Bonnie Talbott of Cambridge is the most musical person I’ve ever met. Over the past 30 years, she’s taught hundreds of students to play the piano, and she’s inspired many with her musical talents. She said she started providing music lessons because she’s always loved being around kids.
Bonnie has memories of her grandfather playing the mouth harp and spoons, so it seems that musical talent runs in her family. She’s always had an interest in music, and has even produced her own CD of beautiful piano music. She also plays several other instruments.
Bonnie treasures the time she spent running musicals and contests for all three schools in Cambridge noting that she met so many incredible young people. She also has fond memories of playing her accordion on the porch of the Red Oak restaurant in Bishop Hill.
Currently, Bonnie has many piano students (ages 5 through high school), four ukulele students, and one accordion student. During her student’s piano recital in February, they ended it with a ukulele and (Bonnie on) accordion duet. She said it really caught everyone’s attention after all of the piano pieces. She has no plans to stop teaching lessons any time soon.
One part about her piano recitals that she shared with me is that, through the years, she often baked lemon squares for all to enjoy afterward. She shared her tried-and-true recipe with me and let me know that you never have to wonder if it will turn out right – it always does.
Bonnie suggested that you could double the recipe and place it in a 9×13” pan, or even triple the recipe and use a jelly roll pan. She said that they freeze well and they always get rave reviews at her piano recitals and beyond.
From Bonnie’s kitchen to yours – enjoy!
Makes 16 Squares
1 c. flour
1/2 c. butter or margarine
1/4 c. powdered sugar
2 T. lemon juice
2 eggs
1 c. sugar
1/2 t. baking powder
1/4 t. salt
Heat oven to 350 degrees. Measure flour and blend thoroughly with melted butter and powdered sugar. Press evenly in an 8”x8”x2” pan. Bake for 15-20 minutes. Beat the rest of ingredients together and pour over the crust and bake 15-20 minutes more. DO NOT OVERBAKE. Allow to cool completely and dust with powdered sugar. Makes 16 squares. (The filling puffs during baking but flattens when cooled. May double for 9×13” or triple for jelly roll pan. No need to increase baking time.)
