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Lemon Bars
I recieved this recipe this morning from a blog called A Mingling of Taste. It looked really good, so I thought I would share this recipe with all of you, too. Enjoy! She also suggested NOT using Meyer lemons for this.
Lemon Lovers’ Lemon Bars
The lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling. Also, note that you must lower the oven temperature after baking the crust.
Makes 12 or 16
For crust:
3/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into chunks and chilled
For filling:
1 cup granulated sugar
zest of 3 lemons
1/4 cup plus 2 tbs. all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons)
1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight.
2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees.
3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill.
Lemon Lovers’ Lemon Bars
The lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling. Also, note that you must lower the oven temperature after baking the crust.
Makes 12 or 16
For crust:
3/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into chunks and chilled
For filling:
1 cup granulated sugar
zest of 3 lemons
1/4 cup plus 2 tbs. all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons)
1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight.
2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees.
3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill.
Welcome ExEdit & CAdeb!!
We're glad to have ya'll in our group! Make yourselves at home,check out our recipe index,makw some friends & just have fun!!!!
Lemons - Part 4
This is just going to be some “recipes” for your home, health, and beauty. So you can be your real “lemonage”! You know, the one you tell everyone you are!!! teehee
If you have a juicer, the pulp left from the lemons is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of eau de toilet and of glycerin to the residue, the mixture can be made to keep your hands smooth.
If you have lemons that you have squeezed, add salt to the inside of each half, and apply it to your elbows. It will bleach them and help exfoliate them. Especially if you can sit with them on your elbows for 3-5 minutes. Then rub them a little and rinse.
It has been demonstrated that the extract of lemon, when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes. Extract of lemon is available at health food stores. Put some in a simmer pot, and move it from room to room.
Please use only pure lemon essential oil, available online, or at your local natural foods store, for the following:
To freshen air and reduce unpleasant odors: place 2-3 drops in a diffuser.
For joint pain: Add 2-3 drops to 1 ounce of carrier oil and massage on affected area. Or add 8-10 drops to a bath.
To boost the immune system: Use 2-3 drops in a diffuser or steam inhalation as a tonic after an illness. Continue use for 2-3 days.
For corns or warts, apply full-strength directly to the affected area with a cotton swab. Be careful to avoid applying to surrounding area.
To alleviate emotional distress, confusion, fatigue, PMS, and stress, use 2-3 drops in a diffuser, or 8-10 drops in a bath.
To toughen fingernails, mix 2-3 drops in 1 ounce of almond oil and massage into cuticles and fingernails regularly.
For oily hair, mix 2-3 drops with unscented shampoo.
For oily skin, mix 2-3 drops of oil in 1 ounce of water. Mix well, place on cotton ball, and apply to skin as a toner.
To soften scar tissue, mix 2-3 drops in 1 ounce of extra virgin olive oil and massage onto scar regularly.
A cough remedy from roasted lemons? That’s right! To alleviate a bad cough, roast several lemons, at 375°, until they start to crack open! Then mix the juice from a roasted lemon with 1 tablespoon of brown sugar, and a fourth of a cup of apple or pineapple juice. This will help you cough up anything in your throat with ease, and get it out of your system, while soothing your throat at the same time.
A remedy for headaches- even migraines? Here is the following recipe: Take an eight ounce mug of alfalfa tea and add one tablespoon of fresh squeezed lemon juice.
Did you know that lemon juice is a natural laxative that has no side effects? Just pour two tablespoons of fresh lemon juice into an eight-ounce glass of warm water. Drink it in the morning when you first get up. The citrus juice will help regulate your digestive system.
And of course, there is always the disinfecting your cutting board! Clean and dry your board, pour lemon juice on it and allow it to sit for 3-5 minutes, then rinse and dry. Oh, and always store your board upright, as this prevents your board from warping.
Hope you all enjoyed Part 4, and got some useful tips! Have a great weekend, take some pix, and share them with us!
If you have a juicer, the pulp left from the lemons is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of eau de toilet and of glycerin to the residue, the mixture can be made to keep your hands smooth.
If you have lemons that you have squeezed, add salt to the inside of each half, and apply it to your elbows. It will bleach them and help exfoliate them. Especially if you can sit with them on your elbows for 3-5 minutes. Then rub them a little and rinse.
