I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!
Lemon Custard Bars
1 c flour ¼ c powdered sugar ½ c butter
Pat in 8” pan and bake 20 min @ 325°.
2 eggs 1 c sugar 3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.
I finished the cross stitch for Brett yesterday and took it in for framing. I was told 2 weeks (sad) because they order frames on Wednesdays only. So me being slow didn’t finish until a Thursday.
Now it’s time to start birth sampler No. 3. As of yet there hasn’t been an announcement for baby 4. But I’m not ruling anything out at this point. Baby No. 3 was born at the end of January this year! So maybe she’ll have hers in a more timely manner.
I started this the evening of 5/11/17. (Yay documentation!) Usually I don’t start posting until I’m months in (and have no idea when I started), but I have vowed to be better about keeping up this blog, and with the Side Projects Club meetup I have motivation to work on these projects and *gasp* finish them. So if you want to follow the progress of this cross stitch from start to finish, just bookmark this blog, or maybe RSS it? I have no idea, but be sure to check back. It will be updated every 4 weeks (Goal Days at SPC). Next goal day is June 3, so I should be much farther than day 1.
I dove into the family cookbook to make some lasagna. There are a few recipes to choose from the Riesberg Recipes, this one is easy and of course I made some alterations to it. Below I have both the original recipe and the substitutions I have made.
8 oz lasagna (I’ve been using no boil) 1 lb hamburger (ground turkey) 32 oz spaghetti sauce 15 oz cottage cheese 12 oz grated mozzarella cheese (riccota, from a deli it comes in a pie shape) ¼ c grated Romano or Parmesan cheese
spices as desired (i.e. oregano, basil, ground pepper)
In greased (or lined) 9×13 pan place small amount of spaghetti sauce, put 3 layers of 3 strips of uncooked lasagna, spaghetti sauce with hamburger, cottage cheese and mozzarella. Top with Parmesan cheese. Cover and bake at 375° for 30 minutes, remove cover and continue baking for 30 minutes. Let stand 10 minutes.