Bars & Bars

Lemon Bars

2 cups flour
1 cup butter
1/2 cup powdered sugar

Blend and spread in 9x13 pan. Bake 20 minutes in 350 degree oven.

Beat well 4 eggs and set aside, (should be light lemon in color)

Mix together with the mixer

2 cups sugar
1 teaspoon baking powder
3 Tablespoons lemon juice

Fold in eggs. Carefully pour over hot crust and bake 25 minutes at 350 degrees or until golden brown. Make sure to cook thoroughly or else will not set. I usually bake 35-40 minutes. Depends on your oven. Dust with powdered sugar and cool and cut.

7 Layer Bars

1/2 Cup Butter
1 1/2 Cups Graham Cracker Crumbs
1 Cup Semisweet Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Pecans, Chopped
1 (14 Ounce) Can Sweetened Condensed Milk
1 1/3 Cups Shredded Coconut

INSTRUCTIONS

Preheat oven to 350 degrees.

Add butter to a 9X13 inch baking dish then place in the preheated oven until butter is completely melted.

Swirl the pan to spread the butter. Add graham cracker crumbs and mix them together to combine evenly. Spread the crumb mixture evenly in the baking dish and press it firmly
Sprinkle the graham cracker layer with the chocolate chips, then the butterscotch chips, then pecans, then the coconut.

Pour the condensed milk evenly over the top of all the layers.

Bake in preheated oven 25-30 minutes, until the top is nicely golden brown. Cool completely before cutting into serving pieces.

Pumpkin Bars

2 cups Flour
2 teaspoon cinnamon
4 beaten eggs
1 1/2 cups sugar (1 cup)
2 teaspoons baking powder
1 teaspoon baking soda
1 16 ounce can pumpkin
1 cup cooking oil or Apple sauce

Stir we ingredients, add dry ingredients and spread batter in ungreased 15x10x1 inch baking pan. Bake in 350 oven for 25 to 30 minutes. Cool and frost. It takes 30 minutes in a oblong pan.

Jim Bars by Cynthia

Melt 1/2 cup butter in 13x9 pan. Mix in 2 cups crushed graham crackers crumbs and 1/4 cup sugar. Mix and press into the 13x9 pan. Bake app 10 to 12 minutes. When cooled spread 1 7 1/2 oz package coconut over crust. Evenly pour 1 can of sweeten condense milk over coconut. Bake app 15 minutes. Allow to cool.

For the icing: Melt together 1 1/2 cup semi sweet chocolate chips, 1 1/2 tablespoon peanut butter. Spread over the bars. Cool and cut.

Pecan pie Bars

1 3/4 cups blanched almond flour
1 egg
1 Tablespoon coconut oil
1/2 teaspoon arrowroot powder
1/4 teaspoon sea salt

Filling

8 ounce pitted dates
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350

In a food processor, combine the almond flour, egg, coconut oil arrowroot powder, and sea salt. Pulse until the dough forms a ball. Press the dough into a 9x9 inch glass casserole dish, and bake it for 15 minutes.

Meanwhile, make the filling by adding the dates to the food processor and blending them on high for 1 minute. Add the eggs, maple syrup, and vanilla and process on high until filling is smooth.

Pour filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 30 minutes. Let the bars cool before cutting them.

I made these once. Lots of work. They were good.

Pecan Pie for One

Crust:

2 1/2 tablespoons butter
2 tablespoons sugar
1/4 cup flour
1 tablespoon cornstarch
1/8 teaspoon salt

Filling:

1/4 cup corn syrup
1 egg
1/4 cup sugar
pinch of salt
1 tablespoon butter melted
1/2 teaspoon vanilla
1/3 cup pecans

Instructions:

Preheat oven to 350. In a bowl, cream butter and sugar until light and fluffy. Add flour, cornstarch and salt. Mix until combined. Press dough onto bottom of lightly greased 5 inch baking dish. Set aside to make filling.

Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon. Stir in pecans. Pour filling over shortbread crust. Bake on center rack of oven for 30 minutes. Remove from oven and let pie cool on wire rack for 2 hours.