(makes 24 bars)
1 box lemon cake mix
1 1/2 sticks (3/4 cup) butter, melted
1 cup unrefined sugar
zest and juice of 2 lemons
1/2 tsp baking powder
1/4 tsp salt
2 eggs
Mix lemon cake mix and melted butter and press into a 9-inch square pan that you’ve sprayed with cooking spray. Bake for 20 minutes at 350F.
With an electric mixer or (as I had to) just whipping really hard with a whisk, mix all remaining ingredients. When the crust comes out of the oven, when it’s still hot, pour this mixture over the crust and then bake again for 25 minutes. Chewy, tart, buttery delight. Even I liked it.
Print This Post
No comments yet
Desserts (32)
dips (3)
dressings (6)
Main Courses (189)
Beef (18)
Fish (26)
Lamb (15)
Pasta (23)
Pork (19)
Poultry (8)
Chicken (39)
Cornish Game Hens (2)
Duck (4)
Shellfish (31)
pastry (2)
Salads (43)
Sauces (25)
Side Dishes (65)
Carbs (24)
Vegetables (31)
Snacks (8)
Soups (28)
Starters (5)
(allow about a 2–3-inch slab per person, but keep it whole for roasting)
pork belly
olive oil
garlic powder
fresh chopped or dried rosemary
salt and pepper
Yes, it’s just that simple. Have the butcher (or you can do it) score deeply into the skin of the pork. Then line a baking dish with foil, and lay the pork belly in it, skin side up. Make a paste of the oil, garlic powder, rosemary, salt and pepper. I know, garlic powder sounds very… not good cooking, but real garlic will burn and turn bitter. Trust me.
Spread the paste into the scored slits of skin. Then roast uncovered at about 400 F (210 C) for two hours. Done and dusted.
read the rest of this recipeLog in / © Copyright Kristen in London / Design: Carl Schweizer / Development: Julian Krispel-Samsel / Powered by WordPress
