Reduced Fat Lemon Squares

Posted July 21, 2011 by Brenda. Filed under , | tagged ,

This was recently on the MSNBC website.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil to hang over pan edges. Spray foil lightly with vegetable oil spray.

For the crust:

  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 1/3 cup (1 1/3 ounces) confectioners sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
  • 1 tablespoon whole milk
  1. Process flour, sugar, cornstarch, lemon zest, baking powder and salt in food processor until combined. Add butter and milk and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, 16 to 20 minutes. Cool crust on wire rack for 15 minutes.

For the lemon topping:

  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1 large egg plus 1 large egg white lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
  • 1 tablespoon confectioners sugar
  1. Reduce oven temperature to 325 degrees. Whisk granulated sugar, egg, egg white, flour and salt together in bowl until smooth. Stir in lemon juice and zest until combined. Pour filling over cooled crust and bake until filling is set, 15 to 20 minutes. Cool completely in pan on wire rack, about 1 hour. Dust with confectioners’ sugar. Using foil overhang, lift lemon squares from pan and cut into 9 squares. Serve.

Makes 9 lemon squares

Easter Story Cookies

Posted April 22, 2011 by Brenda. Filed under

We used to make these the night before Easter.

Preheat oven to 300 degrees (this is important, don’t wait till you’re half done with the recipe!)

  • 1 cup whole pecans
  • 1 tsp vinegar
  • 3 egg whites
  • pinch salt
  • 1 cup sugar
  • zipper baggie
  • wooden spoon
  • tape
  • Bible

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.  Explain that after Jesus was arrested, He was Beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1tsp vinegar into mixing bowl.  Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.  Read John 19:28-30.

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child’s hand.  Let them taste it and brush the rest into the bowl.  Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.  Read Luke 23:27.

So far, the ingredients are not very appetizing.  Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts.  Drop by teaspoons onto wax paper covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus’ body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus’ tomb was sealed.  Read Matthew 27:65-66.

GO TO BED!  Explain that they may feel sad to leave the cookies in the oven overnight.  Jesus’ followers were in despair when the tomb was sealed.  Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus’ followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

Chocolate Chip Cookies

Posted February 6, 2011 by Brenda. Filed under | tagged

About 5 dozen large cookies.

  • 3/4 cup butter, not margarine
  • 3/4 cup shortening (143 grams)
  1. Whip butter and shortening just until fluffy.
  • 1 1/2 cups light brown sugar (325 grams)
  • 3/4 cup white sugar (150 grams)
  1. Blend sugars in gradually.
  • 3 eggs
  • 1 1/2 t vanilla (more doesn’t hurt)
  1. Blend in until smooth.
  • 3 3/8 cups flour (435 grams)
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  1. Combine separately and then mix in.
  • 2 to 3 cups chocolate chips, perhaps a combination of semi-sweet, milk, and white chips
  1. Mix in gradually.
  2. Drop hunks of dough in desired sizes on ungreased cookie sheets. Bake  9-11 minutes at 375F.

If you must use margarine, use 1 1/2 cups and no shortening.

Sugar measurements are approximate. You can shift the balance between white and brown sugar. You can cut the brown sugar to about 3/4 cup, make the difference up in white sugar, and add about 2 tablespoons molasses. Or, use about 1 cup dark brown sugar and 1 1/4 cups white sugar.

Praline Sauce

Posted December 29, 2010 by Brenda. Filed under | tagged

  • 1 1/2 cups chopped pecans
  • 1/4 cup butter
  • 1 1/4 cups brown sugar, packed
  • 3/4 cups corn syrup
  • 3 Tblsp flour
  • 5 ounces evaporated milk
  1. Toast pecans (300F for 15 min.)
  2. Melt butter.
  3. Add brown sugar, corn syrup and flour.
  4. Boil, reduce heat and simmer for 5 minutes, stirring constantly.
  5. Cool to lukewarm.
  6. Gradually stir in evaporated milk and pecans.
  7. Serve warm.

