Lemon Custard Bars

 

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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°.

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Walnut Butter Cookies

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Since spring is still undecided if it should be freezing or warm, I figured it is a good day to bake some cookies. Yesterday I made Oatmeal A, B, C, which are delicious, but I decided it has been so long since I baked anything I would try another new recipe. I also have more time on my hands since I left my full time job to work on my photography business.

This recipe is from the Dining on a Dime cookbook. Also another huge plus of this recipe 6 ingredients! You read that right a whole 6 things. This recipe is egg-free if that is something you are looking for as well. I ran out of butter, so mine aren’t as buttery flavored as the title suggests.

Walnut Butter Cookies

1 c butter (I subbed out ½ cup of unsweetened applesauce)
4 Tbsp sugar (took this down from 6 Tbsp)
2 c flour
1 tsp vanilla
1 c walnuts (I chopped them, recipe doesn’t say to)
powdered sugar (I used maybe 2 Tbsp)

Cream butter and sugar together. Add flour, vanilla and nuts. Roll into walnut-sized balls (I used my small scooper and didn’t pack it full for each one) onto a greased cookie sheet and lightly flatten. Bake at 400° for 10 minutes. Remove from oven, place on waxed paper and sprinkle with or roll in powdered sugar. Makes 3 dozen. (I got 37 😛  probably could have leveled off the scoop to make it the even 36)

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Chocolate Chip Banana Cake

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So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).

This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.

Chocolate Chip Banana Cake

2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas

Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.

In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.

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Oatmeal A, B, C

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From the family cookbook.
This one is from my late Grandma’s kitchen. It has ingredients you will recognize! I used my small spoon scoop thing for cookies to make these. It makes a wonderful little snack that way, keeping the cookie count up and the calorie count down.

Oatmeal A, B, C

½ c (1 stick) butter
½ c applesauce
1 tsp soda
1 tsp cinnamon
1 c firmly packed brown sugar
1 c sugar
1 tsp salt
¾ c chopped nuts (optional)
2 c quick oatmeal
c all purpose flour
1 c raisins
½ c mini chocolate chips
2 eggs

In large bowl cream sugar and butter until light and fluffy. Beat in eggs. Add flour, soda, cinnamon and salt. Mix well. Stir in remaining ingredients. Cover. Refrigerate until chilled or overnight. Preheat oven to 350°. Put a tablespoon of dough 2” apart on baking sheet. Bake 12-15 min. or until golden brown.

And voilà you have these awesome homemade oatmeal (and fruit), with chocolate 🙂 cookies!

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Pecan Tassies

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Another recipe from the family cookbook. This one is from my aunt’s kitchen and will use a little cream cheese, your mini muffin tin, and of course those pecans that are just sitting around.

Pecan Tassies

1 (3 oz) pkg cream cheese
½ c butter
1 c sifted flour

Filling:
1 egg
¾ c brown sugar
1 tsp vanilla
1 Tbsp butter softened
Dash of salt
⅔ c pecans

Blend cream cheese and butter. Add flour. Chill 1 hr. form into small balls and shape into muffin pans. Beat together egg, brown sugar, 1 Tbsp butter, vanilla and salt until blended. Divide pecans among pastry-lined pans. Add egg mixture. Bake at 325° for about 25 min. or until filling is set.

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Sesame Seed Bar Cookies

Sesame Seed Bar Cookie

I’m not sure where I got this recipe, but at some point I typed it up and boy is it good. Just a fair warning that they are fairly addicting and hard to stop eating. I think in part it’s the brown sugar flavor that keeps me wanting to eat more. It’s also fairly easy to make, I just need to take the time to make it again.

Sesame Seed Bar Cookies

8 Tbsp butter
½ c applesauce
¾ c brown sugar
2/3 c tahini
1 egg
1½ tsp vanilla
½ tsp salt
2 c flour
1 c raisins
½ c sesame seeds

Preheat the oven to 350°F. Center an oven rack.
In a large bowl with an electric mixer cream the butter and sugar until light and fluffy. Add the tahini and beat until combined well. Beat in the egg, vanilla, and salt. Add the flour and beat batter until just combined. Beat in the raisins and benne seeds. Spread the batter evenly in a buttered or lined with parchment paper, jelly-roll pan, 15 ½ by 10 ½, and bake in the middle of the oven until a tester comes out clean, about 16 to 20 minutes. Let cool in the pan on a rack and cut into 36 bars. The cookies may be made 3 days in advance and kept in an airtight container. (Or freeze/refrigerate for even longer lasting)

Swedish Apple Pie

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Apple season is upon us! This new take on apple pie is simple because you don’t even have to worry about making a crust. You also pretty much just mix everything together, put into a pie pan, and bake. This tasted like something familiar I think it’s the cinnamon and apple flavors together. If possible I would highly recommend using toasted walnuts, it adds really great flavor.  Your house will smell really nice after baking this. I cut back on the sugar, as usual. This recipe is adapted from Taste of Home.

