A Few Of FR's Finest....Every Day....08/15/03....Cooking With FReepers - Carlo3b

dansangel; Billie

[carlo3b]

Do I have Lemon Bars...ubetcha!!  I have the greatest bar in the world, and a quickie... I report, you decide!!! LOL

TRIPLE THREAT LEMON BARS
You can thank Recipe Goldmine for this great recipe!!Crust

• 1/2 cup (1 stick) salted butter, softened
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup flour

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 large egg
• 1 teaspoon lemon extract

Lemon Curd

• 4 large egg yolks
• 1 tablespoon cornstarch
• 3/4 cup granulated sugar
• 3/4 cup water
• 2 medium lemons, grated, for 2 teaspoons lemon peel, and squeezed for 1/4 cup fresh lemon juice
• 2 tablespoons salted butter, softened

Topping

• 2 tablespoons confectioners sugar

Preheat oven to 325 degrees F.

1) The Crust: Cream butter and sugar in medium bowl with electric mixer set on high speed.
2) Add vanilla extract and mix until combined.
3) Add flour and mix at low speed until fully incorporated.
4) Press dough evenly into bottom of an 8-inch square baking pan.
Refrigerate until firm, about 30 minutes.

Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown.

Cool on rack to room temperature.

1) The cream cheese filling: While crust is baking, beat cream cheese and sugar until smooth in medium bowl with electric mixer set at high speed.
2) Add egg and lemon extract and beat at medium speed until light and smooth.
Cover bowl tightly and refrigerate.

1) The lemon curd: Blend the egg yolks with the cornstarch and sugar in a medium non aluminum pan.
2) Place over low heat and slowly whisk in water and lemon juice.
3) Increase heat to medium low and cook, stirring constantly until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

1) Assemble the bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula.
2) Spread lemon curd evenly over cream cheese filling.
2) Place pan in center of oven.
Bake 30 to 40 minutes or until edges begin to turn light golden brown.
Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars.

Dust top with confectioners' sugar.
Makes 12 bars.

---

FRESH AND EASY LEMON BARS  
 
Crust:

• 1 cup margarine
• 1/2 cup powdered sugar
• 2 cups flour
• dash of salt

Topping:

• 1/4 cup flour
• 2 cups sugar
• 4 eggs
• 6 Tbls. lemon juice

Preheat oven, at 350F
1) The crust: Blend together ingredients, press into greased 9x13 pan, bake at 350F for 15 minutes, remove from oven.
2) While baking stir together ingredients for the topping.
Pour over baked crust, and bake an additional 25 minutes at 350F.
When cool sprinkle top with a light dusting of powdered sugar. BINGO!!!

[carlo3b]

Hey big boy... it was a banner day for recipes indeed! Thanks for your help, and of course thanks for your angel's help... :o)

[carlo3b]

Are those anything like the N'Orleans "donuts?"

Nope, but these are...

Café Du Monde Beignet

• 1 package active dry yeast
• 1 1/2 cups warm water (105°)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup undiluted evaporated milk
• 7 cups all-purpose flour
• 1/4 cup soft shortening
• oil for frying
• confectioners' powdered sugar

1) In large bowl, sprinkle yeast over water; stir to dissolve.
2) Add sugar, salt, eggs and milk. Blend with beater.
3) Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover with plastic wrap and chill overnight. 4) Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares.
5) Deep fry at 360° 2 to 3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar.
You shouldn't eat these wonderful thingys without.. café au lait.
Makes: 5 dozen

Voila!

[dixie sass]

A day late in getting to the thread! But anyway - happy Saturday!!!!!

[dixie sass]

Use to make donuts way back when! Always thought they would be hard to make - till I did it. They are so much fun to eat!

[dixie sass]

Ex-roommate and ex-freeper, Astonished and I went on the Atkins Diet several years ago. It is the only diet that actually worked. The weight lost has stayed lost.

[dixie sass]

Tiramisu!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Oh heaven!!! Tiramisu is a heavenly cloud of flavors that just, ahhhhhhhhhhhhhhhhh... no words are available...

[dixie sass]

How about a cookbook for those of us who only have themselves to cook for?

Cooking a full meal and then freezing portions doesn't always work, something gets lost in the reheating or nuking after they been in the freezer. You also have to use them within a set length of time or throw it out.

The alternative, eating out, strains the budget as do frozen dinners.

Cooking for one recipes are like my shoe size, impossible to find.

[Mama_Bear]

It's HERE, finally.....the WEEKEND!
Come on over!

[GailA]

Thanks Carlo the triple threat sounds devine. I'll give them a try the next time we have a dinner pot luck at the AM Legion...I'm the only one who likes lemon in our house, so I save recipe's like this to try out when I know there will be others besides ME to eat the whole thing. :-)

[dansangel]

ROFL!!!!

A picture speaks a thousand words! And that picture says it all.

Thank you for sharing!

[dansangel]

It's Saturday morning....and I am craving PIZZA after reading through the posts.

You did cave tours? Wow - I used to have daydreams about that as a child (who didn't?) How cool is that!

I actually went on a cave tour in OH when I lived there. Can't remember the name off hand, but it was really fun. Plus, the fact that it was close to 100 degrees outside and only about 55 in the cave didn't hurt!

[dansangel]

Thank *you* for sharing!

Have a wonderful weekend!

[dansangel]

Been awhile but I promise to do better.

You are *welcome* here anytime. Have a super weekend!

[dansangel]

I will make it up to everyone.. :o)

No need to apologize (((((((Carlo))))))

Family first! :-)

Thank you *so much* for all that you shared with us!

[sweetliberty]

I loved doing cave tours. It was a lot of fun. I also really enjoyed using the opportunity to acquaint those who came with the history and legend of the area. That was in Colorado.

[dansangel]

Beignet

***That's*** the word that escaped me!

Thank-you for this lip-smacking recipe!

:-)

[dansangel]

That was in Colorado.

Wow - we're talking CAVES out there! What a fabulous opportunity for you!

We were told on our cave tour to refrain from touching the stalagmites. Our tour guide said that once the delicate formation was interfered with, the stalagmite would cease to form.

In once instance, an inch of growth took thirty years to complete. It was really fasciniating!

[dansangel]

A day late in getting to the thread! But anyway - happy Saturday!!!!!

Never late, but always welcome, ((((((dixie sass))))))

A happy and Blessed weekend to you, too!

:-)

[sweetliberty]

The cave systems are very fragile and delicate and depending on the levels of moisture and activity, stalctites and stalagmites take a very long time to form. Back before much was known about caves, it was not uncommon for early explorers to break off pieces of the formations for souveniers. The damage from such carelessness is still evident in many caves. And yes, touching the formations is bad because the oils from our skin build up and "kill" the formations.