Your positive reply is encouraging to me. I appreciate the positive attitude you send out. I appreciate replies like this. Positive replys dosen't make me feel bad or as if I failed.
There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar -----Original Message----- From: Suzy B. via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, March 01, 2016 6:18 PM To: [email protected] Cc: Suzy B. Subject: Re: [CnD] California Lemon Bars Hi, Both of the lemon bar recipes listed sound delicious. In response to the question of the type of flour, it mostly likely calls for plain (all purpose) flour. The reason for the is that the filling includes baking powder which would not be used with Self Rising flour. When possible, make the destinction since the wrong one won't give the anticipated results. Smile, Suzy -----Original Message----- From: Sharon via Cookinginthedark Sent: Tuesday, March 01, 2016 6:41 PM To: [email protected] Cc: Sharon Subject: Re: [CnD] California Lemon Bars Probably regular; I think that's what I used each time I made them. Once they came out great! Another time they were not well baked which meant everything collapsed on to the layer beneath it. But my oven was messed up at the apartment I made those at. But all other times they came out great. They are very very rich! Sharon -----Original Message----- From: Sugar via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, March 01, 2016 7:15 PM To: [email protected] Cc: Sugar Subject: Re: [CnD] California Lemon Bars Thanks on the flour is that reg. flour or self rising flour? There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar -----Original Message----- From: Sharon via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, March 01, 2016 3:33 PM To: [email protected] Cc: Sharon Subject: [CnD] California Lemon Bars These are very good but temperature is important. Sharon California Lemon Bars 2 cups flour 1 cup butter ½ cup confectioners sugar Blend with pastry cutter. Press into 13 by 9 inch pan. Bake at 325 degrees 20 minutes. Lemon layer: 4 eggs 2 cups sugar 1 teaspoon baking powder 4 tablespoons lemon juice 4 tablespoons flour Beat eggs until thick and fluffy. Add remaining ingredients. Pour on to bottom layer. Bake at 350 degrees 25 minutes. Icing: 3 cups confectioners sugar 2 teaspoons lemon extract 4 tablespoons melted butter 2 tablespoons milk Mix adding milk to spreading consistency. Spread over filling and cool. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
