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Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Frozen Treat Videos View More Chocolate Coated Ice Cream Bars Cooking, Ice Cream, Ice Cream Bars Button Strawberry Yummelicious No Bake, Strawberry Yummelicious, Frozen Dessert Button

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Lemon Squares 10 mins 15x10x2 pan Recipe you are creating: Lemon Squares Lemon lovers rejoice! This crowd sized dish of our zesty lemon squares is a fast and tasty dessert to take to your next family gathering or pot luck. Recipe Ingredients: For the crust: 3 cups flour 1/2 cup sugar 1/4 cup shortening 1 1/4 cup butter 2 tablespoons cold water For the filling: 6 eggs, beaten 3 cups sugar 1 tablespoon cornstarch 3/4 cup fresh lemon juice 1 1/2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar Recipe Directions: For the crust: Preheat oven to 350 degrees. Combine the flour, sugar and salt together in a large bowl. Cut in the butter and shortening until crumbly. Pat into a greased 15x10x2 baking pan. Bake 16-20 minutes or until set and top is lightly golden brown. For the filling: Combine sugar, baking powder, cornstarch and salt in a bowl. Add eggs and lemon juice and beat until foamy. Once crust has been removed from the oven, pour the filling mixture on top of the hot crust. Return to oven and bake 16-20 minutes or until set and the top is golden brown. Remove from oven and dust with powdered sugar. Allow to cool and cut into squares. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Lemon Squares, How to make lemon squares, Dessert, Lemon Square Recipe Categories: Bars

How to create a basic white sauce that can be used as a base for your recipes. basic white sauce Before I dive into the white sauce recipe, I’ve often been asked, what’s best, cornstarch or flour? Both have their benefits. Cornstarch is easy to use and doesn’t clump when it hits the hot liquid. It’s best to use in medium or thin sauces. If you use larger amounts of cornstarch, you’ll end up with a gel-like consistency. With flour, you run the risk of lumps. However, the sauce is creamier in consistency. If you’re making a thick white sauce, flour is your best choice. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make White Sauce Difficulty: Easy What you are creating: A basic white sauce that can be used as the base sauce for many recipes. Ingredients: Thin White Sauce Ingredients: 1 tablespoon butter ½ to 1 tablespoon flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Medium White Sauce Ingredients: 2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Thick White Sauce Ingredients: ¼ cup butter ¼ cup flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Directions: Melt butter in sauce pan on low heat. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly. Remove from heat. Stir in milk. Place back on burner over medium heat and cook to boiling. Use a whisk and stir constantly. Boil for 1 minute. Remove from heat. Makes approximately 1 cup sauce. Variations: Medium White Sauce with Cornstarch 1 tablespoon cornstarch ¼ cup cold water 2 tablespoons butter 1 cup milk Salt and pepper to taste Related Projects:

Common ingredient substitutions for your baking and cooking needs COMMON INGREDIENT SUBSTITUTIONS You have just dove into a recipe for the first time! It's that cookie recipe your mother-in-law gave you and it was your husband's favorite when he was growing up. But wait! It call's for cream of tartar and you don't have any. Now what? We're here to help with your emergency substitutions! Check the list below for the most common ingredient substitutions. Don't see what you want? Email us and we can help you find the right substitute! Ingredient: 1/2 vanilla bean: Substitute 1 teaspoon vanilla bean paste. Yeast: You can use baking soda combined with acid to replace yeast. Examples of acids to use alongside baking soda to replicate the leavening action of yeast include: lemon juice buttermilk milk and vinegar mixed in a one-to-one ratio cream of tartar Like yeast, baking powder acts as a leavening agent. In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Sourdough starter contains naturally occurring yeast. You can use 1 cup of sourdough starter to replace one 2-teaspoon package of yeast. Butter: In baked goods that you want a strong, buttery flavor, you can replace butter with Ghee at a 1:1 ratio. In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Buttermilk: Substitute 1 scant cup milk plus 1 tablespoon lemon juice or light vinegar. Thin one part yogurt or sour cream with one part milk. Thin two parts yogurt or sour cream with one part water. There are powdered buttermilk products on the market as well. I have used The Saco Pantry Cultured Buttermilk Blend with good success. Heavy Cream (for cooking): 3/4 cup milk plus 1/4 cup melted butter 1 cup milk plus 1 to 2 tablespoons cornstarch or flour. Coconut milk, coconut cream or softened cream cheese whisked with water. Evaporated Milk: You can create evaporated milk by mixing 1 cup of powdered milk with 1½ cups of warm water. Stir until the powdered milk has dissolved completely. You can substitute with regular milk. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Milk: Use half and half or heavy cream thinned with water. Use evaporated milk, light coconut milk, light cream, oat, nut or soy milk. Reconstitute powdered milk .Cream of Tartar: If you're using in a recipe that requires stabilized egg whites or you need to prevent crystallization, you can substitute an equal amount of lemon juice or white vinegar. You can replace cream of tartar with baking powder in recipes that also contain baking soda. Substitute 1 1/2 teaspoons of baking powder for 1 teaspoon of cream of tartar. Brown Sugar: To make your own light brown sugar, mix 1 cup granulated white sugar with 1 tablespoon of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons. Powdered Sugar: You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. Sugar: 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the success of the recipe really depends on how you are using the sugar.

