lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Spice Cake
Ingredients:
- 1 pumpkin
- 1 brown sugar
- 3/4 canola oil
- 1/2 pumpkin pie spice
- 2 eggs
- 4 butter
- 1/2 brown sugar
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
3. In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
4. Beat with mixer for 1 minute.
5. Add eggs, beat for 2 minutes more.
6. Prepare topping* by melting butter with brown sugar in small saucepan.
7. Remove from heat and add nuts.
8. Pour half of the cake batter into greased bundt pan.
9. Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
10. Pour the rest of the cake batter into the pan.
11. Bake cake at 350°F for 45 minutes to 1 hour.
12. Cool in pan on wire rack for 15 minutes, then invert onto plate.
13. When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
14. *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.
Title: Buttercream Frosting
Ingredients:
- 1/2 butter
- 1 1/2 icing sugar
- 2 milk
Instructions:
1. Have butter and milk at room temperature.
2. Place butter in small bowl of electric mixer and beat until butter is as white as possible.
3. Gradually add about half the sifted icing sugar, beating constantly.
4. Beat in the remaining icing sugar.
5. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.
6. Variations:
7. Chocolate: make up the basic recipe and add 2 tablespoons sifted cocoa powder to the icing sugar.
8. Brandy: add two tablespoons of brandy to the mixture for a beautify brandy frosting that teams well with my fruit mince cupcakes.
9. Colored: add a drop of food coloring to frosting until you reach the desired color.
Title: Delicatessen Pastry in 15 Minutes
Ingredients:
- 1 brown sugar
- 1 oleo
- 1 powdered sugar
- 1/2
- 1/4
Instructions:
1. Dip each biscuit in oleo, then in sugar. Place in pan-----make indentation in top and add chocolate or lemon filling (I used between a teaspoons and Ttablespoon for each--was generous).
2. Bake 10 minutes or till crispy golden brown.
3. Let set 5-10 minutes and transfer to paper towel (pudding seems to carry moisture, this rids dessert of that).
4. Transfer to plate. Dust with powder sugar.
5. Serve warm or cold.
Title: Butter Pecan Caramel Apple Crisp
Ingredients:
- 1/4 apple cider
- 2 cornstarch
- 5 golden delicious apples
- 1/2 pecans
- 2 brown sugar
- 1 unsalted butter
- 1 lemon juice
- 1/4 ground cinnamon
- 1/3 ground nutmeg
- 4 pecan halves
- 4
Instructions:
1. In a small bowl whisk together the cider and cornstarch until smooth.
2. Transfer to a lightly greased medium slow cooker.
3. Add the apples, pecans, brown sugar, butter, lemon juice, cinnamon, and nutmeg.
4. Stir to combine, cover, and cook on LOW for 3 hours or on HIGH for 1 ½ hours.
5. To serve, scoop the warm apple mixture into serving bowls and drizzle evenly with the caramel sauce.
6. Top each serving with a crushed cookie and pecan half.
Title: Boston Cream Pie
Ingredients:
- 2 eggs
- 1 unbleached flour
- 1 baking powder
- 1 salt
- 1 butter
- 1 milk
- 1/2 vanilla
- 1/2 sugar
- 1/2 unbleached flour
- 1/2 salt
- 3 milk
- 1 egg
- 1 vanilla
- 1 sugar
- 1/2 cornstarch
- 1 salt
- 3 boiling water
- 2 butter
- 1/4 vanilla
- 1
Instructions:
1. Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
2. Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
3. Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
4. Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
5. Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
6. Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
7. Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
8. Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
9. Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.
Title: Pumpkin (Walnut) Cake
Ingredients:
- 3 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 3 1/2 cinnamon
- 4 eggs
- 2 sugar
- 1 1/2 pumpkin
- 1 walnuts
- 1
Instructions:
1. Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside.
2. In large bowl beat eggs on high separately with mixer.
3. Gradually add sugar until beaten yellow-colored.
4. Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed.
5. Stir in nuts.
6. Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min).
7. Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!
Title: Diabetic Lemon Biscotti
Ingredients:
- 1 1/4 unbleached all-purpose flour
- 1/2 Splenda granular
- 1 baking powder
- 3 reduced fat margarine
- 1 eggs
- 3 lemon zest
- 3 fresh lemon juice
Instructions:
1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a food processor or in a mixing bowl, combine flour, sugar substitute, and baking powder. Add the margarine and pulse until mixture forms fine crumbs (if working in a bowl, cut in margarine with a pastry blender or two knives).
