One of the recipes that was a constant at our dinner table when I was growing up is Pasta e Fagioli or pasta and beans. You may have heard this dish called pasta fazool but my family calls it pasta e fasuor (pronounced pasta e fazuor).
Have you ever tried the fried dough found at all the Italian feasts? Our family calls them Trc’niegl (as in the town my Dad and Grandparents came from) but they are generally known as Zeppole. When made at home they are way better than the ones that are from the feast (not that I turn those away).
So what do you make with Meyer Lemon Curd? Why Meyer Lemon Curd Bars, of course!
My hubby had been bugging me about the curd. What are you going to do with the curd? When are you going to do something with the curd? And, so on.
I had seen recipes with lemon curd bars using a short bread crust and I have a shortbread recipe that I already like so, I paired that with the curd. I loved the results. The hubby still thought the curd was too tart. I don’t really understand since he adds lemon juice to his fish – oh well.
On another note… Has anyone had warmer weather lately? Last week gave us the coldest day yet. Tuesday started at -13 outside my house and -16 at the park and ride. Yes, those are minus signs in front of those numbers. I find that I always feel colder if it’s windy even if the wind chill isn’t as cold as those actual temp numbers above. We’re getting another few inches of snow today but the weather man says it will be getting warmer this coming week, so hopefully there will be some melting.
Meyer Lemon Curd Bars
Yield: 16 bars Cook Time: 17 minutes
- 8 tablespoons (1.5 sticks) unsalted butter, room temperature or softened
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- dash salt
- 1/2 to 3/4 cup Meyer Lemon Curd (about 1/2 the recipe)
- Powdered sugar for dusting
Step 1: In a large bowl, combine the butter and sugar and mix with an electric mixer. Add vanilla to the butter mixture. In another bowl, combine flour and salt. Add flour mixture to the butter mixture. Mix on low until dough begins to form.
Step 2: Line an 8 by 8 inch baking pan with aluminum foil (some of the foil should overlap the rim; you’ll use it to remove the bars) and spray with cooking spray. Transfer the dough into the baking pan and press evenly into the bottom of the pan. Bake in preheated 350 degree oven for 17 to 22 minutes. The shortbread is done when it’s golden brown around the edges and lightly golden in the middle.
Step 3: Remove the pan from the oven and let cool 10 minutes. Use the aluminum foil to lift the bars out of the pan. As the bars cool spread the Meyer Lemon Curd evenly across the shortbread. Let cool completely.
Step 4: Slice into 2 by 2 inch squares. Sprinkle liberally with powdered sugar. Try not to eat them all at once.
Tips: Keeps in a sealed plastic container for a week.
Shortbread adapted from Ina Garten’s The Barefoot Contessa Cookbook recipe on Food Network. A variation of Eli Zabar’s shortbread cookies.
It’s Meyer Lemon season, so I thought it would be a great change for Valentine’s Day to have Meyer Lemon Curd instead of chocolate. If you really need to have to have chocolate, fill a mason jar with red M&M’s or try one of my many chocolate recipes.
Sorry I haven’t posted in a while, I’ve been fighting a nasty sinus infection but I’m starting to feel almost normal.
So, moving on to the deliciousness…
How was everyone’s New Year’s?
I hope you’ll indulge one more Christmas cookie recipe. Cucidati is a Sicilian cookie that I’ve only had once or twice. I’ve also seen these called Italian Fig Cookies or Buccellati. This cookie isn’t one of our traditions but it’s definitely worthy of anyone’s traditions or any special occasion. My friend Chris makes these every year for her family and she advised that the recipe is from Gourmet and can be found on Epicurius.com.
Although I don’t have a recipe to share today, I just wanted to take the time to wish you and yours a very Merry Christmas. Enjoy your family and friends.
Want an easy Christmas cookie recipe? Try this Colorful Candy Bar Cookie recipe. These are sweet and have a candy surprise in the center. I’m not generally a fan of Snickers bars but they worked well in the cookie. I’m sure this would work with any candy bar.
This is my first time joining the Annual Christmas Cookie Recipe Swap hosted by Julie from White Lights on Wednesday. Be sure to visit Julie to see all the other great recipes. You can also find all the other cookies here. Many thanks for hosting, Julie.
I was paired with Laura from Pink Cake Plate. Her blog has great recipes and I’m thrilled to be paired with her. Laura makes these cookies for her Christmas baking and now I’m making them too.
Yield: 24 cookies Cook Time: 12 minutes
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 lb (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 extra large egg
- Alternatively, you can use 1/2 tube refrigerated sugar cookie dough, softened plus 1/4 cup flour
- 24 mini (1 inch squares) Snickers candy bars or 12 snack size Snickers candy bars, cut in half
- red and green colored sugar
Step 1: For the dough: If using the scratch cookie dough recipe, in a small bowl, combine flour, baking powder and salt and set aside. In a large bowl, combine the butter, egg, vanilla and sugar and blend with an electric mixer, since this is a small dough a hand held mixer will do. Stir flour mixture to the butter mixture until just combined – this will be more of a folding motion rather than stirring. If using the alternative for the dough, combine the store bought cookie dough and 1/4 cup flour in a medium bowl.
Step 2: Assembly: Place red and green sugars in two separate small bowls. Using about 1 1/2 teaspoons of dough for each cookie, make a flattened circle with the dough, place the candy bar square in the middle and spread the dough around the candy evenly. Roll the dough ball in one of the colored sugars until completely covered. Place on a parchment lined cookie sheet two inches apart. Repeat until there are 12 cookies on the pan. Bake in a preheated 350 degree oven for 10 to 12 minutes. Repeat with the remaining dough on another cookie sheet.
