Lemon squares

Dough:

2 c. all-purpose flour
1/2 c. confections sugar
1 c. butter

Preheat oven to 350F. Mix sugar and flour then cut in butter until particles are the size of small peas. Work dough with hands and press in the bottom and 1 1/2-inches up the sides of a lightly greased 13x9-inch glass pan. Bake for 15 minutes or until firm to the touch.

Filling:

1/4 c. flour
1 tsp. baking powder
4 lg. eggs
2 c. granulated sugar
1 1/2 Tbs. grated lemon peel
5 Tbs. fresh lemon juice
confectioners sugar, for dusting.

While crust is baking, mix flour & baking powder and set aside. In a separate bowl, beat eggs until frothy. Stir in sugar, lemon peel, lemon juice and flour mixture. Pour mixture onto hot crust. Bake 25 minutes or until set and top is slightly browned. Cool completely before cutting. Dust top with additional confectioners sugar.

Mrs. Ogle's tarts

1 pkg. refrigerated or frozen pie crusts
2 Tbs. butter, melted
1 c. sugar
2 lg. eggs, beaten
1/2 tsp. almond extract
6oz. shredded coconut
strawberry jam
cooking spray

Preheat oven to 450F. Cut pie crusts to fit mini cupcake or tart pans. Spray pans with cooking spray and line the cups with the pie crust. Bake a few minutes until slightly browned. In a small bowl, mix butter, sugar, eggs, almond extract and coconut. Put a small amount of strawberry jam into the bottom of each shell and top with the coconut mixture. Bake until golden brown. Remove from pan immediately and cool on a wire rack.

Oatmeal Coconut Raspberry Bars

These are delicious lovely little bar cookies that are quick to put together and totally delicious!  What I especially love about these bars is that they freeze beautifully and you can eat them straight from the freezer and when you do they’re a bit chewy and oh-so yummy!

Oatmeal Coconut Raspberry Bars  

1 1/2 c. sweetened flaked coconut
1 1/4 c. all-purpose flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam

Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in one piece and transfer to cutting board, Cut into 24 bars.

Enjoy

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Peach (or apple) cake

Cake:
1 c. sugar
1/2 c. butter (softened)
3 lg. eggs
1 c. flour
1 Tbs. baking powder
pinch of salt
1/3 c. milk
1 (28 oz.) can peach (or apple) pie filling/topping
4 Tbs. cinnamon sugar

Preheat oven to 350F. Cream sugar and butter together until light and fluffy. Add eggs gradually, beating continuously. Mix in flour, baking powder and salt. Finally mix in the milk until smooth. Spoon mixture into a greased 9x13-inch glass pan and spread to an even thickness. Gently press the peaches(or apples) into the mixture. Sprinkle with the cinnamon and sugar. Bake 30-35 minutes.

Topping:
1/2 c. butter
1 c. sugar
1/2 c. milk

During the last two minutes of the cake cooking, combine butter, sugar and milk in a sauce pan and dissolve over low heat. Bring to a boil and cook for 2 minutes. Pour evenly over the hot peach (or apple) cake cake as soon as it is removed from the oven. Serve warm or cold.

Enjoy