Thursday, May 14, 2015

Frozen Texas Margarita Bars

I happen to live in the city where the Frozen Margarita Machine was invented over 40 years ago.



Frozen Margarita Revolutionary: The Man and the Machine

What do you get when you mix one part feisty entrepreneur,
one part thirsty Tex-Mex lovers and a secret family recipe? Answer:
THE WORLD'S FIRST FROZEN MARGARITA MACHINE.
It was 1971,
Mariano Martinez had just opened his first restaurant.
It was an instant sensation
- unfortunately!
“We couldn’t make our margaritas fast enough,” remembers Mariano,
 “And our bartenders?
They were just trying to keep those blenders going
and the customers from doing the same!”
After many sleepless nights,
Mariano stopped for coffee in his neighborhood 7-11.
As he watched a Slurpee machine go round and round,
his own wheels started turning.
An old soft-serve ice cream machine,
his father’s secret recipe and a whole lot of tinkering (and taste-testing!) later,
the first Frozen Margarita Machine was born in Dallas, Texas.



I have many various recipe on the blog for Margaritas and for Margarita Pie.
This is my latest Margarita recipe.
These are non alcoholic! You may want to serve them with a Frozen Margarita!

Frozen Texas Margarita Bars:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" pan
Line the entire pan with foil.
(I cut one piece to fit the length and another to fit the width and leave about 2" hanging over.

Crust:
15 Graham Crackers, crushed in a Food Processor.
1/2 C Granulated Sugar
8 TBS Butter
Add the Sugar and the Butter to the Crackers and pulse just until well combined.
Press the mixture into the bottom of the pan, not up the sides.
Bake for 8 - 9 minutes.
Remove the pan to a rack to cool completely.
Prepare the filling.

FIlling:
3/4 C of Frozen Margarita Concentrate, thawed
1 - 14oz. can of Sweetened Condensed Milk
1 - 8oz. container of frozen Cool Whip, thawed.
Sea Salt for Garnish.

In a large mixing bowl with an electric hand mixer on low speed:
Margarita Mix
Sweetened Condensed Milk
Beat until creamy smooth.
Fold in the Cool Whip, by hand.

Spread evenly over the baked crust.
Cover with plastic wrap or foil.
Freeze for at least 3 hours or overnight.

Just before serving lift the bars out of the pan and transfer
them to a cutting board, sprinkle evenly with Sea Salt and cut into squares.
Transfer the squares to a serving platter and serve immediately.


Enjoy!
Peace in the Kitchen!

He also created La Hacienda Ranch restaurants in the Dallas, Ft. Worth area.
There is one just across the highway from where we live.
When it first opened, they served their beverages in a logo glass.
Every time we ate there I would ask if I could buy some of the glasses, and I did! 
And I kept eating there and buying their glasses.
They no longer have the glasses. I still have mine!




















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