This was the first pizza crust I’ve ever made from scratch. My husband loved it! I’ll never make anything else.
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As a matter of fact he asked me to make this again for the Super Bowl. This was made in my food processor, it doesn’t get any easier than that. This recipe came from Country Living recipe site. After the dough was made and rose up I shape it in my pizza pan.
I piled on my toppings, hamburger, green peppers, onion and mushrooms.
Sprinkled it with LOTS of mozzarella and baked.
It was awesome!! You can find the recipe here.
Lemon Upside Down Pie
A meringue crust, lemon filling and crumb topping….WHOOO HOOO!! I love citrus, anything citrus . This was so unusual I had to make it. I made the crumb topping first, after that was done it was time to make the meringue shell which I had never done before.
Half the fun of baking is making something you’ve never done before. I really enjoyed doing this. I piped the meringue into the 9 inch pie plate to make it pretty and then baked it for 45 minutes at 275 degrees. Then I left it in the oven for an hour with the oven off. While that was baking I made the filling. When everything cooled down I put it together
Lemon Upside Down Pie
Land O Lakes
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup cold LAND O LAKES® Butter
3 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1 1/2 cups water
1 cup sugar
1/3 cup cornstarch
3 egg yolks
1/2 cup lemonade concentrate, undiluted
1 tablespoon LAND O LAKES® Butter
1/2 teaspoon salt
1/2 cup LAND O LAKES® Sour Cream
Heat broiler. Combine flour and 1/3 cup sugar in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Place in 15x10x1-inch jelly-roll pan. Broil 3 to 4 inches from heat, watching closely and stirring every minute or until golden brown and crunchy (3 to 4 minutes). Cool completely. Set aside.
Heat oven to 275°F. Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy. Stir in vanilla. Spread over bottom and up sides of greased 9-inch deep dish pie plate. Bake for 45 to 55 minutes or until lightly browned. Turn off oven. Cool in oven for 1 to 2 hours.
Combine water, 1 cup sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (5 to 7 minutes). Continue cooking 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking stirring constantly, until mixture thickens (2 to 3 minutes). Remove from heat. Stir in lemonade concentrate, 1 tablespoon butter and salt. Cover; refrigerate 1 hour. Stir sour cream into cooled filling mixture. Spoon cooled filling mixture into meringue shell; sprinkle with topping. Cover; refrigerate until serving time.
I first heard about these blondies when I went to visit Ingrid, she got the recipe from Julia at Dozen Fours. Funny how it doesn’t take long for something good to get around huh? This is an original recipe from Julia, you go girl these are awesome!! A comment I recipe from one of the girls I work with…..”They’re like a snickerdoodles only better cause they’re soft.” Soft and chewy just like I like them! Thanks Ingrid and Julia, awesome recipe!! You can find the recipe here.