Food

What's Cooking in Coweta

by Shirley Williamson, Special To The Newnan Times-Herald

Listed below are three delicious recipes submitted to The Newnan Times-Herald by reader Shirley Williamson.

Readers can submit their favorite recipes for publication to: closeup@newnan.com .

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LEMON BARS

Crust:

2 sticks butter, at room temperature and cut into pieces, plus more for dish

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2 cups all-purpose flour

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1 cup confectioners sugar, plus more for dusting

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Pinch of salt

Preheat oven to 350 degrees. Line a 9 x 13-inch baking dish with aluminum foil and butter well.

To make the crust, whisk flour, sugar and salt in a large bowl. Cut in butter with your fingers to make a crumbly dough; press into the prepared baking dish. Bake 20 minutes, then cool slightly.


Filling:

4 large eggs

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2 cups granulated sugar

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6 tablespoons all-purpose flour

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6 tablespoons fresh lemon juice


Mix the eggs, sugar and flour in a bowl with a fork. Mix in lemon juice. Pour the filling over the crust and bake 25 more minutes. Transfer to a rack and let cool completely. Sprinkle with confectioners sugar. Lift out of pan and cut into squares.


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TOFFEE BARS

1-1/2 sticks unsalted butter

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2-1/4 cups packed light brown sugar

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2 cups all-purpose flour

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2 teaspoons baking powder

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Pinch of salt

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3/4 to 1 cup pecans, chopped

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2 large eggs

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2 teaspoons vanilla

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1 cup toffee pieces


Preheat oven to 350 degrees. Spray an 8-inch-square baking dish with cooking spray and line the bottom and sides with parchment paper. Spray the parchment paper.

Melt the butter in a medium size saucepan over medium heat; add brown sugar until melted. Let cool 5 minutes. Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Toast pecans in a medium skillet over medium heat 6 to 8 minutes. Remove to a plate.

Stir eggs, one at a time, into the cooled butter and sugar mixture, then stir in vanilla. Add the flour mixture and stir until combined. Fold in toffee and toasted pecans. (Batter will be very thick.) Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean, about 45 minutes. Cool 15 minutes. Lift out of pan and cut into squares.


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CORNBREAD SALAD

4 plum tomatoes

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1 green bell pepper, chopped

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1/4 cup chopped fresh cilantro

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Kosher salt

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1 cup sour cream

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1/4 cup mayo

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2 scallions, minced

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Juice of 1/2 lime

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1/4 teaspoon chili powder

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2 cups crumbled cornbread

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2 (15-ounce) cans blackeyed peas, drained and rinsed

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1 cup frozen corn, thawed

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1 cup shredded Cheddar or Mexican blend cheese

Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayo, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl. 

Assemble the salad. Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half of the blackeyed peas, corn and tomato-pepper mixture, then half of the sour cream mixture and cheese. Repeat layers with the remaining ingredients, ending with cheese. Cover with plastic and refrigerate for at least 2 hours or overnight.


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