Jul 2nd, 2010, 14:29 | #1 |
Senior Member
注册日期: Apr 2005
帖子: 13,355
积分:48
精华:15
|
中午做了这个好吃易做的韭菜面饼
懒得揉面想出来的懒招儿。居然挺香挺好吃,烙一个LD吃一个呵呵。 简单的面糊,搀了玉米面和白面。 只加了一丁点油,基本就是炕出来的。 |
"Happiness is an attitude. We either make ourselves miserable, or happy and strong. The amount of work is the same." ~ Francesca Reigler |
|
|
Jul 2nd, 2010, 14:40 | 只看该作者 #3 | |
Senior Member
注册日期: Apr 2008
帖子: 5,221
积分:9
精华:3
声望: 496993
|
引用:
|
|
|
感谢 Cherryred 此篇文章之用户: |
zoobunny (Jul 2nd, 2010) |
Jul 2nd, 2010, 14:58 | 只看该作者 #7 |
Senior Member
注册日期: Apr 2005
帖子: 13,355
积分:48
精华:15
声望: 44748714
|
LEMON CHEESECAKE FINGERS PECAN CRUST 1 cup all-purpose flour 1/2 cup pecans, finely chopped (我用的ground pecan, bulk店里买的) 1/3 cup packed light brown sugar 6 tbsp (3/4 stick) unsalted butter, softened CHEESE CAKE TOPPING 8 oz cream cheese, softened 1/4 cup sugar 1 tbsp sour cream grated zest of 1 lemon 1 tbsp lemon juice 1 tsp vanilla extract 1 egg 1/2 cup pecans, finely chopped confectioners' sugar for dusting and grated lemon zest for decorating (注:confectioners' sugar即icing sugar) ********************** Preheat oven to 350°F. Prepare a 9-inch square baking pan. In a medium bowl, stir together flour, chopped pecans and sugar. Using pastry blender or fingertips, cut in butter until crumbs form. Press evenly into bottom of foil-lined pan. Bake until golden, 12 to 15 minutes. Remove pan to wire rack. In a medium bowl with electric mixer, beat softened cream cheese and sugar until light and fluffy, 1 to 2 minutes. Beat in sour cream, lemon zest and juice, vanilla extract and egg until well-blended. Pour over baked crust, and sprinkle with the chopped pecans. Bake until puffed and golden, about 25 minutes. Remove to wire rack to cool completely; then refrigerate until well chilled, 2 to 3 hours. Using foil as a guide, remove cheesecake to a board. Peel off foil, and, using a sharp knife, cut into 24 bars. 此帖于 Jul 4th, 2010 14:37 被 zoobunny 编辑。 |
|