All things lemony
Had a Hot Lemon Toddy for the first time yesterday.
It was ... different.
Lemon juice (lemonadeish?)
Grendamine syrup
Honey.
May or may not have had some candied citron peel added to the drink.
Would I get it again?
Yes, if only so I can know if I like it, or hate it.
(Studies show people - me, you, her, him, everyone - needs to try the same food five or six times before they know if it is something they like/hate).
Am baking some lemon cheesecake bars right now.
Don't know how they will turn out - mixed-mashed two different recipies: a big NO-NO for lots of people.
Trouble is, I didn't have the forsight to buy the Krusteaz lemon-bar pouch, and really really wanted lemon cheesecake desert tonight.
So ... traditional lemon bars:
heat oven to 350 degrees.
(crust)
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup (confectionery) sugar
mix thorougly. Press inot ungreased square pan, 8x8x2. Bake 20 minutes in hot oven.
(lemon center goodness)
2 eggs,
1 cup granualted sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice - freshly squeezed tastes better than the bottled juice, JFYI.
Beat ingredietns about 3 minutes or until light and fluffy. Pour over hot crust.
Bake about 25 minutes longer or just until no imprint remains when touched lightly into center.
Cool, cut into squares.
'Amazing Lemon Cheesecake Bars'
1 packages Krusteaz Lemon bar mix (1 pouch each lemon filling mix and compete crust)
1/2 cup graham cracker crumbs
8 ounce (1 cup) cream cheese, softened
1/2 cup sugar
4 eggs
1/2 teaspoon vanilla
1/3 cup water.
Preheat oven to 350 degrees. Greawse bottom and sides of 8x8x2 inch baking pan.
(CRUST) - place full pouch of complete crust mix and graham cracker crumbs in a medium bowl: stir with a fork until well blended. Press crust mixture firmly into bottom of pan. Bake 8 minutes.
(FILLING) - place cream cheese and sugar in medium bowl. Mix until smooth. Add 1 egg and vanilla. Continue to mix until smooth. Pour cream cheese mixture evenly over hot crust.
In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisky until eggs are well incorporated. Pour lemon filling over chream cheese layer.
Bake 35 to 40 minutes or until center does not jiggle when shaken.
Cool competely and cut into squares. Store covered in the refrigerator.
In my humble opinion, boxed desserts (even if made at home, with fresh ingredients) just don't taste as good as from-scratch desserts.
We'll find out how my concoction will taste in about 20 minutes or so.
Doubt I'll try this particular experiment again.
It was ... different.
Lemon juice (lemonadeish?)
Grendamine syrup
Honey.
May or may not have had some candied citron peel added to the drink.
Would I get it again?
Yes, if only so I can know if I like it, or hate it.
(Studies show people - me, you, her, him, everyone - needs to try the same food five or six times before they know if it is something they like/hate).
Am baking some lemon cheesecake bars right now.
Don't know how they will turn out - mixed-mashed two different recipies: a big NO-NO for lots of people.
Trouble is, I didn't have the forsight to buy the Krusteaz lemon-bar pouch, and really really wanted lemon cheesecake desert tonight.
So ... traditional lemon bars:
heat oven to 350 degrees.
(crust)
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup (confectionery) sugar
mix thorougly. Press inot ungreased square pan, 8x8x2. Bake 20 minutes in hot oven.
(lemon center goodness)
2 eggs,
1 cup granualted sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice - freshly squeezed tastes better than the bottled juice, JFYI.
Beat ingredietns about 3 minutes or until light and fluffy. Pour over hot crust.
Bake about 25 minutes longer or just until no imprint remains when touched lightly into center.
Cool, cut into squares.
'Amazing Lemon Cheesecake Bars'
1 packages Krusteaz Lemon bar mix (1 pouch each lemon filling mix and compete crust)
1/2 cup graham cracker crumbs
8 ounce (1 cup) cream cheese, softened
1/2 cup sugar
4 eggs
1/2 teaspoon vanilla
1/3 cup water.
Preheat oven to 350 degrees. Greawse bottom and sides of 8x8x2 inch baking pan.
(CRUST) - place full pouch of complete crust mix and graham cracker crumbs in a medium bowl: stir with a fork until well blended. Press crust mixture firmly into bottom of pan. Bake 8 minutes.
(FILLING) - place cream cheese and sugar in medium bowl. Mix until smooth. Add 1 egg and vanilla. Continue to mix until smooth. Pour cream cheese mixture evenly over hot crust.
In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisky until eggs are well incorporated. Pour lemon filling over chream cheese layer.
Bake 35 to 40 minutes or until center does not jiggle when shaken.
Cool competely and cut into squares. Store covered in the refrigerator.
In my humble opinion, boxed desserts (even if made at home, with fresh ingredients) just don't taste as good as from-scratch desserts.
We'll find out how my concoction will taste in about 20 minutes or so.
Doubt I'll try this particular experiment again.