Beth Cato's Blog, page 164
June 27, 2012
Bready or Not: Lemon Bars
There's something about summer and lemons. In my head, it brings together strong associations between Kool-Aid lemon-aid and Crystal Light that I made just about every summer from the time I was ten and on through my teenage years. That tart yet fresh lash on the tongue... yum!
I ended up marrying a man who loves lemon cake and lemon bars and lemony stuff. Therefore, in my early marriage years, it was important that I add some good recipes to my repertoire.
I found this recipe for lemon bars in a Real Lemon juice ad that accompanied the Sunday coupons. I tried it out, and it has become an old stand-by for me. It seems I must make it a few times each year, especially during the summer. I have tried other lemon bar recipes, some that are quite popular, but they just don't grab me the way this one does--it has a pleasant mix of salty and sweet. The ingredients may seem odd, but the saltine crackers really do make the recipe.
Lemon Bars
Ingredients:
1 package lemon or yellow cake mix
1/2 cup (1 stick) butter, softened
1 egg
2 egg yolks
2 cups finely crushed saltine crackers (note: this is a whole sleeve of crackers)
1 (14 ounce) can of sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1) Get out a jelly roll pan and line it with parchment paper. This will make clean-up a breeze!
2) Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. It's best to just use your fingers to mush it as evenly as possible.
3) Bake 15 to 20 minutes or until golden.
4) With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
5) Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
OM NOM NOM.
I ended up marrying a man who loves lemon cake and lemon bars and lemony stuff. Therefore, in my early marriage years, it was important that I add some good recipes to my repertoire.
I found this recipe for lemon bars in a Real Lemon juice ad that accompanied the Sunday coupons. I tried it out, and it has become an old stand-by for me. It seems I must make it a few times each year, especially during the summer. I have tried other lemon bar recipes, some that are quite popular, but they just don't grab me the way this one does--it has a pleasant mix of salty and sweet. The ingredients may seem odd, but the saltine crackers really do make the recipe.
Lemon Bars
Ingredients:
1 package lemon or yellow cake mix
1/2 cup (1 stick) butter, softened
1 egg
2 egg yolks
2 cups finely crushed saltine crackers (note: this is a whole sleeve of crackers)
1 (14 ounce) can of sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1) Get out a jelly roll pan and line it with parchment paper. This will make clean-up a breeze!
2) Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. It's best to just use your fingers to mush it as evenly as possible.
3) Bake 15 to 20 minutes or until golden.
4) With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
5) Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
OM NOM NOM.
June 24, 2012
Sunday Quote is baking a lemon pie
"No one ever committed suicide while reading a good book, but many have tried while trying to write one." - Robert Byrne
June 22, 2012
Fear Me, the Slayer of Markets
I'm a writer. I love magazines and anthologies and literature in all forms. But unfortunately, this month I've had a bad run of jinxing publications... or just having supremely bad timing.
Last week I linked to my story on Grand Science Fiction. They published my story without problems, but the story before mine was never posted. The story for this week hasn't appeared either. This is vexing, to say the least.
Then there's the story of mine that didn't get published this month. Eschatology Journal abruptly shut down on May 30th. They were scheduled to publish one of my stories on the 6th of June. Sure, I'm disappointed, but I'm also concerned for a well-done magazine. Eschatology has been around for a while and even published another of my stories in January. I really hope that situations improve and they can resume publishing.
I don't want to jinx anyone. Honest! I like being published.
Last week I linked to my story on Grand Science Fiction. They published my story without problems, but the story before mine was never posted. The story for this week hasn't appeared either. This is vexing, to say the least.
Then there's the story of mine that didn't get published this month. Eschatology Journal abruptly shut down on May 30th. They were scheduled to publish one of my stories on the 6th of June. Sure, I'm disappointed, but I'm also concerned for a well-done magazine. Eschatology has been around for a while and even published another of my stories in January. I really hope that situations improve and they can resume publishing.
I don't want to jinx anyone. Honest! I like being published.
June 20, 2012
Bready or Not: Slow Cooker Beef Chili
I have an anti-bean man. He won't touch black beans or pinto beans or refried beans. He also loves meat and chili. It makes it a challenge to find good chili recipes for him because so many involve beans. I've modified a few recipes to be all meat, but what I loved about this recipe is that it didn't need modification at all. It's beef, pure and simple.
The flavors here are everything you want in a good chili: mild spice that can be easily adjusted to personal taste. Plus, it's a straightforward slow cooker recipe, so there's no need to labor over a stove for hours. Serve this up with some cornbread and you'll be all set!
Slow Cooker Beef Chili
From an awesome cookbook, The Everything Soup, Stew, and Chili Cookbook by Belinda Hulin.
Ingredients:
2 pounds of beef round or chuck (or stew meat), cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons flour
4 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1 10-ounce can Rotel (or equivalent)
1 14-ounce can tomato sauce
1 onion, diced
1 green bell pepper, cored and diced
1) First up, sear the meat to seal in flavor. In a pan, brown the beef in vegetable oil over high heat, then use a slotted spoon to transfer the beef to the slow cooker.
2) Combine flour, chili powder, cumin, salt, and garlic powder, and sprinkle over the beef. Toss it to coat. Add the remaining ingredients to the crock pot and cover. Cook on medium-high heat for 6-8 hours.
OM NOM NOM!
The flavors here are everything you want in a good chili: mild spice that can be easily adjusted to personal taste. Plus, it's a straightforward slow cooker recipe, so there's no need to labor over a stove for hours. Serve this up with some cornbread and you'll be all set!
Slow Cooker Beef Chili
From an awesome cookbook, The Everything Soup, Stew, and Chili Cookbook by Belinda Hulin.
