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#21
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REC for Lemon Squares
"rosie read and post" wrote in message ... read and post daily, it works! rosie people are more violently opposed to fur than leather because it's safer to harass rich women than motorcycle gangs. ..............................anonymous Hehehe Love your sig. Sooooo true. ;o) Angela "Damsel in dis Dress" wrote in message ... Hi Nancy, I just went to the kitchen to make a batch of these bars, and ... um, what temperature should I use to bake them? G Hope you're reading the group today! I'm very interested in trying these, and we'll have company later today, too. Thanks! Carol On Sat, 20 Sep 2003 15:18:21 GMT, "Nancy Huffines" wrote: This is so good you can serve them to non LC folks. I'm working on some old favorites before the holidays (thumprint cookies, pecan tassies, peppermint angel cookies, etc). I'll post them after I have perfected my recipes. This is my second baking of my lemon squares to make sure they turn out the same, not just a "fluke" the first time. BTW, lot's more people I know are going low carb. I'm going to make small plates of LC cookies for Christmas gifts, cover with red or green plastic food wrap and top with a bow Nancy's Low Carb Lemon Squares (bar cookies) Crust: 3/4 cup almond flour 1/4 cup oat flour 1/2 cup Splenda 1/2 cup softened butter 1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better) Filling: 2 large eggs 1 cup Splenda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons lemon juice Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling (topping) for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator. -- 226/201/150 http://photos.yahoo.com/carol_arie/ Atkins since January 26, 2003 Type 2 Diabetic since May 15, 2001 |
#22
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REC for Lemon Squares
OOPS! 350 degrees
Nancy J "Damsel in dis Dress" wrote in message ... Hi Nancy, I just went to the kitchen to make a batch of these bars, and ... um, what temperature should I use to bake them? G Hope you're reading the group today! I'm very interested in trying these, and we'll have company later today, too. Thanks! Carol On Sat, 20 Sep 2003 15:18:21 GMT, "Nancy Huffines" wrote: This is so good you can serve them to non LC folks. I'm working on some old favorites before the holidays (thumprint cookies, pecan tassies, peppermint angel cookies, etc). I'll post them after I have perfected my recipes. This is my second baking of my lemon squares to make sure they turn out the same, not just a "fluke" the first time. BTW, lot's more people I know are going low carb. I'm going to make small plates of LC cookies for Christmas gifts, cover with red or green plastic food wrap and top with a bow Nancy's Low Carb Lemon Squares (bar cookies) Crust: 3/4 cup almond flour 1/4 cup oat flour 1/2 cup Splenda 1/2 cup softened butter 1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better) Filling: 2 large eggs 1 cup Splenda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons lemon juice Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling (topping) for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator. -- 226/201/150 http://photos.yahoo.com/carol_arie/ Atkins since January 26, 2003 Type 2 Diabetic since May 15, 2001 |
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