Hot Chocolate Sauce

Posted December 29, 2010 by Brenda. Filed under | tagged

  • 1 1/2 cups heavy cream
  • 9 tablespoons unsalted butter
  • 1 cup sugar
  • 1 cup packed dark brown sugar
  • 1 1/2 cups cocoa, sfited
  • 1/4 teaspoon salt
  1. Heat cream in butter, bring to a boil. Add sugars, stirring until dissolved.
  2. Cool for 5 minutes. Add sifted cocoa and salt. Whisk until smooth.
  3. Keep warm in double boiler until ready to serve.

Cocktail Meatballs

Posted December 28, 2010 by Brenda. Filed under

  • 2 12 oz jars Heinz chili sauce
  • 32 oz grape jelly
  • 1 bag meatballs ( 80 – 96, plain or italian)
  1. Combine sauce and jelly. Add to meatballs in crockpot. Cook until hot.

Blondies

Posted November 26, 2010 by Brenda. Filed under | tagged

  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoons salt
  • 1 stick butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  1. Line a 13″x9″ pan with foil. Set oven to 350°.
  2. Mix flour, baking powder and salt in a bowl.
  3. Melt butter. Stir brown sugar into butter. Stir in eggs and vanilla.
  4. Stir flour mixture into butter mixture. Spread in pan. Sprinkle with chocolate chips and press in slightly.
  5. Bake for 20 minutes. Cool before cutting.

Cheesy Corn Bread

Posted November 26, 2010 by Brenda. Filed under

  • 3 ounces mild or sharp cheddar cheese
  • 2 tablespoons sliced scallion greens
  • 1 tablespoon butter
  • 1 box (8 ½ oz) cornbread mix
  • 1/3 cup skim milk
  • 1 egg
  • ½ cup frozen kernel corn
  • 2-3 drops hot pepper sauce
  • vegetable oil spray
  1. Preheat oven to 400F.
  2. Melt butter and place in medium bowl. Add cornbread mix, milk and egg, stirring just until evenly blended. Do not overstir. Stir in cheese, scallions, corn and hot pepper sauce. Spray a pie plate with vegetable oil spray and spread mixture evenly in the pie plate.
  3. Bake 18-20 minutes or until golden brown. Cool 5-10 minutes before slicing.
  4. Yields 8 servings.

Chili for a Crowd

Posted November 26, 2010 by Brenda. Filed under | tagged

From my friend Cathy Cozens:

  • 3 lb ground beef
  • 2 cans (28oz ea) diced tomatoes, undrained
  • 4 cans (15oz ea) kidney, pinto or black beans, rinsed and drained
  • 1 lb smoked kielbasa, sliced and halved
  • 2 large onions, halved and thinly sliced
  • 2 cans (8oz ea) tomato sauce
  • 2/3 cup hickory flavored barbeque sauce
  • 1½ cups water
  • ½ cup packed brown sugar
  • 3 bell peppers, seeded and sliced
  • 2 tablespoons chili powder
  • 2 teaspoons instant coffee granules
  • 2 teaspoons dry mustard
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • ½ teaspoon cayenne pepper
  • ½ teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  1. In dutch oven, brown beef, drain; add remaining ingredients. Bring to a boil and simmer for one hour, stirring occasionally.
  2. Yields 20-24 servings.

Coffee Fudge

Posted November 26, 2010 by Brenda. Filed under

  • 1 cup coffee
  • 2 cups sugar
  • 1 T cream
  • 1 T butter
  • 1/8 t salt
  • ¼ t cream of tartar
  • ½ t almond extract
  • ½ t cinnamon
  1. Boil coffee and sugar. Remove from heat and add cream, butter, cream of tartar and salt. Bring back to a boil. Cover and cook for 3 minutes. Remove cover and cook to 240F. Remove from heat and cool to 110F. Add almond extract and cinnamon. Beat until thick and quickly turn into a buttered dish.