September Cooking Club

Hello there ladies! Rachel, Amanda, and I all very much enjoyed Julie and Julia and of course we missed all of you that could not join us. I would recommend the movie to all of you as it is a great, feel-good movie that will make your mouth water and also make you want to run home and whip up some Boeuf Bourguignon.

Anyway, on with business. The September cooking club will be hosted at my house and the theme is: Lemon/Lime. That means that every recipe must contain either lemon, lime, or both! I'm very excited about this and can't wait to eat some wonderful food. Hopefully we will still have nice weather and can eat outside...on paper plates...with cloth napkins...sigh.

Sign up for a dish, and add one if there aren't enough.

Main Dish: Miranda
Appetizer:
Side: Amanda (maybe)
Side:
Salad:Sarah
Drink: Christy (if on the 12th)
Dessert: Serin

Lemon-Lime Bars
This recipe has 3 parts, the crust, the lemon layer and the cream cheese layer

Crust:
2 C Flour
1/2 C Brown Sugar
1/2 t Salt
1 1/2 Sticks Butter

Combine cold butter, brown sugar, salt and flour in food processor until small lumps form. Sprinkle into 9x13 pan and then press down to form crust. Bake in pre-heated 350° oven for 20 minutes, or until golden brown.

Cream Cheese Layer:
2 pkg cream cheese
1 C sugar
1 t vanilla
2 eggs

Combine cream cheese and sugar until smooth (and then taste it just to make sure it's not poison), add eggs and vanilla and blend some more (taste again if you can't resist). Pour on top of hot crust.

Lemon/Lime Layer:

3/4 C Lemon/Lime Juice (I did 1/2 C Lemon and 1/4 C Lime - Fresh)
1 1/2 C Sugar
4 Eggs
1/3 C Flour

Whisk together sugar and eggs. Stir in juice (green food coloring can be added if you desire, I did not.) Stir in 1/3 C flour. Pour over cream cheese layer, reduce oven temp to 300° and bake until center is set, about 30 minutes.

Cool completely and dust with powdered sugar before serving. (Oops, forgot that part!)

Come prepared to "talk shop." I will be sending around a calendar while we're there (at least 6 months out) so that we can sign up for hosting in advance. Also, I'd really like to come up with a consistent meeting time so that we don't have to worry about scheduling every month. Keep those things in mind when you're preparing to come.

And finally...when do we want this to go down? I'm thinking the weekend of the 12th or the 26th. Talk amongst yourselves.

MAJOR P.S. Okay, what's up with not posting our recipes? (MYSELF INCLUDED) Woot to Rachel for posting her pizza recipe..as for the rest of us...we're two cooking clubs behind. GET ON IT.