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All recipes are on Petitchef

Archive for May, 2009

PostHeaderIcon Mother’s Lemon Squares

Mother's Lemon Squares
American Flag These lemon squares are addictive! You can’t eat just one. The tartness of the lemon and sweetness from the sugar make these a winner.

Ingredients:
Makes 16

Crust:

  • 1/2 C Land o Lakes margarine
  • 1/3 C powdered sugar
  • 1 1/3 C flour

Top:

  • 3 eggs
  • 1 1/2 C sugar
  • 3 T flour
  • juice of 1 lemon
  • grated rind of 1 lemon

Do this:
Cut margarine and let sit for 15 minutes or so to soften. Add the powdered sugar and flour and blend like pie crust with pie cutter. Press evenly into 9×13 cake pan and bake for 15 minutes in 350º oven until delicately brown. While crust is baking, beat the eggs and add sugar, flour, grated rind and the juice from one lemon. Pour this on hot crust and bake another 15 minutes or until delicately brown. Remove from oven and dust with powdered sugar. Cool and cut into squares. The center will be soft until cool.

MargarineCut margarine and let sit for 15 minutes to soften
Cutting flour into margarineCut the four and powdered sugar into the margarine using a pasty cutter

blended crustCrust will resemble pie dough

Lemon Squares CrustNow dump the crust into a 9″x13″ cake pan

CrustPat the crust evenly on the bottom of cake pan and bake 15 minutes in 350º oven

EggsPrepare the top while crust is baking. Blend 3 eggs with electric mixer

TopAdd sugar, flour, grated lemon rind and lemon juice to eggs and beat with mixer. Pour onto hot bottom crust and bake another 15 minutes in 350º oven

Lemon SquaresTake out of oven and sprinkle with powdered sugar

Mother's Lemon SquaresCool and cut into squares

PostHeaderIcon Swedish Pancakes

Swedish Pancakes
Swedish FlagSwedish Pancakes – the only pancakes my husband will eat. Makes sense – he’s Swedish! This is one of the foods that my husband makes and I just watch and then get to eat them.
If you are not familiar with Swedish Pancakes I will tell you that they are very similar to crepes and not flour heavy like American pancakes.
Strawberry jam is typically spread on them although I like to use syrup 😯
Break the American pancake tradition and give these a try.

Ingredients:
Makes 8-10 pancakes

  • 3 eggs
  • 2 1/2 C milk
  • 1/2 tsp salt
  • 1 C + 1 T flour
  • 2 -3 T butter, melted

Do this:

Whip the eggs slighty with a whisk and add the milk whisking until blended. Add the flour, salt and melted butter and mix thoroughly. Pour small amount of batter into a buttered frying pan at medium heat. Brown on one side, flip and brown the other side of pancake. Place each finished pancake on oven proof dish and place in warm oven to keep them warm until finished with all of the pancakes. Top each pancake with strawberry jam and serve with bacon or ham.

EggsWhisk 3 eggs in mixing bowl

Milk and EggsAdd the milk and mix

FlourNow add the flour, salt and melted butter. Mix thoroughly

Swedish PancakePour pancake batter into preheated (medium heat) buttered frying pan and brown on first side

Swedish PancakesAfter first side is browned flip over and brown the other side of pancake. Place each pancake in warm over until finished with all pancakes

Swedish Pancakes

Serve with strawberry jam

PostHeaderIcon All American Potato Salad

Potato Salad
American FlagMy family came over today for Mother’s Day and they brought the steaks for the grill and I made the potato salad and two Swedish fruit pies (a blueberry and a rhubarb).

I have never used a “recipe” for my potato salad so this time I wrote down all the amounts of the ingredients so that I could post it here for you.
Swedish potato salad is very different than American potato salad in that it is very plain and uses a combination of mayonnaise and creme fraiche, no eggs and is very creamy and rather bland… it’s good, but I prefer my potato salad 🙂

Ingredients:
Serves 15

  • 5 lb. potatoes
  • 1/2 C chopped red onion
  • 1/2 C sweet pickle relish
  • 6 boiled eggs, chopped
  • 1 tsp. black pepper
  • 2 1/2  C Miracle Whip
  • 1 T mustard
  • salt to taste

Do this:
Boil potatoes and eggs the day before you plan to make your potato salad and cool thoroughly in the refrigerator. Peel potatoes and the boiled eggs. Cut into desired sizes and place in a large bowl. Chop onion and place in bowl with potatoes and eggs. Add all the remaining ingredients and blend with spatula.
Sprinkle top of potato salad with paprika and garnish with parsley. Refrigerate until ready to serve.

Potato SaladPeel potatoes and eggs and cut into desired sizes

Chopped onionsChop up 1/2 cup red onion

Potato SaladCombine all ingredients in a large bowl

Potato SaladSprinkle potato salad with paprika and garnish with parsley. Refrigerate until ready to serve

Steak on the grillMother’s Day steak on the grill.

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