Lemon Snowbars

I love this lemony bar and I challenge you to have just one bar.
I think I’ve had this recipe since high school.  A classic and easy lemon bar.

Lemon Snowbars

1 cup flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs
3/4 cup granulated sugar
3 Tbs. lemon juice – Meyer, if you have it
2 Tbs. flour
1/4 tsp. baking powder
powdered sugar for dusting on top

  1.  Preheat oven to 350 degrees.
  2. Grease an 8-inch square pan.
  3.  Sift together 1 cup flour and 1/4 cup powdered sugar.
  4.  Cut in butter to pea-sized pieces.  Pour into greased pan.  No need to press down.
  5. Bake at 350 degrees for 10-12 minutes until golden.
  6. Meanwhile, in a mixing bowl, beat eggs, sugar and lemon juice until it thickens a bit and smooth.  (About 8-10 minutes.)
  7. In a separate small bowl, stir together 2 Tbs. flour and baking powder.  Add to the egg mixture.
  8. Your crust should be ready.  Pour the egg mixture over the baked layer.
  9. Bake at 350 degrees for 20-25 minutes.  Sift powdered sugar over the top and cool.

Peanut Butter Cookies

You can’t go wrong with this standard peanut butter cookie recipe. Note that I like to roll the peanut butter ball on a plate with a little bit of sugar.

1 1/4 cups flourFullSizeRender
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp. vanilla

Heat oven to 375°.

  1. Dry whisk together flour, soda and salt in a small bowl.
  2. In a mixer, beat butter and peanut butter together. Beat in both sugars and then beat in egg and vanilla. Slowly add dry ingredients.
  3. Prepare a small plate with 2 tablespoons of sugar. Also have a small cup with water and a fork handy.
  4. Roll in palms about 1-inch of dough and then roll dough ball in plate of sugar. Place on ungreased jelly roll pan. Dip fork into water and then make hash marks on each dough ball with the tines.
  5. Bake at 375° for 10 minutes. Remove from oven and let sit on baking sheet for a minute, then remove cookies to wire rack.

Store and eat them right out of the freezer.

Homemade Kettle Corn

I’m adding this for my mother-in-law who was asking about a recipe for kettle corn. You can make a big bowl at home. xoFullSizeRender

As we settle in for the evening, we only have to decide on regular corn or kettle corn. Both are delicious. This recipe makes a lot of corn, but my dog and I like to snack on it the next day.

1/4 cup vegetable oil
1 cup popcorn kernels
1/4 cup sugar

In a heavy-bottomed pot, add 1/4 cup oil and 3 kernels. Place heat on high. Wait for the kernels to begin to pop. When the 3rd kernel pops, add the rest of the kernels and sugar. Put lid on the pot and shake. Popcorn is ready when 2-3 seconds elapse between popping.

Berry Cobbler

You can use almost any berry for this basic cobbler recipe. I picked a few apples from my tree today and made an apple and strawberry cobbler that brought smiles in the house.  I usually use boysenberries, but if you have a bunch of fruit in the fridge that is going to go bad before you can eat it, cobbler is the solution. A peach cobbler with ice cream on top will make your day!

Berry Cobbler

4 cups fresh berriesIMG_7512
1/4 cup flour
1 3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
juice of 1/2 lemon
2 Tbs. butter, cut up
1 cup Bisquick or biscuit mix
2 Tbs. sugar
1/2 cup milk or water
1 1/2 tsp. sugar (for topping)

1. Butter an 8×8 pan.
2. Mix first 6 ingredients and pour into prepared baking dish.
3. Add butter pieces over the top of the fruit mixture.
4. In a small bowl, mix Bisquick, 2 Tbs. sugar and milk. Dollop over the fruit mixture. I don’t worry about spreading around – it will spread during the baking process.
5. Sprinkle 1 1/2 tsp. sugar over the top.
6. Bake at 425° for 40 minutes or until golden brown.
Berry Cobbler Fruit

Green Apple and Strawberry Cobbler. Just need to add the Bisquick mix on top.


