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Recipes
Lemon Bar Cookie Cups
By pknaub
Preheat oven to 350°. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside
- 1 3/4 1 3/4 3/4 cups all purpose flour*
- 1/2 1/2 1/2 cup whole wheat flour
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon baking soda*
- 1/2 1/2 1/2 teaspoon cream of tartar
- 1/2 1/2 1/2 cup butter, softened
- 1/2 1/2 1/2 cup confectioners’ sugar (powdered sugar)
- 1/2 1/2 1/2 cup canola oil
- 1 1 1 egg
- 1/2 1/2 1/2 teaspoon lemon extract
- 1/2 1/2 1/2 teaspoon vanilla extract
- 3/4 3/4 3/4 cup lemon curd (recipe below)
- powdered sugar for decorating, optional
- Directions
- to 350°. to 350°.
- Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
- to a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
- 8 Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes.
- to the edges to the cookies with powdered sugar.
- 2 to 1/4 1 high altitude adjustments: added 2 tablespoons flour, reduced baking soda to 1/4 teaspoon, and subtracted 1 tablespoon sugar.
- Lemon Curd
- Fine Cooking
- 6 6 6 tablespoons unsalted butter, softened at room temperature
- 1 1 1 cup sugar
- 2 2 2 large eggs
- 2 2 2 large egg yolks
- 2/3 2/3 2/3 cup fresh lemon juice
- 1 1 1 teaspoon grated lemon zest
- 2 1 large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
Chocolate Revel Bars
By pknaub
1. Set aside 2 tablespoons of the butter or margarine
- 1 cup butter or margarine
- 2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups quick-cooking rolled oats
- 1 14-ounce can (1-1/4 cups) sweetened condensed milk
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 1 cup chopped walnuts
- 2 teaspoons vanilla
Buttermilk Waffles for Two
By pknaub
If you need to hold the waffles for a short time, place them on a wire rack set over a baking sheet, cover them wi...
- Buttermilk Waffles for Two
- Serves 2 to 3. Published April 30, 2007.
- Ingredients
- 1 cup unbleached all-purpose flour
- 1 tablespoon fine-ground cornmeal (optional)
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1 large egg , separated
- 2 tablespoons unsalted butter , melted
- Pinch cream of tartar
- 2/3 cup buttermilk
Chex Muddy Buddies
By pknaub
1. Into large bowl, measure cereal; set aside
- 9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Crunchy Panko Fruit Cobbler
By pknaub
Preheat the oven to 350°F
- Our personal-size pie-slice pans are perfect for making individual desserts. Just about any recipe for cobbler, crisp, or pie may be used, dividing it among pans. Each pan holds about 1/2 to 3/4 cup filling.
- Topping
- 1 3/4 cups (2 3/4 ounces) plain panko or fresh bread crumbs
- 1/2 cup (4 ounces) melted butter
- 1/2 cup (3 5/8 ounces) sugar
- 1/2 cup (1 1/4 ounces) coconut or chopped nuts (2 1/2 ounces), optional
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Toss the topping ingredients together, and set aside.
- Filling
- 1/3 to 1/2 cup (2 3/8 to 3 1/2 ounces) sugar, depending on fruit used
- 1 tablespoon cornstarch or Instant ClearJel®
- 1/4 cup (2 ounces) water, fruit juice, or lemon juice
- 3 1/2 to 4 cups fresh or frozen peaches, blueberries, raspberries, sliced apples, or combination of your choice
- 1 teaspoon cinnamon, optional
Broccoli Recipe
By pknaub
Prep time 5 mins Cook time 20 mins Total time 25 mins A broccoli recipe perfect for picky eaters
- Ingredients
- 2 bunches broccoli, cleaned
- 2 tablespoons olive oil
- water
- butter (optional)
- salt and pepper to taste
Skillet Cornbread With Strawberry Jam
By pknaub
Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F
- For the Cornbread:
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar, plus more for sprinkling
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1 stick unsalted butter, melted
- For the Jam:
- 1 pound strawberries, hulled and halved
- 1 lemon
- Juice of 1/2 orange
- Pinch of salt
- 1/2 cup sugar
- 1 tablespoon unsalted butter
Slow Cooker Apple Crisp
By pknaub
1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup butter, cut into pieces
- 1 cup chopped walnuts 1/3 cup white sugar, or to taste
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 6 cups apples - peeled, cored and
- chopped
- 2 tablespoons lemon juice
Lemon-Glazed Pound Cake
By pknaub
The sunny taste of citrus highlights this buttery pound cake
- Cake
- 3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
- 1 (3-ounce) package cream cheese
- 1/2 teaspoon salt
- 1 1/2 cups (10 1/2 ounces) sugar
- 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor
- 5 large eggs
- Glaze
- 1/4 cup (2 ounces) fresh lemon juice
- 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar
Chef John's Flour Tortillas
By pknaub
"Love tortillas? These homemade flour tortillas are tender and flavorful
- INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder 1/4 cup vegetable shortening
- 1/2 cup hot water
- 1/4 cup all-purpose flour for dusting
- Servings: 4
- INGREDIENTS:
- 3/4 cup and 2 tablespoons all-purpose
- flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder 2 tablespoons vegetable shortening
- 1/4 cup hot water
- 2 tablespoons all-purpose flour for
- dusting