Strawberry Muffins

I noticed over the 4th of July that strawberries were about to be done at the grocery store and I knew I wanted to get one more recipe in before the end.  I had a recipe book from Strawberry Point, Iowa, and at the start of it was a special section all full of strawberry recipes.  The recipe I chose to make calls for frozen strawberries, but I used fresh and they seemed to turn out just fine.

Strawberry Muffins.jpg

Strawberry Muffins

2 c strawberries (frozen)
sugar
3 c + 2 Tbsp flour
2 c sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 1/4 c oil
4 eggs (beaten)
1 1/4 c chopped pecans

Place strawberries in a medium bowl.  Sprinkle lightly with sugar (to taste).  Let strawberries stand until thawed, then slice.  Combine flour, sugar, cinnamon, salt, and baking soda in a large bowl and mix well.  Blend oil and eggs into strawberries.  Add to flour mixture.  Stir in pecans, blending until dry ingredients are just moistened.  Bake at 350 degrees until a tester comes out clean, 25-35 minutes.

Lemon Bars

I have been overwhelmingly on the sweets train lately.  It’s probably time to cut the sugar habit, but in the meantime, I have been looking for things that are a little more refreshing and less over-the-top sweet.  These lemon bars, from the Strawberry Point Community Cookbook, fit the bill.  I was going to try and update these a little bit more, but I ran out of the surprise ingredient I was going to add.  So, plan lemon bars are what ended up being made.

Every time I make lemon bars, I leave myself wishing I had buttered the pan a little bit more or put down parchment paper on the bottom.  So, that would be my tip to anyone who decides to make this recipe.

Lemon Bars

Lemon Bars

Crust:
2 c flour
1/2 c powdered sugar
1 c margarine

Topping:
4 eggs
2 c sugar
1/3 c lemon juice
1/4 c flour
1/2 tsp baking powder
Sifted powdered sugar

Sift together the 2 c flour and 1/2 c powdered sugar, cut in the margarine, and press into a 9×13 pan.  Bake at 350 degrees until light brown, 20 to 25 minutes.  Remove from oven. Put eggs, 2 c sugar, and lemon juice in a blender and blend until thick and smooth.  Add 1/4 c flour and baking powder and blend until mixed.  Pour over baked crust and bake at 350 degrees for 25 minutes.  Sprinkle with powdered sugar.  Cut in bars when cool.