Layered Lemon Bars

When I first moved to Connecticut I joined CAPA (Connecticut Authors and Publishers Association), a writers group that gave me the opportunity to prepare homemade food for about 50 people once a month at the meetings. I loved preparing our family's favorite recipes. They were a hit. Within a few months I had my own column, Baking with Barb in their monthly magazine, The Authority. This recipe was published there and can be found in their archived copies along with many other of the groups favorite recipes. You can find many helpful articles for writers, publishers, and foodies if you go to their website at www.aboutcapa.com.

Recently I baked this sweet-tart lemony cookie for my family and they were so impressed that I baked it again two days later -- but I doubled the recipe. If you like lemon you’ve got to try it.

Layered Lemon Bars

First layer:

1/2 cup butter

¼ cup sugar

1 cup flour

Second layer:

2 eggs

1 cup sugar

Sprinkle of salt

Juice from 1 large lemon (about ¼ cup)

Peel from the lemon (about 2 tablespoons)

½ teaspoon baking powder

2 tablespoons flour

Powdered sugar

Directions:
Mix the butter, sugar, and flour with a fork until crumbly. Press onto the bottom of an 8” square pan. Bake for 20 minutes at 350 degrees. Meanwhile, prepare the second layer in a small bowl. Whip the eggs and add sugar and salt. Wash and dry the lemon. Use a rasp to shred the lemon peel, making sure to use only the yellow skin. Next, juice the lemon and remove the seeds. Add the juice and peel to the egg mixture. Then add the flour and baking powder. Pour the mixture over the first layer while still hot and return it to the oven. Bake for 30 minutes or until slightly brown around the edges and the center is set. Remove and allow it to cool. Sprinkle with confectioners sugar and cut into squares.

Hint: If you don’t have a rasp, use a fine grater, but be sure to only use the yellow part of the peel. You may use a combination of lemon and lime peel and juice for a lively zest.

German Sweet Bread (Stollen)

What a perfect day to bake Stollen! The snow was floating down in thick clumps and it was Christmas Eve. It brought back happy memories of holiday seasons past--the decorated tree, wrapped Christmas gifts, stockings hanging by the fire, and joyful children racing through the house.

I miss those festive days, but will pass the joy on to you. This recipe was given to me by a friend who got it from her mother who came to the United States from Germany. We liked it so much that we ate it not just at Christmas, but also for brunches on special occasions, winter or summer. I entered the stollen in a baking contest in the summer, decorated with Black-eyed Susan s made of candied pineapple petals and sliced date centers. It won first place  and was published in The Elwood Call Leader in Elwood, Indiana, in the mid 1970's.

The decorations in Winter are usually candied cherries--red or green and pecans. This recipe makes four medium sized loaves that you can share with your friends as gifts or at your next party. Don't forget to get the children involved in the preparation. Watch out for the Santas in your house. In my home they nearly polished off an entire loaf before we got up on Christmas morning.

 

Ingredients:
1/4 cup water
2 packs of yeast or 2 scant tablespoons
pinch of sugar

1 1/4 cups milk (Scalded)
1/2 cup sugar
3/4 cup butter (softened)
1/2 teaspoon salt
3 beaten eggs
5 2/3 cups flour
1/2 teaspoon cinnamon

1/2 cup plumped raisins (Measure raisins and soak in 1/2 cup warm water for about 10 minutes)
1/2 cup candied fruit (Citron, cherries, pineapple-your choice)
lemon zest (optional)
1/2 cup chopped nuts (I used pecans)

Directions:
1. Put lukewarm water in small bowl; add pinch of sugar and yeast. Stir and allow to set until foamy...

2. Meanwhile scald milk, do not boil! add sugar, butter, salt and cool to lukewarm.

3. Add eggs, yeast mixture and 3 cups of flour. Mix until smooth.

4. Add spices, raisins (drained), citron, lemon zest, nuts, and remaining flour a cup at a time. Knead on floured surface to form a soft dough. Form into a ball, place in large buttered bowl and let rise until double in bulk.

5. After rising, Cut into four equal pieces and flatten each into oval shapes. Butter and fold in half,long ways. Place two breads each long ways on greased cookie sheets. Cover with warm towel and allow to rise until double. Bake 375 degrees for 25 minutes until light brown. Remove to rack and cool. Ice with butter frosting and decorate with candied fruit. Share!