Oatmeal Raisin Cookies

MY favorite cookies are oatmeal raisin cookies. Yes, I like them even more than chocolate chip. Even more than peanut butter (and I really like peanut butter).

photoBy far, the best recipe for oatmeal raisin cookies is from Martha Stewart. Maybe it’s the addition of wheat germ. Maybe it’s the sweet raisins. Maybe it’s that this cookie spreads out into a big cookie. Maybe all of the above. What I do know is that I l.o.v.e. them and I wouldn’t even dream of changing the recipe one bit. Okay, maybe one small change: I use golden raisins and I like to store the cookies and eat them right out of the freezer.

Make these oatmeal raisin cookies and I’ll be right over.


Soda Cracker Pie

I made soda cracker pie the other night and every bite reminded me that this is one of my favorite pies. Soda Cracker Pie recipes can be found in cookbooks from the late 1800s. This is my grandmother’s recipe and she would serve it with tea after dinner. It’s a great last-minute dessert and it takes just a few minutes to whip up.


Soda Cracker Pie

3 egg whites
1 cup sugar
1 tsp. vanilla
14 small squares Saltine crackers
1 tsp. baking powder
1 cup walnuts, chopped
whipping cream, one small carton (Cool Whip is too sweet for this pie.)

In mixing bowl, beat egg whites, sugar and vanilla until stiff.

In another bowl, slightly crush 14 small squares Saltine crackers. Stir in baking powder and walnuts. Fold into egg white mixture.

Pour mixture into greased pie tin. Bake at 350° for 20 minutes.

Cool completely. To serve, add a dollop of whipped cream.

Lavender Ice Cream

Lavender ice cream tastes like a surprise: sweet and exactly like it smells.

Lavender Ice Cream

4 egg yolks
3/4 cup sugar
1/2 cup heavy cream
2 cups whole milk
1 tsp. dried lavender

In a heavy saucepan, warm the whole milk, heavy cream and the dried lavender. Bring to a boil over medium-high heat. Remove from heat and strain out the lavender flowers. Cover to keep warm.

In a bowl, whisk the egg yolks and sugar until thick. Gradually whisk in 1/4 cup of the hot milk into the egg mixture. Slowly add the remaining warm milk mixture, constantly stirring.

Pour the entire mixture back into the saucepan and heat until it coats the back of the spoon. Do not let it boil. Remove from heat and place the saucepan into a bowl of ice water until it has reached room temperature. Alternatively, place custard into a bowl and refrigerate until cool.

Process in your ice cream maker according to manufacturer’s directions.

Lemon Cake with a Twist

This is for Caitlin. I told you it was easy peasy! 🙂

Lemon Cake with a Twist

1 box Betty Crocker SuperMoist lemon cake mixLemon Cake with a Twist
1 cup water
1/2 cup vegetable oil
3 eggs
1 cup powdered sugar
1/4 cup lemon juice
1 cont. lemon frosting OR  1/2 pint whipping cream

1. Heat oven to 350°. Line two 8-inch square pans with trimmed parchment paper, making sure the parchment hangs over the edges. Use two pieces of parchment, placing one  way and the other placed other way. All four sides will have parchment hanging over the edge. You will use the parchment later for pulling the cake out of the pans, so make sure there is about an inch of parchment to grab.

2. Make cake batter as directed on the box and pour evenly into the two pans. Bake until toothpick comes out clean, about 25-30 minutes. Set aside to cool slightly.

3.  In small bowl, mix powdered sugar and lemon juice well. Poke each cake every inch or so in a grid pattern with the end of a chopstick. Evenly pour the lemon mixture over the top of each cake. Refrigerate cakes for 2 hours.

4. Remove one cake from the pan by placing your serving dish over the top of the cake pan and quickly invert. The cake should fall onto the serving dish with rounded side down. I like to use a square plate. Carefully peel away the parchment.

5. For lemon frosting: Place frosting in a small bowl and microwave for 10 or 15 seconds. For whipping cream frosting: In mixing bowl, pour in whipping cream and whip until soft peaks form. Add about 1 or 2 tablespoons of sugar and a tablespoon of lemon juice and whip to mix. Add more to taste. Spread first cake with half of the frosting.

6. Remove second cake using the parchment paper “holds.” Place on top of the first cake, rounded side up. It’s tricky because the cake is a little sticky and you’re peeling away the parchment. A large spatula may help. Frost cake with remaining frosting. I don’t usually frost the sides, but you can if you’d like.

7. Garnish and serve.