I love lemon bars but have been searching for a recipe with more filling. I decided to make some today for refreshments at a Relief Society meeting. I found a recipe for lemon/lime bars for St. Patrick's Day on Facebook and decided to try them but when I really read the recipe over I decided there was way too much sugar and fat. Besides that, the recipe was meant for a 9x9 pan and I never waste my time making that small of a batch. So, I began altering - first I used the crust recipe from the old Primary Delight recipe. Then I used whole wheat instead of white flour and brown sugar instead of powdered and it just got worse from there on out, I quadrupled the filling and I used less sugar. When I went to pour it on top of the crust it really filled the pan and it was challenging getting it in the oven without spilling, but it was worth it - Lots of filling! I liked the results so I hope it works when someone else tries it or I do it again. Next time I might add another cup of flour and 1/2 c butter to the crust.
Lemon Bars
Crust:
2 c flour
1 c soft butter
1/4 c sugar
Mix well and press in large cookie sheet with sides (12x18)
Bake at 350 for 10 min. until lightly browned
Filling:
1 doz. eggs
2 c lemon or lime juice
3 1/2 c sugar
1/2 c flour
2 t baking powder
3 t lemon flavor
green food coloring if desired
Beat together until well blended and pour over crust
Carefully return to oven and bake at 350 for 25-30 minutes until filling is set.
Thursday, March 13, 2014
Monday, June 17, 2013
Sour Cream Lemon Pie
Mix 1 c. sugar and 1/4 c. corn starch in pan. Gradually stir in 1 1/4 c. milk. Add 3 egg yolks (slightly beaten). Add 1 heaping tsp of lemon zest and 1/3 c. lemon juice. Add 1/4 c. butter (margarine is okay, too).
Stir over heat and bring to a boil until thick. Be careful not to let it burn.
Chill 45-60 minutes. Fold in 1 c. sour cream.
Put in baked pie crust and chill until served.
Serve with whipped cream.
Wednesday, March 27, 2013
Corny Chicken and Dumplings
I found a recipe for chicken and corn soup in an old cook book and modified it today. I have had a head cold and was reading about how chicken soup is good to help get rid of a cold, but if you add hot spicy stuff and garlic it is even better. So that is what I did. I didn't measure much of the ingredients except for the water and base everything else I just tossed in.
8 c. water
2 T. chicken base
2 T dried onion
2 T dried carrots
3/4 c diced celery
1/2 c chopped red bell pepper
1 pkg frozen corn
Throw all of this in a pot and get it simmering
then add:
1 pint bottle of chicken
1 small can chopped green chilies
1 T chili powder
1/2 t cummin
1/2 t garlic granules
When it looks like the vegetables have cooked enough
Mix 3/4 c cornmeal, 3/4 cup white flour, 1/2 t salt, some pepper and 1 egg
together in a bowl, just like you would for lumpy dick.
Then slowly add it to the simmering soup and stir and let it simmer for 15 minutes It thickens the soup and makes little dumplings at the same time.
8 c. water
2 T. chicken base
2 T dried onion
2 T dried carrots
3/4 c diced celery
1/2 c chopped red bell pepper
1 pkg frozen corn
Throw all of this in a pot and get it simmering
then add:
1 pint bottle of chicken
1 small can chopped green chilies
1 T chili powder
1/2 t cummin
1/2 t garlic granules
When it looks like the vegetables have cooked enough
Mix 3/4 c cornmeal, 3/4 cup white flour, 1/2 t salt, some pepper and 1 egg
together in a bowl, just like you would for lumpy dick.
Then slowly add it to the simmering soup and stir and let it simmer for 15 minutes It thickens the soup and makes little dumplings at the same time.
Saturday, March 2, 2013
Lasagna Soup
Ingredients:
1 lb italian sausage (we used Hot and it gave it really good flavor)
1 onion chopped
7 cloves of garlic
5 medium carrot sticks chopped
3 stalks of celery chopped
1 1/2 C chopped bell peppers
2 tsp dried oregano
2 tsp dried basil
1 small can of Tomato Paste
2 cans of Italian diced tomatoes
6 C of Water (or chicken stock)
8 oz of pasta (We used rotini, we just threw in a box)
Garlic salt and pepper to taste
Top with cottage cheese and mozzarella.
