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The Official OT Food Porn
pmk, I am not sure what I am getting. I have to go to the kicthen store and see what will fit. I am not a Miele though, my kitchen is not worthy of a Miele. It's a teeny tiny little old closet! Next house I am having a HUUUGE kitchen with all the bells and whistles. 
It's like looking in your soup and finding a whole different alphabet.
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GraysonDave
- Posts: 479
- Joined: Thu Feb 11, 2010 7:41 am
- Location: Georgia
Not sure about your kitchen but from the looks of your cooking, you deserve the best out there. Good luck!liamsaunt wrote: my kitchen is not worthy of a Miele. It's a teeny tiny little old closet! Next house I am having a HUUUGE kitchen with all the bells and whistles.
On the other hand, sometimes you don't need to cook ... just open and eat! Hmmmmmm, kumamotos!
pmk
cranberry lemon squares
<a href="http://www.flickr.com/photos/89321198@N00/5519644907/" title="Cranberry Lemon Squares by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5058/551 ... a17d54.jpg" width="500" height="333" alt="Cranberry Lemon Squares"></a>
<a href="http://www.flickr.com/photos/89321198@N00/5519644907/" title="Cranberry Lemon Squares by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5058/551 ... a17d54.jpg" width="500" height="333" alt="Cranberry Lemon Squares"></a>
Those lemon squares look so good...do you just add cooked cranberries to the regular lemon squares recipes?
I am new to this forum after many years of lurkdom. I introduced myself to Ruth in February and was looking for the roasted garlic pepper that you use. What do you put it on? I have been using it in mashed potatoes and on shrimp and pork roasts. Any other suggestions?
I am new to this forum after many years of lurkdom. I introduced myself to Ruth in February and was looking for the roasted garlic pepper that you use. What do you put it on? I have been using it in mashed potatoes and on shrimp and pork roasts. Any other suggestions?
Welcome! I have the roasted garlic peppercorns in my grinder and use it on just about everything. Rarely reach for the regular peppercorns any more. My grinder broke this week and I'm not happy about it!VIlanders wrote:Those lemon squares look so good...do you just add cooked cranberries to the regular lemon squares recipes?
I am new to this forum after many years of lurkdom. I introduced myself to Ruth in February and was looking for the roasted garlic pepper that you use. What do you put it on? I have been using it in mashed potatoes and on shrimp and pork roasts. Any other suggestions?
The squares are a little different than lemon squares. I will be back with a recipe tomorrow. They are very yummy!
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
yummymbw1024 wrote:cranberry lemon squares
<a href="http://www.flickr.com/photos/89321198@N00/5519644907/" title="Cranberry Lemon Squares by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5058/551 ... a17d54.jpg" width="500" height="333" alt="Cranberry Lemon Squares"></a>
recipe for cranberry lemon squares
cranberry lemon squares
Dough:
3 c flour
1 t baking powder
1 c white sugar
1/4 t kosher salt
zest of 1 large lemon
8 ounces cold butter, cubed
1 large egg
1 t vanilla
2 T – 1/4 c of cold water
Filling:
2 1/2 c frozen cranberries
1/2 c + 2 T white sugar
juice from 1 large lemon
2 T corn starch
Preheat oven to 375F. Combine the flour, sugar, salt, baking powder, and lemon zest. Add the butter and use your hands or a food processor to crumble the dough into small pieces. Move crumbles to a mixer and add in the egg and vanilla. Stir to combine, adding in water 1 tablespoon at a time – I only used 2 spoonfuls, but use up to 1/4 cup to help your dough come together. Press half of the dough into a buttered 9×13″ pan and set aside the remaining dough for the topping.
In a medium bowl, mix the filling ingredients until combined. Top with the cranberry filling and crumble the remaining dough over top . Bake for 35 minutes or until the top and sides are golden. Remove from oven and cool completely before cutting into bars. Makes 20-24 bars.
cranberry lemon squares
Dough:
3 c flour
1 t baking powder
1 c white sugar
1/4 t kosher salt
zest of 1 large lemon
8 ounces cold butter, cubed
1 large egg
1 t vanilla
2 T – 1/4 c of cold water
Filling:
2 1/2 c frozen cranberries
1/2 c + 2 T white sugar
juice from 1 large lemon
2 T corn starch
Preheat oven to 375F. Combine the flour, sugar, salt, baking powder, and lemon zest. Add the butter and use your hands or a food processor to crumble the dough into small pieces. Move crumbles to a mixer and add in the egg and vanilla. Stir to combine, adding in water 1 tablespoon at a time – I only used 2 spoonfuls, but use up to 1/4 cup to help your dough come together. Press half of the dough into a buttered 9×13″ pan and set aside the remaining dough for the topping.
In a medium bowl, mix the filling ingredients until combined. Top with the cranberry filling and crumble the remaining dough over top . Bake for 35 minutes or until the top and sides are golden. Remove from oven and cool completely before cutting into bars. Makes 20-24 bars.
