Friday, November 19, 2010

Friday Post #2 - Flashback Friday 5.0

This is my second post for today so be sure to scroll down for Foodie Friday....Amy Tsuruta of Tsuruta Designs is hosting a challenge called Flashback Friday 5.0 to post an older card (not a new creation y'all) where you used a new technique.

I have to shamefully admit I don't often try new techniques...sometimes because they can be messy and sometimes because I'm just flat short on time.  I fell in love with this one though.  It's called Rebus.  You can find the technique challenge here .  You can find the tutorial by the uber talented Frances Byrne aka Stamp Owl here .

Isn't this fun?  Thanks, Amy, for the reminder!

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Foodie Friday, Awards and a Doodle

Welcome to Foodie Friday!  Your hostess today is Chloe.  Chloe has just had a brush out and she's feeling very mellow.  You'd never know that this morning she scared a little bunny half out of his skin with her barking and jumping.  She loves to sit on the pool deck in the mornings and scan for bunnies....well, this morning she spied one.  He was thankful she was inside the fence and he was outside. 

Today's recipe is super simple.  I'm sure many of you have made Lemon Squares before but there are always new bakers who may not have tried them yet.  I had some fresh lemons in the refrigerator and was in the mood for something light and easy.  These have a tender shortbread crust and a creamy filling.. Just 15 minutes prep time isn't bad either!  Yum! 

Here we go!

Lemon Squares

2 1/2 c. all purpose flour
1/2 c. confectioner's sugar
1 c. butter, softened
4 large eggs
2 c. sugar
1/3 c. fresh lemon juice (about 3 lemons)
1/2 t. baking powder
Confectioner's sugar

Preheat oven to 350 degrees.

Combine 2 1/4 c. flour and 1/2 c. confectioner's sugar.  Cut butter into flour mixture with a pastry blender until crumbly.  Firmly press mixture into a lightly greased 13 x 9 inch pan.

Bake at 350 degrees for 20 to 25 minuts or until lightly browned.

Whisk eggs in a large bowl; whisk 2 c. sugar and lemon juice.  Combine remaining 1/4 c. flour and baking powder; whisk into egg mixture.  Pour batter over hot crust.

Bake at 350 degrees for 20 - 25 minutes or until set.  Do not overbake or your filling will not be creamy. 

Let cool completely on a wire rack.  Cut into bars and sprinkle evenly with additional confectioner's sugar.

Prep time:  15 minutes (gotta love that!)

Now some sweet thank you's!  The awesomely talented Judi Rose sent me this sweet award awhile ago and I forgot to post it.  Thanks, Judi! 

I'm supposed to pass this on to 7 other lovely bloggers so here you go:

Sabrina - if you haven't seen Sabrina's elegant style yet, you're in for a treat.1
Kelly - Kelly is a sweetheart with an eye for color and a way with digital stamps that is pure "Wow"
Jen - Jen is a fellow member of the May Arts DT.  Her CAS style is beyond creative.
Bonnie - Bonnie has a delightful way with digis!  Her CC creations rock.
Sue - This lady can color!  Her House Mouse creations are to die for!
Charlene - We share the same name but this lady has talent to spare and she loves M&M's!
Tammy - Tammy is as nice as she is talented!  She rocks paper and ink!

Sally Atkins gave me this sweet gift.  Thanks Sally...if you haven't visited her blog, you're missing some awesome coloring and creative style!!

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