Monday, February 8, 2021

LIBERAL CRUSADER Lemon Bars (For A Crowd) 

Who knew? Not only is Joe Biden not 'sleepy', his first policy decisions have him actively winning more left-leaning battles than voters may have anticipated.


The generous yield of this luscious classic ensures that everybody gets their share.


2-1/2 cups flour

3/4 cup powdered sugar

2-1/2 sticks butter, cut up



5 eggs

3/4 tsp. salt

1/3 cup flour

2-1/2 cups sugar

1/2 cup fresh lemon juice

1 tsp. grated lemon zest

Heat oven to 350°F. Line 15x10-inch jelly roll pan with foil. Spray lightly with cooking spray. Add flour and sugar to food processor fitted with metal blade; pulse to combine. Add butter. Run processor until mixture begins to clump together in a ball of dough (30 seconds to 1 minute). Pat evenly into prepared pan, extending dough slightly up sides of pan. Bake 15 minutes. While crust is baking, whisk together topping ingredients in large bowl. Pour over crust. Carefully transfer to oven and bake 20 to 25 minutes or until crust is golden brown and topping is almost set. Cool completely. Cut into 32 squares; dust bars with powdered sugar and serve.

Tips → Make sure butter and eggs are at room temperature before you start. → When zesting lemon, use gentle pressure, so that you don't zest too deep and get the bitter white 'pith' underneath the zest. → For easier cutting, place lemon bars in freezer 30 min. after they have cooled. → Serve lemon bars at room temperature. → To easily serve safely, place the bars in cupcake liners. They will look as terrific as they taste!

This recipe was inspired by my friend’s Uncle Jack Porter from San Francisco, for his terrific lemon bars that he often shared. He was known for being the ‘Mayor of the  Grove’ (AIDS Memorial Grove in Golden Gate Park), and I think you will agree that his lemon bar 'formula' is superb.

Sunday, January 31, 2021

Filibuster Fraud Flourless Chocolate Cake

One word: Mitch McConnell is a HYPOCRITE.

Filibuster Fraud Flourless Chocolate Cake

This decadent cake is the real deal - and it's gluten-free, too! 

¾ cup butter (1-1/2 sticks)

1 pkg. (10 oz.) bittersweet or semi-sweet chocolate chips

1-1/2 c. sugar

3 Tbsp. brewed espresso coffee

1-1/2 tsp. vanilla

1/4 tsp. salt

6 eggs

Heat oven to 375°F. Spray 9-inch round springform pan with nonstick cooking spray. Microwave butter and chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Stir in sugar, coffee, vanilla and salt until completely combined. Add eggs, one at time, blending completely after each addition. Pour into prepared pan. Bake 45 to 50 min. or until toothpick inserted in center comes out with moist crumbs. Run a sharp knife or thin spatula around edge of pan to loosen cake. Let cool in pan 10 minutes; remove collar. Cool completely. Serve sprinkled with powdered sugar.

Tips: I am able to find bittersweet chocolate chips (or chunks) at Aldi, but only during the holiday season. I hoard them and keep them in my freezer! 

Serve cake with good vanilla ice cream, or whipped cream and berries.

Did you know? Coffee intensifies chocolate flavor!

Wednesday, January 13, 2021

Purchase your Kitchen Caucaus Cookbook Here!



JOE BIDEN’S Butter Cookies

Congratulations to our 46th President


1 cup (2 sticks) butter, softened

1/2 cup sugar (plus additional sugar for flattening cookies)

1/2 tsp. almond extract

2 cups all-purpose flour

1/2 tsp. Kosher salt



1 cup powdered sugar

2 Tbsp. milk

Red and blue sprinkles


Het oven to 375°F. In bowl of electrc mixer beat butter, 1/2 cup sugar and almond extract until light and fluffy. Add flour and salt and beat until combined. Roll into 1-inch balls and place Heat oven to 375°F. In bowl of electric mixer beat butter, 1/2 cup sugar and almond extract until light and fluffy. Add flour and salt and beat until combined. Roll into 1-inch balls and place on ungreased baking sheet.  Alternatively, use a no. 60 cookie scoop and scoop out balls on baking sheet.  Dip a flat-bottomed glass in sugar and flatten each cookie to about ¼-inch, dipping glass in sugar for every cookie. Bake 10 to 12 minutes or until bottoms and edges are brown.  Let cool on cookie sheet 1 minute before transferring to cooling racks to cool completely.  

While cookies are baking, mix together powdered sugar and milk.  When cookies are cool, brush glaze quickly over cookies and sprinkle with red and blue sugar.  The glaze hardens quickly so do about 5 at a time. 

Tip: Substitute lemon or vanilla extract for almond extract. Use whatever color sprinkles that suit the occasion.

and for the LOSER:


It has been said that there is no such thing as a collective brain, but Hannity and Trump defy that logic.

6 cups tomato juice

1-1/2 cups vodka

2/3 cup freshly squeezed lemon juice

1 Tbsp. prepared horseradish

½ to 1 tsp. celery salt

1/2 tsp. ground black pepper

1/4 tsp. ground red pepper (cayenne)

2 Tbsp. hot sauce or to taste

Celery, fresh lemon wedges and olives

Whisk ingredients in a pitcher.  Refrigerate 2 hours or overnight. To serve, pour in glasses filled with ice. Garnish with celery, fresh lemon wedges and olives. 

Tip→ Rub edge of glasses with lemon wedge and dip in celery salt.