LEMON SQUARES
Makes 16 bars.
Note: A rich bar cookie with a sweet pastry crust and a tart lemon custard filling. These are best the day they are made. For a crowd, double the recipe and bake in a 9- by 13-inch pan. From "The Fannie Farmer Baking Book," by Marion Cunningham.
Crust:
• 8 tbsp. (1 stick) butter, softened
• 1/4 c. powdered sugar
• 1 tsp. grated lemon zest
• 1 c. flour
• Pinch of salt
Filling:
• 2 eggs
• 1 c. granulated sugar
• 2 tbsp. flour
• 3 tbsp. freshly squeezed lemon juice
• 1 tsp. grated lemon zest
Directions
Preheat oven to 350 degrees and get out an 8-inch square baking pan.
To make the crust: Beat the butter and powdered sugar together until blended, then add the lemon zest, flour and salt, and mix thoroughly. Press the mixture evenly in the bottom of the baking pan and bake for 20 minutes. Remove from the oven and cool on a rack.
To make the filling: Beat together the eggs, granulated sugar, flour, lemon juice and lemon zest until thoroughly blended. Pour over the crust and return to the oven to bake for 20 to 25 minutes, until the top is dry and barely browned around the edges -- don't overbake; the custard filling should remain soft.
Remove from the oven and cool on a rack, then cut into 2-inch squares. If you wish, sift powdered sugar over the top before serving.
Nutrition information per serving:
Calories150Fat6 gSodium68 mg
Carbohydrates21 gSaturated fat4 gCalcium7 mg
Protein2 gCholesterol39 mgDietary fiber0 g
Diabetic exchanges per serving: 1 1/2 other carb, 1 fat.
CHEWY FUDGE BROWNIES
Makes 16.
Note: Dense chocolate brownies, rich and moist, almost candylike. They are easily mixed in a saucepan. From "The Fannie Farmer Baking Book," by Marion Cunningham.
• 4 oz. (4 squares) unsweetened chocolate
• 8 tbsp. (1 stick) butter
• 1 tsp. vanilla extract
• 2 eggs
• 11/4 c. sugar
• 1/4 tsp. salt
• 1/2 c. flour
• 1 c. chopped walnuts
Directions
Preheat the oven to 350 degrees. grease and flour an 8-inch square baking pan. Place the chocolate and butter in a heavy saucepan and set over low heat. Stir frequently until melted and smooth, then remove from heat and set aside to cool for a few minutes.
Add the vanilla, eggs, sugar and salt to the chocolate mixture and beat until thoroughly combined. Add the flour and mix well, then stir in the walnuts. Spread the batter evenly in the prepared pan. Bake for about 45 minutes, until the top is dry and a toothpick inserted in the center comes out barely clean.
Remove from the oven and cool on a rack. Cut the brownies into 2-inch squares.
Nutrition information per serving:
Calories220Fat15 gSodium97 mg
Carbohydrates22 gSaturated fat7 gCalcium20 mg
Protein3 gCholesterol39 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 3 fat.
CREAM OF TOMATO SOUP
Makes 7 cups.
Note: From a column in 1999 that Marion Cunningham wrote for the Star Tribune. She noted that this recipe is her homemade version of Campbell's specialty in a can. The baking soda in the recipe is to temper the acidity of the tomatoes so they don't curdle the milk.
• 5 tbsp. butter
• 1/2 c. chopped onion
• 4 tbsp. flour
• 4 c. milk
• 1/2 bay leaf
• 11/2 tsp. sugar
• 11/2 tsp. salt
• 1/2 tsp. baking soda (see Note)
•3 c. tomatoes, about 6 medium, chopped
Directions
Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk; add the bay leaf, sugar and salt, and continue to cook and stir until slightly thickened, about 5 minutes.
Stir the baking soda into the tomatoes. Add the tomatoes to the milk mixture, and bring just to a simmer.
Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.
Nutrition information per 1 cup serving:
Calories180Fat11 gSodium740 mg
Carbohydrates15 gSaturated fat7 gCalcium180 mg
Protein6 gCholesterol33 mgDietary fiber1 g
Diabetic exchanges per serving: 1/2 milk, 1/2 bread/starch, 2 fat.
