I also love looking through old cookbooks. A lot of the illustrations from the ones in the 1950’s just crack me up. My favorite is the Betty Crocker Cookbook that Charley Harper did the illustrations for. I just finished making lime, meyer lemon, and blood orange bars. I love all the great colors of citrus this time of year and all the pretty confetti specks in citrus cakes.
Love the pink of these bars!
Tim – this is an absolutely brilliant recipe! I would never have thought about blood orange bars – I’m so used to the traditional lemon ones. On my list of recipes to try. Now I need to find desserts where I can substitute lemons or other citrus fruits with blood oranges.
Just made these last night. The crust is simply delightful and the blood orange flavor is a nice alternative to the usual lemon (though I will never pass up a lemon dessert!). But, I did have a bit of an issue with the cottage cheese. I tried and tried, but I could never get it completely smooth. I don’t have a food processor, so I was using a hand mixer. After ~5min of beating, I still had little lumps. I finally gave up, since they seemed to not be going anywhere. They didn’t really smooth out during baking (not surprising), so the texture of the final bar isn’t quite as nice as I was hoping for. Still highly edible, though :)
Do you think that’s an issue of mixer vs. food processor? Would a blender be better? Or does the size of cottage cheese curd matter (I had large curd, 4% fat)? I’m not well-versed in baking with cottage cheese.
Hi Amy, Absolutely it is an issue of mixer vs. food processor. You need the blades to destroy the curds. Try your blender, if you don’t have a processor. I don’t think curd size makes any difference. Next time, they’ll be perfect!
These are soooo good! The crust is excellent. I also couldn’t get my cottage cheese smooth because I used a hand mixer, but I don’t mind the imperfect texture.
My only issue is with the color of the filling. Mine came out quite yellow — not pink at all. Should I have added more blood orange juice? I only used 3/4 of the juice from my orange; I worried about adding more because the filling seemed so liquid-y.
Hmm. I wonder why the color was yellow? The zest I used was pretty dark red/orange, and my blood orange had very, very dark red juice. I am guessing it was just the intensity of your particular orange.
shoot, the blood oranges are absent from my market; i guess this isn’t the season! could you recommend a different citrus? was thinking that naval oranges might be closest, but tangerines would be nice too.