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Lemon Bar
The lemon bar, also called lemon square, is a popular type of dessert bar in the United States consisting of a thin, shortbread crust and a lemon curd filling. Origin and history The first widely published lemon bar recipe was printed in the ''Chicago Daily Tribune'' on August 27, 1962, and submitted by Eleanor Mickelson. However, mentions of lemon bars and lemon squares can be found in earlier community cookbooks or small local newspapers. There are two basic elements to a lemon bar, lemon curd and shortbread, each with their own unique history. Lemon curd Lemon curd dates back to 19th century England. However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey. Shortbread Shortbread originated in Scotland as far back as the 12th century. Present day Lemon bars are a popular dessert in the United States and are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Curd
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufacture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortbread
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots and this form of shortbread has become particularly associated with Mary, Queen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert Bar
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', written by William Vaughan. In his book ''Sweet Invention: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Curd
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufacture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicago Tribune
The ''Chicago Tribune'' is a daily newspaper based in Chicago, Illinois, United States, owned by Tribune Publishing. Founded in 1847, and formerly self-styled as the "World's Greatest Newspaper" (a slogan for which WGN radio and television are named), it remains the most-read daily newspaper in the Chicago metropolitan area and the Great Lakes region. It had the sixth-highest circulation for American newspapers in 2017. In the 1850s, under Joseph Medill, the ''Chicago Tribune'' became closely associated with the Illinois politician Abraham Lincoln, and the Republican Party's progressive wing. In the 20th century under Medill's grandson, Robert R. McCormick, it achieved a reputation as a crusading paper with a decidedly more American-conservative anti-New Deal outlook, and its writing reached other markets through family and corporate relationships at the ''New York Daily News'' and the ''Washington Times-Herald.'' The 1960s saw its corporate parent owner, Tribune Company, rea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Curd
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufacture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortbread
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots and this form of shortbread has become particularly associated with Mary, Queen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Sugar
Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, potato starch or tricalcium phosphate – to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. Use Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles. Finer particles absorb more mois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krusteaz
Krusteaz is a consumer food product brand line of Tukwila, Washington-based Continental Mills, now The Krusteaz Company. Its original product was "the world's first" just-add-water pie crust mix, followed by a factory-prepared, shelf-stable flour and dried buttermilk mixture, developed in 1946 or 1947 at the home economics department of the University of Washington, for making baked items including biscuits, pancakes, waffles, cobbler and dump cake. The brand name "Crust Ease", changed to "Krusteaz", was coined and the company founded in 1932, reportedly by four members of a Seattle bridge club; known co-founder Ada Rose Gilbreath Charters was from a Columbia County pioneer family, and raised on a farm in Dayton before attending Washington State University, back when it was known as Washington Agricultural College. She and her husband James Charters were the original owner-operators of the business. As of September 2022, Krusteaz employed over 400 people in the Kent–Tukwila fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Bars (23-366) (24565872035)
The lemon bar, also called lemon square, is a popular type of dessert bar in the United States consisting of a thin, shortbread crust and a lemon curd filling. Origin and history The first widely published lemon bar recipe was printed in the ''Chicago Daily Tribune'' on August 27, 1962, and submitted by Eleanor Mickelson. However, mentions of lemon bars and lemon squares can be found in earlier community cookbooks or small local newspapers. There are two basic elements to a lemon bar, lemon curd and shortbread, each with their own unique history. Lemon curd Lemon curd dates back to 19th century England. However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey. Shortbread Shortbread originated in Scotland as far back as the 12th century. Present day Lemon bars are a popular dessert in the United States and are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Tart
A lemon tart (french: tarte au citron) is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling. In the UK, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). Usually recipes include blind-baking before adding the custard. Sometimes, the tart is dusted with icing sugar prior to serving. Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case. A dessert very similar to the lemon tart is the lemon pie, usually served for dessert, made with a crust usually made of shortcrust pastry and lemon custard filling. The lemon pie is prepared with a bottom pie crust. This pie is different from the lemon meringue pie Lemon meringue pie is a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue. History Fruit desserts covered with baked meringue wer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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