Lemon bar recipe and more.......

I made some whole wheat bread yesterday and then discovered it doesn't rise like white flour so I will adjust my recipe next time

I figured out how to knit "inside-out" and "inside right" thanks to some Ravelry friends and switch between the 2 without any damage....Woo Hoo!

I'm walking daily again and lo and behold I'm in better shape than the girls!  Nitty and Annie are just wiped when we get back and start slowing down and panting.  But then again, while I've been working around the house they've just been cat napping all winter so I guess it's to be expected.  They're "floor potatoes". 
This tree was just glowing in the woods.....it actually looked like someone had strung lights on it

It was the bright green buds with the sun hitting them....Mother Nature's way of  decorating for Spring

Some other trees/bushes have blossomed and smell so good.....I'm not sure what this is but maybe a spirea?  Does anyone know?  Connie, you're the plant expert.....you be the judge.

Lots of other Spring flowers are popping up too....these are all wild in the woods.

We have lots of moss here too which I love and it is coming back to life.....
this is just one type

i had to put in a dogwood picture as they won't be here forever and they are just filling up the woods with their white light.......

Here's the recipe for the lemon bars from Mary Emmerling's American Country Cooking cookbook from back when I was a young mother...sometimes it seems like yesterday and other times it seems like that must have been someone else's life.  Enjoy!

Tart Lemon Squares (Carol Bade from the Texas Hill Country)

6 tablespoons or 3/4 stick unsalted butter, softened
1/4 cup confectioners' sugar
1 cup plus 3 tablespoons (3 T is for later) all-purpose flour
3 large eggs
1 cup granulated sugar
1/4 cup fresh lemon juice
grated rind of 1/2 a lemon
confectioners' sugar for dusting

Preheat the oven to 350 degrees F.
In a  food processor or with an electric mixer, cream the butter, confectioners' sugar, and 1 cup of the flour.
Gently pat the dough into a 9-inch square baking pan.  Bake for 15 minutes or until lightly browned.
Meanwhile, in a bowl, lightly beat the eggs. Mix together the granulated sugar and the remaining 3 tablespoons of flour and add them to the eggs.  Stir in the lemon juice and lemon rind.
When the crust has baked for 15 minutes, remove the pan from the oven and pour the lemon mixture on top.  Bake for 15 or 20 minutes, or until the mixture appears firm. 
Remove the pan to a wire rack and dust lightly while still hot with confectioners' sugar.  Use a spatula to loosen the edges from the sides of the  pan and allow to cool to room temperature.  Cut into 1 1/2 inch squares and serve.   Makes 3 dozen.

Okay, Carol might have been drinking when she gave that recipe to Mary because first of all 1 1/2 inches is more like the size of a piece of candy.....I get 9 bars and sometimes go back for a second one.  Also, I always doubled this recipe because I had a big family and I used a 9 inch by 13 inch pan and that worked but for some reason the 9 inch pan makes the lemon filling a little sparse, I think.   I'm doubling the filling next time so I can have as much "lemony goodness" as possible...I'm just sayin'.  Try it and see what you think.....it is the most requested dessert of my family when they come to visit and even when they don't. LOL! 

Happy Trails!