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Old 12-19-2008, 03:50 PM   #76
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This is my absolute favorite lemon bar recipe. I got it out of a book by Magnolia bakery in NY. I've never been to the bakery but the friend that gave me the book swears by this place everytime he goes to NY to visit.

Crust:
2 cups (4 sticks) unsalted butter, softened
4 cups all purpose flour
1 cup confectioners' sugar
1/2 t salt
2 t grated lemon zest

Topping:
2 cups sugar
6 large eggs, room temp
1 cup lemon juice
6 cups grated lemon zest

preheat oven to 350* F and grease a 12 x 18 baking sheet

For the crust: combine all of the crust ingredients in a large bowl and use the mixer on low speed. Form the dough into a ball then spread evenly onto the pan. Cover the crust with wax paper and press down to make an even crust. (a bottle of pan release spray such as Pam works great for this. Just roll it up on down the pan until your crust is even). Bake for about 20 min until golden brown then let cool a bit.

Meanwhile beat the eggs, sugar, juice and zest until combined. Pour onto the crust. Bake for about 20 minutes. Once this is completely cool you can dust it with confectioners' sugar and cut.

I've made this recipe using oranges and limes as well. I think lime is probably the most requested flavor by my family when I say I'm going to make a citrus bar. I've never mixed flavors but I've been meaning to do so to see what sort of flavor I come up with.

The post fills me with rage. FUCK.



It's nothing personal arw, it's just the way I react to Lemon Bars. And the better they sound, the madder I get, and I am fucking pissed right now.
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Old 12-19-2008, 06:42 PM   #77
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The post fills me with rage. FUCK.



It's nothing personal arw, it's just the way I react to Lemon Bars. And the better they sound, the madder I get, and I am fucking pissed right now.
just go to the store and buy some lemons, lots of them, and make this recipe. I think that might cure your rage......
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Old 12-19-2008, 06:44 PM   #78
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here are two more recipes that have been passed around among my siblings.

PUMPKIN COOKIES

1 c. sugar
1 c. butter or margarine
1 egg
1 tsp. vanilla
1 c. pumpkin
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts (optional)
1 c. raisins

Cream sugar and butter. Add egg and vanilla; mix. Add pumpkin; mix. Sift in flour, powder, soda, salt and cinnamon. Add nuts and raisins if desired. Drop teaspoonfuls onto an ungreased cookie sheet. (I always use a Silpat or parchment on my cookie sheets, though...) Bake at 375 degrees for 12 minutes. (Check after 10 but I've found they sometimes take longer than 12...)

Makes about 5 dozen.


Pumpkin Mousse

2 small boxes fat-free, sugar-free vanilla pudding
2 cups skim milk
1 cup to 1 can pumpkin, to taste (I usually use a whole 15 oz. can)
1/2 tsp. pumpkin pie spice (I tend to add a little more than that)
1 cup Cool Whip Lite (I generally defrost it first but the original recipe actually doesn't specify)

Mix first four ingredients together in a medium-sized bowl. Stir in Cool Whip. Refrigerate at least one hour.

I love pumpkin. LOVE it. We made so many pumpkin things at work in Oct and Nov that I thought I was going to turn into a pumpkin! My favorite is the pumpkin souffle with cinnamon anglaise
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Old 12-19-2008, 06:49 PM   #79
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just go to the store and buy some lemons, lots of them, and make this recipe. I think that might cure your rage......
just out of curiosity, how many lemons do you think one would need to buy for that much zest? whenever i zest i can just eyeball it so i've no idea how much zest anything yields.
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Old 12-19-2008, 06:57 PM   #80
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OK for those of you that have a scale at home........


