Lemon Meringue Bars

This is genius.  From "Baking Bites"

Crust:

2 cups all-purpose flour

1/2 cup sugar

1 tbsp lemon zest

3/4 cup butter, chilled and cut into chunks

Filling:

1 1/2 cups sugar

1/3 cup fresh lemon juice

1/4 cup all-purpose flour

1/4 tsp salt

4 large eggs

1 tbsp lemon zest

1/2 tsp baking powder

Meringue:

4 large egg whites

1/2 cup sugar

pinch salt

Preheat oven to 350F.
To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch baking dish and spread evenly. Press down to create a firm, even layer.
Bake for 20 minutes or until edges are lightly browned.

While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth (can also be done in a food processor). When crust is done, pour filling into hot pan and return to oven.
Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

While filling is baking and getting close to finished, prepare the meringue. Beat egg whites to soft peaks in a large, clean mixing bowl, adding the sugar and salt in gradually while beating, beginning when the egg whites are foamy. Spread evenly onto hot, cooked filling and return pan to oven. Bake for 8-10 minutes, until lightly browned at the peaks.

Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.

Makes 24 bars.

Honey-Oat Pain de Mie

From King Arthur Flour.  Passing it on because all good things should be shared.  And yes, you can bake it in a regular bread pan.  I especially appreciate direction #6- the secret to success!

• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 1/4 teaspoons instant yeast
• 1 cup old-fashioned rolled oats (not quick oats)
• 1 1/2 teaspoons salt
• 4 tablespoons melted butter
• 3 tablespoons honey
• 1 cup to 1 cup + 2 tablespoons lukewarm water*
• *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.

Directions

1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.

3) Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.

4) Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

5) Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.

6) Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.

Manicotti Crepes

Easy and amazing!  Weston made them on his own and added bacon.  Yum. We had enough filling left over to make another batch the next day.

From "Taste of Home" 

Ingredients

• CREPE NOODLES:
• 1-1/2 cups all-purpose flour
• 1 cup milk
• 3 eggs
• 1/2 teaspoon salt
• FILLING:
• 1-1/2 pounds ricotta cheese
• 1/4 cup grated Romano cheese
• 1 egg
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 jar (26 ounces) meatless spaghetti sauce
• Shredded Romano cheese, optional

Directions

• Place flour in a bowl; whisk in milk, eggs and salt until smooth.
• Heat a lightly greased 8-in. skillet; pour about 2 tablespoons
• batter into center of skillet. Spread into a 5-in. circle. Cook over
• medium heat until set; do not brown or turn. Repeat with remaining
• batter, making 18 crepes. Stack crepes with waxed paper in between;
• set aside.
• For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons
• down the center of each crepe; roll up. Pour half of the spaghetti
• sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes,
• seam side down, over sauce; pour remaining sauce over top.
• Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
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Salmon Cakes

This recipe is very forgiving and versatile.  Take or leave any of the veggies and add whatever suits you (shredded carrots, corn, black beans, etc.).  Easy and quick!

Ingredients:

Olive oil
Salt and Pepper
4 tablespoons butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
3 (7-oz) cans pink salmon
3 slices toasted bread crumbs, no crust
1/2 cup mayonnaise
2 teaspoons  mustard
2  eggs, lightly beaten

Directions:

Preheat the oven to 350 degrees F.

Saute veggies in 2 tablespoons butter, 2 tablespoons olive oil with the hot sauce, parsley, and Worcestershire until veggies are soft.  Cool to room temperature.

Drain and rinse canned salmon and place in a large bowl. Toast bread and  crumble into the bowl. Add mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. This works great in a Bosch with dough hooks. Cover and chill in the refrigerator for 30 minutes. Shape into cakes using an ice cream scoop and place on a lightly oiled (sprayed) baking sheet.  Flatten the cakes lightly and shape as desired.

Bake for 20-25 minutes or until light gold.  Serve warm

Lazy Daisy Cake

My friend made this cake for us when we visited them over the weekend. I made her give me the recipe because it was so good! I'll post a picture later.

Cake:
4 eggs
2 cups sugar
2 tsp vanilla
2 cups plus 3 T flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup butter

Topping:
1 1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup cream
2 cups flaked coconut

In a mixer, beat eggs, sugar and vanilla until thick, about 2 minutes. Add baking powder and salt. Mix until combined. In microwave, bring butter and milk to a boil. Add to batter and beat until combined. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes or until the cake tests done. Combine frosting ingredients, spread over warm cake. Turn oven to broil and return the cake to oven and broil for 3-4 minutes until lightly browned and bubbly. Serve warm or cool.

Summer Salad

I love a good macaroni salad. This one is the winner, y'all. I was given this recipe in our very first ward in Lehi when I was told to bring it to a summer event. I grumbled about it at the time because it has so many ingredients. (I guess if you have the ultimate garden and you were asked to bring this at harvest time, it would be cheaper. As if.) I have since discovered that this salad is like the official salad of Lehi. Every town should have it's own official salad.

12 oz. macaroni (I use shells), cooked 30 seconds under the package directions (5 1/2 minutes)

3/4 c. celery, chopped

4 green onions (those I did get from my garden), diced

1 small zucchini, peeled and chopped

1/2 - 3/4 cucumber, peeled and chopped

4 radishes, quartered and sliced

2 small tomatoes (or use a bunch of cherry tomatoes like I did), chopped

3/4 c. frozen peas

1 c. chicken or turkey, cooked and chopped (I used a Costco rotisserie chicken) (duh)

Dressing:

1 c. mayonnaise

1 c. Miracle Whip

1 c. buttermilk

1/4 c. sugar

1 envelope Ranch Dressing Powder

1 pkg. Arby's horsey sauce (optional)

Drain and rinse the shells in cold water, set them aside while you CHOP, CHOP, CHOP the other ingredients. Chop.

Whisk together the dressing ingredients. I like a saucier macaroni salad, so I've doubled the buttermilk from the original recipe. I think it helps the salad "keep" better, too. If you can, make this several hours before you plan to serve it so the flavors have time to mix together. It's the best. :)