Sunburst Lemon Bars

barely adapted from Pillsbury, Easy Meals, Picnics & Potlucks, August 2005
makes 36 bars
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein

Ingredients:

Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel
Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel
Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.

Directions:

1. Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.
3. Remove partially baked base from oven. Pour filling evenly over warm base.
4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.

refrigerator biscuits



 http://www.youtube.com/watch?v=BkgRGKgtAdg
 http://www.youtube.com/watch?v=q-7WjOCauP0


5 cups AP flour, 1 cup oil, 2 cups buttermilk, 1 heaping tsp salt, 1 tsp baking soda, 3 tsp sugar, 1 pkg dry yeast, 1/4 cup warm water. We will make biscuits in the morning for part 2 of this adventure, hope you'll join me.
or from comments

these are the only biscuits i make i use this version
2 packages active dry yeast
¼ cup lukewarm water
2 cups buttermilk
5 cups self-rising flour
1/3 cup sugar
1 cup shortening

start over

And so it begins.

And so it begins.

King's Hawaiian Bread (Copycat)


Units: US | Metric

    6 cups all-purpose flour, plus
    1/2 cup flour
    3 eggs
    2 cups pineapple juice
    3/4 cup sugar
    1/2 teaspoon ginger
    1 teaspoon vanilla
    2 (1/4 ounce) envelopes yeast
    1/2 cup butter (one stick) or 1/2 cup margarine, melted (one stick)

Directions:

    1    Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
    2    Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
    3    Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
    4    Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
    5    Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
    6    Bake at 350 degrees for 25-30 minutes or golden brown.