It has been demonstrated that the extract of lemon, when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes. Extract of lemon is available at health food stores. Put some in a simmer pot, and move it from room to room.
Please use only pure lemon essential oil, available online, or at your local natural foods store, for the following:
To freshen air and reduce unpleasant odors: place 2-3 drops in a diffuser.
For joint pain: Add 2-3 drops to 1 ounce of carrier oil and massage on affected area. Or add 8-10 drops to a bath.
To boost the immune system: Use 2-3 drops in a diffuser or steam inhalation as a tonic after an illness. Continue use for 2-3 days.
For corns or warts, apply full-strength directly to the affected area with a cotton swab. Be careful to avoid applying to surrounding area.
To alleviate emotional distress, confusion, fatigue, PMS, and stress, use 2-3 drops in a diffuser, or 8-10 drops in a bath.
To toughen fingernails, mix 2-3 drops in 1 ounce of almond oil and massage into cuticles and fingernails regularly.
For oily hair, mix 2-3 drops with unscented shampoo.
For oily skin, mix 2-3 drops of oil in 1 ounce of water. Mix well, place on cotton ball, and apply to skin as a toner.
To soften scar tissue, mix 2-3 drops in 1 ounce of extra virgin olive oil and massage onto scar regularly.
A cough remedy from roasted lemons? That’s right! To alleviate a bad cough, roast several lemons, at 375°, until they start to crack open! Then mix the juice from a roasted lemon with 1 tablespoon of brown sugar, and a fourth of a cup of apple or pineapple juice. This will help you cough up anything in your throat with ease, and get it out of your system, while soothing your throat at the same time.
A remedy for headaches- even migraines? Here is the following recipe: Take an eight ounce mug of alfalfa tea and add one tablespoon of fresh squeezed lemon juice.
Did you know that lemon juice is a natural laxative that has no side effects? Just pour two tablespoons of fresh lemon juice into an eight-ounce glass of warm water. Drink it in the morning when you first get up. The citrus juice will help regulate your digestive system.
And of course, there is always the disinfecting your cutting board! Clean and dry your board, pour lemon juice on it and allow it to sit for 3-5 minutes, then rinse and dry. Oh, and always store your board upright, as this prevents your board from warping.
Hope you all enjoyed Part 4, and got some useful tips! Have a great weekend, take some pix, and share them with us!
Hello everyone!
I used to love to cook but after 30 some years, I'm just a bit burned out. I'm hoping to revive my interest in cooking and after finding all the great recipes for marinades, I just might! I was going to put together a family cookbook and because life sometimes happens, it had to be put on the back burner for awhile. I'm hoping to complete that project this year. I really NEED to start cooking again because I have so many great recipes. I'm looking forward to getting to know all of you. Debbie
Wecome Exclusive & CAdeb
You're getting here just in time. We are getting ready for our Memorial Day VBP (virtual backyard picnic). We'll get you in the cooking mood, besides, picnics are fun. Bring your camera and get pictures of the fixins.
Check out our recipe index library link located in the announcement. Make some friend and have fun...vinny
Check out our recipe index library link located in the announcement. Make some friend and have fun...vinny
Most Memorable Meal
Most of us have gone out to eat and had a meal that has stuck with us over the years. I have had many memorable meals but the one that sticks out was a rack of lamb i had years ago in San Antonio,Tx. at a restuarant on the river walk called The Fig Tree. Cooked to perfection, with a hint rosemary, thyme, garlic and olive oil. Sprinkled with a little lemon, it was a taste i will never forget.
I dont know if the restuarant is still there, but it will stay in my mind for ever.
What was your most memorable meal?
I dont know if the restuarant is still there, but it will stay in my mind for ever.
What was your most memorable meal?
Morel Mushroom Recipes
The morel mushrooms are out here in N/W Michigan. It's been kind of cold and the black morels were very few and far between, but I've seen the white morels out now. We have had cold weather and not much rain.....but yesterday we did get rain and tomorrow is going to be warmer, so the pickers will be out and most likely find many.
Does anyone have any morel mushroom recipes?
Does anyone have any morel mushroom recipes?