Ingredients:
2 pounds of beef round or chuck (or stew meat), cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons flour
4 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1 10-ounce can Rotel (or equivalent)
1 14-ounce can tomato sauce
1 onion, diced
1 green bell pepper, cored and diced
1) First up, sear the meat to seal in flavor. In a pan, brown the beef in vegetable oil over high heat, then use a slotted spoon to transfer the beef to the slow cooker.
2) Combine flour, chili powder, cumin, salt, and garlic powder, and sprinkle over the beef. Toss it to coat. Add the remaining ingredients to the crock pot and cover. Cook on medium-high heat for 6-8 hours.
OM NOM NOM!
June 17, 2012
Sunday Quote extends Happy Father's Day wishes to the dads out there
"I have never felt like I was creating anything. For me, writing is like walking through a desert and all at once, poking up through the hardpan, I see the top of a chimney. I know there's a house under there, and I'm pretty sure I can dig it up if I want. That's how I feel. It's like the stories are already there. What they pay me for is the leap of faith that says: 'If I sit down and do this, everything will come out OK.'" ~ Stephen King
June 15, 2012
News of the Week
I have a 100-word science fiction story over at Grand Science Fiction. That's not a typo. One hundred words.
I was also interviewed by urban fantasy author Cassie Alexander, wherein we discussed my obsession with lists, my thing for healer characters, and the scariest thing I do as a writer.
I was also interviewed by urban fantasy author Cassie Alexander, wherein we discussed my obsession with lists, my thing for healer characters, and the scariest thing I do as a writer.
June 13, 2012
Bready or Not: Chocolate Chip Dip
Once upon a time, there was a brilliant person who thought, "Chocolate chip cookies are awesome. Wouldn't it be more awesome to have a spreadable version?"
I am not this brilliant person, but I will gladly take advantage of their insight.
It's summertime now, and it's especially nice to have easy-to-make dishes for potlucks and parties that are 1) fast, and 2) involve no baking. (I know. Me, playing up the benefits of not baking? Blasphemy! But when it's 110 outside and the oven's on for hours... blech.) This dip is fast and cool and can be paired with all kinds of cookies, graham crackers, apples, pears... heck, you could dip chocolate chip cookies in this chocolate chip dip. Wouldn't that be meta?
Recipe many places, but this one found at Taste of Home.
Chocolate Chip Dip
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks/cookies/sliced fruit/fingers/whatever
Directions
In a small bowl, beat the softened cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. If you choose, you can also top the surface with chocolate chips or diced nuts.
Serve with the sides of your choice. Don't let the bowl get too warm--but if you have a lot of people eating, that's probably not going to be a problem.
OM NOM NOM.
I am not this brilliant person, but I will gladly take advantage of their insight.
It's summertime now, and it's especially nice to have easy-to-make dishes for potlucks and parties that are 1) fast, and 2) involve no baking. (I know. Me, playing up the benefits of not baking? Blasphemy! But when it's 110 outside and the oven's on for hours... blech.) This dip is fast and cool and can be paired with all kinds of cookies, graham crackers, apples, pears... heck, you could dip chocolate chip cookies in this chocolate chip dip. Wouldn't that be meta?
Recipe many places, but this one found at Taste of Home.
Chocolate Chip Dip
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks/cookies/sliced fruit/fingers/whatever
Directions
In a small bowl, beat the softened cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. If you choose, you can also top the surface with chocolate chips or diced nuts.
Serve with the sides of your choice. Don't let the bowl get too warm--but if you have a lot of people eating, that's probably not going to be a problem.
OM NOM NOM.
June 11, 2012
"Book Brain"
I had a pleasant surprise in my email yesterday--my own story.
Chicken Soup for the Soul sends out several inspirational stories each week through its newsletter. I've been in many of their books, but my stories have never been selected for their newsletter... until now. This also means the tale of how brain atrophied after childbirth is available online for everyone to read.
"Book Brain" can be read for free here. It can also be found in the full book Chicken Soup for the Soul: Boost Your Brain Power!
Chicken Soup for the Soul sends out several inspirational stories each week through its newsletter. I've been in many of their books, but my stories have never been selected for their newsletter... until now. This also means the tale of how brain atrophied after childbirth is available online for everyone to read.
"Book Brain" can be read for free here. It can also be found in the full book Chicken Soup for the Soul: Boost Your Brain Power!
June 10, 2012
One seat left for Cascade Writers
If you sign up, you'll be in my group!
...Is that incentive or discouragement? Hmm.
Reposted from![[info]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/hostedimages/1380938211i/3404272.gif)
cascade_writers
:
We have one seat left for the July 26-29 Cascade Writers workshop -- please tell all your friends! See more info at CasacdeWriters.com.
...Is that incentive or discouragement? Hmm.
Reposted from
cascade_writers
:We have one seat left for the July 26-29 Cascade Writers workshop -- please tell all your friends! See more info at CasacdeWriters.com.
Sunday Quotes Pays Tribute to a Master
"To sum it all up, if you want to write, if you want to create, you must be the most sublime fool that God ever turned out and sent rambling. You must write every single day of your life. You must write dreadful dumb books and glorious books, and let them wrestle in beautiful fights inside your head, vulgar one moment, brilliant the next. You must lurk in libraries and climb the stacks like ladders to sniff books like perfume and wear books like hats upon your crazy heads. I wish for you a wrestling match with your Creative Muse that will last a lifetime. I wish craziness and foolishness and madness upon you. May you live with hysteria, and out of it make fine stories--science fiction or otherwise. Which means, may you be in love every day for the next 20,000 days. And out of that love, remake a world." ~ Ray Bradbury
