[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Lemon Curd Bars[/title][fusion_text]Week of March 3rd-7th 2014
1 cup butter softened 1 cup sugar 2 1/2 cups Pillsbury BEST® All Purpose Flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 (10 oz.) jars Dickinson’s® Lemon Curd
3/4 cup flaked coconut 1/2 cup almonds chopped 1 tablespoon powdered sugar
HEAT oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan. BAKE 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd. BAKE additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.
* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. Yield: 24 bars
La Madeleine’s Tomato Basil Soup (Thanks to CopyKat.com)
4 Cups Tomatoes, peeled, cored and chopped or 4 Cups Canned Whole Tomatoes, crushed
4 Cups Tomato Juice and Part Vegetable Stock or Chicken Stock 1 Cup Heavy Cream
12-14 Washed Fresh Basil Leaves 1/4 lb. Sweet, unsalted Butter Salt to taste
1/4 Tsp. Cracked Black Pepper
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes, Puree along with the basil leaves,
in small batches, in blender or food processor. Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread. Makes 4 servings.
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