Friday, July 14, 2017: Rainy Day Baking
July 21st, 2017 by Katekoster

Today was the last day both of us were in New York before we leave for sleepaway camp AND it was raining so we decided that we were going to bake a lot of stuff.  On the baking menu: Lemon Bars, Short Cakes, and Blueberry Crisp.  I (Max) decided to make the lemon bars because I love lemon curd pie but I wanted something a little easier to eat.  I (Alex) decided to make short cakes because we love Joe’s Short Cakes (available at Thompson Finch Farm) with strawberries and I wanted to try to replicate them.  We both decided to make blueberry crisp because blueberries were on sale for $1 a pint and mom bought 5 pints…so we had to do something with them. Plus we love it!

Lemon Bars


For the lemon bars, first you make a sweet crust base, which includes sugar, butter, flour and baking powder.  You press that into a pan and bake until golden brown.

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Meanwhile you make the lemon filling: shredded lemon peel, lemon juice, eggs and a little bit of flour and baking powder.  Once the crust is baked, you pour the lemon mix directly on top and cook for about 15 minutes more. Delicious: both sweet and tart.

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We can’t tell you the recipe (THANKS JOE) but we can tell you that there is flour, butter, sugar, eggs and some other ingredients in it.  And while these shortcakes are great just by themselves, they are even better with fresh strawberries and a dollop of whipped cream.

Blueberry Crisp


Sorry we didn’t take photos of the process, but we were getting tired by the time we got to this.  The key to a good crisp (besides great fruit, of course), is a good crisp and we love this one.  First you combine butter and sugar (cream it together like you are making cookies), then you add baking powder, rolled oats and flour and squeeze it all together till it forms clumps.  If you want to be gluten free, use finely chopped walnuts instead.

For the fruit: you need 6 cups of blueberries, sugar, a little lemon juice and a tablespoon of either flour or cornstarch.  We also added some chopped apples.  So then you put the berry mix in a 8 inch square baking dish, cover with the crisp topping and cook till crisp is grown and berries are bubbling.  You can use the same crisp topping for peach crisp or apple crisp, you may just want to adjust how much sugar you use depending on the sweetness of the peaches or apples.



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