Storing: Store at room temperature in a sealed plastic container for a few days until ready to serve.
Sugar cookie recipe adapted from Family Circle magazine, 12/12/2000.
Cookie recipe adapted from Taste of Home.
Here’s a delicious and easy Ultimate Crumb Apple Crumble recipe for your next holiday meal. I got rave reviews. My sister said it was the best apple pie she ever ate (I didn’t correct her). My sister-in-law said that I outdid myself with this recipe. It was her idea to combine my ultimate crumbs with apple pie filling.
The filling’s flavor gets infused into the crumbs, so they are just amazingly delicious. Don’t be fooled by the pictures, I didn’t have enough time or crumble to linger over the pictures. This photo was two seconds before everyone dug in.
Hope everyone had a great Thanksgiving. We had six to seven inches of snow and 13 hours of no power (yes, no power on Thanksgiving). We postponed the holiday dinner until Saturday. It was wonderful to see everyone even though it was postponed. It sort of threw me off schedule too because this was the Pizzelle making weekend so the hubby and I squeezed it in on Sunday.
See that large crumb on the tip of this piece? I grabbed it and ate it just after I took the picture.
Last but not least, today is D Day the Day that Will Live in Infamy! Thank you to all the veterans who fought and those that still fight for our freedom.
Ultimate Crumb Apple Crumble
Yield: 12 servings Cook Time: 105 minutes
- 1 lb butter, melted
- 5 cups flour
- 1 1/2 cups sugar
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1 cup (packed) golden brown sugar
- 3 tablespoons all purpose flour
- 2 teaspoons finely grated lemon peel (substitution 2 teaspoon lemon juice)
- 1 1/4 teaspoons ground cinnamon
- 2 3/4 pounds Honeycrisp apples (about 6 medium), peeled, halved cored, cut into 1/4 inch thick slices and then 1/3 inch chunks (about 8 cups) (can use yellow-skinned ripe Golden Delicious)
- 2 teaspoons vanilla extract
- powdered sugar for sprinkling, one or more tablespoons to taste
- whipped cream (optional)
- vanilla ice cream (optional)
Step 1: For the filling: In a large bowl, mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices and vanilla. Mix until well coated. Move the mixture to a stock pot and begin heating on medium for about 10 minutes. When the mixture begins bubbling, turn it down to low and cook for another 20 to 30 minutes until the apples are fork tender. Let the mixture cool to about room temperature.
Step 2: For the crumbs: While the filling is cooling, mix together all the ingredients for the crumbs with a fork to start. Finish mixing with fingers. There should be large crumbs.
Step 3: Assembly: Spray the pie pan liberally with cooking spray. Press about 1/3 to 3/8 of the crumbs onto the bottom and up the sides of the pie plate. Bake in a preheated 350 degree oven for 15 minutes. Remove the pie plate from the oven and let cool.
Step 4: Spoon the cooled apple pieces onto the bottom crumbs. Leave any extra liquid behind. Cover the edges of the crumbs with aluminum foil so they don’t get too dark. Bake in a preheated 375 degree oven for 40 minutes with a cookie sheet or aluminum foil underneath to catch any possible drippings.
Step 5: Remove the crumble from the oven and sprinkle with the remaining crumbs evenly across the top. The crumbs will sink into the apple filling a little, that’s to be expected. Return the crumble to the oven and bake for another 20 to 30 minutes. Remove from oven and cool on a rack completely. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream. Hide any leftovers so you have some when you’re craving it.
Storing: Store at room temperature covered with plastic wrap for a few days until ready to serve.
Filling recipe adapted from Bonappetit posted by Chris Hall.
Crumb recipe adapted from my co-worker’s wife’s home recipe.
I’d love it if you would Follow my blog with Bloglovin
Do you bake for the holidays? Here’s a simple and tasty Glazed Italian Lemon Cookie recipe. You can halve the recipe if you need a smaller amount of cookies but if you’re sharing, definitely make the whole recipe.
My hubby, brother-in-law and friends loved these cookies. The hubby liked them unglazed too. Because the glaze uses milk instead of water, it dries to a matte finish instead of shiny but using milk gives it a better flavor.
Why don’t you join us for another week of 12 Weeks of Christmas Treats.
Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year. I’ve participated for the last two and had a great time each year.
Glazed Italian Lemon Cookies
Yield: 9 dozen cookies Cook Time: 10 minutes
- 5 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/4 cups Crisco shortening (I used the shortening sticks)
- 4 eggs
- 2 cups sugar
- 3 teaspoons lemon extract
- 1 pint sour cream
- 4 cups powdered sugar
- 2 teaspoons lemon extract
- 2 + tablespoons milk as needed
- food coloring if desired
- sprinkles if desired
Step 1: For the dough: In a large bowl, mix flour, baking powder and baking soda together and set aside. In a stand mixer beat together the salt, shortening, eggs, sugar and lemon extract.
Step 2: Beat in the flour mixture and sour cream in alternating increments. Mix until just combined. The dough will be sticky. Drop heaping tablespoonfuls on parchment lined baking sheets two inches apart. Bake in a preheated 375 degree oven for 10 minutes. Let cool for 5 minutes in the pan before transferring to cooling racks to cool completely. Repeat for the remaining dough.
Step 3: For the glaze: Add the powdered sugar to a large bowl and then add the lemon extract. Add milk gradually until powdered sugar mixture is slightly thicker than water. I dipped the tops of the cookies in to the glaze and placed them on a plate to dry. If you want a thicker glaze, dip them again.
Storing: Store in a sealed plastic container for a few weeks.
Recipe adapted from my co-worker’s wife’s home recipe.
You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.
And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!