Sand Tarts

After my interesting quinoa cookies I decided to stick to a home recipe that I know is good. Although sand tarts aren't necessarily a Christmas cookie, my family always has them at Christmas and rarely at any other time of year. As I said this is a recipe we've had in the recipe book forever so I don't know where it came from originally.

Ingredients:
1lb softened butter
1 1/3 cup brown sugar
1 1/3 cup granulated sugar
2 tsps. almond extract
2 eggs
4 cups flour
1 tsp. baking soda

Directions:
1. Mix ingredients well and spoon into mini muffin pans
2. Bake for 15 to 20 minutes at 325F

Filling:
Mix together:
1 cup unsalted butter
1 1/2 cups icing sugar
1 tbsp. instant coffee with water


They turned out great and tasted awesome. The filling recipe mentioned is the one I used, but really any flavour of icing can be used, sometimes we do mint and use food colouring to make it green which is a little bit more Christmas-y,  but personally I like the coffee flavouring. You can also add sprinkles, I added a sliver ball to each.

Quinoa Peanut Butter Cookies

For my Cup of Quinoa I decided to make something interesting, cookies! I wouldn't have looked for a recipe like that because who would have guessed that quinoa cookies were a thing?But anything's possible right?  I found them while browsing for ides on food.com.Turns out that they are possible, but that doesn't mean they're yummy!!

Ingredients: 
1 cup peanut butter
1 cup cooked quinoa
1 cup brown sugar
1 egg
1/2 cup all-purpose flour
Directions:
1. Make sure Quinoa is cooked and cooled before mixing.(If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet.).
2. Preheat oven to 350°F.
3. Mix all of the ingredients together.
4. Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish.
5. Drop spoonfuls of the cookie mix into cookie pan/sheet.
6. Bake for about 10 to 15 minutes or until light brown.
7. Chill and serve. makes about 12-16 cookies depending on spoon size.

I had never cooked quinoa before and thinking back to the taste of the cookies I think that it was a little bit under cooked. However, even if it had been cooked I think the cookies would not have tasted good. My dad told me they looked like poop, Mr. Hunse said to never feed him something like that again, and although Ms. Marcus used nicer terms it was clear she didn't enjoy them either. Personally I didn't hate them, but they didn't look nice, had a weird consistency and strange taste. Needless to say they were thrown out, interesting expiriement though! 

Strawberry Smoothie

Ingredients: 

• 2 cups of strawberry's 
• 1 banana
• 1 cup of ice 
• 1 1/2 cup of peaches 

Directions:  
1. Mix all the fruit together in the blender
2. Turn on the blender and add the ice in
3. Mix until you have a smooth mixture 

Stampot (Dutch)

This is a recipe that I got from my Oma. It is pretty good if you add gravy or sausages to it.  It is also very time consuming.

INGREDIENTS:

1 bundle of kale

1 pan full of potatoes

1 tsp salt

1 tsp pepper

1/2 onion

DIRECTIONS:

1.) After you cut the potatoes, boil them until they are soft enough to eat.

2.) As you are doing this, boil a pan of water and then add the kale and onion until they are soft or until you can start to smell the kale and onion

3.) When kale and onion are softened, blend them together with some of the juices from the kale.

4.) When potatoes are fully cooked then add blended kale and salt and pepper to potatoes and mash.

Vietnamese Spring Rolls

This recipe was given to me by a friend of mine who makes them all the time for our dance studio. I loved them but they would have been better served just cooked (rather than warmed up) or but in a toaster oven.

Ingredients:
1 lb pork (ground)
1 package (about 4 ounce) rice vermicelli (soaked in water for 15 minutes and then drained and chopped)
1 egg
1 green onion (minced)
1 small onion (minced)
2 cloves garlic
1/4 cup carrot (grated)
1/2 bean sprouts
3 tbs cilantro (chopped)
1 tbs salt
pinch of white pepper
20 spring roll wrappers (the frozen ones are easier to work with rather than dry rice wraps)
oil

Directions:
Combine all ingredients (but wraps and oil) in bowl. On a damp tea towel place wrap and fill with a spoonful of the mixture on one end of the wrap. Fold sides in and roll (on the side of the mixture). Seal roll by moistening edge with water. Heat oil over medium-high heat. Fry rolls, turning often until golden (around 5-7 minutes). Drain on paper towels.

