Luscious Lemon Bars (EO)*

Ingredients:

Crust:

• 2 cups flour
• 1/2 cup sugar
• 1 cup butter (earth balance)
• 1/4 tsp salt

Filling:

• 4 eggs
• 6 Tbs flour
• 1 1/2 cup sugar
• 1 tsp baking powder
• dash of salt
• 1/2 cup water
• 1/2 cup lemon juice (or Orange Juice)
• 3 drops lemon essential oil (or Orange oil)
• 1 Tbs powdered sugar
• Lemon zest (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together flour, sugar, and salt. Cut in the butter until the dough reaches a fine crumb consistency.
3. Press the dough into the bottom of a 9" x 13" pan. Bake for 20 minutes till golden.
4. While crust is baking, beat eggs in a large mixing bowl. In a separate dish stir together flour, sugar, baking powder, and salt. Add flour mixture to eggs, and stir till smooth. 
5. Gradually stir in lemon juice, water, and lemon oil. 
6. Pour mixture over baked crust, and return to the oven. Bake 30 minutes or until set. Allow to cool completely, and sift powdered sugar over the top. Garnish with zest if desired.

Note: Substitute orange oil and orange juice to make orange bars

From: Modern Essentials Book fifth edition pg 41

Blackberry Pie Bars

Ingredients:

1. Crust and Topping
2. 3 cups all-purpose flour
3. 1 1/2 cups sugar
4. 1/4 tsp salt
5. 1 1/2 cups (3 sticks) unsalted butter, chilled
6. 
   
7. Fruit Filling
8. 4 large eggs
9. 2 cups sugar
10. 1 cup sour cream
11. 3/4 cup flour
12. pinch salt
13. zest of 1/2 lemon
14. 1 tsp almond extract
15. 2 (16-oz) packages frozen blackberries, thawed and drained

Directions:

1. To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
2. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Frosty Pumpkin Squares

Ingredients:

•  1 quart (4 cups) vanilla ice cream
•  1 1/4 cups graham cracker crumbs (about 16 squares)
•  1/4 cup butter or margarine, melted
•  1 cup canned pumpkin (not pumpkin pie mix)
•  1/2 cup packed brown sugar
•  1/2 teaspoon salt
•  1/2 teaspoon ground cinnamon
•  1/2 teaspoon ground ginger
•  1/4 teaspoon ground nutmeg

Directions:

1. Let ice cream stand at room temperature 30 to 45 minutes to soften.
2. Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
3. In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
4. Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

http://www.holidayspage.net/frosty-pumpkin-squares/

Lemon Cheesecake Squares with Fresh Berries

Serves: 16

Ingredients:

CRUST

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted

FILLING

• 2 (8 ounce) packages cream cheese, room temperature
• ⅔ cups sugar
• 2 large eggs
• 6 Tablespoons sour cream
• 4 tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon peel
• 2 teaspoons vanilla extract
• Fresh berries

Instructions:

1. Preheat oven to 350 degrees. Line 9″ X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
2. Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
3. Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
4. Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
5. Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.

http://www.thefoodieaffair.com/2013/06/25/lemon-cheesecake-squares-with-fresh-berries/

Peanut Butter Bars

Ingredients:

1 cup butter or margarine, melted (or Earth Balance) 
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter



Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

http://allrecipes.com/Recipe/Peanut-Butter-Bars-I/Detail.aspx?ms=1&prop25=118543184&prop26=Baking&prop27=2013-07-30&prop28=Feature&prop29=TextLink&me=1

Smores Fudge Bars

Ingredients

Crust
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
Fudge layer
• 2 cups milk chocolate chips
• 14 oz sweetened condensed milk
Fluff Layer
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 tsp salt
• 2 egg whites
• 1/4 tsp cream of tartar
• 1 1/2 tsp vanilla extract

How to Make

1. Preheat oven to 350°
2. Line a 9x9 baking pan with foil. Set aside.
3. Mix all the ingredients for your crust together and press evenly into pan.
4. Bake for 10 minutes. Remove from oven and set aside.
5. Next make your chocolate filling. In a medium sauce pan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust.
Fluff
6. Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.
7. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.
8. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.
9. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.
10. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer.
11. Turn oven onto broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden.
12. Cut into squares when ready to serve.

Notes

Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days.

Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.

http://cookiesandcups.com/smores-fudge-bars/

Pecan Pie Bars

Ingredients:

3 cups all purpose flour

1/2 cups white sugar

1/2 tsp salt

1 clove butter

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 Tbsp butter

1 1/2 tsp vanilla extract

2 1/2 cups chopped pecans ( i leave some of them whole)

Directions:

1. Preheat oven to 350 degrees.Line a 10x15 inch jelly roll pan with parchment paper and leave a little over hang to make it easier to lift bars out. Lightly spray with Pam.

2. In a large bowl, stir together the flour, ½ cup sugar, and salt. Cut in the 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3. Bake for 20 min. in a preheated oven.

4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 ½ cups sugar, 3 tablespoons butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

5. Bake for 25 min. in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars. I also loosen the edges of the whole thing with a knife. They can be a little sticky trying to get them out of the pan!

http://www.justapinch.com/recipes/dessert/cookies/pecan-pie-bars-8.html

Wild Berry Cheesecake Bars

Ingredients:

For the Graham Cracker Crust:
(makes enough for an 8 x 8 inch square baking pan)

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted and cooled

For the Cheesecake Filling:

(makes enough for an 8 x 8 inch square baking pan)

• 8 oz. white chocolate
• 16 oz. cream cheese, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/4 cups wild berries (I used blackberries and raspberries)

Directions:

To Prep:

1. Preheat the oven to 325 (F).


2. Fold a 16-inch long piece of foil to an 8 x 16 -inch stip and place in the baking pan, leaving an overhang on 2 sides. Repeat with another sheet of foil in the opposite direction, lining the pan completely. Spray bottom of the foil lightly with nonstick spray and set aside.

