Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour

1 cup Powdered Sugar

2 sticks of butter ½ pound

Lemon Curd Ingredients

2 cups of Sugar

2 Tablespoons Corn starch

4 eggs

½ cup of lemon juice

Zest of 2 lemons

Equipment

parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

 

In a large bowl Mix Together Oat Flour and Powdered sugar

 

Next Cube butter

 

Mash together with your hands until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

 

Next place a bunch of dollops in bottom of the pan

 

Then press down until smooth

Place cookie bottom in oven for 18 min.

 

While Cookie bottom cooking make Lemon mixture.

Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

 

Take whisk and whisk in eggs two at a time.

 

 

Add Lemon Zest.

 

Add Juice over strainer so seeds stay in strainer.

 

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.

Let cook for 35 to 40 min until firm

Cool over night or for 6 hours in refrigerator.

 

Cut and serve into 1 inch squares and sprinkle with powdered sugar.

Tri Tip on a bed of potatoes and onions plus Caramelized Carrots

I love to cook a meal that keeps giving and giving. Take for instance this fabulous Tri Tip on a bed of sliced potatoes and Onions. Its Quick and easy and you get all of the flavoring of the meat caramelizing on top of those potatoes plus if you add carrots 45 minutes prior to meet being completed.  You will have some delicious caramelized carrots to eat with your meal like we did.  I will still have about half of this meat left which I can make recipes like a New York Steak of mind sandwich which I will substitute the New York Steak with Tri Tip and later in the month a beef hot curry.

Preheat oven to 350 degrees

Tri Tip on a bed of potatoes and onions Ingredients

1 tri-tip 

2 tsp. Garlic Powder

2 tsp. Dries Rosemary

Salt & Pepper to taste

8 to 10 Yukon gold potatoes

1 Vidalia Onions

2 Tablespoons Olive Oil

Caramelized Carrots Ingredients

10 to 12 Carrots and Julienne

2 tablespoons olive oil

2 teaspoons Garlic powder

2 teaspoons pepper

1 teaspoon salt

Equipment

1 Roasting Pan

1 Sheet of Aluminum foil

1 Spatula

Slice 8 and peel 8 to 10 Yukon gold potatoes.

Slice in half then 1/4 inch slices of Vidalia Onions

Place Sliced Potatoes and Onions in Pan in two layers making a bed. Drizzle olive oil over Bed of Potatoes and half of sliced Onions

Season meat then place Tri Tip On Top of Bed of Potatoes and Onions and insert meat thermometer. I use a all clad meat thermometer. Next add other half of sliced onions on top of tri tip.

Place in 350 degree oven covered in foil.

Next while meat and potatoes are cooking Peel and Slice 10 to 12 Carrots and Julienne. Place in zip lock bag julienne carrots, garlic powder, olive oil, salt and pepper; and evenly coat carrots.

When meat thermometer reaches 100 degrees add Julienne carrots and remove foil and set aside for wrapping of meat when desired meat temperature is reached.

When meat reaches 145- 150 degrees for medium pull meat and cover off out and cover for 20 to 25 minutes Use foil from cover to wrap meat in.

Leave all vegetables inside

Flip and turn mixing carrots and potatoes and onions and leave in oven while meat is resting.

Pull Out of oven after caramelized.

Serve with meat.

 

Enjoy and Bon Appetite!

 

Sheila Fretz 

Corned Beef and Cabbage Rolls

With School starting I am always looking for make ahead recipes that I can pop in the oven when I get home from work. I love this recipe and I couldn't wait to share it with you so here we go. 

Corned Beef and Cabbage Rolls Ingredients

2 cups of Corned Beef or Beef Brisket

1 medium sized onion chopped 

3 Cloves of garlic.

1 32 oz Can of Marinara Sauce 1 Cup for Meat mixture rest for sauce

1 1/2 cups water

 1 cup uncooked rice 

1 cup Brown Sugar 1/2 cup for Sauce 1/2 cup for meat.

The juice from 1 lemon

Cooking Spray

1 head of cabbage that has been frozen overnight in freezer.

Equipment

1 13 x9 pan

1 cookie sheet

1 sheet of aluminum foil 

 

 Take 2 cups of Corned Beef  or brisket and chop up.

