Someone asked me the other day for my lemon squares recipe. I panicked for a moment, because I have tried about 10 different recipes and it took me a while to figure out which one she was talking about. There are 8 different variations of lemon bars in "150 Delicious Squares" alone! My Dad's favorite was always the recipe from the old Joy of Cooking (again with the old editions!). But finally, here are the lemon squares I have made the most often in the last year or so.
(From Company's Coming "150 Delicious Squares")
Lemon Squares
Bottom Layer:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, softened
Second Layer:
2 eggs
3 Tbsp fresh squeezed lemon juice
1 cup sugar
2 Tbsp all-purpose flour
1/2 tsp baking powder
1 cup coconut
1/4 tsp salt
grated lemon rind to taste (I like to use about 1/2 - 3/4 of the lemon for a fairly tart square)
Icing:
1 1/2 cups icing sugar
2 Tbsp butter
4 tsp fresh squeezed lemon juice
1. (Bottom Layer) Mix flour and sugar together. (And now this is the tricky part... )
Making sure your butter is at room temperature so its nice and easy to work with, drop it in small pats evenly over your dry mixture. Take two butter knives and "cut" the butter into the flour by chopping the butter into smaller and smaller bits and working the dry ingredients into it gradually. You want the end result to be mealy and crumbly. This is a difficult procedure to explain and I am going to try and post a video up soon. The secret to a good shortbread is in how you mix the ingredients together.
Press this mixture into a greased 9 x 9" pan. Bake at 350F for 15-20 mins until dry and golden around the edges.
2. (Second Layer) Beat eggs slightly. Stir in next 6 ingredients. Spread over first layer. Bake at 350F for about 30 mins until set in centre and light brown in colour. Cool.
3. Combine icing sugar, butter and lemon juice. Beat well, adding more lemon juice a bit at a time as needed for an easy spreading consistency. Spread over cooled bars. Allow to set before cutting.
Wednesday, 31 August 2011
More Muffins
I take a lot of recipes from the Company's Coming "Muffins & More" book. If you don't own it, BUY IT!
Here is another gem.
(Raisin) Bran Muffins
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins (optional)
1 cup buttermilk or sour milk (to make sour milk, put 1 Tbsp vinegar in your measuring cup then fill the rest with milk)
1 cup bran
1/3 cup cooking oil
3 Tbsp molasses
1 egg
1/4 cup brown sugar
1/2 tsp pure vanilla
1. In large bowl combine flour, baking powder, baking soda, salt and raisins. Stir well. Push up around sides of bowl making a well in the centre.
2. In another bowl stir buttermilk with bran. Let stand 5 mins.
3. Add remaining ingredients to bran mixture in the order given. Beat with a spoon until well mixed. Pour into the well of the dry ingredients. Stir just until moistened. DO NOT overstir your muffins. Batter will be lumpy, that's ok! Fill greased muffin cups about 3/4 full.
4. Bake at 375F for 18-25 mins. Keep an eye on them, don't let them overbake! Muffins are done as soon as a toothpick inserted comes out clean. Let cool in tray 5 mins or so before taking them out.
Here is another gem.
(Raisin) Bran Muffins
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins (optional)
1 cup buttermilk or sour milk (to make sour milk, put 1 Tbsp vinegar in your measuring cup then fill the rest with milk)
1 cup bran
1/3 cup cooking oil
3 Tbsp molasses
1 egg
1/4 cup brown sugar
1/2 tsp pure vanilla
1. In large bowl combine flour, baking powder, baking soda, salt and raisins. Stir well. Push up around sides of bowl making a well in the centre.
2. In another bowl stir buttermilk with bran. Let stand 5 mins.
3. Add remaining ingredients to bran mixture in the order given. Beat with a spoon until well mixed. Pour into the well of the dry ingredients. Stir just until moistened. DO NOT overstir your muffins. Batter will be lumpy, that's ok! Fill greased muffin cups about 3/4 full.
4. Bake at 375F for 18-25 mins. Keep an eye on them, don't let them overbake! Muffins are done as soon as a toothpick inserted comes out clean. Let cool in tray 5 mins or so before taking them out.