For the Graham Cracker Base:

1. In a medium bowl, whisk together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. 


2. Add 6 tablespoons melted butter, and stir completely into the dry ingredients to combine. The mixture should have the consistency of wet sand.


3. Use a rubber spatula to transfer the mixture to the baking pan, and, using the back of a spoon or your hand, press evenly into the prepared pan. 


4. Bake for 10 - 12 minutes, or until fragrant and golden. Set aside on a wire rack to cool.

For the Cheesecake Filling:

1. Use a double boiler to gently melt 8 oz. white chocolate, taking care not to scorch. Set aside to cool completely.


2. In the bowl of a freestanding electric mixer with a paddle attachment, cream 16 oz. cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes.


3. Add 2 eggs and 1/2 cup sugar and continue beating on medium speed until just combined. 


4. Use a rubber spatula to gently add the cooled white chocolate (from the first step) and 1 teaspoon pure vanilla extract, stirring by hand until just combined.


5. Spread mixture evenly over the baked and cooled graham cracker crust and tap the pan gently on the counter to let the cheesecake filling gently spread out and settle in. 


6. Sprinkle the top of the cake with 1 1/4 cups wild berries, pressing the berries ever so slightly with the back of a spoon so that the berries are almost level with the cheesecake filling.


7. Bake in the preheated oven for 40 - 45 minutes, or until the cheesecake wobbles just slightly through the center and the edges are a little golden.


8. Remove from the oven and cool completely on a wire rack, before placing in the refrigerator for at least 3 hours to chill thoroughly.

http://www.hummingbirdhigh.com/2012/10/wild-berry-cheesecake-bars.html

S'more's Bars

Ingredients

18 graham crackers (2 packages) (two thirds of a 14.4 oz box) (280 g.) or 2 cups crumbs
2 sticks (1 cup) (230 g.) butter- melted
1/2 tsp salt
1 egg
3 cups milk chocolate chips (420 g.) (about 15 oz.)
3 1/2 cups (174 g.) (6 oz.) mini marshmallows (can use big ones and cut in half but not as good)

Directions

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

Line a 9x13 pan with heavy duty foil (do not skip this part) with 4 inches overhang off the sides to create a sling to lift the bars out when they are finished. Don't use parchment like I did, the sides burned under the broiler. Grease the foil.

In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix together, it will resemble wet sand. Add the egg and mix well. Set aside 1/2 cup of the crumb mixture for topping.

Press the rest of the crumb mixture into the prepared pan. Bake for about 15 minutes, until golden brown.

Let the crust cool for a bit while you melt the chocolate.

Put the chocolate chips in a pan on the stove on medium heat stirring until completely melted. Or microwave the chips on medium power stirring after 2 minutes.

Preheat the broiler.

Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows onto the chocolate pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.

Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown. Seriously don't walk away. They will burn in no time.

Refrigerate them until the chocolate hardens slightly, about an hour. Remove the bars with the foil, cut into squares. Serve cold or at room temperature.


http://alchemybaking.blogspot.com/2011/06/smores-bars.html

Blueberry Pie Bars

Ingredients:

Crust and Topping:

1-1/2 c. all purpose flour

3/4 c. sugar

1/8 tsp. salt

3/4 c. unsalted butter, chilled

Filling:

2 large eggs

1 c. sugar

1/2 c. sour cream

3/8 c. all purpose flour

1/2 tsp. almond extract

16 oz. fresh blueberries

Directions:

1. Heat oven to 350°F.  Grease an 8x8-inch pan with non stick cooking spray; set aside.
2. For the crust, combine the flour, sugar, and salt in a food processor.  Cut the butter into 1/2-inch pieces and add to flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
3. Reserve 1-1/2 cups of the mixture for the topping; set aside.  Press the remaining mixture into the bottom of the prepared pan.
4. For the filling, whisk eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract.  Gently fold in blueberries.  Spoon the filling over the crust and sprinkle the reserved topping mixture evenly over the filling.
5. Bake 45 to 55 minutes or until top turns golden brown.  Cool 1 hour before cutting and serving or serve out of pan cobbler style.

Yield: 16 bars

 

http://lifessimplemeasures.blogspot.com/2012/07/blueberry-pie-bars.html 

Strawberry Rhubarb Crumb Bars

Yield: 16 to 20 bars

Ingredients

for the streusel:
• 1/2 c. unsalted butter, melted, plus room temperature butter for pan
• 3/4 c. packed light brown sugar
• 1/4 tsp. kosher salt
• 1-1/4 c. all-purpose flour
for the bars:
• 1/2 lb. rhubarb, cut into 1/2'' pieces
• 1/2 lb. strawberries, hulled and sliced 1/4" thick
• 2 T. light brown sugar
• 1-1/2 c. all-purpose flour, divided
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 c. unsalted butter, at room temperature
• 1-1/2 c. powdered sugar, plus more for dusting finished bars
• 3 large eggs
• 1 tsp. pure vanilla extract

Preparation

Preheat oven to 350°. Butter a 9'' square baking pan and line with parchment paper, leaving a 2'' overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside

for the streusel:

Whisk together the butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

for the bars:

In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.

Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream...so lovely!

Heavily adapted from Everyday Food magazine, May 2009.

http://www.afarmgirlsdabbles.com/2012/04/17/strawberry-rhubarb-crumb-bars/