Crust:
8 Tbl (1 stick) butter, softened
1/4 cup sugar
1 cup all-purpose flour
Filling:
2 lg eggs
1 lg egg yolk
1 cup sugar
1/2 cup fresh lemon juice
1 tsp grated lemon zest
2 Tbl all-purpose flour
Confectioners' sugar for dusting
Preheat oven to 350F. Line an 8-in square baking pan with foil, leaving an overhang. Mist with cooking spray. Make crust using an electric mixer on med-hi speed. Beat butter and sugar until light, about 2 minutes. Beat in flour. Press evenly into foil-lined pan. Bake until firm and lightly golden around edge, 20-25 minutes. Cool slightly. Make filling using an electric mixer set on medium speed. beat eggs, extra yolk, and sugar until smooth. Stir in lemon juice and zest. Fold in flour. Pour filling over crust and bake until set, 20-30 minutes. Cool on wire rack. Cover and refrigerate at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving.
Saturday, November 4, 2017
Saturday, June 27, 2015
Refrigerator Bread & Butter Pickles
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| The slices are Bread & Butter, the spears are Dill I made the same day! |
Thinly slice cucumber and sweet onion and layer them into 1-quart canning jar(s). Be sure to pack the in the jar tightly as they will shrink when the hot brine is added.
For each jar you need to measure into a saucepan and bring to a steaming simmer, stirring until sugar is dissolved:
1 1/2 cups vinegar (I used half white and half cider vinegar)
1 1/2 cups sugar
1/2 tsp mustard seed
1/2 tsp celery seed
1/2 salt
1/2 tsp turmeric
If you like them spicy, add up to 1/4 cup finely chopped red pepper
Pour hot liquid over cucumbers and onions in jar,wipe rims and put tight fitting lids on. Store in refrigerator. Can be eaten after 48 hours. (I tasted after about 48 hours and thought they needed a little more time to develop the flavor... I'd double the time, anyway for my tastes.)
Wednesday, January 7, 2015
Carolina Gold BBQ Sauce
This is a regional BBQ sauce hailing from far northern Georgia and the Carolinas of the USA. I had never even considered a mustard-based sauce until I tasted it after moving to Georgia but it quickly became my favorite!
Finely mince 2 Tbl yellow onion and 3 Tbl apple and saute in 2 Tbl butter or olive oil until tender but not browned. Add 1/4 cup brown sugar, 1/3 cup honey, 12 drops hot sauce (Tapatio or Tobasco, for example), a skimpy 1/3 cup white vinegar, 2/3 cup prepared yellow mustard, 3 Tbl spicy whole grain mustard, 1 tsp of a ground pepper steak seasoning (mine has a mix of black, red and white peppercorns, dry minced onions and salt in it - I think Montreal Seasoning would be pretty similar). Bring to slow boil and simmer for 5 minutes. Check and adjust flavors then blend until perfectly smooth with either a standing blender or an immersion blender. Store in an airtight jar in the fridge for up to 2 weeks. Using 1 tsp water at a time, you can thin it if the consistency becomes too thick.
Use as a marinade or glaze when baking or grilling pork or chicken OR drizzle over pulled pork, or beef, sandwiches OR use as a dip for chicken nuggets.
Finely mince 2 Tbl yellow onion and 3 Tbl apple and saute in 2 Tbl butter or olive oil until tender but not browned. Add 1/4 cup brown sugar, 1/3 cup honey, 12 drops hot sauce (Tapatio or Tobasco, for example), a skimpy 1/3 cup white vinegar, 2/3 cup prepared yellow mustard, 3 Tbl spicy whole grain mustard, 1 tsp of a ground pepper steak seasoning (mine has a mix of black, red and white peppercorns, dry minced onions and salt in it - I think Montreal Seasoning would be pretty similar). Bring to slow boil and simmer for 5 minutes. Check and adjust flavors then blend until perfectly smooth with either a standing blender or an immersion blender. Store in an airtight jar in the fridge for up to 2 weeks. Using 1 tsp water at a time, you can thin it if the consistency becomes too thick.
