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Lemon Bars
Preheat oven to 350 Deg. F
Crust
One (1) Cup all-purpose flour
One half (1/2) cup margarine
or butter (softened)
One quarter (1/4) cup
powered sugar
One fourth (1/4) tsp salt
Filling
Two (2) large eggs
One (1) Cup granulated
sugar
Two (2) tsp grated lemon
peel - (I use the zest from
One(1) lemon
Two (2) Tbsp. lemon juice
One half(1/2) tsp baking
powder
One quarter(1/4) tsp salt
Crust
Mix flour, powdered sugar, and salt together. Mix or cut in the margarine or butter. Press in ungreased pan,
8x8x2 or 9x9x2. build up One half(1/2) inches on edges. Bake at 350 deg. F for 20 minutes.
Filling
Beat eggs until well mixed. Add remaining ingredients and beat until light and fluffy (about 3 minutes). Pour into hot crust and bake for 20 to 25 minutes until lightly browned.
Let cool.
Enjoy
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
Look what can happen when you read a spooky story! You might be able to create your own scary world….
Our CHEF for MIXMASTER CHALLENGE #73 is jaci XIV. Our mission is to create a manipulated and/or digital art image that uses his ingredients. If you win this challenge, you will become the CHEF who chooses the recipe next time! See the details below in Rule #8.
CHEF jaci XIV is in a nighttime mood!
➤ At least 70% of your background should be an exterior night scene.
➤ Include one or more people (not mannequins).
➤ Also include an architectural element (house, building, door, window).
➤ And a winged animal.
➤ NO TRANSPORT VEHICLES (car, truck, van, train, etc.)
elements from Picsart and Unsplash
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
For Macro Mondays theme “Member’s Choice—Herbs and Spices”. Some Juniper berries lined up i a book, which appropriately is a cookbook (a facsimile of a cookbook from 1739).
How wonderfully civil; fruit mince pies waiting to be eaten 'neath the Christmas tree.
I make fruit mince pies each year for family and friends for Christmas as a gift. What started as a small offering has now become almost too much for me as word spread, and requests came in. Now that I work part-time, it makes it a little easier. I have to set aside a whole weekend at least which I devote just to the baking of Christmas fare in my little kitchen. So as my oven temperature increases, so does the volume on my stereo as I play a selection of my Christmas albums whilst I bake.
This year is a record with 172 individual mince pies, each made by hand using a sweet shortcrust pastry recipe more than a century old, to which I add a spoonful of love for everyone who receives them.
Merry Christmas and bon appétit!
Created by Creative Elegance Catering
creativeelegancecatering.blogspot.com/2024/11/garden-vege...
Garden Vegetable Terrine ~ It's Thanksgiving Time!
If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.
Garden Vegetable Terrine
Serves 10
Makes one terrine
Recipe Ingredients
1 teaspoon fine sea salt, divided, plus more for water
2 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
2 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
4 red and yellow bell peppers, cored and quartered
2 large carrots, cut diagonally into (1/4-inch-thick) slices
1/2 medium eggplant (about 1/2 pound), cut into (1/3-inch-thick) rounds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoon sugar
1 teaspoon finely chopped fresh thyme
1 small shallot, finely chopped
1/4 teaspoon ground black pepper
1 1/4 teaspoon unflavored powdered gelatin
1 cup low-sodium vegetable broth, divided
1/2 cup grape tomatoes, halved
8 large fresh basil leaves, divided
Preparation
Bring a large pot of salted water to a boil.
Boil vegetables 1 variety at a time, in the order listed, until softened and easily sliceable (squash and zucchini, 4 to 5 minutes. Peppers, 12 to 13 minutes. Carrots, 7 to 8 minutes. Eggplant, 3 to 4 minutes).
As vegetables are cooked, transfer to a paper towel-lined sheet tray and set aside.
In a 9 x 13-inch dish, whisk together oil, vinegar, mustard, sugar, thyme, shallot, 1/2 teaspoon of the salt and black pepper.
Add vegetables 1 at a time, coating well and arranging them in groups in the dish. Cover and set aside at room temperature for 1 hour.
Line an 8-inch loaf pan with plastic wrap, allowing extra to hang generously over the long sides.
Sprinkle gelatin over 1/4 cup of the broth in a medium bowl and set aside for 5 minutes.
Meanwhile, in a small pot, bring remaining 3/4 cup broth and remaining 1/2 teaspoon salt to a boil.
Pour hot broth over gelatin mixture and stir until dissolved.
Pour 1/4 cup of the broth mixture into the empty lined pan.
Arrange tomatoes in the bottom, cut sides down, and top with half of the basil.
In layers, arrange half of the squash, zucchini, peppers and carrots, allowing each vegetable to make a complete layer, and spooning some of the gelatin mixture generously over the top of each layer
Arrange all of the eggplant and remaining basil over the top to make 2 more layers and then repeat with remaining vegetables.
Pour any remaining broth mixture over the top and gently shake and tap the pan to distribute.
Fold over plastic wrap to cover terrine, and arrange in a shallow dish to catch any drips.
Add a few small, evenly distributed weights to the top to gently press down on the vegetables (a rectangular plate with 2 cans on top, for instance).
Chill until firm, about 8 hours or overnight.
Gently loosen edges of terrine with a small knife and then carefully invert onto a platter; remove and discard the plastic wrap.
Using a very sharp knife, cut into slices and serve with toasted garlic toast and top with crumbled goat cheese (feta would be wonderful here) if you like.
Posted 4 hours ago by Creative Elegance Catering
Labels: brunch dinner light lunch side dish terrine Thanksgiving Vegetable terrine vegetables
Dinner preparation starts right after lunch.
The breeze from the opened window helped compose the pages :)
~ Explored 4-8-09 ~ Yay!
Thanks for commenting everybody!
I painted a chalkboard in the studio today using this recipe. I just finished priming it with chalk and I'll clean it with a barely damp cloth tomorrow.
Beans, red sauce, and pasta. Details: Tongues of Fire beans from Kalustyan’s, marinara by Michael’s of Brooklyn, orichiette from Piemonte Ravioli on Grand Street in Manhattan’s Little Italy
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com