Joe and Petal's Recipes

Here are some delicious recipes to enjoy in the heat of summer or the cold of winter.


Gluten Free Lemon Squares

lemon squares


  • Crust
  • 1 1/2 cups gluten-free all-purpose rice flour blend
  • 1/2 cup granulated sugar
  • 3/4 teaspoon xanthan gum
  • 1/2 cup cold butter, cut into pieces 1 to 2 tablespoons water
  • Filling
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated lemon peel
  • 1/2 cup fresh lemon juice
  • 4 eggs, lightly beaten
  • 1/4 cup gluten-free all-purpose rice flour blend Powdered sugar


Heat oven to 350°F. Spray bottom only of 9-inch square pan.

Crust: in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.

Filling: in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.

Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. (if you do not care for powdered sugar try a bit of roasted coconut).

Cover and refrigerate any remaining lemon squares.

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Old Fashioned Butter Cake

butter cake


  • 2 1/4 cups butter, softened
  • 3 cups sugar
  • 9 large eggs, separated
  • 6 3/4 cups sifted cake flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 2 1/4 cup milk
  • 1 tablespoon almond extract
  • 2 tablespoons vanilla extract


Grease and flour one 12-inch set aside.

Beat butter at medium speed with an electric mixer until creamed, then gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.

Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Wrap layers in plastic wrap to prevent drying; chill.

Makes 1 (12-inch) layer.

And I know this stuff is really great but do eat with moderation or you may get a tummy.

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Old Fashioned English Toffee



  • 1 pound shelled walnuts whole ( you can use other nuts like Almonds and or peanuts even pistachio)
  • 1 pound unsalted butter
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 12 oz good quality chopped chocolate ~ I used dark
  • 1 tablespoon water
  • 1 tablespoon light corn syrup


Line a baking sheet pan with parchment paper ~ set aside.

In a food processor grind the walnuts into a coarse meal. Spread the walnuts on the baking sheet with the parchment paper nice even layer.

This is a dish you will have to stir ~ the whole time.
You will need a nice heavy large sauce pot or Dutch oven will work.

Now add your butter and salt to pot and melt completely.
Then slowly add your sugar while stirring continually.
Add your water and corn syrup and continue to stir.
The sugar will at first sink to the bottom of the pot. It will gradually melt and begin to incorporate into the butter.
Then the mixture will begin to turn to look like taffy and change color.
Once your temperature reaches about 280 or so add your vanilla and rough chopped walnut to your sugar mixture.
This will bring down your temperature.
Continue to stir vigorously at this point; it will look like it as separated, but continue to stir and it will all come together.
Cook it until it reached 300 with a candy thermometer.
Once it reaches 300F remove from heat and continue to stir for about 5 minutes.

You must be very careful working with this stuff not to get burned.
Do not touch any of the candy mixture.

Then pour your hot candy mixture on top of the walnut meal and spread with an offset spatula to make smooth and even.

At this point you can choose to add chocolate (this can be milk chocolate, dark, or even white).
While your candy is still hot this way the heat from the candy will melt it nicely for you.
Sprinkle with the chopped chocolate on top and spread with an offset spatula to smooth it out and sprinkle with a little more of the walnut meal.
Place it in the refrigerator for 30 minutes.
Remove and break up into pieces. And enjoy!

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Joe and Petal are looking for new recipes. Do you have a recipe you would like to share with our readers? Just mail your recipe to the Yellow Gazette, care of Joe. If you have a nice picture of the finished recipe, send us that too.