Quinoa Stuffed Pepers

1 cup tomatoe sauce

1tbls ketchup

1/8 cup cucumber 

2 tbls cooked onions 

1 cup cooked quinoa 

Mix together and stuff pepper 

Peach yogurt with Quinoa

This recipe was very interesting and tasted kinda funny but was really easy to make. Here is the recipe Recipe

Berry Peach Smoothie

I did not follow a recipe but this is what I used.

• One cup of frozen berries. 
• 1-1/2  cups of orange juice.
• 1/2 cup of peaches. 

Strawberry Cheese Cake

Everything went well while making this. It took a lot longer than I expected but it was worth it in the end. Here is the recipe. cheese cake recipe

Sweet and Sour Chicken

This was my favourite recipe so far. I found it here and I thought that it turned out very well. It makes 8 servings but it isn't that hard to double the recipe if you are having company over. I served it with fried rice and found that that was a good combination. A suggestion of mine would be to cook only an hour or so before meal so you can still serve piping hot.

Ingredients:
-1 can pineapple chunks (juice drained and reserved)
-1/4 cup cornstarch
-3/4 cup sugar
-1/2 cup distilled vinegar
-2 drops orange food colouring (if desired)
-8 skinless, boneless chicken breasts, cut into small cubes
-2 1/4 cups self-rising flour
-2 tbs vegetable oil
-2 tbs cornstarch
-1/2 tsp salt
-1/4 tsp ground white pepper
-1 egg
-1 1/2 cups water
-4 cups vegetable oil (to fry)
-2 green peppers, cut into small pieces

Directions:
In saucepan, combine 1 1/2 cups of water, vinegar, sugar, pineapple juice, and food colouring. When boiling, turn off heat. Combine 1/4 cup of cornstarch with1/4 cup of water, slowly stirring into saucepan. Stir until mixture thickens. Combine flour, 2 tbs vegetable oil, 2 tbs cornstarch, salt, pepper, and egg. Add 1 1/2 cups of water gradually to make batter smooth. Blend thoroughly. Add chicken pieces and stir until chicken is coated well. Heat oil in skillet to 360 degrees F. Fry chicken pieces in oil for 10 minutes or until golden. Rmove chicken and drain on paper towels. when ready to serve, layer green peppers, pineapple chunks, and chicken pieces on a platter. Pour sweet and sour sauce, still hot, over top. Enjoy.

Quinoa Stir Fry

I cooked this a week or so ago with a friend of mine who gave me this recipe. I thought it worked well although the quinoa was a little softer than expected. We both loved it and thought that the vegetables went well together.
This recipe is in 3 parts: the quinoa, sauce, and the stir fry itself. Also, since it is stir fry, it isn't hard to substitute one vegetable for another if desired. This recipe is very fast moving so make sure everything is ready to go before you start cooking.

Ingredients
Quinoa:
-1 cup uncooked quinoa
-2 cups soup base (I used this)

Sauce:
-1/4 cup sup base (again, I suggest this)
-1/8 cup tamarin or soy sauce (I used soy sauce)
-1 tsp toasted sesame seed oil

Stir Fry:
-2 tbs peanut oil
-2 tbs garlic, minced
-1 small yellow onion, chopped (about 1 cup)
-1 red pepper, chopped
-1-2 small heads of broccoli florets (about 1-2 cups)
-1 cup cashews
-1/2 cup snap peas

Directions
Quinoa:
Combine quinoa and soup base into a large saucepan and set on medium heat. bring mixture to boil and let boil gently for 5 minutes. Remove quinoa, cover, and let cool for 15 minutes.

Sauce:
Whisk soup base, sauce, and oil until combined. Set aside.