FLOURLESS Chocolate Cake

Butter 1#
Chocolate 2.5#
Sugar .63#
Eggs 1.87#
Grand Marnier, Chambord, Rum or any othe liquor to taste

Melt butter and chocolate over a double boiler, add liquor. When mixture is almost done, mix together eggs and sugar. Don't do this too early or your eggs will clump up. Let choc mixture cool a bit and slowly add to your eggs. Bake 325*F. Baking times will depend on what type of pan you choose. 15-20 minutes if it's small cupcakes but probably closer to 30 for a baking pan. For best results in getting it out of the pan, always spray with pan release, line the bottom with parchment paper, then spray again.


Peanut Butter Mousse

Cream Cheese 1#
Sugar 1#
Peanut Butter 1 # 3 oz
Heavy Cream 26 1/2 oz

Beat cheese and sugar then add pb. Once blended, slowly add cream and whip until light and fluffy.
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Old 12-19-2008, 06:59 PM   #81
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just out of curiosity, how many lemons do you think one would need to buy for that much zest? whenever i zest i can just eyeball it so i've no idea how much zest anything yields.
I think I've used about 6 large lemons. I juice them as well for the base part of the recipe so I generally pick up a few extra just in case. I always throw in lemons in water or diet coke so I don't mind if I have extra. But I'd go with 6 for sure. Limes is another story......I think I've doubled that if not more. They're so much smaller than lemons.
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Old 12-19-2008, 10:47 PM   #82
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I love pumpkin. LOVE it. We made so many pumpkin things at work in Oct and Nov that I thought I was going to turn into a pumpkin! My favorite is the pumpkin souffle with cinnamon anglaise
I'm a pumpkin-aholic too! I've made the mousse 3 times since Thanksgiving alone...although they were for various get togethers, so I have a good reason to make it...
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Old 12-20-2008, 02:23 AM   #83
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I think I've used about 6 large lemons. I juice them as well for the base part of the recipe so I generally pick up a few extra just in case. I always throw in lemons in water or diet coke so I don't mind if I have extra. But I'd go with 6 for sure. Limes is another story......I think I've doubled that if not more. They're so much smaller than lemons.
thanks and yes they are! it doesn't help too that limes are so stingy giving up their juice. microwaving helps though, of course.
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Old 12-21-2008, 05:46 PM   #84
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Buckeyes




1-1/2 cups creamy peanut butter
1/2 cup margarine
1 teaspoon vanilla extract
1 16-ounce package powdered sugar
1 6-ounce package semisweet chocolate chips
2 tablespoons solid vegetable shortening

Line a baking sheet with wax paper. Melt margarine. In a medium-size bowl, mix peanut butter, melted margarine, vanilla, and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using about 2 teaspoonsful for each ball. Place on wax paper and put in refrigerator. Melt chocolate chips and shortening in microwave. When smooth, pour into a small bowl or cup. Remove peanut butter balls from refrigerator. Insert a wooden toothpick into a ball and dip it into the melted chocolate so that three-fourths of the ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. To store, remove balls from baking sheet and place in plastic containers, with wax paper between layers to keep separate. Refrigerate until read to serve. Makes about 5 dozen candies.
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Old 12-21-2008, 06:00 PM   #85
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I've always liked to bake and this is a cookie I've made for over 30 years. One day (when my parents were away ) I decided to make cookies from a recipe I found in the newspaper. It was called Mocha Nut Butterballs. However, I didn't have any cocoa, I didn't have any nuts (in more ways than one ), and I was damned if I was going to put coffee in cookies. So I ended up with a very simple buttery little cookie. Easy to make and quite tasty.

Butterballs (they are actually just flat little cookies)

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt

Cream butter, sugar and vanilla, then mix in flour and salt.

Lightly shape heaping teaspoonfuls into balls and place on ungreased cookie sheet.

