white sugar
Double Chocolate Avocado Cookies
Summertime Lemon Bars
You may think Apple Pie for the 4th of July, but in my opinion, nothing kicks off summer like a citrusy, bright and tangy Lemon Bar. Although lemon loaf, lemon curd, lemon cakes, pies and cookies have been around for centuries, the lemon bar or lemon square is apparently a relatively new creation. In fact, the website joepastry.com, credits the R&D department at Betty Crocker Inc. with dreaming up the very first lemon bar and printing the first known recipe in 1963. In 1993, Betty Crocker added the Lemon Bar to its Supreme Dessert Bar line of baking mixes, but nothing compares to making lemon bars from scratch. A four ingredient crust and a few more ingredients to make a filling and you’ve got a fantastic dessert that is delicious chilled or room temperature and travels well for your 4th of July Picnic. Where did I get the recipe? I adapted it from my 1992 Betty Crocker’s Ultimate Cookie Book, of course!
Wendy’s Whole Wheat Chocolate Chip Cookies
The Story
All I have to say is “chewy, sink your teeth into chocolate chip cookie” and I’ve gotcha, right?
The Cookie Swap Season has officially begun, and today I’m starting with the Granddaddy of the Holiday Cookie Exchange – rich and chewy homemade chocolate chips. This recipe, from Wendy Putler, is one of the best we’ve ever rescued, made with whole wheat and real butter. Here’s Wendy’s story and her scrumptious step-by-step creation.
“One day I was visiting with another mom while waiting for kids at gymnastics. We got on the subject of cookies and she said that she made the best chocolate chip cookies. I told her that I was sorry, but I made the best. We started comparing recipes and sure enough, they were the same! My mom found this recipe in the Boston Globe newspaper in 1964. The original recipe called for shortening instead of butter and extra water. I switched to butter and left out the water, and I liked them even more. Over time they started coming out flatter. (I don’t know if butter has higher water content now, but something changed.) So I started adding more flour. I switched to whole wheat, but when I substituted all the flour, we weren’t crazy about the taste. But using a portion of whole wheat actually made them better and chewier. My friends love them, and I give them the packages of the frozen cookie balls with instructions for gifts. That way they can make them later when all the other holiday goodies are gone.”
Wendy, put me on the “friends” list, and thank you for the recipe!
Gail Atkins 10 Minute Microwave Peanut Brittle
The Story
August will forever be “back to school” month for me, and it always reminds me of PB and J’s, and all of my favorite peanut butter goodies. I’m sharing one of my all time favorite recipes with you this month, from a woman who was kind enough to share her beloved heirloom recipe with me.
This recipe is from a dear friend who is no longer with us. Gail Atkins was one of those people who loved to share her baked goodies with everyone around her, and I was one of the lucky ones who got to know her and enjoy her amazing baked goods. You won’t find easier or more delicious peanut brittle anywhere!
Please enjoy! This recipe came to me with love, and I’m passing the same on to you!