 

 Chop One Medium Sized Onion about 1 cup

 

 Take  3 Cloves of garlic and grate.

 Add 1 cup Red Sauce I used Marinara

 

 

1 1/2 cups water + 1 cup uncooked rice

 

 

 add 1/2 cup of brown sugar

 

 

 Stir Together

 

 

Ad the Juice from 1 lemon and 1/2 cup brown sugar.

 

 

 Take Cabbage and core and place in warm water to wilt and defrost.

 

 

 Place meat in center and fold on both sides then role like a burrito

 

 Line up side by side then place in 13 x9 pan until full then pour red sauce on.  Place covered in foil in refrigerator overnight and cook the following day

 

 

 Bake uncovered at 350 degrees  for 50 minutes.

 

Enjoy and Bon Appetite.

Sheila Fretz-

Watermelon and Cucumber Salad

I love a great new recipe that is different and tasty. My neighbor Annie was kind enough to share her recipe for Watermelon and Cucumber salad after attending a party at her house. I explained this is a great and a must have salad for the summer months. So enjoy this great new twist on a Watermelon Salad.

Watermelon and Cucumber Salad Ingredients: 

4 cups one-inch cucumber squares, peeled and seeded

4 cups watermelon balls

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup shredded fresh basil leaves

In a large bowl, add salt and pepper over cucumber squares. mix well, and let sit for about  one hour.

Add watermelon balls to the cucumber, mix gently.

Just before serving, sprinkle the basil leaves on top.

Enjoy this refreshing summer dish!

Thank you Annie for sharing your fabulous recipe with us today.

Sheila-

Pound cake

I love this recipe for Sunday Suppers because you can make and serve by itself or with fresh fruit you decide. This recipe makes enough for one Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan. I chose to make the bunt pan with 3 small loaf pans then I can share with my neighbors.

I love to use my Big Kitchen Aid Mixer for a cake like this.

 Serves 16- 24 depending on size of slice

Pound Cake Ingredients:

3 Sticks Margarine ( Land of Lakes available at 99 cents store)

3 Cups Sugar

6 eggs

1 cup Milk

2 teaspoons Almond Extract

3 cups Gluten Free All Purpose Flour

3 teaspoons baking powder

Baking Spray with Flour

2 Tablespoon powder sugar for garnish

Equipment:

1 Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan

In a separate bowl sift together: Gluten Free Flour and Baking Soda

For large recipes like this I like to use my Kitchen Aide mixer: Cream together( using paddle mixing blade) Margarine, sugar,

Next add eggs in one at a time, scraping down the sides occasionally,

Add in Almond Extract, then  beat until creamy next add all of flower mixture on slow speed mix together until thoroughly blended together.

Next Spray pans with baking spray that includes flour spray all pans and preheat oven at 350 degrees. Cook bunt pan for 40 min or Large Tube pan for 60 min.

 

 

 

 

 

 

Bon Appetit

 

Sheila Fretz

                             

Peach Crumble Cobbler

As Peach season comes and goes I always need to find something to do with all of the peaches that I get every year. This year my tree is loaded to the gills! Every year at this time as soon as peaches are ripe I peel and pit all the peaches on my tree that I haven’t given away to the neighborhood and make all sorts of peach desserts. This is one of our favorites

Peach Crumble Cobbler Ingredients:

Gluten Free Crumble

8 cups of  peaches either frozen or fresh.

1/2 cup sugar

3 tablespoons Corn Starch.

Equipment

13"x9" Pyrex or bake safe pan

Cooking Spray

1 Large cookie sheet to catch overflow

If you are using fresh peaches cut slice and toss in corn starch and sugar no boiling required.

Pulled 2 bags of peaches from freezer and defrosted.

Preheat oven to 350 degrees

Next separate fruit from juices

Place juice in pot with ½ cup of sugar bring to a boil.

Take ½ cup peach juice out and add 3 tablespoons corn starch make rue and add back into pot.

When starting to thicken add back in peaches bring to boil again.

Spray 13"x 9" pan with cooking spray.

Poor fruit Mixture into 13"x9" pan.

While waiting to boil make the Gluten Free Crumble.

Sprinkle crumble over peach mixture.

Bake in oven for 45 minutes until golden.

Serve with whipped cream or Ice Cream.

Enjoy and Bon Appetit

Sheila Fretz