My friend at work Christine game me this recipe reciently and I have to say they are one of the best sandwich's I ever tasted. Perfect for a potluck or shower...She finds a tablespoon of poppy seeds call for in the origional recipe too much and suggests reducing it by half! I have adjusted the recipe accordingly. A soft dinner roll works great!
Christine's Ham Sandwiches
1 stick of butter
1 T mustard
1 T worcestershire
2 T brown sugar
1 1/2 T poppy seeds
Small buns
Ham
Swiss cheese
Bring butter, mustard, worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Set aside.
Make sandwiches with small buns, ham, and swiss cheese. I use Hawaiian Sweet Rolls because I think they're delicious. Place sandwiches in baking dish.
Pour sauce over the sandwiches. Cover and marinate in fridge for 24 hours or overnight.
Bake at 325 degrees for 10 minutes covered then 10 minutes uncovered.
Monday, March 19, 2012
Lemon Bars
This recipe is adapted from The Barefoot Contessa. I also tried the one from Cooks Illustrated and this one is hands down the best Lemon Bar recipe...I usually make the crust in a food processor as well. Using ice cold butter, just pulse the ingredients until they resemble a fine sand and continue with the recipe...
Ingredients
For the crust:
• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt
•
For the filling:
• 6 extra-large or 7 large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan lined with parchment paper, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Ingredients
For the crust:
• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt
•
For the filling:
• 6 extra-large or 7 large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan lined with parchment paper, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Subscribe to:
Posts (Atom)