I don't know what is up with all these desserts but I must be trying to refine my baking skills which are pretty low. The best bakers that I know are Jen Strahl and Lisa Gilbert. Whenever I have a cooking dilemma I call one of these two ladies. Take Jen for instance at this party last night I spotted the cake she made a mile away. Fancy but simple, smooth and to die for butter cream frosting which she claims is just butter and powdered sugar. Jen inspires me because she is a teacher, chemist, weather vane and a delicious cook. I mean, I can be that too! Well I can try! Then we have Lisa. Lisa has made some of the most mouthwatering desserts including a bridal shower cake with beautiful flowers on it. I will never forget how everyone loved that cake. Another think I like about Lisa is that she does these taste test on things. I would love to be at her house as she tries out different frosting or ingredients to find what tastes the best. I just hear the other day she made some beer bread and told her son to bring the bread to a neighbor and ask which one she like best. Plus she has 5 kids and is involved in a bunch of stuff at church. When does she even have time to tickle my taste buds? So that brings me back to why I am baking so much. This was a definite winner. With my last lemon bars falling up short, I added a ingredient (Lisa would be proud) to make them a little bit tastier. It totally worked. They were scrumptious. So there might be a chance I can live up to these two ladies and one day we will have our own baking show. I can be the test taster...
For Jacki
Ingredients
2 1/4 cups all-purpose flour
About 1/2 cup powdered sugar
1 cup (1/2 lb.) butter or margarine
4 large eggs
1 cup granulated sugar
1 teaspoon grated lemon peel
1/3 cup lemon juice
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups blueberries, fresh and rinsed or frozen
Preparation
1. In a food processor or a bowl, whirl or stir flour and 1/2 cup powdered sugar until blended. Add butter and whirl or rub in with your fingers until dough holds together when squeezed. Press evenly over the bottom of a 9- by 13-inch pan.
2. Bake in a 350° regular or convection oven until crust is golden brown, 20 to 25 minutes.
3. Meanwhile, in a bowl with a mixer on medium speed or a whisk, beat eggs to blend with granulated sugar, lemon peel, lemon juice, baking powder, and salt. Stir in blueberries.
4. Pour egg mixture into pan over warm crust. Return to oven and bake until filling no longer jiggles when pan is gently shaken, 20 to 25 minutes. Sprinkle lightly with powdered sugar and let cool at least 15 minutes. Serve warm or cool. If making up to 1 day ahead, wrap airtight when cool and chill. Cut into about 2-inch squares and lift out with a spatula
Tiffany
I LOVE blueberries!
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