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Candied Lemon Slices November 28, 2013

Filed under: Desserts,Other Food — pimom @ 20:33
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Candied Lemon

Thinly slice a lemon.  It is ok to use a lemon without the rind (zest).  Take out any seeds.

Boil enough water to cover the lemon slices.  Add lemon slices to the water and boil for less than a minute.  Drain and rinse with cold water.

Bring 1/2 cup water and 1/2 cup sugar to boil, while stirring.  Add the lemon slices, in a single layer.  Simmer for 40 minutes.

Place lemon slices on parchment paper.  Sprinkle both sides with granulated sugar.

Eat as is or use as a garnish.

 

Classic Lemon Bars

Filed under: Cookies,Desserts — pimom @ 20:23
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Lemon Bars

CRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

TOPPING

Powdered Sugar

Candied Lemon

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Pour on top of the crust and bake for 25 to 30 minutes.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar and/or decorate with candied lemon.

 

Whole Raspberry Lemon Bars November 4, 2013

Raspberry Lemon BarCRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

2 cups fresh raspberries

TOPPING

Powdered Sugar

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Gently fold in the raspberries.  Pour onto crust and bake for 25 to 30 minutes.  The edges should be brown and it should be set in the middle.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar.

 

Cranberry Lemon Bread November 1, 2013

Filed under: Desserts — pimom @ 09:25
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3 tablespoons room temperature or softened butter

1 cup granulated sugar

1 egg, room temperature

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon lemon juice

lemon zest

2 cups fresh cranberries or half a 12 oz. 340 g. package

Demerara, Turbinado, or other coarse sugar

Mix the butter and sugar with an electric mixer for about two minutes.  Add the egg.

Sift the dry ingredients together.  Add the half of the dry ingredients to the butter mixture.  Add half of the milk.  Repeat.  Add the lemon juice and lemon zest.  Add the cranberries.

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loafs with coarse sugar and/or more lemon zest.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.

 

Chocolate Banana Bread

Filed under: Desserts — pimom @ 09:17
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6 tablespoons room temperature or soft butter

2/3 cup granulated sugar

2 large eggs, room temperature

1 3/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon or nutmeg, optional

1 cup bananas, mashed and very ripe

1 cup chocolate chips

1 cups nuts, walnuts (optional)

Demerara, Turbinado, or other coarse sugar

Cream the butter, using an electric mixer.  Add the sugar.  Mix for a couple of minutes.  Add the eggs, one at a time.

Sift the  dry ingredients.  Add one third of the dry ingredients to the butter mixture.  Add a third of the bananas.  Repeat until the dry ingredients and bananas are mixed into the butter.

Add the chocolate chips.  Add the nuts.Image

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loafs with coarse sugar.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.

 

Chocolate Zucchini Bread

Filed under: Desserts — pimom @ 09:07
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2 cups shredded raw zucchini (about 2)

1 teaspoon salt

3 eggs

1 cup oil

1 – 13/4 cups sugar (it depends on how sweet you like it)

2 teaspoons vanilla extract

2 cups flour

1/4 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 cup chocolate chips

1 cup nuts, walnuts (optional)

Demerara, Turbinado, or other coarse sugar

Shred zucchini with a food processor or a cheese grater.  Put the zucchini in a strainer and sprinkle it with salt.  This will release the water in the zucchini.  Let is stand for at least ten minutes.  Strain or squeeze out the excess liquid.

Beat the eggs, oil, sugar, and vanilla together.

Sift together the dry ingredients.  I like to use a large sieve over a bowl.  If you shake it back and forth, it sifts nicely.

Add the dry ingredients to the wet ingredients.  Add the zucchini.  Add the chocolate chips and nuts.

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loaves with coarse sugar.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.