Culinary Adventures with Camilla

Last week, R announced that one of his professors had requested that they all bake something and bring it to the Zoom class meeting. Hmmm...something about 'procrastibaking', that is to say heading into the kitchen to bake something when you should be studying. Well, it was college-sanctioned procrastibaking, so okay. He wanted to make lemon squares and called my parents to see if he could raid their Meyer lemon tree. Then he headed over there at 8 in the morning, baked, and had his plate of lemon squares ready for his class at 10:30am. Only one problem... R: Mom, maybe I need to learn to read for my writing class. C: What does that mean? R: The directions were to procrastibake cookies . I missed that part. C: Well, these are bar cookies! R: Really? C: Yep. R: Oh, good. After class, he commented, "Well, I wasn't the only one who didn't read the directions correctly. Other students brought brownies and other things shaped like that.   Ingredients  makes three 8...

Yes, you read that correctly. Lemon. Cricket. Squares. Get past the idea of eating an insect and you'll have the added benefit of some protein your dessert! We were inspired to make something with cricket flour after one of our favorite chefs, along with our favorite restaurateurs, opened a restaurant called Il Grill o, cricket in Italian. Chef Brad Briske plans to make pasta with cricket flour. We decided to start with a sweet! Ingredients Tequila Crust 3-1/2 C white whole wheat flour 1/2 C cricket flour 1 C powdered sugar 1-1/2 C butter (3 sticks) 3 T cold water 1 T Buddha's Hand-Infused Tequila (substitute vodka or gin, if you like, or another T of water if you don't want to use alcohol) Topping 8 eggs 3 C organic granulated sugar 1/2 C cricket flour 1 t baking powder zest from 4 lemons 3/4 C freshly squeezed lemon juice Procedure Preheat oven to 350. Place flours and powdered sugar into a mixing bowl. Rub in butter till the mixture rese...

More blueberry goodness with our hand-picked blueberries from High Ground Organics ... Ingredients 1-1/2 C rolled oats 1 C dried coconut 1 C flour (I used a white whole wheat flour) + 2 T flour 1 C light brown sugar, lightly packed 1 T organic granulated sugar 1/4 t baking soda 1/4 t fleur de sel 12 T butter, melted + 1 T butter, softened 3 C fresh blueberries zest from 1 lemon juice from 1 lemon 2 T ground almonds Procedure Preheat the oven to 375 degrees F. Place the oats, 1 C flour, dried coconut, light brown sugar, baking soda, and salt, in a 9" x 13" baking dish. Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Reserve 1/2 C of the mixture and press the remaining base lightly into the pan. In a large mixing bowl, stir together the blueberries, 1 T softened butter, 1 T granulated sugar, 2 T flour, lemon zest, and lemon juice. Spoon the blueberry mixture over your crust. ...

Riley needed a dessert for a class party and yellow is his favorite color. So, we decided on lemon squares. It's akin to picking a wine for its label; I'm guilty of that, too. But, unlike picking a wine just for its label, I know that this will be good - a tangy lemon topping over a crisp cookie crust make this a luscious treat! And sliced into small squares, this treat is portable. makes two 9"x13" pans Vodka Crust Ingredients 4 C white whole wheat flour 1 C powdered sugar 1-1/2 C butter (3 sticks) 2 T cold water 1 T vodka (or another T of water if you don't want to use alcohol) Topping Ingredients 8 eggs 3 C organic granulated sugar 1/2 C white whole wheat flour 1 t baking powder zest from 2 lemons 3/4 C freshly squeezed lemon juice Procedure Preheat oven to 350. Place flour, powdered sugar, and salt into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball. Pres...