Use as a marinade or glaze when baking or grilling pork or chicken OR drizzle over pulled pork, or beef, sandwiches OR use as a dip for chicken nuggets.
Saturday, March 1, 2014
Cinnamon Rolls w/No Yeast Dough
I tried a new recipe this morning. The no yeast, and therefore no rising time, for the dough was intriguing when I came across it. The bread part is a little different. Not better or worse, really... just different than what you typically expect when you bite into a cinnamon roll. (If I was really pressed to describe it, I guess I'd say it's somewhere between a baking powder biscuit and the more typical yeast bread in consistency... maybe leaning just a little more toward the biscuit side of things.) But it is a lot less work to make them this way! And it's good enough that I'll be using the recipe again!
Ingredients for Rolls:
2 1/2 cups all purpose flour (plus extra to roll out dough)
6 Tbl white granulated sugar
1 1/4 cup buttermilk (or add 1 tsp lemon juice or vinegar to milk)
5 Tbl melted butter (divided)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Ingredients for Cinnamon Filling:
1/4 cup packed brown sugar
3 Tbl cinnamon
1/8 tsp salt
1/2 cup white granulated sugar
4 Tbl butter, softened
Ingredients for Icing:
1 cup powdered sugar
3 Tbl butter, softened
2 Tbl cream cheese, softened
1 tsp vanilla
2-3 tsp milk
How to make the rolls:
Preheat the oven to 425 degrees. Take a round or square 9 inch pan and either spray and butter generously. Depending on how thick you cut the rolls, you might need a second pan. I did.
In a small bowl mix all the filling ingredients and set aside for later.
Now, to make the dough: mix the flour, white sugar, baking powder, baking soda, and salt together. Next slowly whisk in the buttermilk and 2 Tbl of the melted butter. Once it is mixed – the dough will look a bit sticky.
Take the dough and put it on a counter with some flour sprinkled out. Knead until it is smooth and then press dough out into a 9 by 12 inch rectangle. This doesn't have to be exact; just do it so that you have a good size piece of dough to work with.
Spread the cinnamon/sugar/butter mixture over the dough. Be sure to get it clear to the edges.
Then take one end of the dough and start rolling it tightly. Once you have the dough rolled, cut the dough into evenly-sized pieces. Place them in the greased pan(s). Take the remaining melted butter (3 Tbl) and brush each roll with it. This will help make them look pretty. Bake for 20-25 minutes until lightly golden.
How to Make the Icing:
Mix all ingredients except milk together in a small bowl until smooth. Use the milk to thin to a pourable consistency. This is a thicker icing and it will harden pretty quick. Let the rolls cool for a couple minutes then pour the icing evenly over the rolls.
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Note: I originally found the recipe on the Facebook page Canning and Cooking at Home and made some modifications to make it both easier for me and a little more defined to my specific tastes. Above is the modified recipe.
Ingredients for Rolls:
2 1/2 cups all purpose flour (plus extra to roll out dough)
6 Tbl white granulated sugar
1 1/4 cup buttermilk (or add 1 tsp lemon juice or vinegar to milk)
5 Tbl melted butter (divided)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Ingredients for Cinnamon Filling:
1/4 cup packed brown sugar
3 Tbl cinnamon
1/8 tsp salt
1/2 cup white granulated sugar
4 Tbl butter, softened
Ingredients for Icing:
1 cup powdered sugar
3 Tbl butter, softened
2 Tbl cream cheese, softened
1 tsp vanilla
2-3 tsp milk
How to make the rolls:
Preheat the oven to 425 degrees. Take a round or square 9 inch pan and either spray and butter generously. Depending on how thick you cut the rolls, you might need a second pan. I did.
In a small bowl mix all the filling ingredients and set aside for later.
Now, to make the dough: mix the flour, white sugar, baking powder, baking soda, and salt together. Next slowly whisk in the buttermilk and 2 Tbl of the melted butter. Once it is mixed – the dough will look a bit sticky.
Take the dough and put it on a counter with some flour sprinkled out. Knead until it is smooth and then press dough out into a 9 by 12 inch rectangle. This doesn't have to be exact; just do it so that you have a good size piece of dough to work with.
