Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!

No shaking of powdered sugar over Kathy Coup’s Luscious Lemon Bars . . . instead, the lemon topped shortbread-based cookies are iced with a thin powdered sugar glaze. Thanks Kathy for sharing yet another recipe. (Her recipe for Peach Upside Down Cake is another scrumptious dessert!)

Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!  
Makes a 9”x13” pan of bar cookies
Crust
2 1/4 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) softened butter

Lemon Filling
4 large eggs
2 cups granulated sugar
1/3 cup lemon juice (zest lemons before juicing & use part
of zest in filling & the rest in the glaze if desired)
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Glaze
About 1 cup powdered sugar
Enough lemon juice to make a thin glaze (start with a
couple of tablespoons)
Lemon zest, if desired

  1. Crust: Combine flour and powdered sugar; add butter and mix just until crumbly.

  2. Firmly press mixture into a lightly greased or sprayed 9”x13” baking pan or dish.
    I lined the pan with foil and then sprayed the foil.
  3. Bake in a preheated 350° oven for 20 to 25 minutes until set and lightly browned.
  4. Lemon Filling: Whisk 4 eggs; add the sugar and lemon juice.
  5. Combine flour and baking powder; whisk into egg mixture.
  6. Pour over baked crust and bake at 350° for 25 minutes or until set.
  7. Cool completely.
  8. Glaze: Thin powdered sugar with lemon juice to make a light frosting; add lemon zest if desired.
  9. Ice cooled bars. (Loosen foil from pan as bars cool.)

Recipe without photos . . .
Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!  
Makes a 9”x13” pan of bar cookies
Crust
2 1/4 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks)  softened butter

Lemon Filling
4 large eggs
2 cups granulated sugar
1/3 cup lemon juice (zest lemons before juicing & use part of zest in filling & the rest in the glaze if desired)
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Glaze
About 1 cup powdered sugar
Enough lemon juice to make a thin glaze (start with a couple of tablespoons)
Lemon zest, if desired
  1. Crust: Combine flour and powdered sugar; add butter and mix just until crumbly.
  2. Firmly press mixture into a lightly greased or sprayed 9”x13” baking pan or dish.
  3. Bake in a preheated 350° oven for 20 to 25 minutes until set and lightly browned.
  4. Lemon Filling: Whisk 4 eggs; add the sugar and lemon juice.
  5. Combine flour and baking powder; whisk into egg mixture.
  6. Pour over baked crust and bake at 350° for 25 minutes or until set.
  7. Cool completely.
  8. Glaze: Thin powdered sugar with lemon juice to make a light frosting; add lemon zest if desired.
  9. Ice cooled bars. 

Ham Gumbo — Slow Cooker Style

Why ham gumbo and not something more traditional? I am currently reading How America Eats, A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (Rowman and Littlefield Publ., Inc., 2013). It’s a fascinating book that explores the culinary history of America, from Native Indians to present day.  During an exploration of Louisiana cuisine in Chapter 3, “Foodways in an Era of Expansion and Immigration,” Wallach brings up the subject of gumbo, saying, “The dish is inherently adaptable and reflects the varying availability of ingredients . . ." Well, I had some leftover ham in the fridge as well as the trinity of veggies (onions, peppers, celery) plus last fall’s okra in the freezer . . . and her prose had my mouth watering for gumbo. She goes on to say, “Regardless of the specific combinations of ingredients in the stew, is it always served over rice.”  

Ham Gumbo — Slow Cooker Style       6-8 servings
2 to 3 tablespoons canola oil 
About 3 cups diced ham
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/3 cup all-purpose flour  
1/3 cup canola oil 
3 cups chicken broth
1 1/2 cups sliced okra (fresh or frozen)
Dash of salt, to taste
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Cooked rice
  1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
  2. For the RouxIn the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
  3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
  4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
  5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
  6. Serve over cooked rice.
Recipe without photos . . .
Ham Gumbo — Slow Cooker Style       6-8 servings
2 to 3 tablespoons canola oil 
About 3 cups diced ham
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/3 cup all-purpose flour  
1/3 cup canola oil 
3 cups chicken broth
1 1/2 cups sliced okra (fresh or frozen)
Dash of salt, to taste
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Cooked rice
  1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
  2. For the RouxIn the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
  3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
  4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
  5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
  6. Serve over cooked rice.

