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Lemony American flag bars

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   *** A WORD FROM THE KITCHEN ***

A favorite picnic treats growing up was something our
family friend Janette would always do...lemon bars!
Sounded gross as a kid but you couldn't get enough of
them (if you didn't inhale the powdered sugar that is -
ever do that?) Well we still love them and they make a
great 4th of July treat when you get the blueberries
and red gel to make the bars look like flags. Check
it out nothing like homemade even if you skip the 
flaggy look! 
 
Marzee

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RECIPE: LEMONY FLAG BARS

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INGREDIENTS:
Shortbread Crust
1/2 cup (1 stick) butter , softened 
1/2 cup firmly packed light-brown sugar 
1 1/2 cups all purpose flour 
1 teaspoon grated lemon rind 

Lemon Filling
1 1/2 cups sugar 
1/2 cup lemon juice 
1/2 cup water 
2 tablespoons cornstarch
2 eggs 
2 teaspoons grated lemon zest

Toppings
1/4 cup confectioners sugar
1/4 cup blueberries
1 tube red gel frosting 

DIRECTIONS:
Heat the oven to 350 degrees. Grease a 9-inch square
baking pan. Prepare the shortbread crust: In a large
bowl, with an electric mixer on medium speed, beat the
butter and brown sugar until light and fluffy. Reduce
the mixer speed low, and beat in the flour and lemon
rind until well combined; pat the mixture evenly into
the prepared pan. Bake the crust 15 minutes, or until
golden. Cool the crust in the pan on a wire rack. 
Meanwhile, prepare the Lemon Filling: In a 2-quart 
saucepan, mix 1 cup granulated sugar, the lemon juice,
water, and cornstarch until well combined. Heat the
mixture to boiling over medium-high heat, stirring
constantly; cook 1 to 2 minutes longer or until the
mixture thickens. Remove from the heat. In a medium-size
bowl, with a wire whisk, beat the remaining 1/2 cup
granulated sugar, eggs and the lemon rind until thick
and lemon colored. Slowly beat the lemon mixture into
the egg mixture until well combined. Pour the filling
into the prepared crust. 

Bake the cookies 15 to 20 minutes, or until the filling
is firm. Cool completely in the pan on a wire rack. Cut
the cookies into 6 rectangular bars.  place the bars on
a serving plate. Sprinkle confectioners sugar over the
cookies. Create stripes across the bars with the red gel
frosting. Place 6 blueberries in the top corner of each bar. 

Yield: 
Categories: Desserts, Seasonal
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                 MARZEE'S CORNER

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Tip for the ultimate hot-day treat...watermelon!
All you need is a knife, platter and some napkins.

--> 1st HOW TO SPY A GREAT WATERMELON - 3 things:

1. Choose a firm, symmetrical fruit that is free of
bruises, cuts and dents. 

2. Before you buy, pick up your melon. The heavier it
feels, the better -- a good watermelon is 92% water,
which makes up most of its weight.

3. on the underside of the watermelon there should be
a creamy yellow spot from where it sat on the ground
and ripened in the sun.

--> HOW TO CUT A WATERMELON:
Cut watermelon in half lengthwise. 
Cut each half in half again lengthwise. 
Cut each quarter into slices as pictured above. 

DE-SEEDING A WATERMELON:
Cut watermelon in half, then in quarters. Cut through the
flesh of the melon along the seed line with a pairing knife.
Now, lift off the piece of the melon you just cut. Using a
fork, scrape the seeds from the piece you just removed and
the remaining flesh on the rind. 

--- 

GENUINE LEATHER MEN'S TRIFOLD WALLET 
There's a spot for everything... 
http://pd.gophercentral.com/r/186/a/6012/l/dp0wi2

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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