Stir Fry:
In saute pan, heat peanut oil over medium high-heat until shimmering. Add garlic and cook for about 10-15 seconds. Add the rest of the vegetables, a small portion at a time, stirring constantly. Cook until  broccoli and snap peas are bright green, about 2-4 minutes. Slowly pour sauce mixture over vegetables and stir well. Let the stir fry cook for 1-2 more minutes. Serve over quinoa.

Creamy Chicken Lasagna

Ingredients:

• 12 uncooked lasagna noodles 
• 1 tablespoon butter or margarine
• 1/3 cup milk
• 2 cans condensed cream of chicken soup
• 1/2 teaspoon dried basil leaves
• 1 container of small-curd cottage cheese
• 3 cups diced cooked chicken
• 2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese 
• 1/2 cup grated Parmesan cheese

Directions

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Stir in milk, soup, basil.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Quinoa Pudding

Ingredients:

• 1 1/2 cups water  


• 3/4 cup quinoa


• 2 cups whole milk


• 2 ripe bananas


• 2 tablespoons white sugar


• Salt to taste


• 1/2 tablespoon butter


• 1/2 teaspoon vanilla extract

 

Directions:

1. Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
2. Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
3. Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

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Penne Pasta with Bacon

This is a super easy recipe that doesn't take too much of your time. It's also really good but not the healthiest.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 8

Ingredients

• 1 pound bacon, coarsely chopped
• 1 onion, chopped
• 1 pound dry penne pasta

• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese

Directions

1. Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
2. While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
3. Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Main meal!

Sloppy Joe Pie

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1/2 cup chopped onion
• 2 teaspoons all-purpose flour
• 1 cup salsa
• 1/2 cup chili sauce
• 1 cup frozen corn
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons brown sugar
• 1 sheet refrigerated pie pastry
• 1 Egg

Directions

1. In a large skillet, cook beef and onion over medium     heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
2. Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg; brush over pastry.
3. Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.

QUINOA FRUIT AND NUT MIX

This is a really yummy quinoa snack or desert that i made for myself this weekend! It is so easy to make, very filling and it is pretty good for you too! Enjoy! 

1/2 cup raspberries
 1 banana
1/4c dried cranberries
2tbsp chopped pecans
1tbsp green pumpkin seeds
2tbsp slivered almonds
3/4 c. Cooked quinoa
Cinnamon and brown sugar - sprinkled to taste

Mix all ingredients.  Chill and enjoy!

Chicken Quinoa Soup

This soup was so good! I think that this is the best recipe that I have made so far in this course! It was really busy to make this, but it is worth it in the end! I also doubled the recipe to feed everyone In my family!

Serves: 6 

Total Time: 1 hour

INGREDIENTS:

2 tablespoons olive oil

1/2 cup carrots; chopped, optional.

1/2 cup celery; chopped

1/2 cup Onions; chopped

2 cups Water

3 cups chicken broth or stock

1/2 cup quinoa; rinsed

2 cups chicken; cooked and diced

1/4 cup parsley; chopped fine

1/2 teaspoon garlic powder

1/2 teaspoon fresh black pepper

1/2 teaspoon Salt

INSTRUCTIONS:

• In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.

• Add ½ cup chopped carrots, ½ cup chopped celery, and ½ cup chopped onions or scallions to the heated oil and fry for about 5 minutes or until the vegetables just start to brown.

• Stir in 2 cups of water and 3 cups of chicken stock or broth and bring to a boil.

• Stir in ½ cup of rinsed quinoa, 2 cups of cooked and diced chicken, ¼ cup finely chopped parsley, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Cover the pan, reduce the heat to low, and cook for 20 minutes.

• Adjust the seasoning if necessary and serve. This recipe yields approximately 8 one-cup servings.

