Orange Iced Blackberry Breakfast Bars


Orange Iced Blackberry Breakfast Bars

You have got to try these! They are an easy breakfast on the go, after school snack, or even a perfect late night treat. Seriously addicting! I hope you will give these delicious bars a try!
~Amy

Orange Iced Blackberry Breakfast Bars

Bars:
3/4 cup flour
3/4 cup bran flakes, crushed
1/2 cup wheat or graham flour
1/2 cup oats
1/4 cup wheat germ
2/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

3/4 cup butter, melted
2 Tbsp Orange Blossom Honey
1 1/2 tsp vanilla

Filling:
2 cups fresh, or frozen Blackberries
1/4 cup Orange Blossom Honey
1/3 cup orange juice
2 Tbsp cornstarch

Icing:
1/4 butter, melted
3/4 cup powdered sugar
3 tsp milk
1/2 tsp vanilla
Zest from 1//2 orange

To assemble:
Line a 8×8 baking pan with parchment paper, leaving a slight overhang. Set aside.

In a medium sized saucepan, place blackberries and honey. Cook over medium heat until bubbly. Whisk orange juice and cornstarch together until smooth. Slowly add juice mixture to berries while stirring constantly, until thick. Remove from heat, and set aside.

In a medium sized bowl, using a fork, stir together dry ingredients. In a separate container, stir melted butter, honey, and vanilla together. Add butter mixture to dry ingredients, stirring with fork to lighten.

Press half of crumb mixture into the bottom of prepared pan. Spread blackberry mixture evenly on top. Top with remaining crumb mixture, pressing lightly to finish.

Bake at 350 for 35-40 minutes, or until golden brown. Allow to cool. Cut into equal portions and drizzle with icing.

To make icing, whisk all ingredients until smooth.

Makes 8-12 bars

Recipe by Amy Richardson

Deconstructed Fresh Strawberry Pie with Orange Blossom Whipped Cream


Deconstructed Fresh Strawberry Pie with Orange Blossom Whipped Cream

Fresh Strawberry Pie is delicious! Get your forks ready! Here is a fun and easy twist on an old fashioned favorite.
~Amy

Deconstructed Fresh Strawberry Pie with Orange Blossom Whipped Cream

Pastry:
1 sheet puff pastry, thawed and rolled very thin
1 tbsp fresh lemonade
1 egg, lightly beaten
Crystal sugar or lemon sugar
Zest from Meyer or regular lemon

Heat oven to 425
On a floured board, sprinkle pastry lightly with zest, and roll to desired thinness.
Cut pastry into 12 even squares. Cut 4 of the 12 in half to form wedges.
Place on a parchment lined baking sheet.
Blend lemonade and egg together with a fork or small whisk. Brush mixture over the top of the pastry, and sprinkle with sugar.

Bake for 7- 10 minutes, or until golden brown. Set aside to cool.

Filling:

8 cups strawberries, thinly sliced
1 1/3 cups fresh lemonade
Juice from 1 Meyer lemon, or regular lemon
1/3-1/2 cups sugar, amount varies depending on the sweetness of the berries
2 tbsp. cornstarch

Take 1 cup of berries and place in small food processor or blender, purée until smooth.

In a medium sized saucepan, whisk together corn starch and sugar. Whisk in lemonade, juice and purée. Cook over medium heat until mixture starts to thicken and is bubbly. Let cook for an additional 2 minutes. Remove from heat and cool for at least 10 minutes.

Cream:

1 cup heavy cream
1/3 cup powdered sugar
1/4 tsp vanilla extract
1/2 tsp orange blossom extract

With an electric mixer on high, whip cream, sugar, and extracts until soft peaks form.

To Assemble:

Place square of pastry on dessert plate and top with fresh sliced berries. Spoon filling over berries and place wedge on top or to the side. Dust with powdered sugar and place a large spoonful of cream to the side or on top. Garnish with additional whole berries and mint if desired. Repeat for each serving.

Makes 8 servings

Recipe by Amy Richardson