There are certain foods from your childhood that stand out and never get old . . dishes which evoke the sweetest memories and most tender thoughts. These squares do that for me. Aunt Orabelle's Date Squares. Aunt Orabelle was one of my mother's Aunts, sister to my Grandmother. She lived up on the South Mountain back home in an old farm house, with a lino floor . . . and she had a blind horse in the field next to her house that we loved to feed carrots and apples to. She made the best donuts . . . and yes, date squares!
The lad next door turned 15 earlier this week. I have great neighbours. Good neighbours are worth their weight in gold. I wanted to make him a treat and knew that his mom would probably have gotten him a cake and so I baked these delicious Peanut Butter Chocolate Chip Bars instead. They went down a real treat, but then these always do! No surprise there.
Boy, its hard to believe but Christmas is in just a little under three weeks. If you are like me, I am sure you are in the middle of all of your Christmas preparations . . . baking, planning, cooking, etc. I try to be so organized each year, but every year it always catches up with me and I end up not being as organized as I thought!
That is when recipes such as these Easy Lemon Brownies come in really handy. Delicious and quick to make, they are as simple as stirring a couple of things together and banging them into the oven!
Don't get all judgmental on me now . . . I am as good a baker as the next person, but let me tell you . . . cake mixes and prepared icing will always come in handy, and I . . . for one (and I know I am not alone in this) . . . happen to enjoy the convenience of these products and I am really happy that we are getting a lot more varieties of them here in the UK now!!
When I first moved over here, there was very little of these types of things available! I happen to think that they produce some very tasty cakes all on their own, but I also love to use them to bake other things.
These Easy Lemon Brownies use a Betty Crocker Zesty Lemon Cake Mix and a can of Betty Crocker Zesty Lemon Icing. I was so excited to discover these newest flavours.
And they also have a Spice Cake Mix now and I saw Strawberry Frosting the other day in the shops as well! (The wheels are turning!)
You simply mix the Zesty Lemon Cake Mix together with some melted butter and some beaten eggs and spread the batter in a pan. It's as simple as that!
Nothing could be easier. They only take 15 minutes in the oven . . . and before you know it they are cooling on the side board.
Waiting for them to cool enough so that you can spread them with that delicious Betty Crocker Zesty Lemon Icing.
I sprinkled the top with some white chocolate chips and chopped toasted walnuts to dress them up a bit. Of course you could always stir them into the batter . . . but I liked the look of them scattered over the top.
I always toast my nuts. I just think that a light toasting really helps to enhance the flavour of nuts. Do let them cool before you use them though . . .
Just look at how dense and fudgy they are . . . and they have a full on lemon flavour too. I just ADORE Lemon anything, don't you?
Uh huh . . . I thought so!
Once
cold, spread the top with the zesty lemon buttercream frosting. You
will not need it all. Scatter the chocolate chips and toasted walnuts
over top. Cut into 16 squares. Store any leftovers in an airtight
container. You can also freeze them.
These were really, really, REALLY good. So good that I (who shouldn't be really eating anything like this) ate two the day I baked them, then Todd ate two also, and then I divided up the rest into containers and gave them away, because I really don't NEED to have anything that deliciously irresitable in my house! Hot dang!
Don't say I didn't warn you! Seriously the lemon flavours of both the mix and the icing were spot on. I am going to have to go to the shops and buy another of each so I can then just bake them as a cake, because I am thinking the cake will be exceptionally tasty also. I'll make sure to bake it when the missionaries will be about. Just to make sure I don't eat it all.
You know a couple of weeks ago I was just saying how much I wished that the Betty Crocker people would get a lemon flavoured cake mix here and there it was! My wish came true! Many thanks to the people at Betty Crocker for sending me this new cake mix and the icing to try! I am so thankful to have yet another delicious flavour to add to my larder!
Dare I wish for another flavour? Hmmm . . . they have strawberry icing . . . strawberry cake mix would be good! Take Note! And a nice vanilla cake mix would also be very nice.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
This is one of my absolute favourite slices to bake. I adore coconut and I adore pecans. I also love chocolate, but then again . . . it's only the very rare woman who doesn't love chocolate! These may look complicated, but I think you will be surprised when you find out just how easy and uncomplicated they are . . .
I make a lemon cake that we are awfully fond of here in my house . . . a Lemon and Chocolate Chip Cake. It's really good, with a nice lemon flavoured cake and just a hit of chocolate chunks throughout. Lemon and chocolate are actually a very nice flavour combination. It's true.
One thing that the British do really well are biscuits, or cookies as they are known in North America. There are whole aisles in the grocery shops devoted to the British Biscuit containing every indulgence under the sun! I was quite amazed when I first moved over here and saw the variety available! It's quite mind boggling, really . . . but after 15 years I have come to have favourites amongst the lot!
We had guests for lunch the other day and I baked these delicious Rhubarb and Strawberry Slices to have for dessert. We had them along with some sliced strawberries and cream. They went down a real treat! And I am not surprised for they are truly delicious! These are S P R I N G personified!
