Lemon Squares

For the full blog post, click here.

IMG_5856

Lemon Squares

  • Servings: 12 bars
  • Time: 2 hours
  • Print

Ingredients:

For crust

  • 2 cups flour, sifted
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) butter

For filling

  • 4 large eggs, beaten
  • 2 cups white sugar
  • 1/3 cup lemon juice, fresh squeezed
  • 1/4 cup flour
  • 1/2 tsp baking powder

Directions:

  1. For the crust, mix the flour, sugar, and butter with your hands until it clings together.
  2. Press into a 13×9 inch pan.
  3. Bake at 350 degrees for 20-25 minutes or until lightly browned. Set aside to cool.
  4. For the filling, beat together eggs, sugar, and lemon juice.
  5. In another bowl, sift together flour and baking powder.
  6. Stir into egg mixture.
  7. Pour over baked, cooled crust.
  8. Bake at 350 degrees for 25 minutes.
  9. Cool and sprinkle with powdered sugar.
  10. Cut into bars, and enjoy!

Summer Mixed Berry Pie

For the full blog post, click here.

I used the extra dough portion from a cream pie I previously made. Normally when you make pie dough, you make two portions– one for the bottom, one for the lattice on top. For topless pies, you can freeze the second half for later use!

Waste not, want not.

IMG_5724.jpg

our-growing-edge-badge

 

This post is a part of the monthly link-up party, Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays

Summer Mixed Berry Pie

  • Servings: One 9-inch pie
  • Time: 1 hour 45 mins
  • Print

Ingredients:

  • 1 pie crust (for a good homemade one, try this)
  • 5-6 cups fresh mixed berries
  • Zest and juice of 1 lemon
  • 1 tsp pure vanilla extract
  • 1/2 + 1/3 cup brown sugar
  • 3/4 cups cornstarch
  • 1/4 tsp ground cinnamon

Directions:

  1. Roll out the dough to a large circle and place in an un-greased, 9-inch pie pan. Freeze for 30 minutes.
  2. In a medium bowl, toss the berries with zest, lemon juice, and vanilla. Add sugar, cornstarch, and cinnamon, making sure the berries are well coated and the cornstarch disappears.
  3. Place berry mixture in a colander and let excess fluid drain.
  4. Preheat the oven to 375 degrees.
  5. Fill the pie crust with the berry mixture, piling high in the center. Place on a baking sheet and bake for 50-60 minutes, until the crust is golden brown.
  6. Let pie cool for at least 2-3 hours before serving.

Simple Cornish Hens

For full blog post, click here.

CornishHen5.jpg

Simple Cornish Hens

  • Servings: 2
  • Time: 1hr 30mins
  • Difficulty: easy
  • Print

Ingredients: 

  • 2 Cornish hens
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp dried rosemary
  • 4 tsp Himalayan pink salt
  • 1 Tbsp pepper
  • 1 lemon
  • 1 onion
  • 3 Tbsp butter
  • 1 Tbsp olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the giblets from the hens and rinse inside and out, then pat dry.
  3. Place oil and one tablespoon of butter in the bottom of a cast iron pan. Set aside.
  4. Squeeze 1/4 of a lemon into one hen and pack the cavity with 1/4 onion and the squeezed lemon.
  5. Sprinkle 2 teaspoons of salt on one hen
  6. Mix together the paprika, garlic powder, and pepper in a small bowl. This mixture should be used as liberally as desired. Sprinkle, by tablespoon, over entire surface of hen, including the bottom.
  7. Carefully separate skin from hen, being careful not to tear the skin, and place one tablespoon of butter between the skin and the hen.
  8. Repeat steps 3-6 for second hen.
  9. Place both hens in the skillet, leaving as much room between them as possible.
  10. Halve remaining onion and lemon and place in skillet with hens.
  11. Cook hens for 1 hour.
  12. Broil hens on high setting for 3-5 mins, watching for desired skin crispness.
  13. Remove from oven, and enjoy!