Tuesday, August 21, 2012

New Recipes For Lemons

Lemon Cream Crumb Squares - from Connie Hendrickson

1- ⅓ cups All-Purpose Flour
½ tsp Salt
1 tsp Baking Powder
½ cup Butter, Slightly Softened/ or melted
1 cup Brown Sugar (Lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cup Lemon Juice
Zest Of 1 Lemon
Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine.Press more than half of crumb mixture into the bottom of an 8 x 11 inch pan, or a 9x13 pan for a thinner bar. Mix together condensed milk, lemon juice, and lemon zest.Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press. Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool.
Notes: I doubled this recipe and put it in a 15×11 pan. Came
out beautifully and delicious! For a 9x13 pan increase butter to ¾ cup and flour to 1-½ cups. I also drizzled white choc. on top before cutting. One review added an egg for a firmer texture.

Parmesan Pull-Apart Ring - from Connie Hendrickson

½ cup Butter, melted, plus 4 tablespoons, melted, for brushing
½ cup Finely Grated Parmesan Cheese
2 cloves Garlic, chopped
1 Tbsp Chopped Fresh Parsley
1 tsp Chopped Fresh Thyme
¼ tsp Dillweed
2 Tbsp Lemon Juice
2 big country Cans Store-Bought Buttermilk

Adjust the oven racks to the middle of the oven. Preheat theoven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter. Combine the butter, cheese, garlic, and herbs in a small bowl. Set aside. Open the biscuit cans and separate each biscuit. Dip each biscuit into the butter, cheese-herb mixture, making sure that the whole biscuit is covered. Place into the prepared pan making sure that they are standing up. Repeat with the remaining biscuits until you have filled the pan with butter-andherb- covered biscuits of dough. Can stand in the fridge for one hour or more for easy ahead prep. Place in the oven and bake for 35 minutes. Let sit in the pan for 2 minutes then turn out onto a serving plate. Sprinkle with extra cheese & herbs, if desired.
Notes: You can mix up the fresh herbs on top. Try oregano or basil. It’s all good! Switch out the parm for some asiago or romano if you’re looking for a change. I wouldn’t even dream of making this without the fresh herbs and garlic. The difference is significant; you’ve just got to have that fresh flavor.

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