Marmalade Bar Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
• Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
• Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
• Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
• Spread the marmalade over the cookie. Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Steps:

• Line a 12" x 17" pan with parchment paper. Preheat oven to 350 degrees.
• In a large mixing bowl, combine all ingredients except egg whites and white sugar.
• In a separate bowl, beat egg whites while slowly adding sugar until foamy white. Combine egg white mixture with other ingredients and stir until thoroughly mixed.
• Pour granola batter onto pan and spread evenly.
• Place in oven for 20-25 minutes or until browned. After baking, allow to cool for at least 45 minutes before cutting. Cut into 20 rectangular bars.

Steps:

• Cream butter in medium mixing bowl.
• Gradually add 1/4 c sugar; beat until light and fluffy.
• Add egg yolks, orange rind, and vanilla; beat until well-blended.
• In separate bowl, combine flour, 1/4 c wheat germ, 1/4 c pecans, and salt.
• Add flour mixture to creamed mixture; combine well.
• Press dough evenly into ungreased 8x8 baking dish, across bottom and up 1" on all sides to make a crust.
• Bake at 350 for 12-15 min or until golden brown.
• While dough is baking, prepare meringue: Beat egg whites (at room temp) until soft peaks form.
• Gradually add remaining 1/4 c sugar (1 Tbsp at a time), beating until stiff peaks form.
• Fold in remaining 1/4 c wheat germ and 1/4 c pecans; set aside.
• Spread marmalade over warm crust; top with meringue.
• Bake at 350 for 18-20 min or until golden brown.
• Cool in pan on wire rack.
• Sprinkle w/powdered sugar, if desired.
• Cut into bars or squares.
• Store in airtight container for up to 1 week.

Steps:

• Pour the vodka into a sterilised 1-litre sealable flip-top jar. Stir in the marmalade and the vanilla pod and seeds until the marmalade has mostly dissolved, and just the peel is left. Seal and leave in a cool, dark place for 48 hrs, or longer if you prefer a more bitter flavour.
• Strain through a fine mesh sieve, then bottle. Will keep for several months in a cool, dark place. Use in a cosmopolitan or breakfast martini with vermouth, or top up with sparkling water and a dash of bitters.

Steps:

• In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.