Archive for the ‘Recipes’ Category

Best Lemon Bars – I love lemon bars and have searched high and low for a good recipe.   I found one that I liked and “tweaked” it to get the bars the way I like them.   I hope you will enjoy this too :

8” SQUARE PAN,  ENOUGH FOIL TO LINE.   TURN THE PAN UPSIDE DOWN. PLACE THE FOIL OVER THE TOP (SHINY SIDE UP) AND PRESS AROUND PAN TO MAKE SHAPE. PLACE SHAPED FOIL ON INSIDE OF PAN AND PRESS TO GET AS SMOOTH AS POSSIBLE LEAVING ABOUT 1” EDGE OVER SIDES.

CRUST 1/2 CUP BUTTER (OR MARGARINE)- ROOM TEMPERATURE 1/3 CUP CONFECTIONER’S SUGAR – UNSIFTED 1 TSP VANILLA 1 CUP ALL-PURPOSE FLOUR – UNSIFTED

INSTRUCTIONS :

CREAM BUTTER (MARGARINE) UNTIL LIGHT.    ADD CONFECTIONER’S SUGAR AND VANILLA.   CONTINUE BEATING UNTIL WELL INCORPORATED INTO BUTTER. ADD FLOUR ON LOW SPEED UNTIL INGREDIENTS JUST COME TOGETHER FORMING A SOFT DOUGH.   PRESS DOUGH INTO 8 “ X 8” SQ PAN LINED WITH FOIL. PRICK ENTIRE SURFACE OF DOUGH WITH A FORK . CHILL FOR APPROX 1 HOUR.    BAKE AT 325 DEGREES FOR APPROXIMATELY25- 30 MINUTES UNTIL LIGHT GOLDEN IN COLOUR.

LEMON TOPPING :

(3) LARGE LEMONS (THIN SKINNED)- WELL WASHED   (3/4) CUP SUGAR (3) LARGE EGGS (EGG BEATERS)                                             (4) TSP CORN STARCH (3) TBLSP MELTED BUTTER (OR MARGARINE)                   1/4 TSP SALT

WHILST THE CRUST IS BAKING, CUT THE LEMONS IN HALF, REMOVE THE SEEDS AND CUT INTO QUARTERS.   PUT THE CHUNKS OF LEMON INTO A FOOD PROCESSOR WITH SUGAR.   PULSE UNTIL LEMON LOOKS LIKE A SLURRY.    ADD EGGS (EGG BEATERS), CORNSTARCH, SALT AND MELTED BUTTER (MARGARINE). BLEND UNTIL WELL INCORPORATED.

REDUCE OVEN HEAT TO 300 DEGREES. POUR LEMON FILLING OVER HOT CRUST AND BAKE FOR 22-23  MINUTES.

REMOVE PAN FROM OVEN AND LET COOL COMPLETELY. ONCE COOL, REMOVE FROM PAN USING FOIL OVERHANG, CUT INTO SQUARES AND SIFT POWERED SUGAR OVER TOP BEFORE SERVING.

RECIPE MAY BE DOUBLED. BAKE CRUST FOR 30 – 35 MINUTES AND LEMON FILLING 22-25 MINUTES.

ENJOY!

I love making dessert but rarely eat it.   I suppose after working around all of those wonderful ingredients which are then baked and  the desserts plated, that alone is enough!   However, I do love cookies (biscuits to me) particularly SOFT chocolate chip cookies.   I have researched and baked many versions and think I have finally found (for me at least) the perfect recipe.   Soft and flavourful with lots of qood quality chocolate.   What more could we wish for with a lovely cup of tea?   When making these cookies, please be sure to use the absolute best chocolate chips you can find, preferably semi-sweet .

Enjoy!

