Not your Granny’s Lemon Bars

Lemon Bars

Family Favorite Lemon Bars

I am sure you have gone to a potluck and been served old fashioned lemon bars. You know the kind with 1/4″ soggy crust and the 3/4″ tasteless custard on top. You must erase that memory from your mind and try these scrumptious lemon bars. These are the real deal and what lemon bars should taste like. The crust is a yummy, rich shortbread. The lemon custard is creamy and tangy. Treat your family to a batch of these today.

Crust Ingredients

  • 2 cups all-purpose flour
  • ¾ cup powdered sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter

Crust Directions
Preheat oven to 350 degrees. Grease a 9-inch square pan with butter. Combine flour, powdered sugar and salt. Add the butter and blend until the mixture is coarse, being careful not to overblend. Press into the pan, pushing the dough up the sides. Bake about 20 minutes or until golden brown. Remove crust from oven and lower oven temperature to 315 degrees.

Prepare Custard while crust is baking.

Custard Ingredients

  • 6 large eggs
  • 2 cups sugar
  • 1/2 cup flour
  • 1¼ cup freshly squeezed lemon juice
  • 3 tablespoons grated lemon zest

Custard Directions
In a large bowl, whisk together the eggs and sugar until smooth. Gently stir in the lemon juice and zest, but avoid excessive whisking Fold in the ½ cup flour.
Pour the egg mixture over the hot crust and bake until the custard is set and no longer jiggles when you move the pan, 35 to 45 minutes. Cool thoroughly before cutting into bars. Dust with powdered sugar and serve.

Nani Tips

  • Do not use a smaller pan than 9-inch square, it won’t fit. If you use a different size, adjust cooking times.
  • Do not overcook
  • Do not forget to lower oven temperature

Fresh Basil Vinaigrette Salad Dressing

Fresh Basil Vinaigrette Salad Dressing

Fresh Basil Vinaigrette Salad Dressing

I was in my kitchen enjoying the aroma of the fresh basil plant that a friend had given me. I knew that I had to use it in tonight’s meal. I quickly imagined it with greens, and since I love simplicity, I decided on 2 standbys, olive oil and lemon juice. What a wonderful dressing it made. The basil flavor was distinctive, but not overpowering. I simply drizzled it on top of some fresh greens, red peppers and bleu cheese. Perfect!

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 cup loosely packed basil leaves
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions
In a blender or food processor, mix together the basil leaves, garlic, salt and pepper. Add lemon juice, then slowly add the olive oil while blending.

Easy Fall Off the Bone Ribs

I recently found this recipe on the Penzey Spice Website. I like to smoke ribs, but was looking for an easy oven method. These ribs literally fall off the bone when they are done. Since most of the cooking is done in the oven, they do not have much of a smokey flavor like smoked ribs, but they got rave reviews from my testing crew. I love main dishes that I can put in the oven and walk away and pull them out at serving time with no last minute fuss. Try these soon. They will surely become a family favorite.

<Ribs Ribs[/caption]strong>Ingredients

  • 3 racks of pork loin aka baby back ribs
  • 1/4 cup sugar
  • 2 Tablespoon Kosher flake salt
  • 1 1/2 teaspoon paprika
  • 3/4 teaspoon cumin
  • 1/4 teaspoon celery seed
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper
  • 36 ounces liquid, beer, apple juice, etc

Directions
Combine all of the seasonings in a small bowl or baggie. Remove the membrane from the back of the ribs. Pat the ribs dry with a paper towel. Rub the ribs on both sides with the rib rub. Cover them with plastic wrap and refrigerate overnight or several hours. Remove from frig and grill them on both sides on your charcoal grill. I did mine about 10 minutes on each side at about 350 degrees. You could also brown them under the broiler.
Lay each rack on a double layer of aluminum foil. The foil needs to be wide enough to cover the ribs and long enough to tightly roll up and seal the ends. If your foil doesn’t quite make it around, just add another piece and make sure the pieces are sealed tight. Before you seal the second end, pour in 12 ounces of liquid into each foil packet. Now seal that end, put your foil packets on cookie sheets and bake in a 250 degree oven for about 6 hours. No need to peek at them, they will get done, and the time isn’t too crucial.
Now unwrap, transfer to a serving plate and enjoy them with your favorite BBQ sauce

NANI TIPS

  • My family’s favorite BBQ is Famous Dave’s Rich and Sassy!
  • Substitute your favorite rib rub