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Cake Videos Poppies on Patchwork Cake Cake, Cake Decorating, Poppies Cake, Edible Image Cake Watch Carved Skating Snowman Cake Cake, Cake Decorating, Snowman Cake, Ice Skating Cake Watch White Almond Sour Cream Cake Cake, Cake Decorating Watch Semi-Homemade Strawberry Cake Cake, Baking, Strawberry Cake Watch Scratch Vanilla Butter Cake Cake Watch Sculpted Mason Jar Cake Cake, Cake Decorating, Mason Jar Cake Watch Holiday Cupcakes Cupcakes, Baking, Holiday, Cupcake Decorating Watch Mardi Gras King Cake Bundt Style Baking, Bundt Cake, Mardi Gras, King Cake Watch Creme de Menthe Cake Cake, Baking, Creme de Menthe Cake Watch Modifying or Doctoring a Cake Mix Cake Watch Cake Pop Balls & Squares Cake Pops, Cake, Cake Decorating, Cake Balls Watch Semi-Homemade Blueberry Cake Cake, Baking, Blueberry Cake Watch View More

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mom's Chocolate Chip Cookies 10 mins 3-5 dozen Recipe you are creating: Mom's Chocolate Chip Cookies Chocolate chip cookies made with real butter and mini M&M candies. Recipe Ingredients: 1 cup (2 sticks butter) 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 tablespoon vanilla bean paste 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 package semi-sweet chocolate chips 1 package mini M&Ms Honey roasted pecans, crushed Recipe Directions: In a large bowl, cream the butter, sugars, vanilla bean paste and eggs together until fluffy. Shift dry ingredients together. Gradually stir into the creamed mixture. Stir in crushed honey roasted pecans until blended. Fold in the chocolate chips and Mini M&Ms. Chill for 2 hours. Use an ice cream scoop to drop the cookies onto the cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Moms Chocolate Chip Cookies, M&M Cookies, Sugar Cookies, Dessert, Cookies, Baking, Sweet, Chocolate Chip Cookie Recipe, How to make chocolate chip cookies Categories:

Flaky, buttery buttermilk biscuits are perfect for any meal. buttermilk bicuits Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers. A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Buttermilk Biscuits What you are creating: Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal. Ingredients: 3 cups flour plus some for dusting 2 ½ tablespoons sugar 1 ½ tablespoons baking powder 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, diced ⅔ cup buttermilk ½ cup whole or low fat milk plus extra for dusting Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream. Directions: Preheat over to 425. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack. Makes approximately 2 dozen biscuits. Variations: Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough. Related Projects:

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Mason Jar Cake Class Mason Jar Cake Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan

In this class learn how to create no spread sugar cookies and the perfect buttercream for decorating your cookies. Then move on to making a number of halloween themed cookies. Cookie cutters and decorations used for this class can be found in our shop and links are provided under supply section. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes