RECIPE: TRADITIONAL SOUTHERN LEMON SQUARES

 Always a staple for bridal showers, teas or picnics, I’ve been making these lemon squares since the 80’s with perfect results each time. I’m not sure where this recipe came from; it is one of those that is passed around for generations. I think I got it from my friend Cathy Wheeler and she got it from her mother-in-law Betty. Betty Wheeler was the most amazing cake baker. I sure wish I had all of her recipes.

TRADITIONAL SOUTHERN LEMON SQUARES

Difficulty: Intermediate

Prep Time: 20 minutes Cook Time: 50 minutes

 INGREDIENTS

2 cups plus 1/4 cup all-purpose flour

1/2 cup Confectioner’s sugar

1 cup cold butter, diced

4 large eggs

2 cups granulated sugar

1 teaspoon lemon zest

1/3 cup fresh lemon juice

1/2 teaspoon baking powder

 INSTRUCTIONS

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease paper. Use clothes pins to secure the paper.

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 25 minutes or it is light golden brown. Place on a rack while you make the filling. 

Whisk the eggs in a large bowl until smooth. Next, whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour and whisk into the egg mixture. Pour mixture over the hot baked crust. 

Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using the paper as handles. Cool completely on a wire rack for at least 30 minutes. Cut into bars; sprinkle with powdered sugar. For a tea, cut the bars into small squares.

RECIPE: HOMEMADE DARK CHOCOLATE TRUFFLES

I made these decadent Dark Chocolate Truffles for our Girls' Night In party a few years ago. When people see the photos, they always ask for the recipe. Truffles can be very expensive so these homemade truffles make a wonderful holiday treat! One word of advice... double the batch to have plenty to give and to keep!

You can make these in your favorite flavors by adding extract or liqueur to the heavy cream. You can also use anything you like for the outside as well such as toasted pecans, hazelnuts, almonds, coconut, decorative sugar, white chocolate, or powdered sugar.

Store these homemade truffles in a cool, dry container lined in parchment paper.

Make homemade chocolate truffles for your next party or to give to someone special on Valentine's Day. They are simple to make, delicious, and best of all, you can make them in your favorite flavors.

DARK CHOCOLATE TRUFFLES

Makes: 25-30  

INGREDIENTS

2 cups 60% Cacao Bittersweet Chocolate Chips

1/3 cup Unsweetened Cocoa

1/3 cup heavy whipping cream

6 tablespoons unsalted butter, cut into small pieces

Options:

¼ teaspoon orange zest with ½ teaspoon orange liqueur

¼ teaspoon strong coffee or espresso with ½ teaspoon coffee liqueur

DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Use a very small ice cream scoop, a melon baller, or very small spoon to roll the mixture into 1-inch balls. Roll each ball in cocoa. Refrigerate in an airtight container for up to 2 weeks.

You may also roll truffles in finely chopped chocolate, finely chopped toasted nuts or coconut, or Confectioners sugar.

COCKTAIL RECIPE: CLASSIC BLOODY MARY

Something about football screams Bloody..... Mary:)

I'm not sure where it started, but no tailgate worth it's ribs would be complete without a Bloody Mary. And just like ribs, potato salad, and gumbo, everyone has a recipe (most very closely guarded secrets) for the world's best Bloody Mary. I've researched. I've asked my friends. I've taste-tested, mixed, and poured. Now, I'd like to offer my own entry into the Bloody Mary Hall of Fame. Try one this weekend and let me know what you think!

Put a garden in your glass with this Bloody Mary recipe perfect for brunch or game day get-togethers.

MARTIE'S CLASSIC BLOODY MARY

Makes about a quart of mix; enough for 6-8 drinks

In a blender add:

3 cups tomato juice

4 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1 1/4 tablespoons horseradish (fresh or jar)

2 tablespoons Worcestershire Sauce

1/2 teaspoon minced garlic

1/2 teaspoon Tabasco

1/4 teaspoon celery salt (plus more for rimming the glasses)

1/3 teaspoon Kosher salt

1/2 teaspoon black pepper

Whir everything together until smooth, transfer to a glass pitcher and chill. Before serving, assemble your mix-ins, garnishes, and rim mix.

Rim mix: Pour 1/4 t. celery salt, 1/4 t. Kosher salt, 1/4 t. black pepper onto a saucer. To rim glasses, use a lemon or lime wedge to wet the rim of the glass. Dip the rim into the mix.

To serve: Add one ounce good quality vodka (I often use Absolut Peppar for a spicy kick) to each glass. Fill with ice. Pour Bloody Mary mix over ice. Let guests garnish at will. 

Garnish and mix-in options:

Limes, cut into wedges

Lemons, cut into wedges

Celery stalks with the leafy green tops

Pickled green beans

Pickled okra

Green onion stalks

Tabasco

Additonal Horseradish