by Conni Attwell

How about some Bar recipes this month…fine to take on picnics. courtesy of Betty Crocker online recipes.

 

LEMON-BUTTER POUND CAKE BARS:

1 cup butter or margarine

2 cups sugar

4 eggs

2 cups self-raising flour

2 tsp grated lemon peel

½ cup lemon juice

GLAZE:

1 cup icing sugar

2 tbsp lemon juice

Heat oven to 375 degrees. Grease bottom of 9” x13” pan with shortening or cooking spray. In 3 quart saucepan, melt butter over medium heat. Remove from heat and stir in remaining ingredients in  the order listed, mixing well after each addition. Spread batter in baking  pan. Bake 35 to 45 minutes or until top is golden brown. Cool on rack for 10 mins.

While bars are cooling, mix glaze ingredients in a small bowl, Drizzle over warm bars, Cool completely before cutting into bars.

 

LUSCIOUS  LEMON SQUARES:

1 cup all-purpose flour

½ cup butter or margarine, softened

¼ cup icing sugar

1 cup granulated sugar

2 tsp grated lemon peel (if desired)

2 tsp lemon juice

½ tsp baking powder

¼ tsp salt

2 eggs

Mix flour, butter and icing sugar. Press in ungreased pan 8”X 8” or 9”x 9” building  ½ “up side edge.  Bake crust for 20 minutes.

Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

Bake for 25 to 30 minutes or until no indentation remains  when touched lightly in the centre.  Cool and dust with icing sugar. Cut into 1½”squares.

 

GLUTEN FREE NO-BAKE CEREAL BAR:

Peanut butter and chocolate come together in sweet and crunchy no bake bars

1 cup light corn syrup

1 cup sugar

1¼ cups peanut butter

6 cups Cheerios cereal

1 bag semi-sweet chocolate chips (2 cups)

Lightly butter a 13” x 9” pan.

In a 4 to 5 quart Dutch oven, heat corn syrup and sugar to boiling over medium to high heat, stirring constantly. Cook until sugar is dissolved and remove from heat. Add 1 cup peanut butter and stir until smooth. Add cereal and mix well. Immediately press in buttered pan.

In 2 quart saucepan over low heat, melt chocolate chips with remaining ¼ cup peanut butter, stirring constantly.

Spread evenly over bars. Refrigerate for about 30 minutes until chocolate has set. Cut into bars.