Lemon Bars

Perfect Lemon Bars

YIELD: MAKES 9X13-INCH PAN OF BARS

INGREDIENTS

For the Crust:
• 1 3/4 cups all-purpose flour
• 2/3 cup powdered sugar, plus extra to sprinkle on bars
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
• 4 large eggs
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest, from 2 large lemons
• 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
• 1/3 cup milk
• Pinch of salt (about 1/8 teaspoon)

Directions

1. Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
2. Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
4. Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars. 

Recipe Source: Mel's Kitchen-adapted slightly from Cook’s Illustrated (used salted butter instead of unsalted, lowfat milk instead of whole milk, and a few other very minor changes) in combination with my mom’s 40-year old recipe

Lemon Cookies

from lds living Lauren Brennen

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Carmel Sauce

Close rival to Leatherby's

Ingredients:
1 ½ cups packed brown sugar
¾ cup light corn syrup
2/3 cup heavy cream
¼ cup quality real butter

Directions:

Mix all ingredients in a saucepan. Bring to a boil over medium heat. Boil 2-3 minutes, stirring constantly. Cool. Makes about 1 ½ pints.

Snickerdoodles

from mynameissnickerdoodle.com

Cookies 
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
2 large eggs
2 tsp cream of tartar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 3/4 cups all purpose flour

Sugar Sprinkle
1/2 cup granulated sugar
3/4 tsp cinnamon

Preheat oven to 350 degrees.  In a small bowl, mix together Sugar Sprinkle mixture.  Set aside.  In a large mixing bowl, cream together butter, shortening and sugar for 2 minutes.  Add in eggs and mix until well combined.  Blend in cream of tartar, baking powder, baking soda, salt, and flour just until incorporated.  Take 2 TBSP of dough and roll it into a ball.  (I use a 2 TBSP cookie scoop for ease).  Roll each ball in the sugar sprinkle and place 12 on a cookie sheet.  Lightly press down on each cookie with the flat bottom of a cup or your hand.  Bake for 7-9 minutes.

Soft Ginger Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Peanut Butter Sheet Cake

One of our family's favorites!

Ingredients

Cake:
• 1/4 cup creamy peanut butter
• 1 cup water
• 1/2 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla
Frosting:
• 3/4 cup butter
• 6 Tablespoon buttermilk
• 1/2 cup peanut butter
• 3 1/2 cups powdered sugar
• 1 Tablespoon vanilla

Instructions

1. Preheat oven to 375 degrees.
2. For the cake: In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
3. In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
4. Add the eggs, buttermilk, and vanilla to the bowl and mix well.
5. Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 15 minutes at 375 degrees.
6. For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.

Sour Cream Lemon and Blueberry Pie

Ingredients

• 1 9-inch baked pie crust 
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk
• 3 beaten egg yolks
• ¼ cup butter
• 1 packed tablespoon finely shredded lemon peel (approximately 2 lemons)
• ¼ cup lemon freshly squeezed lemon juice
• 1 8-ounce container sour cream
• 2 cup fresh blueberries, rinsed and cleaned
• Optional: Sweetened whipped cream and lemon slices for garnish

Instructions

1. Prepare a baked pie crust according to your recipe instructions and let cool completely.
2. In a medium saucepan, combine sugar, cornstarch, milk, egg yolks, butter and lemon peel. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Cook and stir for two minutes more. Remove from the heat and stir in the lemon juice.
3. Pour the mixture into a large mixing bowl and immediately cover with plastic wrap, pushing down and making sure that the plastic is touching the top of the lemon curd so that a skin doesn’t form. Let cool to room temperature.
4. When the lemon curd has cooled, gently stir in the sour cream and blueberries, taking care not to break the blueberries. When mixed completely, pour into your baked pie crust.
5. Cover and chill at least 4 hours.
6. If desired, serve with sweetened whipped cream and garnish with lemon slices.

Doughnuts

Trust me- these are the best doughnuts ever!

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening

• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Super easy (and quick) Carmels

INGREDIENTS 

• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

DIRECTIONS

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in air tight container.

Pumpkin Cookies

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Buckeyes

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

• 4 cups sifted confectioners' sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening

Directions

1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

15 Minute Brownies

2 cubes melted butter
4 Tablespoons cocoa
1 cup water

 heat and boil for one minute. Set aside to cool.

2 cups sugar
2 cups flour
1/2 cup sour milk (add 2 T. vinegar to milk)
2 eggs
1 tsp. baking soda
1 tsp. vanilla

 Add chocolate mixtures to dry ingredients. Spray cookie sheet. Bake at 400 degrees for 15 minutes

Frosting:
6 tsp. water
1 cube butter
4 tsp cocoa

melt together then add 1 tsp vanilla powdered sugar to thicken Frost brownies when warm.