Quinoa

quinOA SALAD

INGREDIENTS

1 pint grape or cherry tomatoes, halved
1 head broccoli, cut into florets
Olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups veggie stock
4 oz. crumbled feta, divided

DIRECTIONS

• Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Place the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well.  Bake, stirring every 10 minutes or so, until the veggies are just tender, about 30 minutes.  About 5 minutes before the baking time is up, add the garlic to the pan and toss to mix well.
• Rinse the quinoa well in a fine mesh sieve before using.  In a medium saucepan, combine the quinoa and veggie broth.  Cook the quinoa according to the package directions, (I followed directions from another site, and used my own experience with cooking quinoa before) until tender and fluffy.  Set aside.
• When the quinoa is cooked, add the veggies to the pot and stir to combine.  Stir in about three quarters of the feta.  Serve, topping with a sprinkle of additional feta if desired.

Tylers Healty Smoothie

I and my host brother tyler love this smoothie and it is so easy to make. It is for two people. We often make it after school.

Ingridients:
- 2 bananas
- 2 cups ice
- 2 kiwi
- 2 clementines
- 1 Danactive
- 1/2 cup milk
- 2 tsp lemon juice
- 2 tsp sugar

Just mix all togheter in a blender.

Quinoa salad
This was the first time I made quinoa salad. My family liked it.

Ingridients:
- 1 1/2 cups quinoa (I bought some more quinoa)            - 1 tbsp vegetable oil
- 1/4 tsp salt                                                                   - 1 tbsp distilled white vinegar
- 3 1/2 cups water                                                          - 2 tbsp lemon juice
- 1 bunch green onions, chopped                                    - 2 tbsp sesame oil
- 3/4 cup chopped celery                                                - 1/3 cup chopped fresh cilantro
- 1/2 cup raisins                                                              - 3/4 cup chopped pecans
- 1 pinch cayenne pepper

Directions: 
1. Bring the quinoa, salt, and water to a boil in a saucepan.

2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

3. Once done, scrape into a large bowl, and allow to cool for 20 minutes.

4. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame         oil. 

5. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans     before serving.

yoghourt granola rasberry snack.

Healty Snack!

1/2 cup Granola

2 cups Yoghourt

1/2 cup Rasberry's

Put it in a bowl,
Mix it,
and ENJOY!!

Strawberry Peach Smoothie

This is a healthy small snack that is the easiest thing to make ever! It took me maybe 3-5 minutes to make, but it does only make 1 serving.

INGREDIENTS:

 - handful of strawberries

 - handful of peaches

 - a yogurt cup (any flavour you like) (I used strawberry) 

 - a liquid (you can use milk or water or juice) 

 - you can also add chia seed which is really good for you.

INSTRUCTIONS:

 - mix it all together in a blender, it doesn't matter what goes in first or second.

Chocolate Peanut Butter Chessecake:

Ingredients:

Base:                                 Filling:                                  Topping:

7 oz graham crackers       16 oz cream cheese                 1 cup sour cream             
½ cup salted peanuts        3 large eggs                             1 cup chocolate chips                            
½ cup chocolate chips     3 large eggs yolk                      2tbs brown sugar                                             
½ cup chocolate chips     1 cup superfine sugar                                                           
                                        ½ cup sour cream
                                        1 cup creamy peanut butter                                                         

Method:

1. Preheat the oven to 170°C/gas mark 3/325°F.
2. Then process the biscuits, peanuts, bittersweet chocolate chips and butter for the base in a food processor.
3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
4. Put in the fridge while you make the filling.
5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
7. Take the cheesecake out of the oven while you make the topping.
8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
10. Put it back in the oven for a final 10 minutes.
11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Chocolate Meringue Pie

My friend, Kate, gave me this recipe. I don't know where she got it but I tried it and it was great. I made it for my little brothers birthday party as a treat and he and his friends all loved it. It was a little messy though especially for younger kids. It also takes a long time to make but I think that it is well worth it. 

