Thursday, July 3, 2008

Lemon Bars and Muffins

So, I got it in my head that I just had to bake last the middle of a lightning storm. I was worried when the lights started flickering, but we didn't end up loosing power and it all worked out in the end. I made light banana muffins, which I've made before and prefer warm with a dollop of cool whip on top. I also tried my hand at a lemon bar recipe that I've been meaning to give a go for a while now. I think they turned out alright. Next time, I might add a smidge more lemon, though.

Annemarie's Lemon Bars
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Powdered sugar
Directions: Preheat the oven to 350 degrees F. To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with fork until crumbly. Press into an 8-inch square pan and bake for 20 minutes. The crust will look white. Do not brown. Combine the eggs, 3/4 cup sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

Light Banana Muffins
2 eggs, beaten
3 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
3/4 cup sugar
1 teaspoon baking soda
Walnuts, if desired
Directions: Preheat oven to 350 degrees F. Grease 12 muffin cups. Combine eggs and bananas. In a separate bowl, mix flour, salt, sugar and baking soda. Stir banana mixture into flour mix. Fold in walnuts, if desired. Pour into cups. Bake 20-25 minutes.
Disclaimer: I totally can't remember where I got this recipe. It's been in my box for years.

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