Lemon Squares

Prep time: 20 Minutes
Cooking time: 45 Minutes
Makes 30 pieces

Ingredients:

Base:
125g unsalted butter
75g caster sugar
1 1/4 cups (155g) plain flour, sifted.
icing sugar for dusting.

Topping:
4 eggs, lightly beaten
1 cup (250g) caster sugar
1/2 cup (60ml) lemon juice
1 teaspoon finely grated lemon rind
1/4 cup (30g) plain flour
1/2 teaspoon baking powder

Method:

1) Preheat the oven to moderate 180C. Lightly grease a 20*30 cm slice tin and line with baking paper, leaving the paper hanging over two opposite sides.

2) Cream the butter and sugar with electric beaters until pale and fluffy. Fold in the flour with a metal spoon. Press into the tin and bake for 20mins, or until golden and firm. Cool.

3) Beat the eggs and sugar with electric beaters for 2 minutes or until light and fluffy. Stir in the lemon juice and rind. Sift together the flour and baking powder and gradually whisk into the egg mixture. Pour onto the base. Bake for 25 minutes or until just firm. Cool in the tin and dust with icing sugar.

Pineapple upside down

1/4

Butter/ Margarine

2/3

cup packed brown sugar

9

slices pineapple in juice (from 14-oz can), drained

9

maraschino cherries without stems, if desired

1 1/3

cups Gold Medal® all-purpose flour

1

cup granulated sugar

1/3

cup shortening

1 1/2

teaspoons baking powder

1/2

teaspoon salt

3/4

cup milk

1

egg

• 1Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Choc Chip Cookies

Bahan A:
150g butter
150g gula ising or kastor (saya guna 125g je)
1 biji kuning telur
1 tsp esen vanila

Bahan B:
*1 cwn choc chip
*1 cwn badam cincang
*2 cwn cornflakes (dihancur kasar)
*Gaul rata

Diayak bersama:
1 1/2 cwn tepung naik sendri
1/2 tsp baking powder
1/2 tsp bikabonat soda
1/2 tsp garam halus

Pukul adunan A hgga kembang (saya guna whisk je)
Masuk telur n esen vanila. pukul rata...
Tuang bahan2 yg diayak.
Masuk bahan B sikit2. gaul rata.
Jemput adunan dgn garfu (saya guna tgn je...ambik dan letak. jgn bentukkan dia. biar mcm tu je.
Bakar dgn suhu 175 darjah Celsius higga masak. agak2 25 minit or lebih.
* ada org suka coklat sikit, so bubuhlah koko powder sikit. saya tak bubuh pun. adunan akan kembang, so jarakkan bila membakar.