Baking and Such

Friday’s Bake: Fruit Curd Bars

- JustPlainSusan
Yield: 16 2" bars

Fruit Curd Bars

Fruit Curd Bars

YUMMY for your TUMMY! These fruit curd bars are zesty, delicious and so easy to make. With just 5 ingredients. We love the buttery shortbread base!

Ingredients

  • If you don't have a digital scale, visit this website for an easy to use ingredient conversion calculator. https://moversandbakers.co.uk/conversions/ingredient-conversions.
  • • 295 g plain flour
  • • 134 g white sugar
  • • ½ teaspoon salt
  • • 200 g unsalted butter cold (divided 30g and 170g)
  • • 260 g fruit curd
  • For best results, always weigh ingredients where a weight is provided

Instructions

  1. •Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
    •Melt 30g of the butter, until just melted and set aside to cool slightly
    •In a large bowl, whisk together the flour, sugar and salt.
    •Use the large side of a box grater to grate in the remaining cold butter, then gently work it into the flour mixture with your fingertips or a pastry blender until it looks a bit like breadcrumbs and is well distributed. You don’t need the butter to be completely worked in, just in very small pieces.
    •Stir in the melted butter with a fork and your hands until well distributed and you can squeeze together a clump in your hand. It will still be a crumbly mixture.
    •Set aside ⅓ of the mixture for later, and press the remaining ⅔ of the mixture into the base of the baking pan.
    •Bake for 20 minutes.
    •Let the base cool for 10 minutes, then spread the curd evenly over the top.
    •Crumble and scatter the reserved cookie dough mixture over the top.
    •Bake for a further 25-30 minutes until just starting to turn golden brown on top.
    •Cool in the tin for at least 30 minutes but I suggest letting them cool completely in the pan. This way your base layer is cool, set and won't tend to crumble before you are ready to pop it in your mouth!

Notes

I have made these with passionfruit curd and lime curd. I LOVE passionfruit but have to say the lime version was also delicious. Now to get my hands on some cranberry curd. YUM.

© JustPlainSusan
Cuisine: Tray Bakes / Category: Friday Bake Along

Friday Bake Along: Italian Cream Cake

- JustPlainSusan

Happy Friday! Thought I would try to revise Friday Bake Along.  Back in the “olden days” when I had a blog called NotQuiteJuneCleaver I did a lot of cool things (for the times).  Then Life happened and the blog fell by the wayside.  But you know, why not give it another go?  It used to be cathartic to blog almost daily.  That’s probably not going to happen. I am far less disciplined now.  But I will do my best – which is not what it used to be.  [gs_pinterest user=”JustPlainSusan59″ board=”” count=”10″ theme=”gs_pin_theme1″ cols=”3″] [tasty-recipe id=”911″]

 

Chicken & Dumplings

- JustPlainSusan

These are a favorite at our house. My Ganky (my mom’s sister) made THE best. This is a slight variation on her original recipe. We thoroughly enjoy these. I always wonder why I don’t make them more often. Let me know if you have any other questions. Or if you think I misspoke or left something out.

Your dumplings can be made way ahead and frozen. But make them at least a few hours before so they will be very well chilled if not frozen.

  • 2 1/2 cups all purpose flour
  • 2 tsp salt

Stir together and set aside.

  • 1/2 cup all vegetable shortening ( I know lard would be amazing but I have never tried it -quite sure my Ganky used regular Crisco)
  • 1 cup boiling water
  • 1 large egg, well beaten

Put the shortening in a heat proof bowl and pour the boiling water over it. Stir to melt the shortening. When it has melted pour this into your flour/salt, stir a couple of times, then add the egg.

Stir with a fork until well blended. Then give it a little beat with a wooden spoon to be sure you get all the flour off th bottom of the bowl.

Cover and set aside for 30 minutes to rest.

On a well flour cloth with a well floured rolling pin, roll out the dough using a approximately 1/4 of the dough at the time.

Cut into strips or squares using a knife or pastry cutter.

Layer on a parchment or waxed paper lined cookie sheet, putting parchment or waxed paper between the layers of dumplings

Place a piece of parchment or waxed paper over the last layer and then wrap in plastic wrap and place in the freezer while you prepare your chicken. If however you are making these days or even weeks before you intend to use them, they freeze very well. Simply allow them to become completely frozen and then remove them from the cookie sheet and put them in a zipper freezer bag or freezer safe plastic container, label them with the date and return them to the freezer, using them within 3 months.

I have a large white enamelware pot I make dumplings in. But a dutch oven or soup pot with a good fitting lid will do.

Boil a chicken or enough chicken pieces to make a rich broth in enough water to cover the chicken well. Salt and pepper to taste. You certainly may need to add more water as the chicken cooks. But keep it well covered with water. After chicken is completely cooked remove from the broth to cool and when cool enough, pick meat off the bones and return it to the broth. To the broth add 2 (16 ounce)cans chicken broth, 2 chicken broth cans of water and 2 cans cream of chicken soup. Bring this to a rolling boil and stir so the cream of chicken soup is well incorporated.

cd13

Drop the still VERY cold or frozen dumplings into the boiling pot one at a time, shaking to move the dumplings around so they don’t bunch together. Best not to stir but you can press down on the floating dumplings with the back of a spoon to make room for more.

ck12

When all your dumplings are added to the boiling liquid. Turn the heat down to simmer and put the lid on your pot. Cook undisturbed for 25 minutes. If you like add a little more freshly ground black pepper to the pot.

ck11

Serve right away while piping hot! We usually do not have any sides with this – just dumplings…and more dumplings.

cd101

A plain and simple meal. And I told you, they are easy!!!

 

Just Plain (and the best) Meat Loaf

- JustPlainSusan 1 Comment

Our favorite meatloaf recipe! 

JustPlainSusan’s MeatLoaf

  • 1 lb. ground beef
  • ½ lb. ground pork
  • 1 ¼ cup dried bread crumbs
  • 1/2 cup diced yellow onion
  • 1/2 cup milk
  • 1 large egg beaten
  • 2 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried parsley leaves
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper

For the Topping:

  • 1/4 cup ketchup
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. red wine vinegar

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*

Add the meat mixture to a non-stick meatloaf pan or non-stick 9×5 loaf pan or regular loaf pan very lightly greased. Pat the meat down into an even layer.

In a small bowl, add 1/4 cup ketchup, brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake uncovered for 55 minutes or until tests 160F degrees internally.

Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes:

*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.

**if using a pan other than a meatloaf pan use thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.