Spread the cinnamon/sugar/butter mixture over the dough. Be sure to get it clear to the edges.
Then take one end of the dough and start rolling it tightly. Once you have the dough rolled, cut the dough into evenly-sized pieces. Place them in the greased pan(s). Take the remaining melted butter (3 Tbl) and brush each roll with it. This will help make them look pretty. Bake for 20-25 minutes until lightly golden.
How to Make the Icing:
Mix all ingredients except milk together in a small bowl until smooth. Use the milk to thin to a pourable consistency. This is a thicker icing and it will harden pretty quick. Let the rolls cool for a couple minutes then pour the icing evenly over the rolls.
-------
Note: I originally found the recipe on the Facebook page Canning and Cooking at Home and made some modifications to make it both easier for me and a little more defined to my specific tastes. Above is the modified recipe.
Sunday, November 17, 2013
Gooey Cake
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| A white cake mix gives a delicious vanilla flavor that would be wonderful topped with sweetened sliced fruit or drizzled with chocolate sauce. |
1 cube butter (not margarine), melted
1 egg
Mix together to form a soft dough. Press into a lightly greased 9X13 baking pan.
8 oz cream cheese, softened and broken into small pieces
2 eggs
4 cups powdered sugar
(you can add 2 Tbl cocoa powder if you are making a chocolate cake)
Beat together until smooth. Spread evenly over dough in baking pan. Bake 45-50 minutes or until just set in the center. Cool before cutting.
I first tasted and got this recipe many years ago at an office pot luck. The gentleman who brought it told us it was something he remembered his grandmother making when he'd spend summers with her on their farm as a child. More recently, I've seen it in various places under names like Paula Deen's Gooey Butter Cake (but I've been making it longer than I even knew she existed!), Chess Squares and Texas Gold. I'm guessing it's an old and widely common recipe so there's probably a whole bunch of other names, too.
Sunday, August 7, 2011
Heidi's Green Bean Pesto Salad
1 Cup Fresh Cut Green Beans
1 ts Sea Salt
3 Cups Cooked Salad Macaroni
1 Cup Diced Mozzarella
6-7 oz Pesto with Basil
Cover green beans with water, add sea salt, and cook until water is gone. Let beans cool then mix all ingredients together. Serve.
1 ts Sea Salt
3 Cups Cooked Salad Macaroni
1 Cup Diced Mozzarella
6-7 oz Pesto with Basil
Cover green beans with water, add sea salt, and cook until water is gone. Let beans cool then mix all ingredients together. Serve.
Kathy's Notes: I like green beans to still be a little crispy so I used fresh and just tossed them in with the pasta the last few minutes of cooking and then drained and cooled all in a big colander with ice cold water. The crispiness added a nice texture. I also added a bit of parmesan to the mix and used half again more mozzarella. It made more than I could eat in one meal and dried out storing overnight in the fridge so I tossed with a tiny drizzle of olive oil the second (and again the 3rd) day.
Friday, July 29, 2011
Lumpy Dick
2 1/4 cups milk
Scant 1/2 teaspoon salt
2/3-3/4 cup flour
1 egg
Pinch salt
Bring milk and scant 1/2 teaspoon salt to simmer, don't boil.
Stir egg into flour with pinch of salt until crumbly or lumpy. Stir into hot milk and cook until thickened, but do not boil. The hotter the milk is when the flour and egg mixture is added, the lumpier it will be. If not thick enough, sprinkle some flour on top and stir in.
Serve with butter, sugar and cinnamon.
For generations, this has been a favorite Burton family breakfast dish!
Scant 1/2 teaspoon salt
2/3-3/4 cup flour
1 egg
Pinch salt
Bring milk and scant 1/2 teaspoon salt to simmer, don't boil.
Stir egg into flour with pinch of salt until crumbly or lumpy. Stir into hot milk and cook until thickened, but do not boil. The hotter the milk is when the flour and egg mixture is added, the lumpier it will be. If not thick enough, sprinkle some flour on top and stir in.
Serve with butter, sugar and cinnamon.
For generations, this has been a favorite Burton family breakfast dish!
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