And change it did. Summer came and life changed dramatically. Both boys are very much on their own. They have work schedules and social schedules. But there is so much that needs to be done in the next few weeks before my oldest son heads to college.
Writing has taken a back seat. So has baking. Those two have been so intertwined for me for the past year. And although my family doesn’t really have a reaction to my writing less, it seems the baking part has garnered some notice. And now, even I am noticing that, blog post or not, it’s time to bake.
How do I know? Is it time to bake at your house? Here are a few hints:
*It’s 8:00 pm and your teenager can’t find anything for dessert. So you make him an iced coffee, throw some vanilla ice cream in there and tell him it’s a float.
*You catch your son stuffing his face with your baking chocolate chips.
*Your husband searches the kitchen, the fridge, the pantry, then looks at you and says “are you feeling alright?”
*Your kids’ friends, who always stop in the kitchen to grab your baked goods on their way to the basement, are all standing in the kitchen looking perplexed.
*Your son holds up a stick of butter and says “Mom, these cookies aren’t going to bake themselves.”
Raspberry Lemon Bars
*Your husband threatens you with “don’t MAKE me go to the bakery . . . “
*Your son goes into the pantry, pulls out some store-bought twin-wrapped cupcakes and says “do you want to have to eat these?”
*Your son, who you’re sure doesn’t know where the oven is, offers to help you bake.
*You’re always out of parchment paper but when you check the drawer, there it is.
*When even you have to concede that there’s nothing good to eat in the house.
See ya in the kitchen. Oven’s heating up.
Raspberry Lemon Bars
1 stick margarine, softened
1 stick butter, softened
2 cups flour
½ cup powdered sugar
½ cup Raspberry jam
4 TBSP lemon juice
1 tsp baking powder
½ tsp salt
4 TBSP flour
2 cups sugar
*Preheat oven to 350 degrees. Lightly grease a glass 9 X 13 baking dish.
*Beat butter and margarine until smooth. Mix in flour and powdered sugar.
*Place into the baking dish. Press evenly into bottom and just a little bit up the sides. I find this is easiest to do with my knuckles and fingertips. Do it quickly so the warmth of your hands don’t melt the butter.
*Bake for 20 minutes.
*While the crust is baking, beat together the eggs, lemon juice, baking powder, salt and flour. Then beat in the sugar.
*Place the raspberry jam into a small microwave safe bowl. Microwave 30 seconds, stir, then microwave 30 more seconds until liquid.
*After the crust has baked for 20 minutes, remove from oven and pour ¾ of the raspberry jam onto the hot crust. Gently move it around so it covers the bottom of the crust.
*Pour the lemon mixture over the jam, then pour the remaining jam in swirls over the lemon mixture. The jam will mostly sink in, this is fine.
*Put into oven and Bake for 25 to 35 minutes. They’re done when the center is set and not runny.
*Cool completely before cutting.