Lemon Tart with Shortbread Crust

 

Shortbread Crust

1/2 cup butter             1/3 cup powdered sugar

1 1/2 cups flour                1/4 teaspoon salt

3 tablespoons milk

combine butter, sugar, flour and salt. Add milk and mix with hands to form a ball. Roll out between waxed paper to 1/4 inch thick. place in 8 or 9 inch flan tin. Prick the base of the pastry all over with a fork. Line the pastry with foil and fill with backing beans. (This is important.) Bake for 15 min until edges are set and dry. 

Lemon Tart

grated rind of 2 or 3 lemons           2/3 cup fresh lemon juice

1/2 cups caster sugar             4 tablespoons double cream

4 eggs plus 3 egg yolks           icing sugar for dusting

Place the lemon rind, juice and sugar in a large mixing bowl. beat until combined, then gradually add the cream and beat until well blended. beat in the eggs on at a time. beat in the egg yolks and pour filling into the pastry. Bake at 375 degrees F. for 15 -20 min or until center is set. If edges begin to brown to much cover with foil. Let cool dust with icing sugar just before serving.

Made from lemons from our own tree this time!

Ula's hip hugger bars

1 c brown sugar                                                       1/4 t salt
1/2 c butter                                                              1 t vanilla
1 egg                                                                       Filling:
1 1/4 c flour                                                             1 can sweetened condensed milk
1 1/2 c oatmeal                                                        1 T butter
1/2 t soda                                                                6 oz chocolate chips

Mix oatmeal mixture thoroughly. Pat 2/3 of the mixture on the bottom of 9 X 13 greased pan. melt the filling ingredients over low heat. Spread filling on top of the oatmeal mixture. Sprinkle remaining mixture over filling. bake 20 at 350*F.

Apple Donuts

1 1/2 c flour                                           1/3 c. shortening
1 3/4 t. baking powder                             1 egg

1/2 t salt                                               2/3 c grated apple

1/2 t nutmeg                                         1/4 c milk

1/2 c sugar                                           1/2 c butter

Mix dry ingredients. cut shortening. Mix in egg, milk and apples. fill greased muffin tins 2/3 full. bake20-25 min at 350 degrees. remove from pans and roll in butter and cinnamon and sugar.

English Sticky Toffee Pudding

 Ingredients:

• 1 cup plus 1 T. flour
• 1 t. baking powder
• 3/4 cup pitted chopped dates
• 1 1/4 cup boiling water
• 1 t baking soda
• 1/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1 t. vanilla

Toffee sauce:

• 1/2 cup butter
• 1/2 cup heavy cream
• 1 cup packed light brown sugar

Directions
  Preheat oven to 350* F. grease 10 in round or square baking dish. Sift the flour and baking powder together. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda, set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla, mix well. gradually beat in the flour mixture.Add the date mixture to the batter and fold until blended with a rubber spatula. pour into the prepared baking dish. Bake until pudding is set about 35 minutes. Remove from oven to wire rack
Toffee sauce:

Combine the butter, heavy cream and sugar in a small heavy sauce pan, heat to boiling stirring constantly. boil gently over medium low heat about 8 minutes. Spoon about 1/3 cup of the sauce over the pudding. spread evenly over the top. Place pudding under broiler until the pudding is bubbly.about 1 minute. serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Danish Puff

Combine to make a pastry dough;
1/2 cup butter (softened)
1 cup flour
2 Tablespoons water
Divide into two balls. Press onto a ungreased cookie sheet into rectangles 12"x3" 3" apart. Set aside.
In a sauce pan,
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
Bring butter and water to a boil. remove from heat. Quickly stir in flour and almond extract.Stir vigorously over low heat until it forms a ball, remove from heat. Add all the eggs, beat until smooth. Spread half on each crust.
Bake until golden at 350*F. cool and frost with and almond glaze. Sprinkle slivered almonds over top.