Tequila Bars
Adapted From: Web
Ingredients
12 ounce Vanilla Wafers
1/2 cup Pine Nuts
3/4 cup Butter (unsalted; melted)
1/3 cup Tequila
1/2 cup Lime Juice
5 Egg Yolks
2 Egg Whites
14 ounce Sweetened Condensed Milk (1 can)
1 Tbs Sugar
Honey (or Agave nector for drizzling - optional)
4 ounce Fettuccine
4 cup Butternut Squash (~1.5 lbs)
1 Tbs Butter
4 tsp Garlic (minced)
2 Tbs Flour
1 cup Milk (low-fat)
2 Tbs Cream Cheese (low-fat)
.75 cup Parmesan Cheese (divided)
4 cup Zucchini (~1.5 lbs)
.25 cup Parsley (fresh, flat leaf, chopped)
Directions
Preheat oven to 350 degrees.
Pulse wafers and pine nuts in a food processor until well ground up.
Add melted butter and blend until evenly mixed.
Set aside 1/4 cup of crumbs.
Press the rest of the crumbs evenly into a 9x13 inch backing pan.
Bake at 350 degrees until golder brown, 15-18 minutes.
In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks, and condensed milk.
In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks.
Gently fold the egg whites into the tequila mixture.
Spread the filling evenly over the crust and bake for 25 minutes at 350.
Cool.
Sprinkle the reserved crumbs on to9p.
Chill in the fridge for 2 hours or overnight before cutting.
Drizzle with agave nector or honey if desired
Katie Dishes - One Thumb Up
Very moist and good. This has similar texture to a standard lemon bar, but a unique twist. the tequila is pretty subtle, but definitely adds something.
Definitely worth trying even if you don't like tequila
