I'm very blessed to have been given not one, however two very sensible mother and father.
I'll haven't identified it (or ever mentioned it) whereas rising up, however at any time when I look again on these days I understand simply how smart they have been in all they mentioned.
All these little wisdoms they handed alongside actually have added up via the years. In reality, if hard-pressed, I can nary recall a single nugget that has not, at one time or one other, come to serve me in my life, particularly those who I realized once I was in Mother’s kitchen.
Mother had a small bakery enterprise that my father would attempt to assist her provide. I bear in mind a heated dialogue that they have been having sooner or later over, of all issues, butter.
Dad discovered a terrific deal on a 50-pound block of low-cost butter however my mom wished no a part of it.
I bear in mind her stomping her foot onerous to the ground and saying, “It’s Land O’Lakes butter or nothing, Pa! The butter is what makes my baked items style higher than anybody else’s and in case you change that you'll price us prospects.”
Dad continued to press the problem so, Mother determined that the one technique to finish this standoff was to bake some samples utilizing his bulk, no-name butter in order that he might, certainly, see for himself.
Dad took the job fairly severely then quietly walked into the kitchen, checked out Mother lifeless within the eye then mentioned, “You’re proper, Flo,” then gave her an apologetic kiss. “You're proper,” he mentioned once more. “It does style totally different, greasy.”
After that day, Dad by no means once more questioned Mother’s model loyalty.
I used to be younger and had no concept of the limitless sea of subtleties {that a} recipe might drown in again then, however I can inform you now that at any time when I want a baked recipe to be its best possible, I by no means use something however honest-to-goodness butter as a result of it does certainly affect a recipe’s odor and style.
I need to confess that I didn’t know a lot about Land O’ Lakes, so I did slightly net analysis and located that it was shaped in 1921 by a small group of farmers and it's nonetheless a “member-owned” firm to this present day.
Land O’ Lakes company workplaces are in Minnesota, however its members/homeowners are scattered throughout our nice Midwest right this moment, they usually have been working collectively for 90 years to offer butter that also is available in these cute, colourful bins.
Since Mom’s Day is developing this week I assumed it a super time to supply up some dazzling treats, together with Mother’s favourite Lemon Meringue Pie and different recipes which are coming direct to you from Land O’ Lakes’ very personal kitchens this week.
For extra of their superb recipes, together with some nice gluten-free choices, please go to www.landolakes.com. Blissful Mom’s Day!
Laura Kurella is an award-winning recipe developer, meals columnist, and writer of the brand new e book, MIDWEST MORSELS. She likes to share recipes from her northern Michigan kitchen and welcomes feedback artwork laurakurella@yahoo.com.
CREAMY LEMON MERINGUE PIE
Contemporary lemon juice and lemon peel make this conventional pie scrumptious!
Preparation time: 1 hour; Cooking time: 10 minutes; baking time: 33 minutes.
8 Servings
Crust
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons chilly LAND O LAKES® Butter, lower into chunks
2 to three tablespoons chilly water
Filling
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 egg yolks, barely crushed
1/2 cup contemporary lemon juice
3 tablespoons LAND O LAKES® Butter
2 teaspoons freshly grated lemon zest
Meringue
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Warmth oven to 475 levels. Mix flour and 1/8 teaspoon salt in a medium bowl; lower in 6 tablespoons butter with a pastry blender or fork till combination resembles coarse crumbs. Stir in 2 to three tablespoons chilly water with a fork simply till the flour is moistened. Form dough right into a ball; flatten barely. Roll out dough on a flippantly floured floor right into a 12-inch circle. Fold into quarters. Place into an ungreased 9-inch pie pan; unfold, urgent firmly in opposition to backside and sides. Trim the crust to 1/2 inch from the sting of the pan; fold underneath. Crimp or flute edge. Prick backside and sides of crust with fork. Bake for 8 to 10 minutes or till flippantly browned. Cool fully. Put aside. Cut back oven temperature to 325 levels. In the meantime, mix 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in a 2-quart saucepan. Progressively stir in 1 1/4 cups water. Cook dinner over medium warmth, stirring consistently, till combination involves a full boil (7 to 9 minutes). Boil for 1 minute. Progressively stir 1/2 cup scorching combination into egg yolks with wire whisk. Progressively stir egg combination into remaining scorching combination. Proceed cooking, stirring consistently, till combination reaches 160 levels and is thickened, (2 to three minutes). Whisk in lemon juice, 3 tablespoons butter and lemon zest. Take away from warmth; put aside. Beat egg whites and cream of tartar in a big bowl at excessive velocity till foamy. Proceed beating, step by step including 1/2 cup sugar, till stiff peaks kind and combination is shiny (3 to 4 minutes). Pour scorching filling into the baked pie shell. Unfold over scorching filling, fully sealing to the sting of the crust, and mounding barely in middle. Bake for 25 to half-hour or till meringue reaches 160 levels and is flippantly browned. Cool at room temperature for two hours. Refrigerate not less than 1 hour earlier than serving. Retailer refrigerated.