Bake 10-12 minutes at 325F. The bottoms should be just barely beginning to brown. Remove to cooling rack.
I've made these a couple of times since typing out the recipe here and thought I should add this note:

If the dough is a little sticky to roll into balls add in a bit more flour. It might take a tablespoon or two above the 1 3/4 cups. Just that little extra flour makes a big positive difference in this cookie.
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Old 12-21-2008, 06:07 PM   #86
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Buckeyes




1-1/2 cups creamy peanut butter
1/2 cup margarine
1 teaspoon vanilla extract
1 16-ounce package powdered sugar
1 6-ounce package semisweet chocolate chips
2 tablespoons solid vegetable shortening

Line a baking sheet with wax paper. Melt margarine. In a medium-size bowl, mix peanut butter, melted margarine, vanilla, and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using about 2 teaspoonsful for each ball. Place on wax paper and put in refrigerator. Melt chocolate chips and shortening in microwave. When smooth, pour into a small bowl or cup. Remove peanut butter balls from refrigerator. Insert a wooden toothpick into a ball and dip it into the melted chocolate so that three-fourths of the ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. To store, remove balls from baking sheet and place in plastic containers, with wax paper between layers to keep separate. Refrigerate until read to serve. Makes about 5 dozen candies.


I'm fairly certain I'll be making these soon!

I wonder though, is there anything that could be added to the melted chocolate other than solid shortening? I'd hate to buy a package just to use two tablespoons of it, and have the rest thrown out.
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Old 12-21-2008, 06:32 PM   #87
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I really love this pie. you can use a pre-bought pastry and pie filling if you wanted to make it much simpler. It's like a pecan/pumpkin pie combo

Winning Pie: Pumpkin Praline
Emeril’s Thanksgiving Contest 2000
Good Morning America

The winning recipe is Pumpkin Praline Pie
by Beth Ann Woodward from Spring, Texas.

Servings: 8

Ingredients for crust:
Either *home-made (see below) or
store-bought refrigerated crust
(Beth prefers Pillsbury)

Ingredients for praline layer:
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tablespoons softened butter

Ingredients for pumpkin filling:
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup evaporated milk

Ingredients and directions for *home-made crust:
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/3 cup and 1 tablespoon shortening - or
1/3 cup and 1 tablespoon lard
2 to 2 1/2 tablespoons ice water
(add the extra 1/2 tablespoon if it is too dry)

1. Preheat oven to 375 degrees F. and use a 9-inch deep-dish glass pie
plate. (**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be
very cold) one tablespoon at a time, tossing lightly. Dough should be just
moist enough to hold together in a ball. Make sure it is not sticky. Form
into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into
10-inch circle, rolling from the center out. Lay the crust gently into 9-inch
deep-dish glass pie plate. Press into pan and crimp edges decoratively.

Directions for praline layer and filling:
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the
pecans are a fine "meal." Press very firmly into bottom only of the pie
crust so it will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing
mixer. Then with mixer on low, or stirring by hand, add in order the
rest of the ingredients. Beat only until well mixed. Pour slowly into
praline lined crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to
prevent oven browning. Pie is done when filling is set but still slightly
jiggly in center, depending on oven 45-55 minutes total. Remove
from oven and let cool on counter until room temperature. Chill
in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired. (*see recipe for caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized
pecan halves.

Optional: caramelized pecans:

16 nice pecan halves
3 tbsp white granulated sugar

1. In a non-stick skillet, add pecan halves and sugar. Cook over low
heat, stirring constantly. Continue stirring until sugar melts and begins
to caramelize.
2. When pecans are nicely coated, remove from heat and cool.
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Old 12-21-2008, 07:12 PM   #88
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I have the recipe but it's in weight not cups. Do you bake with cups or do you weigh things out? I'll have to convert it for you if it's cups. I always forget that all of my work recipes are by weight.
I've got digital scales, so it should be fine! Thanks arw!!
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Old 12-21-2008, 07:20 PM   #89
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One more question, what is the # used to measure? Converting things is no drama, but I've never seen # before!
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Old 12-21-2008, 08:41 PM   #90
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# equals 1 pound .....or 16 oz
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