Do you love coconut as much as I do? Buttery coconut cakes? Macaroons? Do you love Caramel? As much as I do? If you do then this is YOUR bake. You really must bake these delicious squares.
They have a rich and buttery cake/shortbread type of base . . . and everyone's favourite . . . coconut macaroon topping . . . with sweet strawberry jam baked into the centre.
They're super easy to make and store well. You can also freeze them if you don't think you can have them all eaten up within a few days.
They are not the easiest things to photograph, but don't hold that against them.
Makes 16 servings
Whisk together the egg whites, coconut and sugar for the macaroon topping. Dollop evenly over top to cover the jam. I like to just dollop it in small bits and then spread it gently with a fork.
Bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean and the macaroon topping is golden. Allow to cool completely in the tin before cutting into squares to serve. Store any leftovers in an airtight container for up to a week.
I can remember when I discovered Miss Debbie's Oatmeal Cream Pies. Oh boy were they some good. It was in an American Grocery store and it was love at first bite. Two delicious flattish oatmeal cookies with a layer of marshmallow cream sandwiched in the centre. *slurp* I also liked their Star Crunch Cakes. I think most of them are available in Canada now, but when I first discovered them they were exotic to me!
I saw a recipe very similar to this on the Pillsbury site the other day. I was intrigued. Who doesn't love pie? Who doesn't love chocolate chip cookies? Who would ADORE the two together? Not me, that's who! Chocolate Chip Cookie Stuffed Pies? They sounded splendiferous!!
The two young Missionary Sisters who are serving in the Chester Ward at the moment came over today to do some service in our garden. We just love our Missionaries, we really do.
I did them some grilled cheese sandwiches for their lunch which I served them along with some potato chips and some of my cherished sweet pickles from home that I hoard.
They were really happy with that, but when I cracked open my Chocolate and Peanut Butter Squares, they were just thrilled!
I don't know anyone that wouldn't be thrilled to be faced with a plate of these. Picture it . . . you have a brown sugar, oatmeal buttery nutty fudgy cake type of base . . . partially baked . . .
Slathered with a rich sweet peanut buttery custard filling . . . and then topped with more of that brown sugar, oatmeal buttery nutty fudgy cake base, crumbled this time and mixed with oodles of milk chocolate bits and then baked again until the whole mass melds together . . .
Into something so scrumdiddlyumptious that it will be quite, quite impossible to eat just one. Seriously. Impossible.
I took a bite out of one just so I could show you how very tempting they are . . . ahem . . . tough job but somebody's got to do it!
Makes 20
350g of plain flour (2 1/2 cups)
While the base is baking, stir the chocolate chips/bits into the reserved crumb mixture and set aside.
Remove
the partially baked base from the oven. Pour the peanut butter
mixture over the base, spreading it out evenly. Sprinkle the chocolate
bit crumb mixture evenly over top and press down lightly. Return the
pan to the oven and bake a further 20 minutes, until golden brown.
Allow to cool completely in the tin. Lift out and cut into squares to
serve. Store in an airtight container. Delicious!
She kissed a frog, but it didn't turn into a prince . . . so cute. That Sister Wagner is such a cutie pie.
I don't know who was braver, Sister Jones or the baby frog!
I kinda think it was the baby frog, surrounded by all of us giants. Isn't nature amazing?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Today is the Toddster's Birthday. He requested a fruitcake for his birthday. That is his favourite of all cakes. He's just an old fashioned guy with old fashioned tastes.
This is the second dessert I made the other day when I had the Sister Missionaries over and let me tell you . . .
Picture this . . . a buttery shortbread cookie type of base . . . topped with fresh blackberries . . . topped with a rich sour cream filling . . .
baked until the whole thing melds together in a fabulously moreish bake . . .
I'll just have a smidgen you tell yourself . . . just a tiny little square . . . and then . . .
You cut yourself another little square . . . and then just a tiny sliver . . . and then you sneak down the stairs at two in the morning and you cut yourself a tiny bit more . . . because . . .
YOU JUST CAN'T LEAVE IT ALONE! It's that good. Yessum! And you are asking yourself . . . who ate all that cake?
Blackberry Pie Bars
Ingredients
- 210g of plain flour (1 1/2 cups)
- 165g of sugar (3/4 cup)
- 1/8 tsp salt
- 6 ounces of unsalted butter, very cold, cut into cubes (3/4 cup)
- you will also need 1/2 tsp ground cinnamon and 1/4 tsp ground cardamom
- 2 large free range eggs
- 225g of sugar (1 cup)
- 60g of dairy sour cream (1/2 cup)
- 35g plus 2 TBS plain flour (1/4 cup plus 2 TBS)
- pinch salt
- 450g of blackberries (16 ounces or 1 pound)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark . Line an 8 inch square baking pan with some baking paper, leaving an overhang. Spray the baking paper with non-stick spray.
