Any Home Bakers Here?

[sunflour]

Hi! Here's a lemon bar recipe if any one is interested

LEMON BARS

2 CUPS FLOUR
1/2 CUP POWDERED SUGAR
1 CUP BUTTER - NO SUBSTITUTES
4 EGGS
2 CUPS SUGAR
4 TABLESPOONS FLOUR
6 TABLESPOONS LEMON JUICE
1/2 TEASPOON BAKING POWDER
PREHEAT OVEN TO 350*. MIX TOGETHER FLOUR, SUGAR AND BUTTER USING A PASTRY BLENDER. PRESS INTO A 9X13 PAN. BAKE ABOUT 22 MINUTES UNTIL LIGHTLY BROWNED AROUND EDGES. WHILE THAT IS BAKING MIX TOGETHER SUGAR, FLOUR AND BAKING POWDER, THEN ADD LEMON JUICE AND EGGS. I USE A WISK SO IT MIXES WELL. I ALSO ADD A COUPLE DROPS OF YELLOW FOOD COLOR SO IT' S A LITTLE BRIGHTER...WITH FARM FRESH EGGS YOU MIGHT NOT HAVE TO DO THAT

POUR OVER BAKED CRUST AS SOON AS IT COMES OUT OF THE OVEN. BAKE ANOTHER 22 MINUTES UNTIL CENTER IS SET. SPRINKLE WITH 1 TABLESPOON POWDERED SUGAR WHEN COOL. THESE SHOULD MELT IN YOUR MOUTH...ENJOY

I made a half recipe today - don't have a 9x13 pan, used an 8X8 corning ware dish. Should have cut down the temp to 325 I think. the top browned too fast and I had to go longer in my oven, placed a tinfoil over the top for the last 10 minutes till was done. Probably did over cook it just a bit.

But OMG these are so delicious, I ate 2 squares before they were really cool enough. DH loved them. Likely they won't last till tomorrow - so next time have to do a full recipe.

Had made my decision, got to get a 9X13 pan ---- All the GOOD recipes use those--- ordered one from Amazon and will get it this week....

So will be able to bake sheet cakes like y'all.

 

[sunflour]

If anyone is interested,

Here's link on another thread for Red Velvet Pancakes with Cream Cheese topping post #24870.

 

[DigMyChicks]

I made a half recipe today - don't have a 9x13 pan, used an 8X8 corning ware dish.   Should have cut down the temp to 325 I think.  the top browned too fast and I had to go longer in my oven, placed a tinfoil over the top for the last 10 minutes till was done.    Probably did over cook it just a bit.

But OMG these are so delicious,  I ate 2 squares before they were really cool enough.  DH loved them.   Likely they won't last till tomorrow - so next time have to do a full recipe.

Had made my decision, got to get a 9X13 pan ---- All the GOOD recipes use those--- ordered one from Amazon and will get it this week....  So will be able to bake sheet cakes like y'all.

I'm glad you liked them sunflour! If I use a glass pan I bake at 325*

 

[sunflour]

I'm glad you liked them sunflour! If I use a glass pan I bake at 325*

I have that info on googled sites and have placed notes in my recipe books, but have never really knew if it really matter. Thanks for input - will adjust recipes for glass vs pan in the future.
But even so, the overly browned top has a nice caramel flavor

@DigMyChicks do you store this in fridge or just on the counter?

I usually place anything with eggs or cream cheese in the fridge, but they need to be room temp for taste. I placed mine covered in fridge but if you have had no problems leaving it out, that's what I would prefer to do.

 

[DigMyChicks]

I leave mine out but they don't usually last more then 2 days. I don't worry unless you have something with a merengue...then I refrigerate. I do a lot of homemade pies

I have that info on googled sites and have placed notes in my recipe books, but have never really knew if it really matter.  Thanks for input - will adjust recipes for glass vs pan in the future.
But even so, the overly browned top has a nice caramel flavor  

@DigMyChicks
    do  you store this in fridge or just on the counter?

I usually place anything with eggs or cream cheese in the fridge, but they need to be room temp for taste.  I placed mine covered in fridge but if you have had no problems leaving it out, that's what I would prefer to do.

 

[sunflour]

I leave mine out but they don't usually last more then 2 days. I don't worry unless you have something with a merengue...then I refrigerate. I do a lot of homemade pies

Thanks so much, what I wanted to hear. Pulling the dish out to the counter. Likely they will be gone by lunch tomorrow

It is funny to me, my grandmother's generation could leave an entire meal on the table without worry. Nowadays we get too many "don't do's.

 

[rodeogirl1]

Anybody got a good rhubarb recipe? I've just picked a heap out of the garden and you can only eat so much over ice cream. I made a rhubarb loaf a while back but don't seem to have saved the recipe darn it.

You can also dehydrate and freeze rhubarb

 

[DigMyChicks]

  Thanks so much, what I wanted to hear.   Pulling the dish out to the counter.  Likely they will be gone by lunch tomorrow  


It is funny to me, my grandmother's generation could leave an entire meal on the table without worry.  Nowadays we get too many "don't do's.  

I managed a Subway for 6 years and had to be food safety certified....that really made me paranoid!

 

[User395221]

I managed a Subway

Yes, you need to be extra careful when you are supplying food to others. Sometimes I use my own judgment about things I eat at home, but I'd never do anything "dodgy" when it comes to others.

 

[appps]

Yes, you need to be extra careful when you are supplying food to others.  Sometimes I use my own judgment about things I eat at home, but I'd never do anything "dodgy" when it comes to others.  

Wish others were as careful. Years ago a worker gave us some jam. He sold it at the markets on weekends. I asked how he managed to keep enough jars, apparently he went to the garbage tip and got plenty from there. Sterilised or not couldn't quite eat it lol which was probably just as well as when I opened it before throwing a while later it was mouldy inside the lid.

Then the best one, lady at my mums work used to bring in slices to sell. Mum went to buy something then caught another lady giving her the don't do it look so left it. She found out later that the polystyrene that it was wrapped on was recycled from the ladies raw meat she bought and when you picked it up and inspected carefully there was still red in the edge grooves from the blood.