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Mar 4, 2010

Lemon Bars

Lemon Bars

2 1/4 cups flour, divided

1/2 cup powdered sugar

1 cup cold butter, cut into pieces

4 large eggs

2 cups granulated sugar

1 tsp lemon zest

1/3 cup fresh lemon juice

1/2 tsp baking powder

powdered sugar

Preheat oven to 350 F. Line the bottom and sides of a 13 x 9 inch baking pan with heavy-duty aluminum foil or parchment paper. Allow 2 or 3 inches to extend over the sides. Lightly grease the foil. Stir together 2 cups of flour and 1/2 cup powdered sugar. Cut in the butter using a pastry blender or a fork until crumbly. Press the mixture onto the bottom of the prepared pan. Bake at 350 for 20-25 minutes or until lightly browned. Meanwhile, whisk the eggs in a large bowl until smooth. Whisk in the granulated sugar, lemon zest, and the lemon juice. Stir together the baking powder and the remaining 1/4 cup flour. Whisk into the egg mixture. Pour the mixture over the hot baking crust. Bake at 350 F. for 25 minutes or until the filling is set. Let cool in the pan on a wire rack for 30 minutes. Lift from the pan, using the foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove the foil. Cut into bars. Sprinkle with powdered sugar.

Makes about 2 dozen

Crunchy Peanut Bars

Crunchy Peanut Bars

 8 Servings Ingredients
* 1/4 cup light corn syrup
* 2 tablespoons brown sugar
* 1 tablespoon sugar
* 1/4 cup creamy peanut butter
* 1-1/2 cups cornflakes
* 1/4 cup Spanish peanuts
* 1/2 cup milk chocolate chips, melted
* In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts. * Gently press into a 9-in. x 5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars. Yield: 8 bars.

Peanut Butter Pie

Peanut Butter Pie

1/3 cup creamy peanut butter

1 package (3 ounces) cream cheese, softened

2 tablespoons butter, softened

1 cup confectioners' sugar

1/4 cup milk

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (9 inches)

2 tablespoons chopped peanuts, optional

Chocolate curls, optional


In a large bowl, beat peanut butter, cream cheese and butter until smooth. Add sugar and milk; fold in whipped topping. Pour into the crust.

Cover and freeze for at least 4 hours. Remove from the freezer just before serving. Garnish with peanuts and chocolate curls if desired. Yield: 6 servings.

Dandelion Salad

Dandelion Salad

4 c. dandelion greens

3 slices bacon

2 Tbsp sugar

1-1/2 Tbsp flour

1 tsp salt

2 c. water

1/4 c. vinegar

1 egg

1/4 c. finely chopped onions

3 hard-cooked eggs

Wash and chop dandelion. Fry bacon until crisp. Remove bacon from drippings, saving drippings to make dressing. Combine sugar, flour and salt. Beat egg in water and vinegar and add to dry ingredients. Pour into drippings and cook until thickened, stirring constantly. Cool dressing slightly. Toss dandelion with bacon, onions and chopped eggs. Pour dressing over all and mix lightly.

Cornmeal Mush

3 c. water

1 c. cornmeal

1 c. cold water or milk

1 tsp. salt

Bring water to a boil. Combine remaining ingredients and pour into boiling water, stirring constantly. Bring to a boil. Reduce heat. Cook approximately 5 minutes, stirring frequently. Eat warm with sugar and milk. Makes approx. 3 cups. Slices of cornmeal mush can also be put into a well-buttered pan and baked at 350 degrees for 20 min. Brush tops with butter.

FRIED Cornmeal Mush

Prepare cornmeal mush. Pour hot mush into a greased bread pan. Smooth surface of the mush. Cool overnight or until firm. Slice 1/4 to 1/2 inch thick. Fry in butter, turning once. Serve with serve.

Banana Cake

1-1/2 c. brown sugar

1/2 c. butter

2 eggs

3 bananas, mashed

2 c. flour

2tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

3/4 c. buttermilk or sour milk

1 tsp. vanilla

Cream sugar and butter. Beat in eggs one at a time. Add mashed bananas. Combine dry ingredients and add alternately with buttermilk/sour milk. Add vanilla. Mix well. Pour into a greased 13x9 cake pan. Bake at 350 degrees for about 40 min.

Black Walnut Layer Cake

1/2 c. butter

2 c. brown sugar

3 eggs, separated

3 c. flour

1/2 tsp. salt

1 Tbsp baking powder

1/2 tsp. cinnamon

3/4 c. milk

1 c. chopped black walnuts

Cream butter and sugar. Beat in egg yolks. Combine dry ingredients and add alternately with milk. Add finely choppend black walnuts. Fold in well-beaten egg whites. Turn into three well-greased 8-inch layer cake pans. Bake at 350 degrees until lightly browned - approx. 25 min.
If you can't find black walnuts you can use butternuts instead.

Homemade Crackers

5-1/2 c. flour

1 tsp. salt

3/4 tsp. soda

1/2 c. lard or butter


Combine dry ingredients. Mix with lard or butter working in well as for pie crust. Add enough cold water to make a stiff dough. Beat with the rolling pin for 20 min, then roll out like a pie crust. Cut into squares and prick with a fork. Bake at 350 degrees until light brown.

If beating with the rolling pin seems overwhelming just knead the dough for awhile.

Raw Potato Pancakes

2-1/2 c. grated, raw potatoes

2 eggs, well-beaten

1 Tbsp milk

1/2 c. flour

1 Tbsp. baking powder

1 tsp. salt

Mix potatoes with eggs and milk. Combine dry ingredients and add to potatoes. Cook on well-greased griddle until brown on both sides.