Dinner and DessertPosted: June 4, 2007
A couple of weeks ago, Madeline posted about Rachel Ray’s Korean Flank Steak Recipe, and I bookmarked it immediately. I’m glad I did because it was very easy and super delicious (a perfect combo, in my book)! We followed Madeline’s modifications exactly, except that we cooked the meat for 8-9 minutes on the Foreman Grill because we prefer our meat well done.
For dessert, I made lemon bars using this recipe posted by Ruth. Hubby loved these lemon bars, so this recipe is definitely a keeper! I’ve posted the recipe below, which includes both Ruth’s modications to the original recipe along with my notes in brackets.
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups flour
In a large bowl of an electric mixer, beat butter and sugar until creamy. Beat in flour, blending thoroughly. Spread mixture evenly over bottom of 13×9 pan (thoroughly greased or lined with parchment paper and greased). [I used parchment paper with cooking spray (Pam with Flour), but the Pam made a soggy mess. Next time I will try parchment paper only without greasing.] Bake at 350 degrees for 20 minutes.
2 cups sugar
1 tsp. grated lemon zest [I used all the zest of 1 lemon, which was more like 2 tsp.]
6 Tbsp. lemon juice [3 lemons provided more than enough juice]
1 tsp. baking powder
1/3 cup flour
powdered sugar (for dusting)
Beat eggs until light. Add sugar a little at a time until mixture is lemon colored. Add lemon peel, lemon juice, baking powder, and flour. Beat until smooth and well combined. Pour lemon mixture over crust and return to oven. Bake for 15-20 minutes or until topping is pale golden. [I baked it for 20 minutes, and next time I might try a few more minutes.] Test for doneness. While warm, sift powdered sugar over the top. [Be careful not to sift too much powdered sugar on top like I did!]
I love using tried-and-true recipes from blog friends. Thanks for sharing, Madeline and Ruth!