RECIPE: TRADITIONAL SOUTHERN LEMON SQUARES

 Always a staple for bridal showers, teas or picnics, I’ve been making these lemon squares since the 80’s with perfect results each time. I’m not sure where this recipe came from; it is one of those that is passed around for generations. I think I got it from my friend Cathy Wheeler and she got it from her mother-in-law Betty. Betty Wheeler was the most amazing cake baker. I sure wish I had all of her recipes.

TRADITIONAL SOUTHERN LEMON SQUARES

Difficulty: Intermediate

Prep Time: 20 minutes Cook Time: 50 minutes

 INGREDIENTS

2 cups plus 1/4 cup all-purpose flour

1/2 cup Confectioner’s sugar

1 cup cold butter, diced

4 large eggs

2 cups granulated sugar

1 teaspoon lemon zest

1/3 cup fresh lemon juice

1/2 teaspoon baking powder

 INSTRUCTIONS

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease paper. Use clothes pins to secure the paper.

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 25 minutes or it is light golden brown. Place on a rack while you make the filling. 

Whisk the eggs in a large bowl until smooth. Next, whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour and whisk into the egg mixture. Pour mixture over the hot baked crust. 

Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using the paper as handles. Cool completely on a wire rack for at least 30 minutes. Cut into bars; sprinkle with powdered sugar. For a tea, cut the bars into small squares.

RECIPE: HOMEMADE DARK CHOCOLATE TRUFFLES

I made these decadent Dark Chocolate Truffles for our Girls' Night In party a few years ago. When people see the photos, they always ask for the recipe. Truffles can be very expensive so these homemade truffles make a wonderful holiday treat! One word of advice... double the batch to have plenty to give and to keep!

You can make these in your favorite flavors by adding extract or liqueur to the heavy cream. You can also use anything you like for the outside as well such as toasted pecans, hazelnuts, almonds, coconut, decorative sugar, white chocolate, or powdered sugar.

Store these homemade truffles in a cool, dry container lined in parchment paper.

Make homemade chocolate truffles for your next party or to give to someone special on Valentine's Day. They are simple to make, delicious, and best of all, you can make them in your favorite flavors.

DARK CHOCOLATE TRUFFLES

Makes: 25-30  

INGREDIENTS

2 cups 60% Cacao Bittersweet Chocolate Chips

1/3 cup Unsweetened Cocoa

1/3 cup heavy whipping cream

6 tablespoons unsalted butter, cut into small pieces

Options:

¼ teaspoon orange zest with ½ teaspoon orange liqueur

¼ teaspoon strong coffee or espresso with ½ teaspoon coffee liqueur

DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Use a very small ice cream scoop, a melon baller, or very small spoon to roll the mixture into 1-inch balls. Roll each ball in cocoa. Refrigerate in an airtight container for up to 2 weeks.

You may also roll truffles in finely chopped chocolate, finely chopped toasted nuts or coconut, or Confectioners sugar.

RECIPE: TWO BERRY COMPOTE FOR ICE CREAM, PANCAKES, ETC

TWO BERRY COMPOTE

Difficulty: Easy

Prep Time: 5 minutes    Cook Time: 10 minutes

This berry compote recipe will be your new favorite go-to for desserts, spooned over pancakes, on biscuits, or drizzled over ice cream. Delicious served hot or cold; keep some in the fridge or make it in a flash. Makes any recipe a little more elegant and you can even use frozen fruit if you must.

1 cup fresh strawberries, raspberries, or blackberries

1 cup fresh blueberries

2 tablespoons granulated sugar

1 teaspoon fresh lemon juice

¼ teaspoon lemon zest

¼ cup Chambord liqueur (crème de cassis will also work)

Put the sugar into a saucepan over medium heat for about one minute or until the sugar begins to melt slightly. (Watch it because it will burn quickly!) Add the fruit, lemon juice and zest and toss to coat. Increase the heat slightly and cook and stir for 2 minutes until the sugar is melted and the fruit has broken down slightly. Remove from the heat. Stir in the liqueur. Carefully return to the heat and cook 1 minute more. Allow to cool slightly before using. Will keep up to a week in the refrigerator.