TIP: For a Lime Meringue Pie, substitute contemporary lime juice for contemporary lemon juice and freshly grated lime zest for freshly grated lemon zest.
Vitamin Info per serving: Energy 410; Fats 16g; Ldl cholesterol 140 mg; Sodium 250mg; Carbohydrate 62g; Dietary Fiber <1g; Protein 5g. Courtesy of Land O’Lakes, Inc.
GLUTEN-FREE LEMON BUTTER BARS
Tangy lemon and creamy butter create these basic citrus bars.
30 min. prep time; 1:20 whole time.
16 servings
Crust
1 cup Gluten-Free Flour Mix (see under)
1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
Filling
3/4 cup sugar
2 Land O Lakes® All-Pure Eggs
3 tablespoons lemon juice
2 tablespoons Gluten-Free Flour Mix (see under)
1 teaspoon freshly grated lemon zest
1/4 teaspoon gluten-free baking powder
Topping
Powdered sugar
Warmth oven to 350 levels. Mix all crust elements in a small bowl. Beat at low velocity, scraping the bowl typically, till the combination resembles coarse crumbs. Press onto the underside of an ungreased 8-inch sq. baking pan. Bake for 15 to twenty minutes or till edges are flippantly browned. In the meantime, mix all filling elements besides powdered sugar in a small bowl. Beat at low velocity, scraping bowl typically, till effectively blended. Pour filling over scorching, partially baked crust. Proceed baking for 18 to twenty minutes or till filling is about. Sprinkle with powdered sugar whereas nonetheless heat and once more when cool. Reduce into bars.
GLUTEN-FREE FLOUR BLEND
To make flour mix, mix 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use the suitable quantity for the recipe; retailer the rest in a container with a tight-fitting lid. Stir earlier than utilizing.
Vitamin info per serving: Energy 150; Fats 6g; Ldl cholesterol 40 mg; Sodium 65mg; Carbohydrates 22g; Dietary Fiber <1g; Protein 1g. Courtesy of Land O’Lakes, Inc.
CHOCOLATE TRUFFLE TOFFEE CHEESECAKE
Your friends might be raving about this cheesecake for days!
15 min. prep time; 5:15 whole time; 16 servings.
Crust
1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup Land O Lakes® butter, melted
1/4 cup sugar
Filling
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
8 (1-ounce) squares semi-sweet chocolate baking bars, melted
2 Land O Lakes® All-Pure Eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits
Topping
3/4 cup actual semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits
Warmth oven to 325 levels. Mix all crust elements in a small bowl. Press onto the underside of the ungreased 9-inch springform pan. Bake for 4 minutes.
Beat cream cheese and 1/4 cup sugar in a big bowl till creamy. Add melted chocolate, eggs and vanilla; beat till effectively blended. Stir in 3/4 cup toffee bits. Unfold cream cheese combination over crust. Proceed baking for 50 to 55 minutes or till the middle is about. Cool in pan for 1 hour. Take away from pan; place onto serving plate. In the meantime, place chocolate chips in a small bowl. Place whipping cream in a small saucepan; convey to a boil over medium warmth (2 to three minutes). Pour whipping cream over chocolate chips. Let stand for five minutes; stir till easy. Cool till combination falls in ribbons off spoon (about 1 hour). Unfold over high of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cowl; refrigerate 4 hours or in a single day. To soften chocolate, place in a 1-quart saucepan. Cook dinner, stirring often, over very low warmth till melted. Or, place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50% energy), stirring often, till melted (1 to 2 minutes).
Vitamin per serving: Energy 450; Fats 31g; Ldl cholesterol 85 mg; Sodium: 270mg; Carbohydrates 41g; Dietary Fiber 2g; Protein 6g. Courtesy of O’Lakes, Inc.