Lemon Tart

I left my lemon tart recipe out at the lake.

This one is a quick substitute for me.

Ingredients

1 h 20 m8 servings507 cals

• Crust:
• 3/4 cup butter, at room temperature
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 3/4 cups all-purpose flour

• Filling:
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup all-purpose flour
• 1 teaspoon confectioners' sugar, or to taste
• 
  

Directions

Print 

• Prep
  15 m
• Cook
  35 m
• Ready In
  1 h 20 m

1. Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bake crust until light golden brown, 15 to 20 minutes.
4. Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
5. Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

South Indian Coconut Rice

I picked this recipe up from Pintrest who got it from the New York Times.  What caught my eye was something in the article that said never throw out cooked rice. Make something interesting like this recipe.  I am going to try it, the next time I have left-over rice.  The one thing I don't have available in my kitchen is curry leaves.  The next time I am at Superstore I am going to check out their availability.

South Indian Coconut Rice

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: New York Food Journal

Recipe type: Side Dish

Cuisine: Indian

Serves: 2-3

Ingredients

• ½ large onion
• 3 cloves of garlic
• About 15 fresh or dried curry leaves
• 1 tablespoon coconut oil or any neutral oil
• 3-4 whole dried chilies
• 1 teaspoon black mustard seeds
• 2 cups cooked rice, preferably leftovers
• 1 teaspoon turmeric
• 1 cup coconut milk

Instructions

1. Get all the ingredients ready. Slice the onion and garlic. Coarsely chop the curry leaves. Open the coconut milk.
2. Heat a wok or large nonstick pan over medium-high heat. When it is hot, add the oil and the chilies. After a minute, add the mustard seeds. When the mustard seeds start spluttering, add the curry leaves and the onions. Cook, stirring frequently, until the onions soften, about 3 minutes. Add the garlic and cook for a minute more.
3. Add the rice to the pan and gently break up any clumps with a spatula or spoon. Cook for a few minutes, stirring only once in a while, to give the rice a nice sear. Add the turmeric and continue cooking, stirring to coat all the rice. Season with salt and pepper.
4. Add the coconut milk to the pan. Let the coconut milk reduce, stirring to coat all the rice. After a minute or two, remove the rice to a serving bowl. Top with some thinly sliced curry leaves or fresh herbs.

Crispix Clusters

Crispix Clusters

2 boxes        Crispix Cereal                           1 c.            Butter
2 c.               Almonds                                    2 c.           Brown Sugar
2 c.               Pecans                                       1 c.            Corn Syrup (white or golden)
                                                                       1 tsp.         Vanilla


Butter large roaster.
Mix first 3 ingredients & set aside in the roaster.

In saucepan, melt butter, brown sugar, & corn syrup until the sugar is dissolved. Do not let it boil before the sugar is dissolved.
Boil over low heat for a couple of minutes then,
Add Vanilla.
Pour over cereal mixture and mix well.
Bake @ 250 degrees for 1 hour, stirring every 15 minutes.
put on to cookie sheets or on parchment paper.
Spread out and let cool.
Make sure it is separated.
Cool & store in a covered container.

Sesame Noodle Salad

Sesame Noodle Salad  (from allrecipies.com)

Recipe by jkmom 

"This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation."

Ingredients

Original recipe makes 8 servings

         
1 (16 ounce) package angel hair pasta

         
1/2 cup sesame oil  (cut this to ¼ c)

         
1/2 cup soy sauce

         
1/4 cup balsamic vinegar

         
1 tablespoon hot chili oil – (Made my own -  1 c. oil and 1 tsp. red

                                                pepper flakes – heated on low for 10 min.)

            [Added a few drops of Sriracha Sauce as I thought it needed a kick]

         
1/4 cup white sugar

         
1 teaspoon sesame seeds, or more if desired

         
1 green onion, chopped

         
1 red bell pepper, diced

Directions

         Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

         Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

 

Buns - Marina's

Buns – Marina’s Recipe

7 c.            flour

½ c.                   sugar

2 Tblsp.   yeast

2 tsp.        salt

2                eggs (whisked)

2 ½ c.       water

½ c.          oil

Add wet ingredients to dry and mix on high for 5 min.  Let rise ½ hour. Knead and let rise again.