Whole Lemon Bars

Make these whole lemon bars, so named because you put a whole lemon in them, pith and all, for someone who just likes a hint of lemon in their bars.

Make these whole lemon bars, so named because you put a whole lemon in them, pith and all, for someone who just likes a hint of lemon in their bars.

Alright, so I can scratch one cooking goal off my list for the year: whole lemon bars from recipes found at The Baker Chick who used one from the Smitten Kitchen.

I was disappointed in these bars. I thought that using an entire lemon would yield the intense lemon flavor that I prefer but it didn’t. These were very mild and light on the lemon flavor. I will probably be sticking with my current gold standard for lemon bars, a recipe I’ve been using for several years.

If I had done a little more research, I would have found David Lebovitz’s whole lemon bar recipe, which calls for three tablespoons of lemon juice in addition to the whole lemon. This juice addition, I think, would have yielded the flavor I was seeking.

If you’re wondering how the whole lemon fits in the recipe, you thinly slice the lemon and put in the food processor to be blended with a cup of sugar. If you make these bars, I strongly suggest adding lemon juice. In fact, if I try the recipe again and I probably will because I like the idea of putting a whole piece of fruit in a dessert, I’ll try adding six tablespoons of lemon juice and probably some zest as well. Life is meant to be tasted and I consider anything without a blast of flavor to be a waste of precious calories.

What I did like about this recipe is that it was made entirely in a food processor before going into the oven to be baked. This results in less dishwashing for the kitchen serf, always a good thing.

I also liked the texture the bars had from adding the entire lemon. The bars turned out a bit chewy.

Do you have a favorite lemon bar recipe? Have you ever made a dessert using an entire piece of fruit, skin and all? Tell me in the comments.

 

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Weekend Cooking Plan Oct. 17-19

My weekend cooking plan includes lots of grilling and leftovers :)

My weekend cooking plan includes lots of grilling and leftovers :)

 

Hello, this weekend’s plan for cooking and eating is meat-centric with a bit of carrot mixed in. I bought a million pounds of carrots earlier this month for like a dollar and we still have some left.

I’m grilling everything because I discovered tonight that we have just a whisper of propane left and we’re not scheduled for a delivery until next week. :) Luckily, the weekend is supposed to be bee-u-ti-ful. I’ll make baked potatoes over the fire and roast carrots in the crock-pot.

What are you all cooking this weekend? How much cooking do you do on the weekend? Anyone cook with organ meats? Tell me in the comments.

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Shaw’s Your Stock Up List Oct. 17-23

Here's what you can stock up on at Shaw's Supermarket to save money.

Here’s what you can stock up on at Shaw’s Supermarket to save money.

Hey,

Here are the whole food bargains at Shaw’s starting Friday:

Most of the really good deals are just Friday the 17th-Sunday the 19th

Wild cod $4.99 a lb! This is good, I’ll be buying several pounds. We love cod. It’s rarely this low.

Everyday Essential shredded or bar cheese $1.88 for 8 oz. (2.99 after 3-day sale)

Fresh green asparagus $1.88 a lb

Perdue Oven Stuffer Roasting Chicken .88 a lb (another good deal for Maine) I’ll be getting at least a few. These are perfect for my family’s favorite roasted chicken dish

If you’re making salad for the week, there is a 4 for $5 sale on several veggies including bags of radishes, 16 oz bags of baby carrots, celery hearts 10 oz, whole or sliced white mushrooms 8 oz, Fresh Express coleslaw 14 oz

 

What’s on your stock up list this week? Tell me in the comments

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Postcards from Maine #2

Fall Foliage Downeast Maine

Fall Foliage Downeast Maine

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Thanksgiving Shopping Alert: Pie Crust Deal at Shaw’s Supermarkets

Thanksgiving Shopping Alert: Pie Crust Deal at Shaw’s Supermarkets

Shaw’s has refrigerated Pillsbury Pie Crusts for $1.98 each. Two pie-crusts come in a package. Since butter prices have shot up, butter is often $1 a stick and many pie crust recipes call for a stick of butter per pie crust. So this is a good deal if you use butter to make your pies. You’re likely going to be spending that much on butter alone anyway, unless you get a really good deal between now and Thanksgiving, which is Nov. 27.

Do you make your pie crusts or buy prepared crusts? Tell me in the comments. Do you have any secrets to making a good pie crust? Share those too!

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