Bestest Banana Bread
Most loaves and breads are made with cooking oil. This one is made with butter. It makes all the difference in the world. (From Company's Coming "Muffins & More")
Banana (Chip) Bread
1/2 cup butter, softened (Always try to have your butter at room temperature. It should be soft enough to work with but not puddly.)
1 cup sugar
2 eggs
3 large bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips (if you want banana chocolate chip bread)
1. Cream butter and sugar together. Add eggs one at a time, beating until smooth. Stir in mashed bananas.
2. In second bowl, stir flour with baking soda, baking powder, salt and chocolate chips. Add to banana mixture stirring only until just combined. DO NOT overstir your loaf mixture or you will have a dense and chewy loaf instead of a light and fluffy one. Transfer into greased 9x5x3 loaf pan.
3. Bake at 350F for about an hour, or until a toothpick inserted comes out clean. Let stand in pan for at least 10 mins before transfering onto cake rack to cool.
Banana (Chip) Bread
1/2 cup butter, softened (Always try to have your butter at room temperature. It should be soft enough to work with but not puddly.)
1 cup sugar
2 eggs
3 large bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips (if you want banana chocolate chip bread)
1. Cream butter and sugar together. Add eggs one at a time, beating until smooth. Stir in mashed bananas.
2. In second bowl, stir flour with baking soda, baking powder, salt and chocolate chips. Add to banana mixture stirring only until just combined. DO NOT overstir your loaf mixture or you will have a dense and chewy loaf instead of a light and fluffy one. Transfer into greased 9x5x3 loaf pan.
3. Bake at 350F for about an hour, or until a toothpick inserted comes out clean. Let stand in pan for at least 10 mins before transfering onto cake rack to cool.
Tuesday, 30 August 2011
Muffins & More
I have about a dozen of the different "Company's Coming" recipe books, but they are mostly the older editions. I grew up with my Mum cooking from these books, and I found that the newer editions didn't have all the exact same recipes. So I scavenged through Value Village, Book Depot, and various garage sales (actually, my wonderful Mother-in-Law did most of the scavenging for me!!) to find the darling old editions of "Muffins and More", "150 Delicious Squares" and others. Here is:
Apple Streusel Muffins
Topping:
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup butter
Muffin:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/4 cup cooking oil
3/4 cup shredded, unpeeled apple
1. Topping: In small bowl, combine flour and sugar. Drop butter by small bits into the flour mixture, and then rub together until crumbly. Set aside.
2. Muffin: Mix together flour, sugar, baking powder and salt. Make a well in the centre.
3. In another bowl beat egg, milk and cooking oil until combined. Stir in grated apple. Pour into well. Stir just until moistened. DO NOT overmix muffins! This will cause them to become heavy and dry. For a light, fluffy muffin, stir with as few strokes as possible. If a little bit of flour is not quite stirred in, that's ok!
4. Fill greased muffin cups only 3/4 way full. Sprinkle each muffin with some of the topping.
5. Bake at 400F oven for 18-25 minutes. Always check your baking early! Muffins are finished as soon as a toothpick or knife inserted comes out clean.
Apple Streusel Muffins
Topping:
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup butter
Muffin:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/4 cup cooking oil
3/4 cup shredded, unpeeled apple
1. Topping: In small bowl, combine flour and sugar. Drop butter by small bits into the flour mixture, and then rub together until crumbly. Set aside.
2. Muffin: Mix together flour, sugar, baking powder and salt. Make a well in the centre.
3. In another bowl beat egg, milk and cooking oil until combined. Stir in grated apple. Pour into well. Stir just until moistened. DO NOT overmix muffins! This will cause them to become heavy and dry. For a light, fluffy muffin, stir with as few strokes as possible. If a little bit of flour is not quite stirred in, that's ok!
4. Fill greased muffin cups only 3/4 way full. Sprinkle each muffin with some of the topping.
5. Bake at 400F oven for 18-25 minutes. Always check your baking early! Muffins are finished as soon as a toothpick or knife inserted comes out clean.
Hershey's Chocolate Chip Cookies
The best chocolate chip cookie recipe is the one on the back of the Hershey's Chipits bag.
Seriously.
Again, remember that the key to a successful baked good is a) quality of ingredients and b) proper baking time.
