||bacon of hate > baconiel > baconhenge > oh, canada! >
pomme et porc > speckschnittenlebkuchenhaus > pork princess >
vegan wrapped in bacon > surprise #1: filet de bling >
surprise #2: bleary morning
The sound of the alarm clock cleaves my skull. I squint through the dust motes; (sigh) nope, still can't read it. Nothing for it but to get up and actually walk over and pick up the damned thing.
Freakazoid! (1995-1997, TV-G)
Rrrrgh . . . . Brains . . . .
You do not need to butter your baking dish, as there is plenty of butter in the pastry base.
Blend the butter until soft, then add the sugar, and add the flour. This is a modified shortbread cookie dough, basically. It is soft enough once baked that it can be sliced even after it has been sitting; not as brittle or as thick as traditional shortbread cookies. Once the dough is holding together nicely, dump it into an 8" x 8" glass dish and press firmly into the bottom. Bake at 350ºF (177ºC) for about 15-18 minutes, or until the edges are a golden color. While this is baking, prepare the filling.
Beat the eggs. Add the sugar and beat well. Add the orange juice and orange extract. Gradually add the flour and baking soda and mix until blended.
Assembly and Baking:
When the Base is finished, remove from the oven immediately and press the crumbled bacon into the surface of the shortbread crust while it is still warm. Pour the filling on top and return to oven. Bake for another 18-20 minutes. Make sure the entire filling is firm. Sift powdered sugar over the top and allow to cool before cutting.