SOUTHERN PECAN PRALINE CAKE

INGREDIENTS:

For the cake:
1 15 oz box Butter Pecan Cake Mix
1 15 oz tub Coconut Pecan Can
4 Eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans

 For sauce:
1 14 oz can sweetened condensed milk
2 tablespoons butter
1/2 cup chopped pecans

INSTRUCTIONS:
Preheat oven to 350 degrees. Spray 9x13 baking dish with nonstick cooking spray. Combined all cake ingredients except pecan into a medium mixing bowl and mix until combine. Stir in pecans and dump into your greased cake dish. Bake for about 40 minutes until cake springs back with touch and is golden brown or if a toothpick inserted comes out clean. In a small pot melt butter then add sweetened condensed milk. Continue to stir until heated thoroughly. Add pecans. The sauce can been spooned over each piece or you can gently poke holes in the entire cake and then pour the sauce over the cake. Enjoy! This is naughty but delicious!

Peter (O) Henry Bars

INSTRUCTIONS:
1 cup white karo syrup
1 cup sugar

Bring to full rolling boil (a rolling boil doesn't stop boiling even when stirred) Take off heat, add 1 cup peanut butter Add 6-7 cups rice krispies Mix and pat into 9x13" pan (not packed)

Put 2 cups chocolate chips on top Melt in low temperature oven (200-250 degrees) Cut into squares. Cool in fridge. Cut again.

Toll house Pie

INGREDIENTS:
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter melted and cooled to room temperature
6 oz. or 1 cup semisweet chocolate chips (I use milk chocolate chips)
1 cup chopped nuts if desired

INSTRUCTIONS:
1 9" frozen deep dish pie shell preheat 325 degrees beat eggs till foamy, add flour and sugars, blend well blend in melted butter, stir in chocolate chips pour into pie shell, bake 1 hour, serve with whipped cream

Pull Apart Caramel Rolls

INSTRUCTIONS:
1 pkg Rhodes frozen dinner rolls (24)
1 stick melted butter
1 package butterscotch pudding (non-instant)
1/2 cup brown sugar
1 teaspoon cinnamon
1/2-3/4 cup chopped pecans (optional)
generously greased bundt pan

INGREDIENTS:
Sprinkle pecans on bottom of greased pan. Wedge 24 rolls on top of nuts. DO NOT STACK. Mix brown sugar, pudding and cinnamon. Sprinkle over rolls. Melt butter. Drizzle over rolls. Cover with greased wax paper. Let rise 8 hours or overnight. Bake 350 degrees 25 minutes (or till done) Cool 10-12 minutes Invert pan to release rolls. Wash hands and enjooooooooy!

Sour Cream Sugar Cookies

INSTRUCTIONS:
1 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla

cream together add

1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups flour
1/8 teaspoon nutmeg (optional)

mix. chill. roll. bake 350 degrees 7-10 minutes greased pan (makes a small batch) frost

PoppySeed Cake

INSTRUCTIONS:
1 package yellow or white cake mix
1 cup water
1/2 cup oil
4 eggs
1 package lemon instant pudding
4 tablespoons poppy seeds (I use about 2 tablespoons)

Bake in greased bundt pan at 350 degrees for 35-45 minutes glaze while warm.

 Glaze: 1 tablespoon cinnamon 1 tablespoon butter 1 teaspoon lemon juice 1/2 cup powdered sugar (I add milk to desired consistency)

Lady Elaine's Carmel Dumplings

INSTRUCTIONS:
Bring to a boil in a wide bottom pan:
1 1/2 C. Brown Sugar
1 1/2 C. Water
2 TB. Butter

Mix:
1 1/2 C. Sifted Flour
1 1/2 tsp. Baking Powder
1/8 tsp. salt
1/3 c. sugar
 rub (or cut) 2TB. Butter

Stir in 1/2 cup Milk (or more) Enough to make a drop batter. Drop into sauce and cover with lid. Cook over low heat 20 min. Serve hot or cold, plain or with Ice Cream or whipped cream.

Forest Ranger Cookies

For when you feel like something different or when you're out of chocolate chips.  These were yummy.  I cooked mine closer to 10 minutes so they were more soft and chewy than crunchy.

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
4 tsp baking powder
1 tsp baking soda
2 cups oats
2 cups coconut
2 cups cornflakes

• Cream together sugars and butter.
• Add eggs, one at a time.
• Add vanilla.
• In one bowl, combine flour, baking powder, and baking soda.
• In another bowl, combine oats, coconut and corn flakes.
• Then combine butter mix with flour mix.  Then add oat mix.
• Roll dough into 1 inch balls, and press lightly with a fork.
• Bake in a preheated 350 degree oven for 10 - 12 minutes. 

Enjoy!