Chocolate Chip Cookies
1 cup butter (not margarine!)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp pure vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1. Cream butter and sugars together until smooth.
2. Beat in eggs with an electric beater one at a time. Beat in vanilla.
3. Combine flour, soda, and salt together in a seperate bowl. Add to creamed mixture. Stir until combined. Stir in chocolate chips.
4. Bake at 375F for 8-12 minutes. Watch your cookies carefully! They are done when they are golden brown on the edges and still soft in the centre. Leave cookies on tray until completely cooled. They will continue to bake while on the hot tray.
(Much Loved) Variation: Add 1 heaping cup of chocolate chips and 1 heaping cup of Reese's Peanut Butter Chips to your dough for Chocolate Peanut Chip Cookies!
Seriously.
Again, remember that the key to a successful baked good is a) quality of ingredients and b) proper baking time.
Chocolate Chip Cookies
1 cup butter (not margarine!)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp pure vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1. Cream butter and sugars together until smooth.
2. Beat in eggs with an electric beater one at a time. Beat in vanilla.
3. Combine flour, soda, and salt together in a seperate bowl. Add to creamed mixture. Stir until combined. Stir in chocolate chips.
4. Bake at 375F for 8-12 minutes. Watch your cookies carefully! They are done when they are golden brown on the edges and still soft in the centre. Leave cookies on tray until completely cooled. They will continue to bake while on the hot tray.
(Much Loved) Variation: Add 1 heaping cup of chocolate chips and 1 heaping cup of Reese's Peanut Butter Chips to your dough for Chocolate Peanut Chip Cookies!
My Mom's Lasagne
I'm not Italian, far from it...and neither was my Mom, she's from an English background. But boy, could she make a lasagne!! It may not look very special, but it is never dry, always super-cheesy, and full of flavour. You'll be coming back to this one again and again...
My Mom's Lasagne
9 lasagne noodles
2 tsp cooking oil
1 clove garlic
1 chopped onion
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 tsp parsley
1 lb ground beef
2 6oz. cans of tomato paste (I like to use one with garlic and one herbs and spices to give the sauce extra flavor and depth)
1 1/2 cups warm water
2 eggs beaten
LOTS of mozzerella cheese (I end up using between 1/2 - 3/4 of a 500 gram block)
2 cups cottage cheese (4% is nice if you can find it, if not then use 2%) **
1/4 cup grated parmesan
1 cup of your favorite spaghetti sauce
1. Cook noodles until tender.
2. Heat oil in skillet and add chopped garlic and onion and cook until soft. Add beef, salt, pepper, oregano and parsley and cook until brown. Add tomato paste, water, and simmer, covered, for 10 mins.
3. Combine eggs and cottage cheese in a bowl.
4. Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9" x 13" pan. Lay 3 lasagne noodles in the pan. Layer 1/2 meat sauce, 1/2 cottage cheese mixture, and a generous sprinkling of grated mozzerella. Layer 3 lasagne noodles, rest of the meat sauce, cottage cheese mixture, more mozzerella, and the final 3 noodles.
5. Spread 1/2 cup spaghetti sauce over the top 3 noodles, sprinkle more mozzerella, parmesan, and a shake of parsley.
6. Bake uncovered at 350F for 30 min. Let stand covered in foil for 10 mins before serving.
**note: I realize that traditionally lasagne is made with ricotta cheese, but I like using cottage cheese for the extra moisture. Ricotta tends to dry out sometimes and its an inexpensive and slightly different alternative that most people really enjoy.
My Mom's Lasagne
9 lasagne noodles
2 tsp cooking oil
1 clove garlic
1 chopped onion
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 tsp parsley
1 lb ground beef
2 6oz. cans of tomato paste (I like to use one with garlic and one herbs and spices to give the sauce extra flavor and depth)
1 1/2 cups warm water
2 eggs beaten
LOTS of mozzerella cheese (I end up using between 1/2 - 3/4 of a 500 gram block)
2 cups cottage cheese (4% is nice if you can find it, if not then use 2%) **
1/4 cup grated parmesan
1 cup of your favorite spaghetti sauce
1. Cook noodles until tender.
2. Heat oil in skillet and add chopped garlic and onion and cook until soft. Add beef, salt, pepper, oregano and parsley and cook until brown. Add tomato paste, water, and simmer, covered, for 10 mins.
