Wednesday, February 29, 2012

Rustic Meyer Lemon Tart

I have finally bought some Meyer Lemons.  I've only just discovered them several years back when I started blogging. Never heard of them before. I found a whole bag of them for $1.98 at Walmart which I could NOT pass up.  Do I love them? Yes!  Will I make more recipes using them?  Double YES!!!  They are delicious and so juicy!  How in the world I could never have heard of them all these years is beyond me.  I love a good lemon tart and this one is sooo good!  This is a Martha Stewart recipe that I found online.  My only complaint is that it didn't make as much as I wished it had. My tart looks a bit flat and not as high as I would like it to be but the flavor is wonderful.  What I like just as much is the crust.  There is sugar and vanilla in it so it tastes like a cookie.  I'm not kidding when I say that I would enjoy just eating the crust.  To me it is very addicting.  I will definitely use this crust again and again. You can use this crust with any tart you might enjoy.


1 cup all purpose flour
2 Tbs sugar
1/4 tsp salt
1/4 tsp finely grated Meyer lemon zest
1 stick cold butter, cup into small pieces
1/2 tsp vanilla extract

Preheat oven to 375 degrees F.  Whisk together flour, sugar, salt and lemon zest in large bowl. (I used a food processor - much easier). Cut in butter with pastry cutter until dough begins to hold together.
Stir together 1 Tbsp water and 1/2 tsp vanilla then mix into dough.
Shape into a disc and wrap in plastic wrap and refrigerate for 30 minutes.
Using your fingers, press dough into bottom and up sides of 9" fluted tart pan with removable bottom. 
Freeze for 30 minutes and bake shell until golden; approximately 25 minutes.  Let cool completely before filling.

Lemon Curd

2 large eggs plus 3 large egg yolks
1/4 cup plus 2 Tbs sugar
1/4 tsp cornstarch
3 Tbs finely grated Meyer lemon zest
1/3 cup Meyer lemon juice (from 3 to 4 lemons)
6 Tbs unsalted butter, cut into small pieces

Whisk together eggs, egg yolks, sugar and cornstarch in medium saucepan.
Whisk in lemon juice and zest.  Cook over medium low heat, stirring constantly until thick enough to coat the back of a wooden spoon,  about 7 minutes.
Remove from heat and whisk in butter, one piece at a time.
Pour filling into cooled tart shell. 
Bake until filling is browned and slightly puffed and set, about 30 minutes. 

Cool completely before serving..  This keeps for about 3 days in the refrigerator (it won't last that long though!).

Wednesday, February 15, 2012

Oatmeal Scotchies

Boy were these bars good.  Since I'm watching how much I eat lately I only had one of these but that was no problem since the rest disappeared pretty quickly. I brought some to work and they were gone by lunch time......I think these would be really good also with a peanut butter and chocolate chip combo. I found this recipe over at Katy's blog Food for a Hungry Soul. I have to say that this soul here is hungry all the time lately!!!  Anyhow, if you are not familiar with Katy's blog please go over and check it out. She has so many good recipes!

Preheat over to 350 degrees F.  Lightly grease a 9 x 13 inch pan. 
2 C all- purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 C butter, softened
3/4 C white sugar
3/4 C brown sugar
2 eggs
1 1/2 C quick cooking rolled oats
2 C butterscotch chips, divided

In a medium bowl, combine flour, baking powder, baking soda and salt; whisk together.  Add rolled oats and 1 1/2 cups butterscotch chips and stir to blend.
In a large bowl, beat butter and both sugars until smooth.  Beat in eggs to make a creamy mixture.
Gradually add flour to butter sugar mixture.  Beat well to combine.
Press dough into prepared pan.  Sprinkle top with remaining butterscotch chips.
Bake for 30 - 35 minutes.  Let cool completely before slicing.
Makes 24 bars


Saturday, February 11, 2012

Snickerdoodle Bars

Boy it's gotten cold in this neck of the woods.  It was in the 50's the other day and this afternoon we had a brief snow shower.  Please, please let the snow stay away!!!!  We spent the day with my stepson who flew in from California earlier in the week.  He cannot wait to get back to LA....and I don't blame him!  It doesn't snow out there and the weather is nice and warm. Sounds good to me.  I would love to go out there but since I don't fly I don't see that in my future, at least not in my near future or until I am over this fear of flying.  Haven't flown in many years and I do not miss it.  What I am missing though are sweets.  I've been trying to cut back this past week and drop a few pounds.  I'm not overweight by any stretch of the imagination but weight just tends to go to my stomach and hip area since I've gotten older.  And I'd rather be a size 6 than an 8 and don't want to get up to a 10 so I need to cut back on the sweets.  They love my butt! 

Now since I am trying to cut back on sweets you are probably wondering why in the world I am baking and posting this recipe?  I still like to bake them and I still live with people who enjoy them.  Doesn't mean I won't have a bite or two. I won't deprive myself totally and I do have the self control to just take a bite or two. Or at least I think I do!  Oh and by the way the SHAMROCK SHAKE has arrived at the McDonald's in this area. They are seasonal and are my favorite shake ever!  Now if I can only take a sip or two of that and not suck down the whole thing.......

Snickerdoodle Bars by Betty Crocker

2 1/3 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softenend
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla

Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon

1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla

Heat oven to 350 degrees F.  Spray or grease bottom only of a 13 x 9 inch pan with cooking spray.  In small bowl, combine flour, baking powder and salt; set aside.
In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars.  Gradually beat in eggs and vanilla into sugar mixture until combined.  On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly.  Sprinkle cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool completely, about 1 hour.
In a small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle over bars.  For bars, cut into 6 rows by 4 rows.

Makes 24 bars

Friday, February 3, 2012

Hot Chocolate Cookies

This is another recipe that I have been meaning to post since the holidays and have finally gotten around to it.  This was probably my favorite holiday cookie that I baked this year. I know it was my son and husband's favorite too!  It's like eating a cup of delicious hot chocolate and they are so moist and chewy too.  I made these over the holidays with my friends daughter who had a blast snacking on the marshmallows as we made them. 

I've been searching the net lately for some good munching food while we watch the Super Bowl on Sunday.  Over the years I have finally come to understand football better.  It's become tolerable to me now. Years back I just couldn't understand it.  But I think part of enjoying the Super Bowl is also all the food that goes along with it. I am looking very forward to that!  I'm hoping the Giants win...always have to vote for the home team!!!  Enjoy your weekend! (These cookies come to you courtesy of Recipe Shoebox).

1 cup softened butter
1 cup sugar
2/3 cup brown sugar
1 tsp. vanilla
3 1/4 cups all purpose flour
4 packets Hot Chocolate Mix
1 tsp. salt
1 1/4 tsp. baking soda
1 cup white chocolate chips
1 cup milk chocolate chips (didn't have these)
1 cup semisweet chocolate chips
1 cup mini marshmallows

Cream butter and sugars until smooth.  Beat in eggs and vanilla until combined.  In a separate bowl combine flour, hot chocolate mix, salt and baking soda.  Add to wet ingredients and mix until well combined - MIXTURE WILL BE THICK.  Fold in chips.  

Scoop dough (about a good size rounded teaspoon) onto large baking sheet lined with parchment paper.  Bake at 350 degrees F for 7 minutes.  Remove pan from oven and working quickly press 2 or 3 mini marshmallows into top of each cookie. Press firmly enough so that partially baked cookie flattens slightly.  Bake an additional 2 or 3 minutes or until marshmallow turns light gold on the edges.  Let cool on baking sheet for 5 minutes and remove to wire rack.