Grandma Ila Nelsons Lemon Dream Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees).
• In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
• In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
• To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.

Steps:

• For Crust: In medium sized bowl, stir together flour and powdered sugar.
• Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
• For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
• For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
• Cut into bars & serve. Store covered.

Steps:

• Preheat oven to 325 degrees.
• Grease 10 inch springform pan and wrap foil on bottom.
• In a small bowl, combine the cracker crumbs, butter, and sugar.
• Press onto bottom and 2 inches up sides of pan.
• Place pan on a baking sheet.
• Bake for 10 minutes.
• Cool on wire rack.
• In large bowl, beat cream cheese and sugar until smooth.
• Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
• Add eggs; beat on low speed just until combined.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 55 to 65 minutes OR until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving.
• Refrigerate overnight.
• Remove sides of pan.

Steps:

• In food processor, mix together the crust ingredients.
• Press into a 15 x 10-inch pan.
• Bake at 350° for 15 minutes (crust will be very light colored).
• Meanwhile, combine eggs, sugar, flour and salt; beat together.
• Fold in rhubarb.
• Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
• Cool; cut into bars.

Steps:

• Mix Karo syrup and brown sugar together in heavy pan and cook just till it bubbles around edges.
• Take off heat and add pb and stir good. Add cheerios and stir good.
• Put in buttered 9x13 pan and press down real hard and even so they won't fall apart when you cut them. You can put in fridge to harden quickly or just let sit on the counter to cool.

Steps:

• To make crust, combine flour and sugar in small bowl. In another small bowl, microwave butter until melted. Work melted butter into flour and sugar mixture until well blended and crumbly. Press mixture into bottom of microwave safe baking dish, 8" round is what I use. Microwave for 4 minutes. Set crust aside.
• To make filling, combine eggs and sugar, beat until fluffy. Add all remaining ingredients, beat slowly until cornstarch is well dissolved, about 1 full minute. Do not overmix.
• Pour this mixture over baked crust. Cook on high 3 1/2 to 4 1/2 minutes, just until center begins to set. Remove and let chill in refrigerator. Before cutting, dust with powdered sugar. I cut mine into small 1 1/2" bites, place each bite in a paper or foil baking cup as they are quite rich. Enjoy!

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking dish. Beat margarine and sugar until fluffy.
• Combine oatmeal and flour in a small bowl. Add to creamed mixture of margarine and sugar. Mix well.
• Press evenly onto bottom of prepared pan. Bake 18-20 minutes until light brown. Cool slightly.
• Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each.
• Add remaining ingredients. Mix until smooth. Pour over partially cooled crust.
• Bake an additional 45-50 minutes or until center appears set.
• Cool completely on wire rack. Chill. Serve with whipped cream. Store leftovers in the refrigerator.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

Steps:

• Mix all ingredients together.
• Grease and flour 5 mini loaf pans (the aluminum foil kind work well for this) or 2 small loaf pans.
• Fill the loaf pan half way with batter.
• Bake at 350 for approximately 40 minutes.
• Let cool and enjoy!