Ingredients:
Pie crust:
-1 pie pastry (single crust)

Pudding:
-2 cups sugar
-6 TBSP flour
-6 TBSP cocoa
-1 tsp salt
-6 egg yolks
-4 cups milk
-2 tsp vanilla extract
-2 oz unsalted butter

Meringue:
-5oz egg whites
-10oz sugar
-1 tsp vanilla extract

Directions:
Pie Crust: Roll out pastry into a 12 inch circle and put into a 9 inch pie pan. Place in freezer for 20-25 minutes. Line with foil and fill it with dried beans (used as weights) and bake for 20 minutes at 400 degrees. Lower temperature to 350 and cook for another 15 minutes or so. Remove foil and beans and continue baking for 10-20 minutes or until fully baked. Let cool.

Pudding: Mix flour, cocoa, salt in medium bowl. Add egg yolks. Add milk (1/2 cup at a time to prevent lumps). Pour into saucepan and cook on medium heat, stirring constantly until thickened and starting to boil. Remove from heat and stir in the butter and vanilla. Pour through strainer into bowl. Pour into the pie shell and chill in fridge for 4 hours or until firm.

Meringue: Place sugar and egg whites in a kitchen-aid bowl (The first time I was hoping to make these, I didn't have it so I just bought it at Walmart). Place bowl in a pan of simmering water. Heat, stirring constantly. Check temperature regularly. When the whites of the egg reach 140 degrees, remove from heat and whip until the meringue has cooled and tripled in volume. Beat in vanilla. Spread over pudding and shape peaks using fingers. Use a propane torch to lightly toast the peaks. Keep refrigerated until ready to serve.

Sun-Dried Tomato and Artichoke Dip

I loved this recipe because it didn't take long to make (only 10-20 minutes) and it is a great and healthy snack. My younger sister, the only one home at the time, tried it and didn't like it as much as me. I tried it right after I made it and the day after also. It was a lot stronger the day I made it (which I liked) than the day after I made it. I found this recipe here. I also forgot to take a picture of the dip so I used the picture from the same site.

Ingredients:

-box of frozen artichokes (thawed and chopped)

-1/2 cup of feta (crumpled)

-1 clove of garlic

-2 tsp. fresh lemon juice

-1/2 cup sun dried tomatoes

-1/4 toasted pine nuts

-1/2 cup basil leaves (torn)

-pinch of salt and ground pepper

-toasted peeta (to dip in)

Directions:

In a bowl, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 tsp water. Puree all until smooth. In another bowl, combine tomatoes, pine nuts, basil, the rest of the artichokes and feta, and the artichoke puree. Season with salt and pepper. Serve with toasted peeta.

Nutritional Peanut Butter Balls

I found this recipe from Googling "healthy snacks" it was the best one I could find that was more than plain fruit and still healthy. I got it off of All Recipes.


Ingredients
1/2 C peanut butter
1/4 C skim milk powder
*1/4C flaked coconut
1/3C rolled oats
1/2tsp cinnamon
1/4C wheat germ
1/4C unsweetened apple juice concentrate

Directions
1. Combine peanut butter, milk powder and coconut. Stir in oats, cinnamon, wheat germ and apple juice concentrate until thoroughly combined.
2. Shape the mixture into 1 inch balls. Chill before serving, store extras in refrigerator.

These tasted... interesting. I think it was the wheat germ that gave it a bit of a funny after taste. It does taste healthy
 though. They aren't gross, but most of the people in my family would rather eat fruit for a healthy snack. It tasted a bit like this healthy all-natural cereal stuff that my dad keeps in the fridge, so I think I'll leave it to him to eat them.

*I don't love coconut so I decided to substitute it for Rice Crispies which worked well and gave a nice crunch to the balls. Although when I was finished rolling the balls they looked kinda nasty, a little bit like poop, so I rolled them in coconut and put a few pieces of shredded almond on top to make them look more aesthetically pleasing.

Lemon Squares

This Martha Stewart recipe is an easy recipe for a dessert but it does take some time to make. 

Prep Time: 20 minutes

Total Time: 2 hours and 15 minutes

Serves: 16

 

 

Ingredients

For the Crust

• Non-stick cooking spray
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

 

Directions

1. Step 1

   Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

2. Step 2

   Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.

3. Step 3

   Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.

4. Step 4

   Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.

5. Step 5

   Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.