This past weekend was the last Jazz in the Park at City Park. If you live in the Metro Denver area and have not been to this summer must-do put it on the calendar for next year. It is the perfect way to spend a Sunday evening; relaxing in the park, drinking wine, listening to music. I think most of us don't actually enjoy Sunday's but rather just get ready for the week; laundry, grocery shopping, cleaning, boring. Jazz in the Park is the perfect excuse to put all of your to-do's on the back burner.
It's always fun to see all of the food everyone brings to park; you can have a group with a meal fit for the Four Seasons and the next group has fried chicken. Both completely acceptable. I came up with the menu that would be the easiest to transport, thanks to our handy bento box.
Menu for Jazz in the Park
BBQ Shrimp
Corn on the Cob
Caramel Apple Dip
Cheese and Crackers
Lemon Bars
These Lemon Bars are delish all year round, but especially good in the summer when you don't want a heavy dessert. These are easy and quick to make. Just go out to your
LEMON BARS
Crust
2 c. flour
1/2 c. powdered sugar
1 c. butter, softened
Mix 2 c. flour & 1/2 cup powdered sugar. Cut the butter into the mixutre with a pastry blender, I think it's just as easy to mix with your hands. Press the mixutre into a lightly grested 9x13 pan. Bake at 350 for 20 to 25 minutes.
Lemon Mixture
4 eggs
1/4 c. flour
2 c. sugar
1 tsp. baking powder
1/3 c. lemon juice
Powder Sugar to dust on top
Whisk eggs, sugar, & lemon juice. Mix remaining flour & baking powder. Whisk into egg mixture. Pour batter into crust. Batke at 350 for additional 25 minutes or until set. Let cool, sprinkle powder sugar evenly.
ENJOY!!
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