My job at most holiday parties is to make the dessert. Baking is a very dear passion of mine. Whenever I thought I'd quick grad school (as one usually does at least 100 times during the process, usually when writing term papers or studying for comp exams) I always said I'd become a "natural" baker. I think my interest comes from my desire to eat all things sweet. When you want to eat it, I think you're more motivated to make it well.
These goodies were made with love and locally foraged pecans and rough lemons. Just another bonus of living under the Florida sun :)
Lemon Curd Bars
1 c organic sugar
2 T unbleached all purpose flour
3 T cornstarch
1/4 t salt
1 1/2 c water
2 lemons, juiced & zested
2 T butter
4 egg yolks, beaten
2 packages graham crackers
1/4 c melted butter
1. For the lemon curd, whisk together sugar , flour, cornstarch & salt. Stir in water, lemon juice & zest. Cook over medium heat in pot, stirring frequently until mixture comes to a boil. Stir in butter. Add 1/2 c hot sugar mixture to beaten eggs and then whisk the egg mixture back into the pan. Bring to a boil until thickened. Remove from heat.
2. Whiz crackers in a blender until a fine flour. Pour melted butter over crackers. Press into a 9x9 brownie pan (or any similar size dish).
3. Pour curd mixture on top and refrigerate until cold!
Pecan Pie (with Sucanat)
1 c sucanat
1/4 c organic sugar
1/2 c melted butter
2 eggs
1 T unbleached all purpose flour
1 T milk
1 t vanilla
1 c chopped pecans
Recipe for 1 pie crust (9 inch)
1. Beat eggs until frothy. Stir in butter, sucanat, sugar & flour. Mix well. Add milk & vanilla.
2. Pour mixture into pie shell. Top with pecans (or hickory nuts).
3. Bake 350 for 40 minutes, or until center is not liquidy.
