By Ryan Klink, Arden’s Director of Marketing and PR
The running joke in my family is that we all only know how to make one thing, and that’s it. And you can rely on us each making our signature dish for every occasion: holidays, birthdays, funerals, barbecues…doesn’t matter. It’s oh, “Ryan made deviled eggs again,” or “Cynthia [my sister] is making lasagna.” For my oldest sister Sharren, it’s Lemon Squares. I chose to share this recipe because they’re well, they’re just delicious! So enjoy…
- 2 cups all purpose flour
- 1 cup butter or margarine, softened
- ½ cup powdered sugar
- 4 eggs
- 2 cups sugar
- Dash of salt
- 5 tablespoons lemon juice
(juice of 2 lemons)*
- ¼ cup flour
- 1 teaspoon baking powder
- Powered sugar
Preheat oven to 350 degrees
(Lightly spoon flour into measuring cup; level off.)
Combine flour, butter and ½ cup powdered sugar. Mix thoroughly and press into ungreased 13×9-inch pan. Bake 20 minutes. Meanwhile, mix egg, sugar, salt and lemon juice. For in ¼ cup flour and baking powder. Pour onto hot curst; bake 25 minutes longer. Cool; cut into squares and sprinkle with powdered sugar.
*I use bottled lemon juice.
In The Flea and the Professor, The Cannibal King, Queen and Princess love their ancient family recipe for slow cooked fancy human. We asked our Arden staff members to share some of their favorite family recipes with us so we could share them with you!
If you want to share a beloved recipe from your family, > email it to email@example.com along with any story that goes along with it or photos of your family enjoying the results. We’d also love to hear from you if you end up trying any of the recipes we’ve shared here!
TAWNY SCRAWNY LION’S CARROT STEW
By Courtney Martin, Arden’s Business Manager
When I was little one of my favorite stories was The Tawny Scrawny Lion. I loved the family of ten fat rabbits who convinced the Lion to love carrot stew so he wouldn’t eat them! I still remember standing on a kitchen chair helping my Mom cook and acting out the story.
- 2 lbs. lean beef stew meat
- 2 medium potatoes
- 2 carrots cut in chunks or a handful of baby ones
- 1 large onion, cut into chunks or wedges
- 1 can beef consommé
Place all the ingredients in a covered pot and place in oven. Set the oven at 300 degrees and leave for five hours. When it’s finished….stew the easy way! It’s wonderful with a green salad and crusty bread on a cold day….