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Remember I mentioned I was going to make some lemon bars?
I ended up trying this different recipe that has graham crackers in the crust. It makes a large 9 by 13 inch pan, and the topping seemed too thin. I was all ready to increase the amounts in the recipe, but once they mellowed some, it was just right.
Lemon Bars with Graham Crust
1 cup flour
11 squares graham crackers, crushed (this is half of the rectangle)
1/2 cups sugar
3/4 cup softened butter
1/4 cup flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
4 - 5 eggs
1/2 cup lemon juice
1 3/4 teaspoon grated lemon rind (I used the dried kind)
Mix 1 cup flour, graham cracker crumbs, and 1/2 cup sugar. Cut in the butter with a pastry blender until the mixture holds together. Press over the bottom of a greased 9 by 13 inch pan. Bake in a preheated 350 degree oven for 15 minutes. Mix 1/4 cup flour, 1 cup sugar, and baking powder. Beat the eggs, and add the flour mixture. Add the lemon juice and rind, mixing well. Pour onto the hot crust. Bake about 25 minutes longer at 350 degrees until the top is set.
The topping will seem a little sparse in this size pan, but as they age a bit, the crust gets soft, and it's just the right amount. Next time, I'll probably cut this in half for an 8 by 8 inch pan. I will have to decide whether to cut the topping in half.
This is how I prepared some asparagus the other night. The sauce is very flavorful.
Asparagus
Wash your asparagus and snap off the woody end. Toss with olive oil and sprinkle on a little kosher salt, if desired. Spread out in a baking pan in a single layer, and bake 12 to 15 minutes at 400 degrees until tender or to your liking. Meanwhile, make a sauce of melted butter, soy sauce, and balsamic vinegar. Go light on the soy sauce. Stir into the cooked asparagus and serve.
Here is a stir-fry sauce recipe from Sunset magazine. Try it with beef, chicken, shrimp, pork, or vegetables with maybe some asparagus mixed in. It will keep up to 4 weeks in the refrigerator.
Oriental Sauce Mix
1/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 cup white vinegar
1/4 cup dry sherry (not cooking sherry)
1/2 cup soy sauce
1/2 cup dark corn syrup
1 can (14 oz) regular strength beef broth
1/4 teaspoon pepper
Water to make 4 cups
In a 1 quart measuring cup, or a small bowl, stir together the dry ingredients. Add the vinegar and sherry and stir until cornstarch is dissolved. Add remaining liquid ingredients and mix well. Stir in enough water to make 4 cups total.
Pour into a jar with a tight-fitting lid. Will keep in refrigerator for up to 4 weeks. Stir well before using.
crackers for a quick dessert. The lemon bars sound great.