a fully stocked sweets selection to tempt everyone’s taste buds from chocolate lovers to gingerbread men. These next recipes are the perfect addition to any menu and go great with that nightcap cup of decaf!

We hope all of our customers, friends and family have an incredible Christmas next week. We hope your freezers are fully packed with a delicious assortment of meals you can whip up for the family during a movie night at home, or when the neighbors drop in to catch up. Enjoy!

Chocolate-Praline Jumbo Holiday Mud Squares:

  • 3/4 cup graham cracker crumbs
  • 3/4 cup pecans, finely chopped
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons all-purpose flour
  • 1 (12 ounce) jar carmel-flavored topping
  • 1 cup butter (sinful, we know!)
  • 4 (1 ounce) squares unsweetened chocolate
  • 1 1/2 cups sugar
  • 1 cup flour
  • 4 eggs
  • 1 teaspoon vanilla extract
  1. Combine graham cracker crumbs, pecans, brown sugar, and melted butter in a large bowl stirring well
  2. Press crumb mixture into the bottom of a 9-inch square pan
  3. Bake at 350 for 6 to 8 minutes then cool slightly
  4. Combine 3 tablespoons flour with caramel topping and spread with 1/4 inch from edge of the pan. Set aside
  5. Combine 1 cup butter and chocolate in a heavy saucepan; cook over low heat until melted.
  6. Stir in sugar, 1 cup flour, eggs and vanilla
  7. Pour mixture over caramel topping in the pan
  8. Bake at 350 degrees for 50 minutes.
  9. Cool slightly and spread with chocolate frosting (see below)

Homemade Chocolate Frosting:

  • 1 tablespoon butter
  • 2 tablespoons cocoa
  • 2 tablespoons water
  • 1 cup sifted powdered sugar
  • 1/4 teaspoon vanilla
  1. Combine butter, cocoa, and water in a small saucepan and cook over medium heat until thickened.
  2. Remove from heat; stir in powdered sugar and vanilla.

Gingerbread Cookies:

  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 2 tablespoons molasses
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  1. Cream butter and sugar together, add the egg and mix well
  2. Mix in the molasses
  3. In a separate bowl combine flour, baking soda, cinnamon, ginger, cloves, and salt
  4. Gradually add these dry ingredients to the wet ingredients
  5. Mix until well-combined
  6. Chill dough for at least 2 hours (overnight is preferred)
  7. Preheat oven to 375 degrees and grease the cookie sheets
  8. On a lightly floured surface, or between 2 sheets of wax paper, roll out the dough to 1/4 inch thick for chewy cookies or 1/8 inch thick for crispy cookies
  9. Cut desired shapes using cookie cutters
  10. Place cookies 1 inch apart on prepared cookie sheets. Bake 10 to 12 minutes until cookies are firm and lightly toasted on the edges.

Happy Eating & Happy Holidays!
Passanante’s Home Food Service

Irresistible Dessert Recipe: Hummingbird Cake

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It’s been a long time since we posted our last dessert recipe so today we wanted to share an old family favorite, Hummingbird Cake. This three layer treat makes a beautiful bridal shower dessert, birthday cake, or because-I-can cake… which happens to be our favorite kind! (wink)

Passanante’s Home Food Service is best known for our food delivery service and passion for hormone-free high quality meats and organic veggies, but you may not know that we’re equally as passionate about celebrating life’s moments with friends and family. We hope you will find an opportunity to enjoy this delicious cake in the company of all of your favorite people sooner rather than later.

Hummingbird Cake

What you’ll need for the cake:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • 1 (8 oz) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas

What you’ll need for the cream cheese frosting:

  • 1 (8oz) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (16oz) package powdered sugar, sifted
  • 1/2 cup butter or margarine, softened
  • 1/2 cup chopped pecans

How to prepare cream cheese frosting:

  1. Combine cream cheese and butter, beating until smooth.
  2. Add powdered sugar and vanilla; beat until light and fluffy.

How to prepare Hummingbird Cake:

  1. Combine all-purpose flour, sugar, baking soda, salt and ground cinnamon in a large mixing bowl.
  2. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
  3. Stir in vanilla, pineapple, 1 cup pecans and bananas.
  4. Spoon batter into 3 greased and floured 9-inch round cake pans.
  5. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
  6. Cool in pans 10 minutes.
  7. Remove from pans and cool completely.
  8. Spread frosting between layers and on top and sides of cake.
  9. Sprinkle 1/2 cup chopped pecans on top. You can also combine the pecans in the actual frosting if you prefer.
  10. ENJOY!

Lots of love & happy eating,
Passanante’s Home Food Services

Happy Almost Easter Weekend!

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With Easter only a few days away everyone at Passanante’s Home Food Service has started to get excited as we look forward to a fun weekend filled with family, friends and food! Whether you’re baking a turkey, smoking a ham, or grilling out some unbeatable brisket burgers we figured you might be interested in trying out a couple of really simple ways to add that lovely spring time twist to your table.

Pastel Deviled Eggs

Think you’re ready for an Easter inspired twist on deviled eggs? Once boiled and peeled, halved and yoke removed, drop egg halves into cups of water with about three drops of your favorite easter food coloring shades and a teaspoon of cider vinegar. Allow the eggs to soak just like when you’re dying the shells and allow them to dry on a paper towel before filling with your favorite deviled egg mixture. This springy version of a classic Easter food will be a fast favorite, especially if you have children!

Tip: Adding 1/2 teaspoon of baking soda to the water while boiling eggs will help the shell come right off. We recommend not using farm fresh eggs as they are notoriously more difficult to peel.

Chocolate Covered Strawberry Carrots

Wish chocolate covered strawberries weren’t so Valentine’s Day-esk? Get the same great taste and a funny bunny twist with Easter “Carrots.” Just swap the standard chocolate for Wilton orange colored melting chocolate or white melting chocolate with a few drops of orange food coloring. Dip your strawberries into the melted orange chocolate, before gently placing them on wax paper to dry. Before the chocolate is fully hardened, use a marinade brush to add texture to the “carrots” and enjoy!

Easter Candy Bark

For a colorful and incredibly easy sweet, grab just TWO ingredients at the store and whip up some Easter candy bark. Simply microwave 16 oz. of vanilla almond bark, uncovered, in a large microwave-safe dish for about 2 minutes, stirring after every 30 seconds. Immediately pour the melted bark onto a sheet of parchment paper and top with pastel jelly beans or m&m’s. Cool overnight and break into bite-sized pieces. So easy. So tasty.

Have a wonderful Easter weekend and happy eating!