Cook Sausage and break into bite size pieces. Add Onions and Garlic and vegetables and saute with sausage for about 6 minutes. Add oregano and basil. Add Tomato paste and stir well. Add diced tomatoes and water (or chicken stock) and stir to combine. Bring it to a boil and then reduce heat and simmer for about 30 minutes. Then you can add uncooked pasta and cook until done, but don't let the pasta overcook. You may want to cook the pasta separately and then just put soup over the pasta so that it doesn't aborb too much of the moisture in the soup. It's up to you and your preferences and the time and dishes you want to put into making it. This soup is yummy especially served with a cottage cheese and sprinkled with mozzarella to make it even more lasagna like. Enjoy!
1 lb italian sausage (we used Hot and it gave it really good flavor)
1 onion chopped
7 cloves of garlic
5 medium carrot sticks chopped
3 stalks of celery chopped
1 1/2 C chopped bell peppers
2 tsp dried oregano
2 tsp dried basil
1 small can of Tomato Paste
2 cans of Italian diced tomatoes
6 C of Water (or chicken stock)
8 oz of pasta (We used rotini, we just threw in a box)
Garlic salt and pepper to taste
Top with cottage cheese and mozzarella.
Cook Sausage and break into bite size pieces. Add Onions and Garlic and vegetables and saute with sausage for about 6 minutes. Add oregano and basil. Add Tomato paste and stir well. Add diced tomatoes and water (or chicken stock) and stir to combine. Bring it to a boil and then reduce heat and simmer for about 30 minutes. Then you can add uncooked pasta and cook until done, but don't let the pasta overcook. You may want to cook the pasta separately and then just put soup over the pasta so that it doesn't aborb too much of the moisture in the soup. It's up to you and your preferences and the time and dishes you want to put into making it. This soup is yummy especially served with a cottage cheese and sprinkled with mozzarella to make it even more lasagna like. Enjoy!
Thursday, January 24, 2013
Bread
Right now my favorite bread recipe is adapted from a French Bread recipe in the Palmer Family Cookbook
You can make it with all white flour or a combination of whole wheat and white flour. When I use whole wheat I start with 3 cups whole wheat and 3 cups white flour, and then after the sponge I add 3 cups whole wheat and then however much white it takes to finish the dough.
5 cups hot water
1/3 cup oil
1/3 cup honey
1 to 1 1/2 T Salt
6 cups flour
3 T yeast sprinkled on top
(the French Bread recipe called for 4 T of yeast - which works good when I use all white flour and 1 1/2 T of salt, but when I make it part whole wheat I use only 1 T salt and 3 T of yeast. 4 T makes it too light and crumbly)
Mix for 10 minutes
Sponge for 10 to 15 minutes
Add 4 cups of flour and start kneading (mixing) again for a total of 8 to 10 minutes
(in the Bosch you need to change to speed 2 at this point)
Keep adding flour until the dough cleans the side of the bowl.
Immediately shape into loaves. Let rise for 20 to 30 minutes before baking.
I usually form the loaves and set my timer for 15 minutes. When 15 minutes is past I start heating the oven to 400 degrees. and by the time the oven is hot the bread is ready to go in.
Put the bread in the 400 oven, set the timer for 30 minutes then change the heat setting to 350 degrees to bake.
To make Jalapeno Cheddar bread I add 1 to 2 cups of chopped Jalapeno and about 4 cups of shredded cheddar cheese in the last 2 minutes of kneading.
You can make it with all white flour or a combination of whole wheat and white flour. When I use whole wheat I start with 3 cups whole wheat and 3 cups white flour, and then after the sponge I add 3 cups whole wheat and then however much white it takes to finish the dough.
5 cups hot water
1/3 cup oil
1/3 cup honey
1 to 1 1/2 T Salt
6 cups flour
3 T yeast sprinkled on top
(the French Bread recipe called for 4 T of yeast - which works good when I use all white flour and 1 1/2 T of salt, but when I make it part whole wheat I use only 1 T salt and 3 T of yeast. 4 T makes it too light and crumbly)
Mix for 10 minutes
Sponge for 10 to 15 minutes
Add 4 cups of flour and start kneading (mixing) again for a total of 8 to 10 minutes
(in the Bosch you need to change to speed 2 at this point)
Keep adding flour until the dough cleans the side of the bowl.
