Sadly, summer has begun to slip through our fingers...ever so slowly. You can barely feel it...but it's there. August starts soon and that's the sign that summer has opened the door to it's exit. Thankfully, life in the south affords us a couple more months of warm weather...into late October if we're really lucky. With Moses starting kindergarten in a couple of weeks we will soon miss these lazy summer days where to the agenda for the day is set by whomever stops by or gives us a call. In the meantime we are taking the days for all they are worth...hence the lag of blogging and sewing.
I manage to keep up with baking. Doug's new team of employees are enjoying the benefits of "what I made for Mondays" now and so are all of our friends and family. For the most part, I've been sending in old faithful recipes but I soon hope to start turning out some new things. In the meantime, enjoy these DELICIOUS bars that I made for a family dinner recently. They are pretty amazing.
raspberry lemonade bars
for the crust:
9 tablespoons butter (I always use salted)
1/4 cup sugar
1 cup flour
for the filling:
1 1/2 cups sugar
3 egg whites
2/3 cup lemon juice
zest from one lemon
2/3 cup flour
2 cups of frozen raspberries, defrosted
cool whip or freshly made whipped cream
1. Preheat oven to 350 degrees. Line a 8×8
square baking pan with parchment paper.
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour
until just incorporated.Press dough into the bottom of the pan.
3. Bake for 20-25 minutes, or until slightly golden brown.
For the filling:
1. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and
salt in a large bowl.
2. Pour raspberries into a sieve and press through
to extract all the pulp and juices.
3. Whisk into lemon mixture and pour
4. Bake for 30-35 minutes until filling is completely set. Let
cool completely. Cut into small squares. Top with cool whip or freshly made whipped cream!
Say hello to all things summer!
(adapted from sophistimom).