LEMON SQUARES

Lemon squares are a favorite party item in the South.  There are many different methods to making them but I think this is the best one!  Enjoy….

Crust:

2 cups flour

2 sticks melted butter (1 cup)

¼ cup powdered sugar

Instructions:

*Mix the above ingredients together.  Press into the bottom of a 9 x 13 inch pyrex baking dish. 

*Bake at 350 degrees for 20 minutes.

Filling:

2 cups sugar

1/3 cup flour

1 t. baking powder

½ t. salt

4 eggs

1/3 cup freshly squeezed lemon juice

2 t. lemon zest

Instructions:

*Beat ingredients with an electric mixer until light and fluffy.

*Pour over hot crust.

*Bake for 25 minutes at 350 degrees until firmly set.

*Remove from oven and let cool. (You may refrigerate to cool)

*Cut into squares and sprinkle with powdered sugar.

*Store in refrigerator.

FAST FRIDAY PIZZA

I don’t usually recommend “ready-made” pizza crusts because I think homemade just tastes better and it really doesn’t take that long to make.  However when you need to pull supper together quickly---it’s great to use refrigerated pizza crusts (from a can),  a prepackaged pizza crust that you find alongside the tortilla shells in your grocery store, or (my favorite) English muffins.   Then all you have to do is look in the fridge to see what you can use for pizza toppings.  It’s really a great way to use up leftover meats and fresh vegetables.  Be creative and let family members build their own pizza.  The prepackaged pizza crusts and English muffins are great to keep in the freezer.  That way you’re ready when the pizza mood strikes.  Just keep cheese on hand and you’re good to go!  I’ll post my favorite “from scratch” thin crust recipe another day, but don’t forget to also try the Chicago style deep dish pizza that I posted in October.

Ingredients:

Refrigerated pizza crust (in a can); Prepackaged pizza crust (in the bread section of the grocery store) or English Muffins (also in the bread section).

Cornmeal

Vegetables of your choice:  very thinly sliced

Onions

Red, yellow or green bell pepper

Zucchini (very thinly sliced)

mushrooms

Tomatoes

Tomato sauce

Meat(s) of your choice: shredded

Deli ham or turkey

Pepperoni or Canadian bacon

Cheese(s) of your choice:  shredded

Italian blend

Provolone

Mozzarella

Parmesan

Salt/Pepper/Olive oil

Instructions:

*If using refrigerated pizza crust, open the can and roll out carefully onto a floured surface.  Leave in a rectangular shape or roll it into a circular shape.  Place the crust on a pizza stone or a baking sheet that has been lightly sprinkled with cornmeal.

*If using prepackaged pizza crust, open the bag and place the crust on a pizza stone or a baking sheet that has been lightly sprinkled with cornmeal.

*If using English Muffins, split them and place them on a baking sheet.

*Layer desired toppings on the crust beginning with vegetables and ending with cheese.

*Bake at 400 degrees or until crust is cooked and cheese is browned.

LOBSTER BISQUE

I don’t make this very often because I prefer to use fresh lobster, which is traumatic (since it involves my causing the demise of a living creature).  I swear I thought I was going to need therapy after the last “lobster boil”.  I usually get my grown kids to come over and help me with this event.  We usually scream so much we probably scare the poor lobster to death before he even hits the water.  All that said, you have to know that this is one of my very best recipes!  The flavor is amazing (if I do say so myself)!  You can use frozen (canned) lobster or substitute snow crab meat if you wish.  Have fun!

Ingredients:

4 T. butter

1 small sweet onion, finely diced

2 large stalks celery, finely diced

1/3 c. flour

3 cups chicken broth

2 cups chopped cooked lobster meat (chopped cooked snow crab meat may be used)

2 cups heavy cream or half and half

¼-1/2 cup fresh, chopped tarragon

 (chopped, cooked shrimp may be added, if desired)

sea salt or kosher salt

black pepper

Instructions:

*In a soup pot, melt butter. 

*Add onion and celery and sauté until translucent. 

*Remove from heat and whisk in flour.  Return to heat and whisk vigorously, cooking flour slightly.

*Whisk in chicken broth.  Slowly bring to a boil, stirring often.  Reduce heat to simmer. 

*Add cream.  Continue to simmer without scalding milk.  *Add lobster (and shrimp if desired).

* After about 8 minutes, add salt and pepper to taste and fresh tarragon.

CHOCOLATE CHIFFON CAKE

This is a cake that seems hard to make because of all the steps.  It is actually quite fun to make and assemble.  Just make sure you have plenty of time to devote to the process.  Make it early in the morning to serve at night—or make it at night, refrigerate and serve it the next day.  Please make it for your family—I guarantee it will become a family favorite.  Invite your kids into the kitchen for the filling  and frosting---they will love it!

Ingredients:

¾ cup boiling water

½ cup cocoa

1 ¾ cup cake flour

1 ¾ cup sugar

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup vegetable oil

7 eggs, separated

2 teaspoons vanilla

½ teaspoon cream of tartar

Instructions:

*Combine boiling water and cocoa in a small  bowl until smooth; cool. 

*In a large bowl, sift together flour, sugar, baking soda and salt. 

*Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture.  Beat with a wooden spoon until smooth; set aside. 

*In a clean, dry mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form.

* Fold the egg whites into the batter with a wire whisk. 

*Pour into an ungreased 10-inch tube pan.

* Bake at 325 degrees for 60-65 minutes or until cake springs back when lightly touched.  *Immediately invert pan; cool completely.  Run a knife around sides of cake and remove to a  serving platter. 

*Prepare Chocolate Whipped Cream Frosting:

CHOCOLATE WHIPPED CREAM FROSTING

6 cups whipping cream

3 cups confectioners sugar

1 ½ cups cocoa

4 teaspoons vanilla

½ teaspoon salt

Combine all ingredients in a mixing bowl; cover and refrigerate with beaters for 1 hour.  Beat until stiff peaks form.  Store frosted cake in the refrigerator.

TO FILL CAKE:

*Cut a 1-inch slice across the top of the cake, set aside.

* Using a sharp knife, carve a tunnel out of the cake, leaving a 1-inch wall on all sides; carefully remove cake. 

*Fill tunnel with chocolate  whipped cream frosting; replace cake top.

* Frost top and sides of cake. 

*Chill for 2-8 hours before serving.

PARTY MIX

I bet you can’t believe I am posting “party mix” as my recipe when it is printed on boxes of cereal.  However this is my version, and I’m sure you have  your own wonderful version as well.  Mine is quite mild (what a shock) but feel free to add garlic salt, season all and more Worcestershire sauce.  Just be careful because all of those will add more salt as well.  Whenever I make this, my family knows the holidays are near.  I hope you will make some for your family today!

Ingredients:  Amounts are approximate and according to taste.

6 cups of Crispix Krispies cereal

6 cups of Cheerios cereal

1 stick of butter, melted

4 T. Worcestershire sauce

1 T. lemon juice

1 t. kosher salt

Instructions:

*Place both cereals into a large mixing bowl.

*Mix together with a large spoon.

*Melt butter in a large heat-safe measuring cup.

*Stir Worcestershire sauce, lemon juice and salt into the butter.

*Pour over the cereal and stir together to coat.

*Divide coated cereal equally into 2 large baking sheets with sides.

*Bake at 250 degrees for 1 hour, stirring every 15 minutes and rotating the baking sheets.

*Store in an airtight container.