Lemony Lemon Squares

Original recipe from Becky Charms at http://https://sites.google.com/site/beckycharms/cakies/lemony-lemon-brownies">

Batter
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Tart Lemon Glaze
1 cups icing sugar (add 1/2 cup more for a thicker icing)
2 tablespoons lemon juice
4 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze harden.  Spread the remaining glaze over the bars, and let it harden.  Cut into bars, and serve!

Quinoa Chickpea Salad

2 cups vegetable stock
1 cup quinoa
540 mL can chickpeas, drained and rinsed
1 cup diced red bell pepper (about 1 pepper)
1/3 cup dried cranberries
1/3 cup toasted pine nuts (or walnuts)
3 tbsp chopped fresh parsley (or 1 tbsp dried parsley) 

Bring the stock and quinoa to a boil in a medium saucepan over high heat. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 4 more minutes, or until all the liquid is absorbed. Fluff with a fork and allow the quinoa to cool. 

Transfer the quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, toasted pine nuts and parsley. Chill before serving. Stays fresh in a sealed container in the refrigerator for up to 5 days.

Mushroom Soup

1 tbsp olive oil
1 onion, finely chopped
1 pound fresh brown mushrooms, coarsely chopped

1 pound fresh Portobello mushrooms (about 2), coarsely chopped
2 cloves garlic, minced

2 tsp dried thyme
3 tbsp butter 
4 tbsp flour

1/2 tsp paprika 

3 cups chicken or mushroom broth (heated)

2 tsp Worcestershire sauce
½ cup milk or 5% cream
Salt and freshly ground pepper

In a large, frying pan heat olive oil and cook onions, mushrooms, garlic, paprika, thyme and salt and pepper. Add butter. When melted sprinkle with flour. Cook for 2 minutes then stir in stock and stir til thickened. Add Worcestershire sauce. Simmer for 20 minutes. Purée and then stir in milk.

Note: If using dry wild mushrooms soak for at least 30 minutes in hot water before using and add mushroom liquid with stock.

Buttercrunch

1 ¾ cups white sugar
1 cup unsalted butter
1/3 cup light corn syrup
¼ cup water
1 cup toasted finely chopped almonds
melted chocolate
chopped almonds

Slowly heat sugar, corn syrup and water in heavy pot. Boil and add butter. Cook to 154C (300F) hard crack on candy thermometer. Remove from heat and add almonds. Pour out on buttered foil and mark pieces. When cool, spread top with melted chocolate and sprinkle with chopped almonds. When cool, flip over and do other side if desired.

Five Minute Chocolate Fudge

1 2/3 cups sugar
2/3 cup evaporated milk
2 tbsp butter
½ tsp salt
1 tsp vanilla
2 cups miniature marshmallows
1 ½ cups semi-sweet chocolate chips
½ cup chopped pecans (optional)

Combine sugar, evaporated milk, butter and salt in medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Boil 4-5 minutes stirring constantly. Remove from heat. Stir in vanilla, marshmallows, chocolate chips and nuts. Stir until marshmallows melt and blend. Pour into a PAM sprayed 8” square pan. Chill. Cut into squares.

Walnut Greek Shortbread (Kourambiethes)

2 cups butter
½ cup white sugar
1 tsp vanilla
1 cup very finely chopped walnuts (toast walnuts first)
approximately 4 cups all purpose flour
Icing sugar

Cream butter, sugar and vanilla with mixer until very light and fluffy (at least 10 minutes). Stir in nuts and most of the flour. Add enough remaining flour to make soft not sticky (but not dry) dough. Shape into ovals or balls. Bake at 300 degrees F until golden on bottom, 18-20 minutes.
Put immediately onto a pan or bowl very heavily covered with icing sugar. Toss gently in icing sugar IMMEDIATELY OVER HOT COOKIES to cover cookies. Let cool. Roll balls again in remaining icing sugar.

Place in red/green mini-muffin papers for a pretty Christmas presentation.

Nut Crackle Corn

½ cup butter
1 cup brown sugar
¼ cup corn syrup
1 tsp vanilla
¼ tsp baking soda
10 cups popcorn
1 cup peanuts (or mixed nuts)

Mix together popcorn and peanuts in large bowl. Melt butter, stir in sugar & corn syrup. Bring to boil, then cook gently for 5 minutes. Stir in vanilla and baking soda. Pour over popcorn & nuts. Spread on a foil covered baking pan and bake at 250F for 1 hour, stirring once or twice. Cool and peel off foil. Can easily double recipe, but use big bowl.