Tag Archives: Paula Deen

Paula Deen’s Buttery Lemon Bars

Gotta love those Paula Deen goodies. This one only requires two sticks of butter and a little extra to grease the pan.  I made these once before for Rosette’s family and they have been dying for us to make them again. So, we had a cooking and crafting Sunday night with the Bears on in the background (yes, they lost).

To make the crust:

  • 2 cups flour
  • 1 cup sugar
  • 2 sticks of butter, and more for greasing

For the lemony center:

  • 4 eggs
  • 2 cups sugar
  • 6 Tbsp. flour
  • 6 Tbsp. lemon juice (fresh lemons are best)
  • Powdered sugar for dusting

Start by preheating the oven to 350 degrees Farenheit and greasing a 13″ x 9″ baking dish (preferably glass, the dark metal pan overcooked the crust the first time). 

Next whip together the crust flour and sugar ingredients in a large mixing bowl.  With a fork, take the room temperature butter and mash it into the flour/sugar combo until it becomes light and crumbly. 

Press the crust compound into the pre-greased baking pan, pressing up the sides about an inch or so.  Bake for 15-20 minutes (but watch it. It tends to overcook).

In another bowl, combine the eggs, sugar, flour and lemon juice. 

Pull the pan out of the oven and pour in the yellow hodgepodge of ingredients.

 Place back into the oven for a remaining 25 minutes. (I took  mine out early, so check it at 15 min. and again at 20 min.). 

Let cool. Sprinkle with powdered sugar and cut into squares.

 

These gel-like lemon bars have a few textures. Initially, you sink your teeth into a soft, sticky gelatin that brings a rush of sweet tang .  Next your bottom pearly whites help the top ones to crunch into a semi-soft crust cradling the citrus insides in a sweet, flaky melt-in-your-mouth carbohydrate.

Rosette’s mom bugged us until we finally went upstairs to cook she was so excited to have these. They are that heavenly. Bring them to your holiday gatherings this year for dessert.

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Filed under Dessert, Food

Spinach & Mushroom Quiche

My mom found this recipe on Food Network’s website, and I have to say, who doesn’t love a good Paula Deen dish?  They’re always loaded with lots of butter, heavy cream, and Southern love.

For this easy Quiche, buy:

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 package of button mushrooms, sliced and sautéed
  • 1 1/2 cups shredded Swiss cheese
  • Optional mozzarella or white cheddar cheese for filling or topping
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat your oven to 375 degrees Farenheit.

In a food processor or blender (or whisk by hand), fuse together the eggs, heavy cream, salt, pepper. In the pie crust (which may already be in a metal baking container or place in a 9-inch glass pie plate) layer your other ingredients: spinach, mushrooms, cheese. Pour on the egg mixture.  Bake for 35 to 45 minutes or until the egg mixture becomes a solid and there is no sign of liquid left in the pie.  Serve in wedges.  Top with freshly ground pepper and cheese if desired

This dish is really versatile and can be great for breakfast, lunch, brunch, dinner or linner.  The real recipe calls for bacon instead of mushrooms, which would add a lot more flavor.  I choose to add flavor with spices and by swapping in a stronger heartier cheese to mix with the swiss, which can sometimes be too pungent and leave a bad taste in your mouth for hours after.  Shake it up and add tomatoes, broccoli, or any other additive.  I absolutely love when pie crusts flake off and crumble like the Dominick’s brand we bought (Surprising, I know. The off brand was actually good.).  That is the perfect density for a crust, and usually still holds together at the bottom.  If you aren’t a pie lover, this will give you that same pie feeling without all the sweetness.

 

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Filed under Breakfast, Food, Lunch/Dinner