Award Winners

Now that I'm done with having full loads of classes, I've had more time to do fun things! Gardening, canning and crafts have been on my agenda. So this year I decided to enter some things in our local fair, The Gold Country Fair in Auburn, CA. It turned out to be a very successful decision! I ended up winning second place in every category I entered- so exciting!

Needle Felted Mushroom

Homegrown "Siamese Pumpkin"

 

Spiced Plum Butter (with Cardamon, Ginger, Cloves)

Photos by Sailors Ravine Studio

Christmas Madness: Lemon Bars

Today is the day I officially started baking all my Christmas treats! I eased my way in with a classic Lemon Bar, a quick and easy bake. Also a  great palate cleanser that contains some fruit!... Yep, I may be rationalizing to make myself feel better about all the sugar in these bad boys. Change of subject. 

Have you ever noticed if you have lemon trees by your house, on your way to work/school, or behind a reachable fence? Well, my Dad does and of course a bit of hoarding comes with it. They're like prized gems that need to be taken right now or you may never be able to find them again! For a few days, decent piles of lemons keep appearing on the counter until one evening he said "What are we gonna do with all these lemons? We probably have enough for lemon bars." Yeah Dad, we have more than enough. So Voila, Lemons Bars it is! I know everyone has a certain recipe they use, but it's okay, I'll share mine anyway. It sure is reliable!

You might be wondering, "what is going on with those lemon bars? They look funky!" Well, lately I've been baking some things that are supposed to be dusted (heavily of course) with powdered sugar. And every time I share with my boyfriend, he inhales the sugar and it makes for a very awkward moment when he clears his throat and gives me the look. So today, he gave a wonderful suggestion of blow torching/caramelizing the powdered sugar! It totally works, tastes good and insures no accidents. If ya got one, try it... but beware, it can burn easily.

 2 cups all-purpose flour

1/2 cup powdered sugar

2 Tbl cornstarch

1/4 tsp salt

3/4 cup butter

4 eggs, lightly beaten

1 1/2 cups granulated sugar

3 Tbl all-purpose flour

1 tsp lemon zest

3/4 cup lemon juice

1/4 cup milk or half-and-half

Powdered sugar for dusting

Preheat oven to 350' F. Butter a 13x9 inch baking pan. In a medium size bowl combine 2 cups flour, the 1/2 cup powdered sugar, cornstarch and salt. Cut in until course crumbs. Press mixture into the bottom of the prepared pan. Bake for 18-20 minutes or until edges are golden.

Meanwhile, for the filling, in a medium size bowl combine eggs, lemon juice and zest, sugar, 3 Tbl flour and milk/half-and-half. Pour filling over hot crust. Bake 15-20 minutes or until center is set.  Cool completely in pan. Dust with powdered sugar and caramelize with a blow torch. Cut into bars and serve!

Buttery Almond Cookies

A simple and tasty recipe from my very first cookbook given to me for my 11th birthday!

1 cup butter (2 sticks) at room temperature

2/3 cup sugar

pinch of salt

1 teaspoon vanilla extract

2 cups all purpose flour

1/2 cup chopped almonds or whatever nuts you have handy

Using an electric mixer, combine the butter, sugar, salt and vanilla. Mix until creamed together; scrape sides. Add flour and nuts and continue mixing until the dough looks like moist pebbles.

Gently squeeze the dough together with your hands; when it comes together place it on a large piece of plastic wrap. Using your hands shape the dough into a log 10' long, two inches in diameter. Wrap the log in plastic wrap and refrigerate until firm, around three hours.

Preheat the oven to 350'F and line three baking sheets with foil.

Unwrap the dough and cut slices 1/4' thick. Place on the baking sheets about an inch apart (they spreed a bit). Bake until the edges are golden brown, about 14-16 minutes. When they're done place them on a rack to cool completely. Repeat for the other baking sheets.

Makes about 40 cookies