A Taste of Summer

Lemon Bars

Crust:

2 cups all-purpose flour

1 cup powdered sugar

pinch of salt

2 sticks butter

Filling:

4 eggs

2 cups granulated sugar

6 tablespoons all-purpose flour

6 tablespoons lemon juice

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 x 2 inch pan. Make the crust: Combine the flour, powdered sugar and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. Bake for 20 minutes. Meanwhile, make the filling: Mix the eggs, sugar, flour and lemon juice. Pour this over the baked crust and bake an additional 25 minutes. Sprinkle with powdered sugar.

Mmmmmmm!

A homemaker in training experience

Yesterday I made my first cake from scratch. It tasted wonderful but it was not without it's trials...

• I attempted to shred the carrots with a lemon zester. When that didn't work I tried the cheese grater (which worked). But then, Mom to the rescue! She introduced me to...The Food Processor...Praise the Lord!

• I baked the cakes in an 8x1/2 inch pan instead of a 9x1/2 inch pan (yes, it matters). They nearly overflowed.

• When it came time for frosting, I thought it was too thick, so I added some milk. But it was only after I started frosting that I realized how much easier it would have been with thick frosting...kinda soupy.

  Dad enjoyed it and that's all that matters.

Granola!

1 cup packed brown sugar

1/2 cup nonfat dry milk powder

1/2 cup honey

1/3 cup apple juice

2 tablespoons canola oil

1/2 teaspoon salt

1/2 teaspoon cinnamon

3 teaspoons almond extract

6 cups old-fashioned oats

1 cup slivered almonds

In a saucepan, combine the brown sugar, milk powder, honey, apple juice, oil, salt, and cinnamon. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats and almonds. Drizzle with sugar mixture and mix well.

Spread a thin layer in two 15x10-inch baking pans coated with nonstick cooking spray. Bake at 375 degrees. Take out of oven and stir thoroughly. Cook for 10 more minutes or until golden brown. They'll turn crunchy as they cool. Enjoy on yogurt, vanilla ice cream, or as cereal.

Variations:

Add 1-1/2 cups dried cherries or cranberries to the oats

Use walnuts instead of almonds

Use 2 teaspoons of vanilla or 1 teaspoon of maple extract instead of almond

Salad Dressing and Eggs

Sweet and Sassy Oil and Vinegar Dressing

This is the *BEST* salad dressing ever! It tastes a bit like Dorthy Lynch. The recipe is...

1/2 cups sugar

1-2 tsp. dijon mustard

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

1/2 cup hot water

1/4 cup white or cider vinegar

2 garlic cloves minced( garlic powder works too )

1/4 cup vegetable oil

Put all ingredients into a jar with a tight fitting lid. Shake well. Refrigerate or leave at room temperature if you can't wait. It's good both ways! Enjoy :0)

The chickens are done molting and are laying eggs at the usual pace again. I love the blue ones.

Yummy Recipe

I tried a new recipe yesterday. These peanut butter bars are delicious! Here is the recipe:

1 stick butter
1/2 cup peanut butter
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup self rising flour

Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2-inch pan. Melt butter and peanut butter in a bowl over hot water. Add remaining ingrediants. Stir until blended. Pour into prepared pan and bake for 25 to 30 minutes. Cool and cut into ssquares. Enjoy! :)


Recipe from: The Lady & Sons Savannah Country Cookbook By: Paula H. Deen