With any luck, I'll never have to buy a lemon again. My very thoughtful friend/neighbor just gave us a bunch of fresh Meyer lemons from her Mom's house in Fresno.
It's much too cold for lemonade, so Lemon Bars
are up, and baker/engineer husband's are especially popular. He is the master of "mix-dump-bake" recipes. These never last long and are oft-requested. Click here
for recipe. Use pecans or macadamias in the crust.
While we can still get berries in California in the winter, all manner of pears are in full season
and honestly, a lot more flavorful and much less expensive than what we grimly call "December raspberries".
Here again, baker/engineer husband makes a mean Pear Sour Cream Coffee Cake
. It is descended from a long-lost Better Homes and Garden recipe. This is another good cake that can be both breakfast, plain with coffee or dessert, with whipped cream and coffee. Click here
for the recipe.These are both quick and easy options for home, potlucks, or office parties.
Husband's and my office will vouch for this. Lemon Bars
make good "here-and-now" goodies and look prettiest when the powdered sugar has not soaked into the lemon filling. Be advised that Lemon Bars will last a good week, but the sugar will soak in after a few days.Pear Sour Cream Coffee Cake
reminds our household of the Hobee's blueberry coffee cake and it is fabulous when it is slightly warm, either out of the oven, or microwaved. And unlike the Hobee's version, it doesn't require the ball of butter on top. The layer of pears keeps everything from drying out. Happy Baking. Eat Well. Be Well.