3. Add egg, lemon zest, and lemon juice.
4. Pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough).
5. Turn dough out onto a lightly floured work surface.
6. Knead 2 or 3 times, adding additional flour if needed (dough should be sticky).
7. Form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet.
8. Bake for 20 minutes.
9. Remove from oven and let cool on the baking sheet, set on a rack for 15 minutes, reduce oven temperature to 275°F (135°C).
10. With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half.
11. Arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes.
12. Transfer biscotti to wire racks to cool. Once cool, store in airtight containers until ready to serve.
Title: Zabaglione
Ingredients:
- 4 sugar
- 1/4 sweet marsala wine
- 1/4
Instructions:
1. In a large saucepan or double boiler, bring water to just about a boil, do not let it boil! Reduce heat to medium or low to maintain the simmer.
2. On the top of the double boiler or in a heatproof bowl, combine egg yolks and sugar and whisk to combine.
3. Set on top of barely boiling water and whisk constantly. After about 5 minutes, add Marsala wine.
4. Whisk constantly until mixture becomes thicker and increases in volume, about another 8 minutes.KEEP WHISKING! (you could use a hand mixer to do this if that is easier).
5. Serve over fresh Strawberries in Martini glasses or any other large mouthed glass.(You could use any type of berries but strawberries are traditonal, romantic and the best tasting). Serve immediately.
Title: Double Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 vanilla extract
- 2 flour
- 2 salt
- 2 baking powder
- 2 ground cinnamon
- 3 ground nutmeg
- 1 baking soda
- 1 1/2 carrots
- 6
Instructions:
1. Preheat oven to 350. Beat together oil, eggs and sugar and vanilla 3-5 minutes until creamy. In separate bowl, combine all dry ingredients, except carrots. Fold wet mixture into dry, then fold in carrots. Turn into greased, floured 9x13 pan. Bake 40-50 minutes at 350, until a toothpick inserted in center comes out clean.
2. Note: This is a very dense cake, and very moist, and may fall slightly in the center. If you're looking for more of a commercial type "light" carrot cake, this may not be for you. Also makes good muffins.
Title: Holiday Spritz Cookies ( Anna Olson's Spritz Cookies)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 sugar
- 2 1/2
Instructions:
1. Preheat oven to 350.
2. Using an electric beater beat butter and sugar - I beat until nice and fluffy.
3. Add egg yolk and almond extract; beat well.
4. Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
5. NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.
6. If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.
7. NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).
8. If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.
9. Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.
10. Cool on a wire rack.Yield will vary as to size of cookies.
Title: Big and Chewy Chocolate Chip Cookies
Ingredients:
- 1 light brown sugar
- 1/2 white sugar
- 1 margarine
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 1 salt
- 1 baking soda
- 2
Instructions:
1. Cream together sugars and margarine until fluffy with mixer.
2. Blend in eggs, 1 at a time.
3. Blend in vanilla.
4. Combine flour, salt and baking soda.
5. Add flour, combining with a spoon.
6. Add chocolate chips.
7. Use an ice cream scoop for measurement and place on shiny cookie sheet.
8. Bake in a preheated 350°F oven for 18-20 minutes or until golden.
Title: Blueberry Buckle
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 1 egg
- 1/2 milk
- 2 flour
- 2 baking powder
- 1/2 salt
- 2 blueberries
- 1/2 sugar
- 1/3 flour
- 1/2 cinnamon
- 1/4 butter
Instructions:
1. Mix thoroughly first 3 ingredients.
2. Stir in milk.
3. Sift together and stir in flour, baking powder, salt, and blueberries.
4. Spread batter in greased and floured 9" square pan.
5. For crumb mixture, mix ingredients together.
6. Sprinkle on top of batter.
7. Bake 45 to 50 minutes.
Title: Triple Citrus Cake (Egg-Free and Dairy-Free)
Ingredients:
- 1 1/2 flour
- 1 granulated sugar
- 1 baking soda
- 1/2 salt
- 2 lemon zest
- 2 lime zest
- 2 orange zest
- 1 white vinegar
- 1 pure vanilla extract
- 1 water
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Grease a 8 x 8" baking pan and set aside.
2. In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
3. Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
4. Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
5. If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
6. If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.
Title: Simple Homemade Peaunut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 white sugar
- 1 egg
- 1/4 sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F (aka 180 degrees C).
2. Beat egg until light and well-beat
3. Cream together Peanut butter and sugar.
4. Add egg and vanilla extract to Peanut butter/sugar mix and beat together until well blended.
5. drop on lightly greased cookie sheet by tablespoons.(Place one inch apart).
6. Flatten with a fork leaving the crosshatching design.
7. lightly sprinkle sugar over unbaked cookies.
8. bake 8-10 minutes or until light and fluffy.
