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Preheat an oven to 325 degrees Fahrenheit. Line an 8x8'-inch baking pan with parchment paper and set aside. Make the Shortbread Crust: In the bowl of a stand mixer (or a large bowl with a hand-held mixer) add the butter and both sugars. Beat on medium-high speed until well creamed and completely combined.

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Instructions. Line 8x8 aluminum pan with parchment paper. Preheat oven to 350F. Set aside. For the crust, in a medium bowl, mix together all the ingredients until well combined (ensure no chunks of coconut oil). Press the crust into the prepared pan, pressing firmly all over until smooth and bake for 15 minutes.

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In large bowl combine 2 cups of flour, grounded almonds, confectioner sugar and 1 tsp orange zest. Cut 1 cup butter in cubes over top of ingredients start to work together until mixture is crumbled, or put all ingredients in food processor to mix. - Press evenly into the bottom of a 13x9x2 inch baking pan, bake 10 minutes, or until light brown.

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Directions. For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and.

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Pour the orange custard filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the orange custard filling and press down gently. Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.

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Preheat oven to 350°F. In a medium bowl, blend together cubed butter, flour and sugar with a pastry cutter, a food processor, or your hands. Press into the bottom of a 9×13 inch pan lined with parchment paper. Bake for 15 minutes in the preheated oven, or until the edges are just starting to brown.

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Instructions. Preheat oven to 350F. Line a 9×13" pan with foil or parchment paper and spray with nonstick cooking spray. Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you're using a hand mixer it will take extra time.)

ORANGE SQUARES Bonita's Kitchen

Step 1 - Preheat the oven to 350°F (180°C) and line a 9×9 inch pan with parchment paper. Leave a bit of an overhang so the orange bars can be lifted out later. In a food processor, blend together the softened butter, flour, orange zest, sugar, and salt until it creates a soft dough.

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Zest and juice your oranges and set aside. For the bars: In a large bowl whisk together, eggs, zest, and juice and set aside. In your mixer cream together butter and sugar. Add flour and salt, mixing until it's combined. Add in the egg mixture and beat on medium speed for 2 minutes.

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In a large bowl, combine flour, ground almonds, icing sugar and orange zest. Using a pastry blender (I used food processor), cut in butter until mixture is formed to a soft dough. Press evenly into the bottom of a 8 inch x 2 square (lined) baking pan. Bake for 20 minutes, or until light browned. In a medium bowl, whisk together sugar, eggs.

A Sprinkle of This and That Orange Summer Squares

directions. Preheat oven to 350°F. In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest. Cut in butter until mixture is crumbly. Press into bottom of a 13x9x2-inch baking pan. Bake for 20 minutes, or until lightly browned. In a medium bowl, whisk together sugar, eggs, orange juice, and extract.

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Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Between waxed or parchment paper, roll out 1 square of dough to 1/4-inch thickness. Using 2-inch square cookie cutter, cut out shapes. Arrange, 1 inch apart, on prepared pan; refrigerate until firm, about 15 minutes. Repeat with remaining dough, rerolling scraps once.

Orange Squares

Welcome to Bonita's Kitchen! Today we will be making ORANGE SQUARES! See recipe below! These delicious orange squares is a viewers request and they are lovel.

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In a bowl place the orange juice, zest, eggs, sugar, salt and baking powder. Whisk all ingredients together until mixed. Pour filing onto hot crust and bake for about 20-25 minutes or until filling is set. When ready remove from the oven and let it cool. Unmold from pan, cut into squares and dust with powdered sugar.

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In bowl beat sugar and egg 3 minutes. Stir in flour oranges and nuts. Spread in greased pan. Bake in 350 degree oven 30 to 35 minutes or until golden brown. While baking make your glaze. Stir all of glaze mixture together until smooth. While warm spread with glaze. Allow to cool. Cut into squares.

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Pour orange mixture into crust. Cover and refrigerate 8 hours, or overnight. Before serving, peel and cut orange into segments. Dry well with paper towels. Line a baking sheet with wax paper. In a small microwave-safe bowl, microwave chocolate chips 1 to 1-1/2 minutes, or until chocolate is melted, stirring occasionally.