*Cough* Recipe Commentary

I’ve had this idea in my head for a long time, but I haven’t ever gotten around to doing it. I was thinking that it would be fun to post recipes here on my blog. I’ve done it before on the family blog, but not here. So, I thought maybe today I would do that.

So, I thought I would post the recipe to our favorite lemon bars. We just made these in the past month for Grandma, because she loves lemon bars. I’d forgotten how good they were because we normally only make them when she and Grandpa come, but they were so good I thought that we should make them more regularly. Hopefully by posting the recipe I’ll remember to do that! Oh, I don’t have a picture. Sorry. Hopefully the cupcake makes up for it. *grin*

Okay. ‘Let’s start at the very beginning. A very good place to start.” *cough* sorry, I’m in a musical mood right now. But, you get the idea.

CRUST:

1 cup of butter (I love butter. Butter and chocolate. I’m happy.)

1/2 cup gran sugar (I love sugar too. Sugar! Sugar!)

2 cups all-purpose flour (gasp. Yes, Mom did use all-purpose flour. Normally we just substitute for whole wheat flour, but not this time. I guess. Oh well.)

 

Okay, it says, “Blend and press into bottom of an ungreased 9X13″ pan.Bake 15 to 20 minutes in 350 degree oven until firm and golden”. Wow. Easy. Seriously. That’s easy.

LEMON TOP:

6 eggs (I can’t wait till our chickens start laying!)

1 3/4 c sugar (sugar again! Whoopee!)

6 Tbs all-purpose flour (Golly, again? Hmm.)

1 cup lemon juice (simple if you have a lemon tree, like us. Or if you keep the juice frozen. That’s what we do too.)

Zest of 1 lemon. (Ah-ha! There’s where some of that flavor is coming from!)

By the way, am I the only person out there who posts commentary on the ingredients?!

Now, the rest of the instructions are as follows: “Mix above ingredients until frothy. Pour over hot crust, return to oven for additional 20 minutes or until golden brown. Cool on wire rack. Dust with powdered sugar.” DON”T forget that powdered sugar! It looks so pretty on top.

I think I want to make this!

~Jamie Joyce

Days 25 and 26

Day 25: A recipe: Here is one of my top favorite desserts! Fool’s Toffee.

Saltine Crackers–enough to line the bottom of a large cookie sheet

1 cup brown sugar

1 cup real butter

1 pkg of chocolate chips ( we use dark chocolate)

Line a large cookie sheet with foil. Line the bottom with the saltines crackers, butted up against each other tightly. Combine butter and brown sugar in saucepan. Stir continually while one medium heat. When the mixture comes to a boil, boil for exactly 4 minutes (and exactly means exactly). Quickly pour over crackers. Bake in the oven at 375 degrees for 5 minutes. Take out and pour chips over it. When the chips turn glossy or have melted, spread with spatula. Put in freezer until hardened. Break apart. EAT. Keeps better in fridge or freezer. Sorry I couldn’t find a picture!

Day 26: A childhood memory: I have a childhood memory that has been repeated over and over; and that was our annual trip each October to Young’s Farm with the Cousins. We had been going since I was three (maybe younger) and we went up till the Farm closed, which was just a disastor for us. The last time I went, I was about 11. Everything about our annual trip was wonderful. The hay rides. The pony rides. The pumpkins. The obstucule courses.  The petting zoo. The CORN MAZE was an absolute favorite. Us cousins would run into the maze and try to find our way out on our own, and Dad and Uncle David would chase us, or jump out at us. We’d run off screaming our heads off. Some of the most hilarious family footage we have over all the years is all the home video of the guys jumping out at us four and seeing our expressions as we screamed and fled (nearly mowing other people over in the process). I have posts planned for this topic so you can find out more details!

Kayla (age four)

~Jamie Joyce