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 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.
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 sugar 18 tsp raw sugar 1 egg 1 c sour milk 2½ cflour 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)