Crust:
12 T. (1 1/2) sticks unsalted butter, frozen
1 3/4 c. flour
3/4 c. powdered sugar
3/4 tsp. salt
Filling:
4 large eggs, lightly beaten
1 1/3 c. sugar (regular granulated sugar, not powdered)
3 T. flour
1/4 tsp. salt
3/4 c fresh lemon juice (approx. 4 lemons)
1/4 c. whole milk
Making crust:
Butter a 9x13 dish. Line with parchment paper with enough overhang to lift the bars out after they are done baking.
Grate butter on a cheese grater with large holes (this takes a while). In separate bowl, whisk together flour, powdered sugar, and salt. Add butter and stir (I used my hands) til combined and looks crumbly. Transfer mix to baking dish and press evenly onto bottom with your hands. Chill crust in freezer for 15 min. Preheat oven to 350. Bake crust til slightly golden, about 18 min.
Filling:
While crust is baking in a large measuring cup whisk together eggs, sugar, flour and salt til smooth. Stir in lemon juice and milk (I didn't have whole milk so I used 1%). Remove crust from oven and pour filling mix over hot crust. Reduce oven temp to 325 and bake til filling is set and edges are slightly golden brown, about 18 min. Let cool completely on a wire rack. Grip paper; lift out dessert and set on cutting board. Dust with powdered sugar and cut into square. Keep in fridge up to 2 days.
Wednesday, February 8, 2012
Thursday, February 2, 2012
Strawberry Poke Cake from Cook's Country TV
Serves 12
Cake
12 T. ( 1 1/2 sticks) unsalted butter, softened, plus extra for pan
2 1/4 cups flour, plus extra for pan
4 tsp. baking powder
1 tsp. salt
1 cup whole milk
2 tsp. vanilla
6 large egg whites
1 3/4 cups sugar
Syrup and Topping
4 cups frozen strawberries
6 T. sugar
2 T. orange juice
1/2 cup water
2 T. strawberry flavored gelatin
2 cups heavy cream
For cake:
Preheat oven to 350 degrees. Grease and flour 9x13 pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla and egg whites in large bowl. With electric mixer on med-high beat butter and sugar til fluffy. Add flour mix and milk mix alternately ,in two batches, beating after each addition til combined. Pour into prepared pan and bake til toothpick near center comes out clean about 35 minutes. Cool cake in pan completely about 1 hour. Once cool cake can be wrapped in plastic at room temp for up to 2 days.
Syrup and topping: Heat 3 cups strawberries, 2 T. sugar, juice and water in med. saucepan over med-low heat. Cover and cook til liquid is deep red and strawberries are softened, about 10 min. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temp, at least 30 min.
Meanwhile, poke about 50 holes in top of cooled cake (using skewer). Slowly pour liquid evenly over top of cake. Wrap with plastic wrap and chill in fridge til gelatin is set, at least 3 hours or up to 2 days. Pulse reserved strained strawberries, 2 T. sugar and remaining frozen strawberries in food processor til mix resembles jam. Spread evenly over cake.
With electric mixer on med-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries.
Cake
12 T. ( 1 1/2 sticks) unsalted butter, softened, plus extra for pan
2 1/4 cups flour, plus extra for pan
4 tsp. baking powder
1 tsp. salt
1 cup whole milk
2 tsp. vanilla
6 large egg whites
1 3/4 cups sugar
Syrup and Topping
4 cups frozen strawberries
6 T. sugar
2 T. orange juice
1/2 cup water
2 T. strawberry flavored gelatin
2 cups heavy cream
For cake:
Preheat oven to 350 degrees. Grease and flour 9x13 pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla and egg whites in large bowl. With electric mixer on med-high beat butter and sugar til fluffy. Add flour mix and milk mix alternately ,in two batches, beating after each addition til combined. Pour into prepared pan and bake til toothpick near center comes out clean about 35 minutes. Cool cake in pan completely about 1 hour. Once cool cake can be wrapped in plastic at room temp for up to 2 days.
Syrup and topping: Heat 3 cups strawberries, 2 T. sugar, juice and water in med. saucepan over med-low heat. Cover and cook til liquid is deep red and strawberries are softened, about 10 min. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temp, at least 30 min.
Meanwhile, poke about 50 holes in top of cooled cake (using skewer). Slowly pour liquid evenly over top of cake. Wrap with plastic wrap and chill in fridge til gelatin is set, at least 3 hours or up to 2 days. Pulse reserved strained strawberries, 2 T. sugar and remaining frozen strawberries in food processor til mix resembles jam. Spread evenly over cake.
With electric mixer on med-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries.
Cashew Chicken & Broccoli Stir Fry
Pampered Chef
Casual Cooking page 61
Ingredients
Sauce
1/2 cup Chicken broth
1/4 Creamy peanut butter
2 tbsp Soy sauce
1 tbsp Honey
Dash of ground red pepper
Vegetable and Chicken
4 cups Broccoli florets
3 stalks Celery, cut into 1/2 inch slices
3 Green onions with tops, cut into 1 inch pieces
2 tsp Finely chopped peeled ginger, divided
1 pound Boneless, skinless, chicken cut into 1 inch pieces
4 tsp Vegetable oil, divided
2 Garlic cloves, pressed, divided
2 packages Ramen noodles, any flavor
1/3 cup Cashews or peanuts
For the sauce combine chicken broth, peanut butter, soy sauce, honey, and ground red pepper. Mix well and set aside. (mixture will not be smooth)
For chicken and vegetables, cut broccoli, celery, and green onions. Finely chop peeled ginger. Set vegetables aside. Cut chicken into 1 inch pieces.
Heat 2 tsp of the oil in wok over high heat. Add chicken, 1 tsp of ginger, and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from wok and keep warm.
Reduce heat to med-high. Heat remaining 2 tsp of oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to wok, stir in sauce; bring to a boil. Remove skillet from heat.
Meanwhile, bring 4 cups water to a boil. Break noodles and add to boiling water (discard seasoning pack) cook 3 minutes stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with nuts.
Casual Cooking page 61
Ingredients
Sauce
1/2 cup Chicken broth
1/4 Creamy peanut butter
2 tbsp Soy sauce
1 tbsp Honey
Dash of ground red pepper
Vegetable and Chicken
4 cups Broccoli florets
3 stalks Celery, cut into 1/2 inch slices
3 Green onions with tops, cut into 1 inch pieces
2 tsp Finely chopped peeled ginger, divided
1 pound Boneless, skinless, chicken cut into 1 inch pieces
4 tsp Vegetable oil, divided
2 Garlic cloves, pressed, divided
2 packages Ramen noodles, any flavor
1/3 cup Cashews or peanuts
For the sauce combine chicken broth, peanut butter, soy sauce, honey, and ground red pepper. Mix well and set aside. (mixture will not be smooth)
For chicken and vegetables, cut broccoli, celery, and green onions. Finely chop peeled ginger. Set vegetables aside. Cut chicken into 1 inch pieces.
Heat 2 tsp of the oil in wok over high heat. Add chicken, 1 tsp of ginger, and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from wok and keep warm.
Reduce heat to med-high. Heat remaining 2 tsp of oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to wok, stir in sauce; bring to a boil. Remove skillet from heat.
Meanwhile, bring 4 cups water to a boil. Break noodles and add to boiling water (discard seasoning pack) cook 3 minutes stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with nuts.
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