Thursday, December 3, 2009

Honey Orange Spice Squares

Wow am I exhausted. I'm sitting in class, which is rather on the boring side, and all the wiped-outness I've been feeling is overwhelming me. And I only went to sleep at twelve thirty! Yesterday, SFW went on a trip and departure was set for seven. For two madrichot who needed to get things ready, six fifteen was our wakeup. And this was no school day! Our trip started out with a long enough to manage a nap bus ride to Holon where we visited an organization called Save a Child's Heart which brings children in from countries in Africa and Europe in order to provide them with the cardiac care they can't get at home. We then went to visit some of those children who are awaiting their own surgery. It was quite a meaningful experience. We then went back to Jerusalem to see Mt. Olives and do some archaeological related stuff. We got back a bit earlier than expected, which turned out to be perfect for another nap. So what does this have to do with food? Well, the last trip we took had us eating rolls and chocolate milk for breakfast. As breakfast on this morning was looking the same way, I decided to make some cake for breakfast. Oh how I spoil my girls. I ended up making two cakes, but as I only tasted one, and just barely, by the way, I'm only going to post one. These honey spice squares come from Carole Walter's latest. Scented with orange zest, honey, cinnamon and nutmeg, these bars are a perfect breakfast treat. I omitted any sort of glaze but I think a simple powdered sugar glaze would be quite welcome here. This yields one 9x13 inch pan of bars.

Honey Orange Spice Squares
adapted from Great Coffee Cakes, Sticky Buns, Muffins and More

2 1/4 cups flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup margarine
1/4 cup honey
1 1/2 tsp grated orange zest
2 eggs
1 cup dark brown sugar
1 tsp vanilla
1/4 cup sour cream

Preheat the oven to 350. Line a 9x13 inch pan with parchment paper. Set aside.
Place all of the dry ingredients in a bowl.
Whisk and set aside.
Place the honey, margarine and orange zest in a small bowl. Microwave until thoroughly melted. Set aside.
Place the eggs in a bowl. Beat with a mixer until lightened.
Add the brown sugar a few tablespoons at a time, beating in between.
Here is all the sugar incorporated.Slowly pour in the melted margarine mixture. Add the vanilla. Blend.
Add half of the dry ingredients, then the sour cream and then the remaining dry ingredients.
Mix to yield a uniform batter.
Spread into the prepared pan.
Bake for 22-25 minutes. Remove from the oven and cool completely. Glaze if desired. Cut into squares and serve.

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