Traditional Rolled Pie Crust

This is our go-to pie crust recipe . . .

Traditional Rolled Pie Crust
                                                For one 8 or 9” pie crust       
                                                                                                
All-purpose flour                    1 ½  cups                                
Salt                                          ½ teaspoon                            
Shortening (Crisco®)              ½ cup                                     
Cold water                               3 to 4 tablespoons                 


                                                For two 8 or 9” shells 
                                                or one 8 or 9” double crust
All-purpose flour                    2 ¼ cups
Salt                                          ¾ teaspoon
Shortening (Crisco®)              ¾ cup
Cold water                               5 to 6 tablespoons 

1.   Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly. Particles should be size of tiny peas.
2.   Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened.  
3.   Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust.
4.   Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.
5.   To roll pastry,use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.

6.   For two-crust pie, divide dough in half. Place half of dough cut side down. Flatten dough into circle to provide starting point for rolling out the pastry.
7.   Roll from center to outside edges in all four directions. For even thickness, lift rolling pin as you approach outer edge. If edges begin to break, pinch together at once.
8.   Keep pastry circular and roll it about 1 ½” larger all around than inverted pie pan. Fold pastry in half or wrap around rolling pin. Carefully transfer to pie pan.
9.   Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips. Stretching causes shrinkage during baking. Flute or crimp edges as desired.
10. Add filling and bake as directed on pie recipe.

One-Crust Pies
Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. 
Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.
Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust. Do not prick the crust when adding filling (the weight of the filling prevents air pockets and puffing). Follow recipe directions for baking temperature and length of baking.

Recipe without photos . . .
Traditional Rolled Pie Crust
                                                For one 8 or 9” pie crust       
                                                                                                
All-purpose flour                    1 ½  cups                                
Salt                                          ½ teaspoon                            
Shortening (Crisco®)              ½ cup                                     
Cold water                               3 to 4 tablespoons                 


                                                For two 8 or 9” shells 
                                                or one 8 or 9” double crust
All-purpose flour                    2 ¼ cups
Salt                                          ¾ teaspoon
Shortening (Crisco®)              ¾ cup
Cold water                               5 to 6 tablespoons 

1.   Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly. Particles should be size of tiny peas.
2.   Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened.  
3.   Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust.
4.   Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.
5.   To roll pastry,use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.
6.   For two-crust pie, divide dough in half. Place half of dough cut side down. Flatten dough into circle to provide starting point for rolling out the pastry.
7.   Roll from center to outside edges in all four directions. For even thickness, lift rolling pin as you approach outer edge. If edges begin to break, pinch together at once.
8.   Keep pastry circular and roll it about 1 ½” larger all around than inverted pie pan. Fold pastry in half or wrap around rolling pin. Carefully transfer to pie pan.
9.   Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips. Stretching causes shrinkage during baking. Flute or crimp edges as desired.
10. Add filling and bake as directed on pie recipe.

One-Crust Pies
Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. 
Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.
Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust.  Do not prick the crust when adding filling (the weight of the filling prevents air pockets and puffing).  Follow recipe directions for baking temperature and length of baking.

Cheesy Chicken Pot Pie

On a cold spring evening (that seemed more like winter) a comfort food menu of Chicken Pot Pie and a side of simple slaw (sliced cabbage & shredded carrots w/ Mom's Celery Seed Dressing) hit the spot!
We actually doubled the recipe and shared a pie with a friend just home from the hospital.

Cheesy Chicken Pot Pie     6 to 8 servings
4 tablespoons butter 
3 to 4 tablespoons all-purpose flour 
½ to 1 teaspoon salt 
½ teaspoon pepper 
1 cup chicken broth 
1 cup milk
1 teaspoon chicken bouillon granules or concentrate
2 cups cooked cubed chicken 
About 1 cup frozen peas 
1 to 2 medium potato, cooked and cubed
1 to 2 cups other vegetables such as cooked carrots, roasted peppers, sautéed celery, onions, mushrooms, etc
1 to 1 1/2 cups shredded Cheddar Cheese
Double unbaked pie crust  (to be posted soon)
Italian seasoning and paprika to sprinkle over crust 

1.    White Sauce: Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, milk and bouillon; cook until thickened. 

2.    Add chicken and vegetables; cool. Stir in shredded cheese.


3.    Preheat oven to 425º. 
4.    Pour chicken mixture into pastry lined pie plate. 

5.    Top with second pie crust. Trim edges, seal and flute or crimp. Cut a few small slits in top crust to allow steam to escape. Sprinkle with Italian seasoning and paprika.

6.    Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting.

Variations:  
·     Instead of cooking potatoes and veggies, roast them instead.
·     Add 3 tablespoons hulled and salted sunflower seeds and call this “Sunflower Pot Pie.”
·     Substitute cooked ground beef or sausage for the meat.

Recipe without photos . . .
Cheesy Chicken Pot Pie     6 to 8 servings
 tablespoons butter 
3 to 4 tablespoons all-purpose flour 
½ to 1 teaspoon salt 
½ teaspoon pepper 
1 cup chicken broth 
1 cup milk
1 teaspoon chicken bouillon granules or concentrate
2 cups cooked cubed chicken 
About 1 cup frozen peas 
1 to 2 medium potato, cooked and cubed
1 to 2 cups other vegetables such as cooked carrots, roasted peppers, sautéed celery, onions, mushrooms, etc
1 to 1 1/2 cups shredded Cheddar cheese
Italian seasoning and paprika to sprinkle over crust 

1.    White Sauce: Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, milk and bouillon; cook until thickened,  
2.    Add chicken and vegetables; cool. Stir in shredded cheese.
3.    Preheat oven to 425º. 
4.    Pour chicken mixture into pastry lined pie plate. 
5.    Top with second pie crust. Trim edges, seal and flute or crimp. Cut a few small slits in top crust to allow steam to escape. Sprinkle with Italian seasoning and paprika.
6.    Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting.

Variations:  
·     Instead of cooking potatoes and veggies, roast them instead.
·     Add 3 tablespoons hulled and salted sunflower seeds and call this “Sunflower Pot Pie.”
·     Substitute cooked ground beef or sausage for the meat.

Kathy Coup's Peach Upside Down Cake

We’ve flipped for Peach Upside Down Cake! And, especially delighted that Kathy Coup shared her family recipe . . . caramelized fruity goodness over a tender, light cake that has stood the test of time. The original Dinette Cake recipe shown below is from Kathy’s grandmother. Kathy’s mother used the recipe for upside down cake. Following in her footsteps, Kathy made this Peach Upside Down Cake first for her children and now for her grandchildren. 

Kathy Coup's Peach Upside Down Cake    Make one 10" round cake
Dinette Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening (Crisco)
About 1 teaspoon vanilla or other flavoring
3 cups milk
1 egg or 2 whites

Peach Topping
1 stick butter
About 1 1/2 cups brown sugar 
1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced
  1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
  2. Add vanilla, milk and egg (or whites). Mix and set aside so it’s ready to spread over peach mixture. 
  3. TOPPING: Melt butter in a 10” cast iron skillet. 
  4. Add enough brown sugar, about 1 1/2 cups, to absorb butter.
  5. Arrange drained peaches over the brown sugar mixture.
  6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.

  7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
  8. Cool for a few minutes and then ilip/nvert onto a serving plate.
Recipe without photos  . . 
Kathy Coup's Peach Upside Down Cake    Make one 10" round cake
Dinette Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening (Crisco)
About 1 teaspoon vanilla or other flavoring
3 cups milk
1 egg or 2 whites

Peach Topping
1 stick butter
About 1 1/2 cups brown sugar 
1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced
  1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
  2. Add vanilla, milk and egg (or whites). Mix and set aside so it’s ready to spread over peach mixture. 
  3. TOPPING: Melt butter in a 10” cast iron skillet. 
  4. Add enough brown sugar, about 1 1/2 cups, to absorb butter.
  5. Arrange drained peaches over the brown sugar mixture.
  6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
  7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
  8. Cool for a few minutes and then ilip/nvert onto a serving plate.