McCormick’s Lemon-Thyme Bars

Bowl of Lemons

I always thought of lemons as a summer fruit. I mean, think of lemonade and you think of summer. I never knew that lemons come into their own during the winter. Jenny’s grandmother, Nana, always made lemon bars at Christmas. I thought it was strange, to make a summer dessert at Christmas, but I just figured it was her tradition. Apparently she knew something which took me over 30-some years to figure out.

My sister and mom both have a lemon tree in their yards, and lucky for me they share. These lemon bars are so good, they make people fall to their knees. Don’t leave the thyme out because you think it will be weird. Thyme is a lemony herb and is perfect here.

Lemon-Thyme Bars

Recipe by McCormick

Butter Thyme Crust

• 2 cups flour
• 2/3 cup confectioners’ sugar
• 2 1/2 teaspoons McCormick® Thyme Leaves
• 1/2 teaspoon salt
• 1 cup (2 sticks) cold butter, cut into pieces

Ginger-Lemon Filling:

• 1 1/4 cups granulated sugar
• 3 tablespoons flour
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 cup lemon juice
• 3 eggs, beaten
• 2 teaspoons grated lemon peel

Lemon Glaze: Stir 3/4 cup confectioners’ sugar and 3 to 4 teaspoons lemon juice in small bowl until smooth. Add 1 to 2 teaspoons water if needed for desired consistency. Drizzle over top of dessert. Let stand until glaze is set before cutting into bars.

Preheat oven to 350°F. For the Crust, mix flour, confectioners’ sugar, thyme and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resemble coarse crumbs. Reserve 1/3 of crumb mixture (about 1 cup). Pat remaining crumb mixture into greased foil-lined 13×9-inch baking pan. Bake 15 to 18 minutes or until crust is lightly browned. Remove from oven.

For the Filling, mix granulated sugar, flour, ginger and baking powder in large bowl. Add lemon juice, eggs and lemon peel; whisk until blended. Pour lemon filling over warm baked crust. Sprinkle reserved crumb mixture over top.

Bake 20 to 25 minutes longer or until filling is set and golden. Cool in pan on wire rack.

Sprinkle with confectioners’ sugar or drizzle with Lemon Glaze (recipe follows), if desired. Cut into bars to serve.

Lemon Glaze: Stir 3/4 cup confectioners’ sugar and 3 to 4 teaspoons lemon juice in small bowl until smooth. Add 1 to 2 teaspoons water if needed for desired consistency. Drizzle over top of dessert. Let stand until glaze is set before cutting into bars.

Cinnamon Swirl Bread

Cinnamon is a good pantry budget item to have on hand, if you shop around for the right deal. I get a 10.7 ounce  jar of cinnamon at Costco for a mere $2.50. Instead of buying flavored coffees, I put cinnamon in my coffee grounds. When I am looking for something inexpensive to bake, (also using my 25 pound bag of flour for $6), I look for something that involves cinnamon. We have a play date here today, and I made this delicious cinnamon swirl bread – - moist and perfectly marbled with cinnamon sugar. Now,  I just have to keep my hands off the loaf until play time.

Cinnamon Swirl Bread

Allrecipes.com, Submitted by bettina

• 1/3 cup white sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 egg, beaten
• 1 cup milk
• 1/3 cup vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.