Lemon Squares
(Best to make the day before they are needed.)
- 2/3 cup butter or margarine
- 1 1/2 cups all-purpose flour, measured, then sifted
- 4 eggs
- 2 cups firmly packed brown sugar
- 1 1/2 cups shredded coconut
- 1/4 tespoon baking powder
- 1 teaspoon vanilla extract
- 1 1/3 cups powdered sugar
- 2 tablespoons grated lemon rind3 tablespoons freshly squeezed lemon juice
Cut butter into flour until mixture holds together. Pat out evenly into an ungreased 12 x 8 x 2 inch pan. Bake at 350 degrees for 20 minutes.
Meanwhile, beat eggs; add brown sugar, coconut, baking powder and vanilla extract. Spread over baked base, return to oven and bake for 25 to 30 minutes longer.
Blend together powdered sugar, lemon rind, and lemon juice. Immediately on removing base from oven while it is very hot, frost. Cut into 2 inch squares. Leave uncovered, at least overnight, before storing in airtight container.
Toffee Bars
- 1/2 cup soft shortening
- 1 1/2 cup brown sugar
- 1 cup plus 2 tablespoons flour
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup moist coconut
- 1 cup almonds or nuts
Mix shortening, 1/2 cup brown sugar and 1 cup sifted flour thoroughly; press in greased 13 x 9 inch pan. Bake about 10 minutes at 350 degrees. Beat eggs well; stir in remaining brown sugar and vanilla. Mix in remaining flour, baking powder and salt. Stir in coconut and nuts. Spread on baked mixture; return to oven. Bake 25 minutes until topping is golden. Cook slightly; cut in bars. Top with whipped cream or lemon sauce, if desired.
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