- Put the flour, sugar, and salt for the base into a food processor. Blitz for about 30 seconds to combine ingredients. Add the cubed butter an pulse until you have a crumbly mixture with bits the size of small peas. Remove 115g (3/4 cup) of it and set it aside for later. Pour the rest into the prepared baking dish and press into the pan firmly. Bake for 12 to 15 minutes or until the edges just begin to turn brown. Cool completely.
- Whisk together the eggs, sugar, sour cream, flour and salt for the filling until well blended. Stir the cardamom and cinnamon into the reserved crumb mixture. Spread the berries into a single layer over the cooled crust. Spoon the sour cream mixture evenly over top. Sprinkle over the reserved spiced crumb mixture to cover evenly. Bake in the heated oven for 45 to 55 minutes, or until the filling is just beginning to turn golden and is set. Cool completely on a wire rack and then chill prior to serving.
- Serve with or without lashings of cream or clotted cream!
I have to say that these are my all time favourite cookie/bar/square/slices! I haven't made them in a very long time, and I don't know why. I used to bake these quite often when my children were growing up. They are absolutely gorgeous and therein lies the clue. When the children were around I had lots of hungry mouths to help me eat them . . . with only two people in the house now, it's a huge temptation that I don't need to indulge in overly frequently! They are THAT good!
I was recently sent some new products from Bacofoil to try out. A box of their new Foil Lined Parchment Paper and one of their new Non-stick Kitchen Foil. I thought the parchment lined foil would be perfect for these squares!
BacoFoil Lined Parchment is the perfect combination of BacoFoil on one side to insulate and promote even heating and non-stick baking parchment on the other to help protect your food from sticking. How often have you started to bake something, only to discover that you don't have the required size of pan in the cupboard? Happens to me a lot. I normally take a risk, cross my fingers and bake it in another size pan, but with this new parchment BacoFoil Lined Parchment that will no longer be a problem . . .
You can fold this special foil to create the right sized pan you need! It was really easy to do! I did lay it onto a baking sheet to give it support, just like you would with a silicone baking pan.
The results were fabulous! Not only did my Walnut Slices bake up beautifully, but they did not stick (this can be a problem with meringue toppings) and they were the perfect size.
Once they were cooled, I was quickly able to just pull the foil from beneath them as I lay them on top of a cutting board and then I was able to cut them into lovely perfect slices. I was well impressed with the performancof the BacoFoil Lined Parchment. I would buy this. 10 out of 10! And there is no pan to wash up afterwards. A real bonus!
These are a beautiful slice to serve as a teatime, coffee break or elevensies treat! With their buttery cookie like base . . .
And their chewy, almost butter-tart like topping, they just cannot fail to please! I replaced some of the brown sugar this time with some maple sugar that my sister had sent me, for a bit of a maple walnut flavour. We are nuts about the flavour of Maple and Walnuts together in our house!
If you love walnuts, then you will quite simply adore these delicious bars! They are incredibly moreish, that's the only danger . . . very difficult to resist. I hope you will give them a go. Then you'll see exactly why they are my all time favourite slice! Perfect with that break-time cuppa, or a nice cold glass of milk. ☺
*Marie's Favourite Walnut Meringue Slice*
BacoFoil, non-stick kitchen foil is a smart and simple solution for when you are cooking a meal that had a tendancy to stick to the pan. Nothing sticks to it. It's great for grilling, baking, roasting and even freezing. There is less mess. (Don't you just HATE HATE having to clean a pan that food has stuck on to. Especially sticky barbeque sauces, etc.) It saves on the washing up and it is food safe and hygenic. It also aids in controling the calories as there is no need to add oil or butter.
I did us simple Hobo Dinners. There is no recipe really. You just simply take as many large squares of foil as there are people you are wanting to feed. Layer on sliced potatoes and onions into the middle of the square. I used a mix of new and sweet potatoes. I topped with a mixture of onions and shallots. Seasoned with some salt, black pepper and a few dollops of harissa paste. I placed a frozen burger patty on top of each pile of veg and then I sealed it all shut in the foil, like a little pressie, waiting to be opened.
After that you can place them onto a tray and bang them into a 180*C/350*F/ gas mark 4 oven, or onto the barbecue grill to roast/grill. About 35 to 40 minutes later . . . open the foil a bit and top with some cheese, bang them back in to melt the cheese and this is what you end up with . . .
A delicious compact meal for one, or two, or three, or four . . . with no washing up required. That is unless you are a Toddster. His sensabilities would not allow him to eat out of the foil. (Isn't that the best part of camping???)
He had his on a plate with some coleslaw on the side. What a wuss! ☺
My mixture did stick a bit so I wasn't 100% impressed with this foil. Just so you know.
Many thanks to Chloe and the people at BacoFoil for sending me these new products to try.
Visit BacoFoil for more information.
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Although I was sent these poducts to try for free, any and all opinions are completely my own and unbiased.
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