3. Combine eggs and cottage cheese in a bowl.
4. Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9" x 13" pan. Lay 3 lasagne noodles in the pan. Layer 1/2 meat sauce, 1/2 cottage cheese mixture, and a generous sprinkling of grated mozzerella. Layer 3 lasagne noodles, rest of the meat sauce, cottage cheese mixture, more mozzerella, and the final 3 noodles.
5. Spread 1/2 cup spaghetti sauce over the top 3 noodles, sprinkle more mozzerella, parmesan, and a shake of parsley.
6. Bake uncovered at 350F for 30 min. Let stand covered in foil for 10 mins before serving.
**note: I realize that traditionally lasagne is made with ricotta cheese, but I like using cottage cheese for the extra moisture. Ricotta tends to dry out sometimes and its an inexpensive and slightly different alternative that most people really enjoy.
Fudgy Brownies
Alright!
So this blog isn't even up and running properly yet but I'm going to ignore that (I'm sure I'll figure things out as I go along) and start uploading these recipes! The most requested recipe in my collection by far, is my brownie recipe.
This is taken from Better Homes and Gardens Cookbook (which my wonderful husband gave me as an engagement present.)
Fudgy Brownies
1/2 cup butter (not margarine please!)
3 oz unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla (using pure vanilla as opposed to artificial makes a big difference)
2/3 cup all-purpose flour
1/4 tsp baking soda
1/2 cup chopped nuts or chocolate chips (optional: I never use nuts, but occasionally use chocolate chips)
1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. (Be very careful not to let this burn!) Remove from heat; cool.
2. Grease a 9x9 or 8x8 inch square pan. Set aside. Stir sugar into cooled chocolate mixture. Add the eggs 1 at a time, beating with a wooden spoon after each egg until combined. Stir in the vanilla.
3. In a small bowl, combine flour and baking soda. Add to chocolate mixture; stir until combined. If desired, stir in nuts or chocolate chips. Spread batter in prepared pan.
4. Bake at 350F for 20-30 mins. TIP: Times will vary greatly depending on your oven. A big part of good baking is to know exactly how long things need to be baked. I undercook my brownies slightly to ensure they are moist and chewy. The top and edges should be dry, and a knife or toothpick inserted should be slightly sticky. Dark edges and a clean toothpick means they have been overbaked. Wobbly brownies and a goopy centre need another 5-10 mins. Keep a close eye on your brownies and your timer and soon you will discover the perfect baking time for your oven!
So this blog isn't even up and running properly yet but I'm going to ignore that (I'm sure I'll figure things out as I go along) and start uploading these recipes! The most requested recipe in my collection by far, is my brownie recipe.
This is taken from Better Homes and Gardens Cookbook (which my wonderful husband gave me as an engagement present.)
Fudgy Brownies
1/2 cup butter (not margarine please!)
3 oz unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla (using pure vanilla as opposed to artificial makes a big difference)
2/3 cup all-purpose flour
1/4 tsp baking soda
1/2 cup chopped nuts or chocolate chips (optional: I never use nuts, but occasionally use chocolate chips)
1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. (Be very careful not to let this burn!) Remove from heat; cool.
2. Grease a 9x9 or 8x8 inch square pan. Set aside. Stir sugar into cooled chocolate mixture. Add the eggs 1 at a time, beating with a wooden spoon after each egg until combined. Stir in the vanilla.
3. In a small bowl, combine flour and baking soda. Add to chocolate mixture; stir until combined. If desired, stir in nuts or chocolate chips. Spread batter in prepared pan.
4. Bake at 350F for 20-30 mins. TIP: Times will vary greatly depending on your oven. A big part of good baking is to know exactly how long things need to be baked. I undercook my brownies slightly to ensure they are moist and chewy. The top and edges should be dry, and a knife or toothpick inserted should be slightly sticky. Dark edges and a clean toothpick means they have been overbaked. Wobbly brownies and a goopy centre need another 5-10 mins. Keep a close eye on your brownies and your timer and soon you will discover the perfect baking time for your oven!
Subscribe to:
Posts (Atom)