The are two crews in the department that I work in. One works typical business hours. The one I am on works 11:30-8 4 days a week, and two half days. On Saturday, we are the only ones there.
Two weeks ago, we each brought sandwich ingredients, and set up a sandwich bar. This Saturday, it was a salad bar. It's kind a fun diversion we've added to make up for the fact that we don't really get a weekend off.
Our department was the only one that needed to be open on Martin Luther King day. It was voluntary, and those of us who worked were a mix of both shifts. Not to be outdone, smebody organized a potluck lunch.
Sunday was the monthly potluck and songwriter party that we go to. It's a big affair, with food tables set up in the garage, and song circles going in several different rooms. It was one of the first musician social events I attended in Nashville, back when I was a visitor, and have become a regular.
Anyway, somebody requested my lemon bar recipe. This makes a half-sheet pan, which is 12"x17". You'll probably need to cut it down, unless you want 48 2" squares. Taking it to two potlucks, I did.
Lemon bars
1 half sheet pan, 350˚, 15 minutes, 30 min. 48 2" squares
3 c flour
1 1/2 c butter
3/4 c conf. sugar
6 eggs
3 c sugar
3/4 c lemon juice
1 t lemon extract or zest of one lemon
3/4 t salt
1 1/2t baking powder
3/8 c flour
Pulse first set of ingredients in food processor, or cut together in a bowl, like you were making a pie crust. Press into pan. Bake 15 min.
Mix rest of ingredients. Pour onto crust. Bake.
An added note about mixing. Friction helps the mixing of flour into a batter. If you mix the dry goods into the eggs and sugar before adding the lemon juice, it will mix better with less beating. Then you can fold the lemon juice into the smooth mixture.
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