Lemon Bars by Teresa Horton

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

—Mix well then pat into a 10×15 inch sheet-cake pan.

—Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

—Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

    and bake 20 minutes longer or until topping is set. 

—Remove from oven, dust with powdered sugar.  When cool, dust with powdered sugar again.

—Cool and cut into squares.

Friday Night Dinner 2009 Reunion

Lots of people asked for the recipes for Friday Night’s Dinner.  Here is the menu:

Sliced Roast Turkey

Fiesta Bean Salad

Bleu Cheese Spring Salad

Melon Dressed with Lime

Asian Slaw

Almond Tofu Fruit Salad

Shirley’s Rolls (from the bakery)

Aunt Lenore’s Summer Cooler

Assorted Dessert Bars

Thanks to the committee members for all their help putting everything together and making their dessert bars.  Debbie made Brownies topped with Cookie Dough, Marisha made Chocolate Peanut Butter Bars, Brig made Original Chocolate Brownies, Emily made Chocolate Cookies Bars, and Helen made Beno’s Hello Dolly’s.  Thanks to Chris for joining our team last night.

All of the salad recipes, Aunt Lenore’s drink, and Beno’s dessert bars are on Hortonvore.

Haupia Squares-Jen Medeiros

Crust:

¾ c. butter or margarine, softened

4 T. sugar

½ c. flour

½ c. nuts, chopped

Pinch of salt

Haupia Layer:

7 T. cornstarch

½ c. water

2 cans frozen coconut milk, thawed

¾ c. sugar

1 c. water

1 8oz. container Cool Whip

Grated coconut

Chopped nuts

Preheat oven to 350. Combine crust ingredients and press into a 9” X 13” baking pan. Bake for 20 minutes and cool. Dissolve cornstarch in a ½ c. water. Pour into saucepan and add coconut milk, sugar and 1 c. of water. Cook until thickened. (Use a wooden spoon for stirring as metal spoons discolor the coconut) Cool. Pour into crust and chill until firm. Spread with Cool Whip and sprinkle coconut and nuts on top. Optional: Want to make it a “Chocolate Haupia” pie? Spread a layer of chocolate pudding on the crust before the Haupia layer……YUMMY!  Serves 8-10

Andes Mint Brownies-Jen Medeiros

            1 2oz. bar baking chocolate

            ½ c. butter

            2 eggs

            1 c. sugar

            1 t. vanilla

            ½ c. flour

            Pinch salt

            ½ c. pecans, chopped

            ½ c. Andes mints, chopped

Preheat oven to 350. Grease an 8” square pan. Melt chocolate and butter in double boiler or microwave. Beat eggs until lemon colored in large bowl. Add sugar gradually to eggs and beat until smooth and light. Stir in melted chocolate mixture and vanilla. Sift flour and salt in separate bowl and add to batter. Fold in pecans and Andes mints. Pour into prepared pan and bake 20-25 minutes – avoid over baking. Cool and cut into 2” squares. Serves 16

Hawaiian Shortbread-Jen Medeiros

            1 lb. butter, softened

            1 c. sugar

            4 c. flour

            2 t. vanilla

            1 c. unsweetened coconut (finely grated or shredded)

 In large mixing bowl cream together the butter and sugar. Add flour, vanilla and coconut. Mix well and chill overnight. Preheat oven to 325. Spread into 9” X 13” baking pan and bake for 15 minutes. Cool and cut into squares.  Makes 2-3 doz

Peanut Butter Cup Squares – Teresa Horton

1 ½ packages graham crackers, crushed very fine

2 cups Peanut Butter (or a little more if you like)

1 lb powdered sugar (about 3 ½ to 3 ¾ cups)

1 cup margarine, melted

12 oz. chocolate chips (milk chocolate is the family’s favorite, but I sometimes mix it with semi-sweet)

*Mix together: Graham cracker crumbs, melted margarine, powdered sugar and peanut butter in large bowl.

*Use hands to press into 13X18X1 inch pan. (I put sandwich baggies over hands to prevent sticking.)

*Sprinkle chocolate chips evenly over top of peanut butter mixture.

*Place under broiler to melt/soften chips then spread evenly over top. Watch carefully because chocolate chips can burn quickly.

*Chill pan in refrigerator until chocolate firms up then cut into squares. If left too long in fridge, it will be harder to cut.

Roger and I made these for his Tucson Institute students and they loved them.

Hello Dollies – Beno Seely

Delicious layer bar cookies

Pat in bottom of 9×13 inch (or 9×9) pan:

       1 cup crushed graham crackers

       1/2 cup butter or margarine

Layer on top:

       1 cup chocolate chips

       1 cup butterscotch chips

       1 cup coconut

Pour over top 1 can condensed milk.

Bake 350 F (180 C) for 30 min.  Let cool then cut into squares and serve.

Beno Seely