Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
1 cup unsalted butter, melted ½ cup powdered sugar 2 cups unbleached, all-purpose flour Lemon Filling: 2 cups sugar 4 Tablespoons unbleached, all-purpose flour ½ teaspoon baking powder 4 eggs 6 Tablespoons fresh lemon juice ½ teaspoon fresh lemon rind
13. Preheat the oven to 350F. Mix together butter, powdered sugar and flour until well blended. Press mixture into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes.
14. Sift together sugar, flour and baking powder into a mixing bowl. Add eggs, lemon juice and lemon rind. Beat by hand or with electric mixer until well blended. Pour mixture over crust and bake for 25 minutes.
15. Allow bars to cool, then dust with powdered sugar and cut into squares.