Archive for January, 2011

Meyer Lemon Squares

I love a good lemon square, and have spent quite a bit of time perfecting various recipes to create the perfect rendition.  I’ve come close in the past, but today I tried a brand-new recipe I found with a different “base” for the filling than in previous attempts.  I also used my Meyer lemon from my little lemon tree, which was ripe enough to harvest in the last week.  I had been on a search for a good recipe to use my single, special lemon, and this one fit the bill perfectly.  All that was wasted was the pith!  And of course I made these gluten-free.

Meyer Lemon Squares

Shortbread Crust:
1 c Pamela’s Gluten-Free Flour Mix
1/2 c powdered sugar
1/8 t salt
1/2 c cold butter, cut into pieces

Meyer Lemon Filling:
2 eggs
1 c sugar
2 T Pamela’s GF Flour
1/8 t salt
2 t lemon zest
1/4 c lemon juice

Preheat oven to 350F.  Line an 8″ square pan with parchment paper.

Add all crust ingredients to food processor.  Pulse until mixture is evenly integrated, and pieces are rice-sized.  Bake about 20 minutes, or until lightly browned.

While crust is baking, whisk together all filling ingredients until combined. Pour onto crust. Bake 15 minutes or until filling is just set.  Allow to cool completely, then sprinkle powdered sugar over top if desired.

The original recipe was obtained from AlpineBerry’s blog, which I found linked on another site, which I found on a Google search.  As an aside, my Meyer lemon produced 1/3 c juice and plenty of zest for this recipe, though I didn’t actually measure it.


Snow Day

Gluten-Free Buried Cherry Cookies

This is a favorite recipe from my Better Homes and Gardens (checkerboard) Cookbook, and I have made it on two occasions now with my gluten-free flour.  Some recipes don’t turn out so well with Pamela’s flour, but this is just as good as the original!  Here’s the recipe:


1/2 c butter

1 c sugar

1/4 t baking powder

1/4 t baking soda

1/4 t salt

1 1 /2 t vanilla

1 large egg

1/2 c cocoa

1 1/2 c Pamela’s Gluten-Free Flour Mix

Morello cherries


1/2 c semisweet chocolate chips

1/4 c sweetened condensed milk

cherry juice from Morello cherries

Preheat oven to 350º F.  Add sugar, baking powder, soda, and salt, scraping bowl.  Beat in egg and vanilla until combined.  Add cocoa and as much flour as possible.  Add remaining flour and stir till combined.  Use cookie dough baller to make 1 1/2″ balls.  Place 2″ apart on ungreased cookie sheet (I used silpat mats the second time around, and it works fine with or without.)  Press your thumb into the center of each ball, and a cherry into the depression.

For frosting, combine chocolate and milk.  Heat on low until chocolate melts.  Add enough cherry juice to make the frosting the consistency of thick hot fudge.  Spoon over cherries to cover.  Bake cookies for 10 minutes.

A Day of Poultry Firsts

Clockwise from the 12: Ruth, Helen, Honey, Evie, Netty, and Ilse eggs.

Today was a day of firsts in the chicken coop: Helen laid her first egg since she moved back in with our little flock, and all the other girls laid today as well!  That’s right, today was the first day that we collected a half-dozen eggs.  It’s a lovely sight!

Adorable Lemon

On April 5th, I received some dwarf citrus trees from Spring Hill. The Meyer Lemon had several fragrant blossoms and one tiny lemon growing on it in the shipping box. I ended up snipping off all subsequent baby lemons but left that first one alone to see if it would mature on such a small plant. Now it’s January 18, and it’s ready to harvest. It’s a massive lemon as compared to any others I’ve seen, much less on a tree as small as this! Now I need to come up with a recipe that does justice to my adorable lemon.

Segregated Eggs, Playing in the Leaves, and Helen!

This afternoon after I got home from work I let the girls out of the run for a little while.  Here’s some of the fun that was had.

And the girls were having such a good time scratching around in the leaves, I had to take a video.


IntSweMoDo2011 #1

…that is, International Sweater-a-Month Dodecathon. Started January 2nd and already half done!

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