Jul 2nd, 2010, 14:29
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#1 |
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中午做了这个好吃易做的韭菜面饼
懒得揉面想出来的懒招儿。居然挺香挺好吃，烙一个LD吃一个呵呵。 简单的面糊，搀了玉米面和白面。  只加了一丁点油，基本就是炕出来的。 
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"Happiness is an attitude. We either make ourselves miserable, or happy and strong. The amount of work is the same." ~ Francesca Reigler |
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Jul 2nd, 2010, 14:40
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只看该作者 #3 | |
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引用:
 你的馅饼也很好,皮薄馅大,看着就流口水.
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感谢 Cherryred 此篇文章之用户： |
zoobunny (Jul 2nd, 2010) |
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Jul 2nd, 2010, 14:58
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只看该作者 #7 |
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LEMON CHEESECAKE FINGERS PECAN CRUST 1 cup all-purpose flour 1/2 cup pecans, finely chopped （我用的ground pecan, bulk店里买的） 1/3 cup packed light brown sugar 6 tbsp (3/4 stick) unsalted butter, softened CHEESE CAKE TOPPING 8 oz cream cheese, softened 1/4 cup sugar 1 tbsp sour cream grated zest of 1 lemon 1 tbsp lemon juice 1 tsp vanilla extract 1 egg 1/2 cup pecans, finely chopped confectioners' sugar for dusting and grated lemon zest for decorating （注：confectioners' sugar即icing sugar） ********************** Preheat oven to 350°F. Prepare a 9-inch square baking pan. In a medium bowl, stir together flour, chopped pecans and sugar. Using pastry blender or fingertips, cut in butter until crumbs form. Press evenly into bottom of foil-lined pan. Bake until golden, 12 to 15 minutes. Remove pan to wire rack. In a medium bowl with electric mixer, beat softened cream cheese and sugar until light and fluffy, 1 to 2 minutes. Beat in sour cream, lemon zest and juice, vanilla extract and egg until well-blended. Pour over baked crust, and sprinkle with the chopped pecans. Bake until puffed and golden, about 25 minutes. Remove to wire rack to cool completely; then refrigerate until well chilled, 2 to 3 hours. Using foil as a guide, remove cheesecake to a board. Peel off foil, and, using a sharp knife, cut into 24 bars. 
此帖于 Jul 4th, 2010 14:37 被 zoobunny 编辑。 |
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