Lingonberry Bars Food

LINGONBERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
• Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
• Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.

LINGONBERRY BARS

Steps:

• Preheat oven to 350F.
• Grease an 8 x 8 inch baking pan with baking spray or butter and set aside.
• In a large bowl mix sugar with salt and set aside.
• Add butter to a medium bowl and microwave for 1 minute, until melted.
• Pour the butter over the salt and sugar, mix until combined. Whisk in the egg and mix until fully combined, the mixture should be thicker now and shiny.
• Using a spatula, stir in the flour and mix just until incorporated. The dough will be very thick, almost like play dough. This is ok, if needed use your hands to incorporate last bits of flour.
• Divide the dough in half, and press half of the dough into the bottom of the greased pan. Level it with the bottom of a measuring cup.
• Pinch the dough with a fork and bake for 15 minutes.
• In the meantime work on the cheesecake.

SWEDISH LINGONBERRY SAUCE

Steps:

• Drain berries, wash and pick out any leaves.
• Place berries in saucepan; add water and heat to boiling.
• Add sugar; stir to dissolve. Simmer 10 minutes.
• Remove from heat.
• Place saucepan in cold water; stir sauce for 1-2 minutes.
• Serve warm if using for pancakes, chill if serving with meat.

LINGONBERRY CREAM BARS

Steps:

• For the pastry: Knead the flour, baking powder, butter, sugar, lemon zest, milk, and yolks together. Wrap the ball in plastic and chill for at least 30 minutes.
• Roll the dough out on a greased baking sheet, 40 x 40 cm (approximately 16 x 16 inches). Bake in a preheated oven at 180°C (approximately 350°F) for 25 minutes, until light brown. Remove from the oven, turn out of the pan and cut lengthwise. Let cool for 30 minutes.
• For the filling: Mix the custard mix with the sugar and milk and bring to a boil. Add in the lingonberries (or cranberries) and bring to a simmer for a few minutes. Let cool. Spread the cream on one-half of the pastry and then cover with the other half of the pastry. Press lightly.
• For the topping: Mix the powdered sugar to form a smooth glaze. Spread the glaze over the cake. After 1-2 hours, cut into slices.