Immediately shape into loaves. Let rise for 20 to 30 minutes before baking.
I usually form the loaves and set my timer for 15 minutes. When 15 minutes is past I start heating the oven to 400 degrees. and by the time the oven is hot the bread is ready to go in.
Put the bread in the 400 oven, set the timer for 30 minutes then change the heat setting to 350 degrees to bake.
To make Jalapeno Cheddar bread I add 1 to 2 cups of chopped Jalapeno and about 4 cups of shredded cheddar cheese in the last 2 minutes of kneading.
Vera Bun Recipe
This recipe came from Canada - Brittany gave it to me
Combine 3 T yeast, 1 c warm water, and 1 tsp sugar in a bowl and let foam
In mixer bowl combine 2 eggs, 1/3 c oil, 2/3 c sugar, 1 T salt.
Add 4 cups hot water and mix.
add 4 cups flour and mix.
Now add yeast mixture
Continue to add approx. 7 cups of flour or enough flour until the dough leaves the side of the bowl.
Let rise until double in a greased bowl
shape into balls and place on greased cookie sheet. Let rise until double
Bake at 350 for 23 minutes.
Combine 3 T yeast, 1 c warm water, and 1 tsp sugar in a bowl and let foam
In mixer bowl combine 2 eggs, 1/3 c oil, 2/3 c sugar, 1 T salt.
Add 4 cups hot water and mix.
add 4 cups flour and mix.
Now add yeast mixture
Continue to add approx. 7 cups of flour or enough flour until the dough leaves the side of the bowl.
Let rise until double in a greased bowl
shape into balls and place on greased cookie sheet. Let rise until double
Bake at 350 for 23 minutes.
Maple Bars
Kristy found these on Pinterest and they are Dangerous!
I think it is the frosting. If you just make the frosting you could probably spread it on liver and it would be almost as good.
Maple Bars
3 c milk
2/3 c oil
1/2 c sugar
1 T salt
4 tsp cinnamon
1/2 c warm water
3 T yeast
4 eggs beaten
9 1/2 c flour
In a medium saucepan scald milk; add oil, all but 1 T of the sugar, salt and cinnamon. Stir to combine and set aside to cool to lukewarm.
In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 T of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and milk mixture is lukewarm Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture, and gradually add the flour in. You may need to add more (1/2 to 1 cup) Knead for 3 to 5 minutes (You want a soft dough, like for dinner rolls)
Put into large greased bowl and let raise until double (about 1 hour)
Punch down and roll out into 2 large rectangles about 1 inch thick
Cut the rectangle in half and then each l/2 into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 20 minutes.
While bars are raising, preheat the oven to 425 degrees
Bake the bars for 7 to 8 minutes until light golden brown, watch carefully. Remove from oven and let cool slightly before icing
Make the icing while the bars are raising
Icing
1/3 c butter
1 c packed brown sugar
1/4 c milk
1 1/2 c powdered sugar
2 tsp mapleine
In a small saucepan mix butter, brown sugar and milk. Bring to a boil over medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed
I think it is the frosting. If you just make the frosting you could probably spread it on liver and it would be almost as good.
Maple Bars
3 c milk
2/3 c oil
1/2 c sugar
1 T salt
4 tsp cinnamon
1/2 c warm water
3 T yeast
4 eggs beaten
9 1/2 c flour
In a medium saucepan scald milk; add oil, all but 1 T of the sugar, salt and cinnamon. Stir to combine and set aside to cool to lukewarm.
In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 T of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and milk mixture is lukewarm Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture, and gradually add the flour in. You may need to add more (1/2 to 1 cup) Knead for 3 to 5 minutes (You want a soft dough, like for dinner rolls)
Put into large greased bowl and let raise until double (about 1 hour)
Punch down and roll out into 2 large rectangles about 1 inch thick
Cut the rectangle in half and then each l/2 into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 20 minutes.
While bars are raising, preheat the oven to 425 degrees
Bake the bars for 7 to 8 minutes until light golden brown, watch carefully. Remove from oven and let cool slightly before icing
Make the icing while the bars are raising
Icing
1/3 c butter
1 c packed brown sugar
1/4 c milk
1 1/2 c powdered sugar
2 tsp mapleine
In a small saucepan mix butter, brown sugar and milk. Bring to a boil over medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed
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