Lemon Bars

 Traditionally, we often think of citrus as summer fare. Lemonade comes to mind, ice-cold and lip-smackingly sour. Also, cold pasta salad, dressed with an herbaceous lemon dressing. Tart parfaits, lemon chiffon cake, and the like don't make us think of the cold days of winter, but instead the sweltering days of summer.
What's funny, though, is that citrus is actually a winter fruit. And a summer fruit. Citrus here in California (and possibly other place-I don't really know) bears fruit several times a year. And it is bearing now.

Cream Cheese Brownies

There are always those things we remember from our childhood. Whether they are truly delicious, or just idealized, many times we never find out. Aunt so-and-so's cornbread that you haven't had since you were a kid. That spaghetti sauce your Mom used to make but she lost the recipe. Your Grandma's pancakes that she just doesn't make anymore.

Sometimes we have a chance to make those items again. Unfortunately, they are not always as delicious as we remember. As we grow and mature our taste buds develop more refined tastes, and we long for fresh basil, chiffonade into our pasta sauce instead of that jar of Prego you grew up with. It isn't often that I dig through a book for an old recipe I grew up with, I have most of them at my disposal, but I generally search for something new, challenging, and just different from what I consider the usual.
One recipe that is different is my Mom's cream cheese brownies. I am not a huge brownie fan, but I think they have their place. I was asked to help with an Open House barbeque that I will be unable to attend. I tried to think of a few things I could make ahead, potato salad, etc, that will stand up for a few days and still taste great. I racked my brain for an appropriate dessert and immediately settled on these brownies. Unbelievably, they taste fantastic after they have been in the fridge for a day. The smooth, chocolatey frosting is quick and easy, and the perfect complement to these rich, fudgey brownies. The cream cheese gives a rich texture without being too heavy. There is a tiny bit of whole wheat flour in these, giving them another dimension and increasing their density, adding a bit of a nutty quality.
This is how I remembered them. I made a batch, trying to see if my memory did them justice. They didn't disappoint. I have been making brownies that require a double boiler and melting 65% cocoa with butter. These are mixed simply, but turn out great!

Cream Cheese Brownies

2 sticks (1 cup) butter, softened
8 oz cream cheese, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3/4 cup unbleached flour
1/4 cup whole wheat flour
1/4 teaspoon baking powder
3/4 cup chopped walnuts (optional)


Frosting:
6 Tablespoons softened butter
6 Tablespoons cocoa powder
1 1/2 teaspoon vanilla
2 2/3 cups powdered (confectioners' sugar)
1-2 Tablespoons milk

For the brownies:
Preheat the oven to 350. Cream butter and cream cheese together until mixed in the bowl of a stand mixer. Add sugar and beat until light. Add eggs, one at a time, blending until mixed in. Add vanilla and salt. In a separate bowl mix the flours, cocoa powder, and baking powder. With the mixer on low, sift in the dry mixture. Add nuts if desired.
Spray a 9x13 pan with cooking spray and scrape the brownie mixture in. Smooth out the top and bake for 30-35 minutes.

Once the brownies have cooled, make the frosting. Combine all ingredients in a medium bowl with a hand mixer. Spread frosting on brownies. Don't hurt yourself.

http://verygoodrecipes.com/family-challenge

Coffee's Mate

Here is another recipe from my Mom, although I had actually also written it down to share! I won't rehash what she says, but this is easy, quick, and absolutely delicious! I have had people pay me to make it for them on a regular basis!

This is yet another recipe I received from my Mom before I was married, and I am still in the process of learning its’ origin. This possibly came from my Mom’s own mother, which would, in turn, mean that it has been enjoyed by my family now for at least four generations! It’s one of those truly timeless recipes that once they’ve arrived have a way of staying put. They are pulled out time and again because of their ease and reliable results. This is one of the few recipes that I have that fall into that category. It’s one of the few that I’ve been making for years and just keep coming back to.  This is my recipe for coffee cake.

So the first thing people ask when I offer them coffee cake is always... YES...How did you know! They always ask me, “Is there coffee in it?” The answer is “No”…there’s NO coffee in coffee cake. It’s just that it needs an excellent cup of coffee to accompany it! This makes it a wonderful breakfast bread, but many, many times we’ve eaten it late in the evening, after dinner. It’s very versatile. Not only is it good around-the-clock, it’s always my reliable stand-by when I have unexpected guests or need a bread-type dessert in a hurry! It’s my substitute for breakfast breads or evening dessert that might normally call for yeast…which means they have to rise…and rise…etc. But not this recipe! This recipe is so basic and quick, that once I pop it in the oven, it cooks up and is ready to serve in only 20 to 25 minutes! I’ve also used this in cupcake pans, with great results! Not only is it quick to whip up and quick to cook & serve, it tastes exceptionally good. So without further ado…

Coffee Cake

Batter:

Mix together the following ingredients:

½ cup Sugar

1 Egg

½ tsp Salt

2 tsp Baking Powder

2 Tbsp Melted Butter

1 cup Flour (I usually use 1/3 cup whole wheat flour and 2/3 cup white.)

Pour into a prepared 8x8x2” baking dish, or if doubling the recipe, use a 9x13 baking dish. Set aside.

Topping:

NOTE: I ALWAYS double the entire topping recipe. This isn’t necessary. I made it the original way for many years and thought it tasted great. I guess I’m just one of those people who figure that if ‘a little’ tastes good, then a lot will taste ‘even better’!  So if you do decide to double the topping, I listed the increased increments below, next to each ingredient. Also, if I double the batter recipe for my 9x13 pan, I then quadruple the topping recipe!

¼ cup Brown Sugar (Double: ½ cup or Quadruple: 1 cup)

1 tsp Cinnamon (Double: 2 tsp or Quadruple: 4 tsp)

1 Tbsp Melted butter (Double: 2 Tbsp or Quadruple: 4 Tbsp)

1 Tbsp Flour (Double: 2 Tbsp or Quadruple: 4 Tbsp)

Mix together with a fork and sprinkle it evenly over top of batter. Bake in a preheated 375* oven for 20 to 25 minutes, or until an inserted knife comes out clean. If doubling the recipe and using a 9x13 baking pan, cook for 5 to 10 minutes longer. Serve immediately. Enjoy!