9. ENJOY.
Title: Chocolate Fudge Frosting
Ingredients:
- 1 1/2 confectioners' sugar
- 3/4 unsalted butter
- 1/2 brewed coffee
- 2 milk
- 1 salt
- 1
Instructions:
1. In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
2. Spread frosting on cooled cupcakes.
Title: Chewy Squares
Ingredients:
- 1 shortening
- 1 flour
- 1/2 egg
- 1 real butter
- 2 cream cheese
- 1 eggs
- confectioners' sugar
Instructions:
1. Preheat oven to 300 degrees. Prepare a 9"x13" baking pan by greasing with shortening and dusting with flour; set aside.
2. Place the cake mix, egg and softened stick of butter in a food processor. Process until thoroughly mixed, about a minute. Mixture will be crumbly then will form into a dough.
3. Scoop mixture into the prepared pan and press evenly. (I place a piece of plastic wrap over and press with my hand.).
4. No need to clean the processor's bowl. To the emptied food processor bowl, place the softened cream cheese, 2 eggs and confections' sugar (hold out a couple of tablespoons if using for dusting). Start pulsing then process until smooth; about a minute. Pour mixture over the cake layer, spreading evenly.
5. Bake 300 degress for approximatley 1 hour or until golden brown. Cool completely. Dust (best done using a sieve) with remaining confections sugar, if desired. Cut into squares.
Title: Apple Walnut Cobbler
Ingredients:
- 4 granny smith apples
- 3/4 walnuts
- 1/2 sugar
- 1/2 cinnamon
- 1/8 nutmeg
- 1 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/2 evaporated milk
- 1/3 butter
- margarine
Instructions:
1. Preheat oven to 325F degrees. Grease an 11"x7"x1-1/2" pan; set aside.
2. Arrange apple slices in greased pan. In a small bowl, combine 1/2 cup walnuts, 1/2 cup sugar, cinnamon, and nutmeg; sprinkle over apples.
3. In a medium bowl, combine flour, 1 cup sugar, baking powder, and salt.
4. In a small bowl, stir together egg, evaporated milk, and butter or margarine. Add egg mixture to flour mixture; stirring until blended. Pour batter over apple mixture. Sprinkle with remaining 1/4 cup walnuts.
5. Bake, uncovered, for 55 minutes. Serve warm topped with vanilla ice cream, if desired.
Title: Killer Fudge Cake
Ingredients:
- 36 ladyfingers
- 6 eggs
- 9 water
- 10 1/2 confectioners' sugar
- 3 vanilla
- 1/2 salt
- 1
Instructions:
1. In a double boiler, steam chocolate squares, sugar and water, until melted.
2. Separate egg yolks and egg whites and place into separate bowls.
3. Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
4. Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
5. In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
6. Garnish with whipped cream.
Title: Peanut Butter Sandwich Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 2 creamy peanut butter
- 1 light brown sugar
- 1 granulated sugar
- 2 eggs
- 2 pure vanilla extract
- 6 cream cheese
- 1/2 creamy peanut butter
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F & line 2 baking sheets with parchment paper for even browning & to guard against burning.
2. FOR THE COOKIE DOUGH ~ In a medium bowl, whisk together the flour, baking soda & salt.
3. In a large bowl, & with an electric mixer at high speed, beat butter, peanut butter & both sugars until light & fluffy.
4. Beat in eggs & vanilla, then gently fold in the flour mixture until just incorporated.
5. Roll a rounded tablespoon of dough between your hands to make a ball, then place it on the prepared baking sheets. Repeat until cookie dough is all used up.
6. Dip a fork in some additional granulated sugar & press each dough ball to make a crisscross pattern.
7. Bake for 14 minutes or until lightly brown around the edges.
8. Set the baking sheets on wire racks & cool 5 minutes before transferring cookies directly onto the wire racks to cool completely.
9. FOR THE FILLING ~ In a medium bowl beat all filling ingredients together until creamy.
10. Spread 1 tablespoon of the filling onto the flat side of 1 cookie & press the flat side of a 2nd cookie onto the filling, creating a cookie sandwich. Repeat until sandwich cookies are completed!
Title: Orange Blossom Cake
Ingredients:
- 1 orange marmalade
- 1 egg
- 2 water
- 3/4 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease Bundt pan and flour generously.
3. Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel.
4. Mix well.
5. Bake 45-50 minutes.
6. Cool 10 minutes in pan.
7. Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency.
8. Pour over cooled cake.
Title: Creamy Vanilla Rice Pudding
Ingredients:
- 6 white rice
- 2/3 granulated sugar
- 1/3 vanilla bean
- 1 salt
- 3/4
Instructions:
1. In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
2. Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
3. refrigerate until cold and thick, at least 4 hours or as long as overnight.
4. Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
5. Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
6. Cooking time is cooling time.
Title: Double the Chocolate Oatmeal Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1/4 water
- 1 vanilla
- 1/2 salt
- 1/2 baking soda
- 1/3 rolled oats
- 3 flour
- 1 1/4 chocolate chips
- 12
Instructions:
1. Mix together in order given.
2. Drop onto sheet.
3. Bake at 350° for 10-12 minutes.
Title: Chocolate Cake and Frosting With Raspberry Filling
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 boiling water
- 1/2 butter
- 1 powdered sugar
- 1/2 milk
- 2/3 vanilla extract
- 3 real vanilla extract
- 1/3
- 1
- 1/4
- 1/2
Instructions:
1. Cake.
2. Heat oven to 350°F.
3. Grease and flour pans (two 9 inch round pans – I have used larger pans, and cupcakes – just adjust the cooking time accordingly).
4. Combine dry ingredients.
5. Mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
6. Stir in boiling water – the batter will be very thin; this is not a mistake.
7. Bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
8. Cool on rack 10 minutes.
9. Remove from pan and cool completely on rack.
10. Frosting.
11. Combine melted butter with cocoa.
12. Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
13. Stir in vanilla.
14. Filling.
15. Stir the vanilla into the preserves until its smooth.
16. Assembly.
17. Spread Raspberry jam between cake layers.
18. Frost completely cooled cake.
19. MMM-MMMM So good!
Title: Ww Black Bean Brownies
Ingredients:
- 1 black beans
- 1 water
- 1
Instructions:
1. Drain blacks beans and rinse well. Put black beans and water into a blender and puree until very smooth. Add black bean mixture to brownie mix and stir. Put brownie mixture in a dish that you have sprayed with nonstick spray. Bake according to package directions. Cool before cutting.
2. *You can use any brand brownie mix.
Title: Blueberry Galette
Ingredients:
- 3 fresh blueberries
- 2 cornstarch
- 1 lemon, zest of
- 1 fresh lemon juice
- 1/4 cinnamon
- 1/4 salt
- 1/2 sugar
- 1 sugar
- 1 butter
- 1 egg
- 1 lemon, zest of
Instructions:
1. preheat oven to 425.
2. line a baking sheet with foil and spray with non stick spray.
3. in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
4. unwrap the pie dough and unfold onto a baking sheet.
5. spoon the berry mixture into the center of the dough, leaving a 1 inch border.
6. fold the edge of dough over the berries, pleating.
7. dot butter over top of blueberries, brush the pastry with beaten egg.
8. sprinkle pastry edge with remaining sugar.
9. bake for 25-30 minutes until bubbling.
10. garnish with grated zest, if desired.
Title: Summer Citrus Squares
Ingredients:
- 1 1/2 all-purpose flour
- 3 cornstarch
- 1/4 fine salt
- 3/4 unsalted butter
- 1/3 sugar
- 6 red currant jelly
- 2 eggs
- 2 sugar
- 1/2 sweetened condensed milk
- 1/2 all-purpose flour
- 1/3 fine salt
- 1 fresh lemon juice
- 1 clementine zest
- 4 -5 lemon zest
- 2
Instructions:
1. Butter a 9 by 12 1/2-inch baking pan.
2. Line pan with foil and leave about 2 inches extra on all sides.
3. Butter the foil.
4. Whisk the flour, cornstarch, and salt together in a bowl.
5. In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes.
6. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not overwork the dough.
7. Transfer dough to prepared pan, spreading it out evenly across the pan.
8. Press the dough to make a 1/4-inch thick covering over the bottom of the pan.
9. Cover with plastic wrap, then press and flatten using your hands to smooth and even out the dough.
10. Refrigerate for 1 hour.
11. Preheat oven to 325 degrees F.
12. Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer.
13. Bake the crust until just golden, about 30 minutes.
14. Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute.
15. Spread the jelly with a pastry brush or an offset spatula over the crust.
16. Return to the oven and cook another 10 minutes.
17. Cool crust completely on a wire rack, 1 hour.
18. Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl.
19. Beat until thick and slightly pale.
20. Stir in the citrus juices and zest, and whisk gently to blend well.
21. Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes.
22. Cool to room temperature, about 30 minutes.
23. Chill in the refrigerator for at least 1 hour or overnight before cutting.
24. Remove bars from refrigerator and dip the bottom of them in warm water to soften the butter and release the foil from the sides of the pan.
25. Use foil to lift pastry out of the baking pan and transfer to a cutting board.
26. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts.