The Kirby House Cookbook was first published in November 2001. 5000 copies were sold through the
restaurant, retail outlets, book stores and online. It went through a second
printing and there are just a few of those copies left. Because the restaurant
has changed hands and the menu offerings are not the same, the book will soon be
a collector’s item.
Although I had compiled family and cooking
class cookbooks, this was my first attempt at a professional cookbook . . . and
I learned a lot! From the conversion of large quantity recipes for home use to
page set up, to marketing, it was quite an adventure . . . and it lead to a
career in catering and also to present day endeavors — cooking classes and food writing.
This recipe for Lemon Bars was in the dessert
notebook used in the kitchen at the Kirby House. Since the recipe was already
in a workable size for home use, I simply had to type and format it for the
book. Coconut is an unusual ingredient in the recipe and I have to admit that I
often leave it out . . . as I did in the batch I recently made (I also omitted
the nuts when I made this batch).
Even though the restaurant has now changed hands, the
cookbooks are still available by calling 785-263-0300 (Daylight Donut
Shop), or contact Vangie Henry at Applemint Catering.
Old-Fashioned Lemon
Bars Yield: One 9 x 13 x 2 -inch baking pan
Lemon Filling
2/3 cup granulated sugar
1/2 cup butter
3 large egg yolks,
beaten
1/4 cup lemon juice
1. Mix
sugar and butter in saucepan (avoid using an untreated aluminum saucepan as the
acid in the lemon juice may react with the aluminum creating a discoloration of
the filling; anodized aluminum or
stainless steel will NOT create this effect). Heat and stir until blended.
Sugar and butter are heating. |
2. Temper
beaten eggs and then slowly whisk eggs and lemon juice into the hot
mixture. To Temper: slowly add a
hot liquid to eggs: 1) place eggs in a mixing bowl and beat with a wire whisk,
2) slowly drizzle up to half of the hot mixture into egg yolks whisking
constantly, 3) then, blend the tempered egg mixture into the hot ingredients in
saucepan. This procedure will gradually raise the temperature of the eggs
without making them curdle.
Tempering the eggs. |
3. Once
eggs are tempered and completely blended into hot mixture, continue to cook and
stir over medium heat for about 5 minutes, or until thick and just bubbling. To further insure a completely smooth sauce, it can be run through a mesh strainer at this point.
Lemon mixture is thick & ready to remove from heat. |
To make sure the sauce is smooth, run it through a mesh strainer. |
4. Transfer
to a bowl, cover and let cool for at least 30 minutes.
Crust
2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 cup (2 sticks) butter
2/3 cup flaked coconut, toasted*
1/2 cup chopped, toasted pecans
Powdered sugar for sprinkling
1. Preheat
oven to 375°. Grease the baking pan or
spray with non-stick pan coating. (I lined the pan with foil that extended over the edges of the pan so that I could lift our the baked bars for easy cutting.)
2. In
a medium to large size bowl, using an electric mixer, combine flour, sugar and
soda. Cut in butter only until crumbly (over mixing will create a dough rather
than a crumbled mixture). Reserve 1½ cups crumb mixture and mix with coconut
and pecans; set aside.
The mixer makes easy work of cutting the butter into the dry ingredients. |
3. Press
remaining crumbs into the bottom of prepared pan. Bake for 10 minutes; cool on
wire rack for 10 minutes. Meanwhile, reduce oven to 350°.
Remaining crumb mixture is dumped in a foil lined pan that has been sprayed. |
Hands are the best tool for pressing the crumb evenly so they cover the entire pan. |
This is what the baked crust looks like when it is removed from the oven. |
4. To
assemble: After 10 minute cooling, spread lemon filling over crust; then sprinkle
crumb mixture over top. Bake for 20 to 25 minutes or until golden brown.
Lemon Bars fresh out of the oven. |
5. Chill
to further set the lemon filling. When cool, cut as desired. Sprinkle with powdered sugar.
Bench Knives. |
* Toasting Coconut (2 methods)
Oven Method: Spread 1 cup flaked or shredded coconut
in a thin layer in a 15”x10” baking pan. Bake at 350° for 4 to 5 minutes or
until light golden brown. For even
browning, stir and turn with a pancake turner after 2 minutes, and then every
minute. Keep coconut spread in a thin layer. Remove from oven and cool on paper
towels.
Microwave Method: Place 1 cup flaked or shredded coconut in a 2-cup glass measure. Microwave on high for 2 1/2 to 4 minutes or until toasted. Stir after the first minute, then every 30 seconds. Cool on paper towels.
Microwave Method: Place 1 cup flaked or shredded coconut in a 2-cup glass measure. Microwave on high for 2 1/2 to 4 minutes or until toasted. Stir after the first minute, then every 30 seconds. Cool on paper towels.
Recipe w/out photos:
Old-Fashioned Lemon
Bars Yield: One 9 x 13 x 2 -inch baking pan
Lemon Filling
2/3 cup granulated sugar
1/2 cup butter
3 large egg yolks,
beaten
1/4 cup lemon juice
1. Mix
sugar and butter in saucepan (avoid using an untreated aluminum saucepan as the
acid in the lemon juice may react with the aluminum creating a discoloration of
the filling; anodized aluminum or
stainless steel will NOT create this effect). Heat and stir until blended.
2. Temper
beaten eggs and then slowly whisk eggs and lemon juice into the hot
mixture. To Temper: slowly add a
hot liquid to eggs: 1) place eggs in a mixing bowl and beat with a wire whisk,
2) slowly drizzle up to half of the hot mixture into egg yolks whisking
constantly, 3) then, blend the tempered egg mixture into the hot ingredients in
saucepan. This procedure will gradually raise the temperature of the eggs
without making them curdle
3. Once
eggs are tempered and completely blended into hot mixture, continue to cook and
stir over medium heat for about 5 minutes, or until thick and just bubbling.
4. Transfer
to a bowl, cover and let cool for at least 30 minutes.
Crust
2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 cup (2 sticks) butter
2/3 cup flaked coconut, toasted*
1/2 cup chopped, toasted pecans
1. Preheat
oven to 375°. Grease the baking pan or
spray with non-stick pan coating. (I lined the pan with foil that extended over
the edges of the pan so that I could lift our the baked bars for easy cutting.)
http://cookingwithbarryandmeta.blogspot.com/2011/03/butter-fingers.html
2. In
a medium to large size bowl, using an electric mixer, combine flour, sugar and
soda. Cut in butter only until crumbly (over mixing will create a dough rather
than a crumbled mixture). Reserve 1½ cups crumb mixture and mix with coconut
and pecans; set aside.
3. Press
remaining crumbs into the bottom of prepared pan. Bake for 10 minutes; cool on
wire rack for 10 minutes. Meanwhile, reduce oven to 350°.
4. To
assemble: After 10 minute cooling, spread lemon filling over crust; then sprinkle
crumb mixture over top. Bake for 20 to 25 minutes or until golden brown.
5. Chill
to further set the lemon filling. When cool, cut as desired.
Tips For Cutting Bars: Use a Bench Knife for easy cutting of bar cookies. Simply
use the cutter to press directly down, then lift and move down the row. Because
this involves a “lift and cut”
technique, rather than the dragging of a knife, ragged edges are avoided.
* Toasting Coconut (2 methods)
Oven Method: Spread 1 cup flaked or shredded coconut
in a thin layer in a 15”x10” baking pan. Bake at 350° for 4 to 5 minutes or
until light golden brown. For even
browning, stir and turn with a pancake turner after 2 minutes, and then every
minute. Keep coconut spread in a thin layer. Remove from oven and cool on paper
towels.
Microwave Method: Place 1 cup flaked or shredded
coconut in a 2-cup glass measure.
Microwave on high for 2 1/2 to 4 minutes or until toasted. Stir after the
first minute, then every 30 seconds. Cool on paper towels.
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