Swedish Apple Pie

¼ c sugar
½ c flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 egg
¼ tsp vanilla extract
2 (187g) medium tart apples, chopped (I’m lazy and didn’t peel the apples, it still turns out great)
¾ c chopped walnuts or pecans, toasted

In a large bowl, combine the sugar, flour, baking powder, salt and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients just until moistened. Fold in apples and walnuts. (Mixture will be dry and crumbly)

Transfer to a 9-inch pie plate coated with cooking spray. Bake at 350º for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

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Mock Apple Strudel

Mock Apple StrudelThis morning was my first attempt at making a pastry. I’ve never had success with dough. It just never works out in my favor. This time I wasn’t so stingy with the “lightly floured surface”. For the most part this worked out. The center of my board however seems to be a black hole for flour, it just disappeared. Anyway it all worked out and made it into oven.

This recipe came from Beth Dauenhauer of Taste of Home, I’m really glad it’s not too hard to make. I modified the sugar amounts a bit, so feel free to add more, but I think it tastes great with less, but then I never had it with the full amount.

Mock Apple Strudel

2 c flour
31 tsp baking powder
1 Tbsp sugar
½ tsp salt
¼ c
cold butter
¾ c milk
1 Tbsp butter, melted
3 c cupped tart apples
1 tsp ground cinnamon

Frosting
½ c confectioners’ sugar
2 tsp milk
¼ tsp vanilla extract
Chopped nuts are optional, I didn’t use any.

In a large bowl, combine flour, baking powder, sugar and salt. Cut in butter until mixturecutting butter into flour resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar. Roll up jelly roll style, starting with a long side; pinch seams to seal. Place on a parchment paper lined baking sheet about 15-in x 10-in. Bake at 425° for 25-30 minutes or until golden brown.

Not really a rectangle, but for a first try not bad.

Not really a rectangle, but for a first try not bad.

Remove from pan to a wire rack. In a small bowl, combine confectioners’ sugar, milk and vanilla; drizzle over the warm strudel. If you chopped some nuts sprinkle them on now.

Rhubarb Coffee Cake

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This recipe comes from the family cookbook. It was listed as being my grandma’s. In a way I’m using her rhubarb. My mom got her rhubarb from my grandma’s garden, and I got mine from my mom. It’s a wonderful cake, that while says it’s for coffee, I say it goes great with some vanilla ice cream. I have made a couple of modifications to the recipe using applesauce and a combination of sugars and flours. Oh and it’s great if you need to use up some sour milk.

Rhubarb Coffee Cake

4 Tbsp butter
¼ c applesauce
18 tsp granulated sugarrhubarb coffee cake_0613_01
18 tsp raw sugar
1 egg
1 c sour milk
2½ c flour
1½ tsp baking soda
1 tsp salt
1 tsp vanilla
2 c diced rhubarb
½ c brown sugar
1 tsp cinnamon

Cream sugar, butter, applesauce, egg and vanilla. Add milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9×13 pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. Best warm with ice cream. (At least that’s my preference, some people like it cold with ice cream or Cool Whip)

Right before it went into the oven.

Right before it went into the oven.

Meringue Coconut Brownies

merignue brownies_0313_06-EditThis is a fun recipe. I managed to read the name and ingredients and still believe I was making regular old brownies with some coconut. I’ve heard of meringue, but had no idea what it entailed to make it. And let it be said that before this recipe I had only successfully gotten my egg whites to create stiff peaks once. Now that I have accomplished this feat for the third time (I’ve had to use my new found skill since) I think I might remember what to do.

In case you don’t know how to get your egg whites into stiff peaks as some recipes ask merignue brownies_0313_03this is how: Get your electric handheld mixer out and put on the whisk attachment. Put your egg whites in a bowl that you can use your mixer with. Then whisk away. One recipe said it takes about a minute, I would say more than that. So it’s super simple, but for some reason until recently this was a very challenging part of baking for me. Now onto the recipe you clicked on to begin with! Please note that I cut down the sugar from the totals listed below.

Makeover Meringue Coconut Brownies

(Found in Taste of Home Healthy Cooking)

 ⅓ c butter, softened
⅓ c plus ¾ c packed brown sugar
⅓ c sugar
1 tsp vanilla extract
2 c all-purpose flour
½ tsp baking soda
¼ tsp salt
⅓ c fat-free milk
1 c (6 oz) semisweet chocolate chips
1 c flaked coconut
½ c chopped walnuts
3 egg whites
¼ tsp cream of tartar

In a small bowl, cream the butter, ⅓ merignue brownies_0313_01cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 9×13-in greased baking pan. Sprinkle with chocolate chips, coconut and walnuts.

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In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 Tbsp. at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).

Cool on a wire rack. Cut into bars. Store in the refrigerator (this is super important!) They will be super sticky if you don’t.

merignue brownies_0313_04So there you have it, these delicious bars that claim to be brownies in disguise.

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