FRIED AVOCADO IN TEMPURA BATTER

FRIED AVOCADO IN TEMPURA BATTER
1 egg
1 cup ice water/cold water
1 cup all purpose flour, sifted
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
DIP avocado pieces in batter, salt/pepper to taste. A dash of cayenne pepper to the batter will liven it up.

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This recipe along with many more, can be found at Babie Rose Facebook. Check it out!

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Tommy James & the Shondells_Crytal Blue Persuasion

I absolutely LURVE Crystal Blue Persuasion. I remember EXACTLY where I was when I first fell in love with the song. In the back of my Mom and Dad’s ’64 White over Aqua Blue Chevy Impala, in the parking lot at Harrah’s casino, North Shore Lake Tahoe, with my sketch book, colored pencils, and 3 new issues of some teen horror mystery of the day, I had picked up at the local 5 and dime. I was 13 and didn’t have to stay at the Recreation Center (Kids Center) for the first time ~I was truly in my element up there in the higher altitudes, and Life was good. 🙂

 

BLACKBERRY PIE BARS

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Ingredients:
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.