Once again the end of the month brings the excitement of Reveal Day for us members of The Secret Recipe Club. For those who don’t know what it’s all about, the club pairs two food bloggers in secret, and on reveal day everyone posts their recipe of choice. I was assigned the blog Turnips2Tangerines, hosted by Lynn, from Wisconsin. Lynn’s site is a very sweet spot, with many recipes centered on all things dessert, but you will also find plenty of savory dishes to drool over. She also publishes a monthly feature called Culinary Adventures, where the cooking of a particular country is highlighted through a menu and recipes. Very nice, check her latest post on Sweden by clicking here.
When classes are over Phil and I tend to get a lot busier in the lab, with daily meetings at 7:30am. I know that the occasional sweet treat is more than welcome by our students, so I jumped on Lynn’s blog with that thought in mind. The moment I saw her post on lemon lavender bars, I looked no further. But, at some point I must make her Chai Spice Cupcakes with Vanilla Frosting. They look adorable, and of course, spices make sweets special. Or how about a Banana Bundt Cake with Maple Glaze? Yeah, baby…
LEMON LAVENDER BARS
for the crust:
2 cups flour
3/4 cup confectioners’ sugar
1 cup cold butter
1/2 t culinary lavender
for the filling:
5 T fresh lemon juice
1 T grated lemon peel
1 1/2 cups sugar
1/4 cup flour
1 t baking powder
1 t culinary lavender
Heat the oven to 350 F.
In a bowl combine flour, confectioners’ sugar and lavender; cut in butter until crumbly (I used the food processor). Press into an ungreased 13 x 9 x 2 inch baking pan. Bake for 20-30 minutes or until lightly browned.
Make the filling by beating the eggs in a bowl until frothy. Stir in lemon juice and peel.
In another bowl combine the sugar, flour, and baking powder. Stir into the egg mixture, mixing well with a whisk. Pour over baked crust, and sprinkle lavender over the top.
Bake for 25 minutes or until set. Cool on a wire rack, cut into bars. If you want, sprinkle confectioner’s sugar before serving.
to print the recipe, click here
Comments: Yellow might be one of my favorite colors, so it’s only natural that I always have plenty of lemons in the fridge. Plenty. I cannot imagine cooking without them, even savory dishes. Lavender is another flavor I am fond of, but of course it needs to be in small doses, it’s easy to have it overpowering a dish. In these bars, the amount of lavender was just right. I decided to use the food processor for the crust because I felt that the lavender would be better dispersed throughout the crust by doing so. After processing, I dumped everything on the counter and made sure the flour was all coated with butter, no big spots of dry flour remaining. It is also important to try to spread the crust as evenly as possible, so that it browns at the same rate in the oven. I almost managed to do that, but one corner ended up a bit over-baked. No major harm done, though.
The bars made a Monday morning early meeting much easier to go through…
Lynn, thanks for a lovely recipe, and I hope you had a great time with your assignment this month! For my readers, you are all invited to browse through the goodies made by my fellow screters from group D. Just poke the blue frog at the end of this post, and have a blast!
ONE YEAR AGO: Quinoa Fried Rice
TWO YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette
THREE YEARS AGO: The Secret Recipe Club: Granola Bars
FOUR YEARS AGO: Awesome Broccolini
FIVE YEARS AGO: A Twist on Pesto
SIX YEARS AGO: Ciabatta: Judging a bread by its holes