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Wednesday Recipe Club: Trisha Yearwood’s Lemon Squares

July 17th, 2013

Best, easiest recipe ever for Lemon Squares. Serve with fresh blueberries on the side. Bon appetit, babies!

– wm

Lemon Squares

Serves:
15 squares

Ingredients
Crust:

1 cup (2 sticks) butter, at room temperature
2 cups all-purpose flour
1/2 cup confectioners’ sugar, plus more for sprinkling

Filling:

4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions:

For the crust: In a medium saucepan, melt the butter. Mix the flour and confectioners’ sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes at 350 degrees.

For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Reduce heat to 325 and bake for 20 minutes more.

Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners’ sugar. Cut into squares and serve.

have a great weekend

July 13th, 2013

Burdensome sky

Daleks disguised as lighthouses

Wild rose

(Photos by Steve Rawley)

Arf! Sea Lion Caves, Florence, Ore., June 2013

July 2nd, 2013

Sea Lion Cave

Sea Lion Cave

Sea Lion Cave

(Photos by Steve Rawley)

One of my earliest memories is of visiting the Sea Lion Caves in Florence, Ore., and being overwhelmed at how huge and loud it was. Intense and primeval. Glad that we got to visit there with our own kids :) It was the first time they had seen it (same for Steve) and only the second time for me. Definitely worth putting on the list, when you’re sightseeing in Oregon.

Hope you’re having a great summer, whatever part of the world you’re in.

– wm

Pasta a la LaLa, also known as Monday Recipe Club

July 1st, 2013

Room with a view

(Photo by Steve Rawley)

My kids are learning to cook. This leaves me more time for reading. Yes, yes and yes. I am not always the most patient person, who it comes to teaching others to cook. Steve is a bit more patient than I am, but also more likely to say, Sit down and I’ll just do it for you. Our kids are patient with us, thank God. The goal is that they know how to cook by the time they move out, and honestly? They kinda already do, so go us.

Tonight my daughter came up with a good pasta recipe, with a tiny bit of help from me and our friend Giada. OK, yeah, we love pasta. Is that wrong??? Here is…

PASTA A LA LALA

* Cook half a pound of conchiglie pasta until tender

* Add some sliced carrots to the pasta water during the last five minutes of cooking time

* When pasta and carrots are done cooking, rinse with cold water and put in bowl

* In same pot that you cooked pasta in, saute some onions and pea pods in olive oil

* When done, add to pasta and carrots

* Make a vinaigrette from 1 part balsamic vinegar, 3 parts olive oil, salt, pepper and a teaspoon or so of paprika

* Pour over pasta and stir in

* Chop some sundried tomatoes and kalamata olives; stir those into pasta, too! Add some feta cheese if you would like!

Now, make some garlic bread out of hoagie rolls, butter and garlic salt. Toast under broiler.

Done! Bon appetit, babies…

Tomorrow night, peanut butter and blackberry jam sandwiches on hoagie rolls… mmmmmm… peanut butter and jam… mmmmmmm… As usual, I remain happy with a sandwich or a bowl of cereal. Or pasta is always good, too.

xo

wm