(8) TABLESPOONS UNSALTED BUTTER

1/3 CUP GRANULATED SUGAR

1/2 CUP BROWN SUGAR

(3) TABLESPOONS HONEY

(4) TEASPOONS VANILLA EXTRACT

1/2 TEASPOON ESPRESSO POWDER

3/4 TEASPOON SALT

(1) TABLESPOON CIDER VINEGAR

(2) LARGE EGGS

1/2 TEASPOON BAKING SODA

3/4 TEASPOON BAKING POWDER

(2) CUPS ALL PURPOSE FLOUR

(3)  CUPS SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES AND LIGHTLY GREASE OR LINE WITH PARCHMENT TWO BAKING SHEETS.

IN A LARGE BOWL, BEAT TOGETHER BUTTER, SUGARS, HONEY, VANILLA, ESPRESSO POWDER AND SALT UNTIL SMOOTH.   BEAT IN VINEGAR, EGGS, BAKING SODA AND BAKING POWDER UNTIL WELL INCORPORATED.   FOLD IN FLOUR AND CHOCOLATE CHIPS.   USING AN 1 1/2” ICECREAM SCOOP, DROP ONTO PREPARED BAKING SHEETS (EITHER LINED WITH BAKING PARCHMENT OR LIGHTLY SPRAYED WITH A NON-STOCK SPRAY).   FLATTEN SLIGHTLY WITH THE PALM OF YOUR HAND BEFORE BAKING.   MAKES  APPROXIMATELY (36) COOKIES.

THESE ARE BAKED IN A CONVENTION OVEN SO IF YOU ARE USING A STANDARD OVEN, WATCH THE COOKIES CLOSELY.   THEY NEED TO BE JUST LIGHTLY BROWNED.   THE LONGER LEFT IN THE OVEN, THE HARDER THEY WILL BECOME.

ONCE REMOVED FROM THE OVEN, LEAVE ON THE COOKIE TRAY FOR APPROXIMATELY (5) MINUTES BEFORE MOVING TO THE COOLING RACK.

THEY MAY BE STORED IN AN AIRTIGHT CONTAINER FOR UP TO (3) DAYS AT ROOM TEMPERATURE, APPROXIMATELY (1) WEEK IN THE REFRIGERATOR (IF THEY LAST THAT LONG) OR FROZEN UP TO ONE MONTH.   MAKE SURE TO PUT WAX PAPER BETWEEN LAYERS OF COOKIES BEFORE FREEZING.   ALLOW TO COME TO ROOM TEMPERATURE STILL IN THE CONTAINER WHEN YOU ARE READY TO EAT THEM.

 This is a wonderful time of the year when the world comes alive! This is the time for Spring Cleaning—for me it is the time for Spring Baking! This is absolutely my favourite season. Baking comes to mind for this holiday season and what could be easier than cupcakes for Easter?

You will need the following :

Colorful cupcake papers Green or brown frosting Miniature chocolate Easter eggs Tiny flowers Tip #133 (link to tools) Decorating bags

Bake your cupcakes and allow to cool completely. Leave them in the cupcake pan for approximately 10 – 15 minutes before removing. This helps to keep the cupcake papers attached to the cupcakes. You know sometimes that they seem to come away! Place them on a cooling rack to finish.

For the “grass” cupcakes, use the green frosting and a grass tip #133. Pipe grass on the top of the cupcakes. To do this, put the tip close to the top of the cake, start to squeeze and, as you squeeze, pull the tip up to make the grass. Repeat this to cover the top of the cake and then add your chocolate Easter eggs.

The birds nest cupcakes— using the brown frosting and tip # 133, start at the outside of the cupcake and pipe in a circle, stopping and starting to make the decorating look like a nest, finishing in the centre. Add chocolate Easter eggs and tiny flowers.

What could be more Spring like and tastier than these beautiful Easter cupcakes? The perfect dessert for a perfect Spring day. Wonderful for an Easter brunch.

 

Suggested Items List

AFTERNOON TEA TEAPOT – CUPCAKE STANDS 6 STANDS $6.95 ADD TO CART CUPCAKE BOX GOLD – 6 BOXES WITH INSERTS $5.95 ADD TO CART DECORATING TIP – # 133 GRASS SEAMLESS – STAINLESS STEEL $1.50 ADD TO CART