Course: Dessert  | Servings: 16 bars

Ingredients:

For the Crust

1/2 cup butter (or margarine), softened

1/4 cup confectioners sugar

1/2 tsp vanilla

1 1/4 cup all purpose flour

1/4 tsp salt

For the Filling

1/4 cup butter (or margarine), melted

3/4 cup granulated sugar

1/2 cup lemon juice – from approximately 2 lemons

1/2 tbsp lemon zest, to taste – approximately 1-2 lemons

1/3 cup flour

1 tsp baking powder

1/8 tsp salt

Confectioner’s Sugar, for topping

Instructions:

1. Preheat oven to 350F. Grease 8×8 glass baking dish, or fully line with parchment paper.
2. In a large bowl, stir softened butter, confectioners sugar, and vanilla. Add flour and salt and stir until combined.
3. Press into bottom of baking dish, reaching up the edges of the dish about an inch (to prevent filling from going beneath crust). Bake for 16-18 minutes, or until crust has just begun to turn a light golden color.
4. While crust is baking, prepare your filling. In a large bowl whisk together melted butter, sugar, lemon juice, and lemon zest.
5. In a small bowl, stir together flour, baking powder, and salt. Whisk dry ingredients into wet until combined. Pour over warm crust, and bake for 18 minutes, or until bubbles have formed all over the top, and bars have begun to set (The middle will still be a bit jiggly, but set up more as it cools.)
6. Cool completely in pan on a wire rack, or chill in refrigerator. Cut into 16 squares with sharp knife. Dust with confectioner’s sugar immediately prior to serving. These are best served chilled. Store covered in the refrigerator.

Bake: 40 min | Serves: 12

Ingredients:

3 eggs, beaten

1 cup sugar

3/4 cup cooking oil

1 3/4 cups all-purpose flour

3 tsp baking powder

1/2 tsp vanilla

dash salt

1 21-ounce can Lucky Leaf® Organic Cherry Fruit filling or topping

1 tbsp sugar

1/2 tsp ground cinnamon

Directions:

1. Preheat oven to 350°F.
2. Beat together eggs, sugar oil, flour, baking, powder, vanilla & salt. Spread 2/3 of the batter into a greased 13″ x 9″ baking pan.
3. Spread Organic Cherry Fruit filling on top of batter.
4. Drop the remaining batter by spoonfuls on the top of the Organic Cherry Fruit filling layer.
5. Stir together the sugar and the cinnamon. Sprinkle over top of cake. Bake for 40 minutes or until a toothpick inserted near the center comes out clean.
6. Serve warm or cold.

Prep Time: 20 mins | Start to Finish: 3 hrs 50 mins | 8 servings

Ingredients

Filling:

1 cup mashed cooked dark-orange sweet potatoes (about 3/4 lb uncooked)

1/3 cup packed brown sugar

2 tbsp corn syrup

3/4 cup evaporated milk

2 eggs

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

Crust:

1 Pillsbury Pet-Ritz frozen regular pie crust (from 10-oz. pkg)

Streusel:

1/4 cup packed brown sugar

2 tbsp all-purpose flour

2 tbsp butter

1/4 tsp ground cinnamon

1/4 cup chopped pecans

1/4 cup chopped walnuts

Instructions

1. Place cookie sheet on oven rack. Heat oven to 425°F. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk until smooth; pour into frozen pie crust.
2. Bake on cookie sheet 15 mins. Reduce oven temperature to 350°F; bake 15 mins longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 15-20 mins longer or until knife inserted in center comes out clean and streusel is golden brown.  Cool completely, about 3 hrs.
3. Serve pie with sweetened whipped cream. Store covered in refrigerator.

High Altitude: (3500-6500 ft): In step 2, increase 3rd bake time to 20-25 mins.

Makes 2 pies

Ingredients

16 oz. cool whip

Eagle Brand condensed milk

1/2 cup lemon juice

5-7 peaches

Instructions

1. Cut up peaches and put into mixture. Divide into two graham cracker crusts. Chill 45 mins.

Ingredients

6 oz. Baking sweet german chocolate

1 tbsp liquid coffee

5 eggs

1 cup superfine sugar

cocoa for dusting

Parchment paper

9×13″ jelly roll pan

2 cups whipping cream

2 tbsp powdered sugar

2 tsp vanilla

Instructions

1. Butter pan, then wax paper, then butter waxed paper. Melt chocolate in microwave, add coffee. Cool. Beat. Add egg yolks, gradually add sugar, beat. Stir into chocolate. Beat egg whites and fold into chocolate. Bake at 350°F for 12-15 mins. Cover with damp tea towel 30 mins. Dust with cocoa and turn onto waxed paper, dust with cocoa.
2. Whip cream, powdered sugar and vanilla — put on top. Roll into log. Wrap with waxed paper. Refrigerate 24 hrs before serving.

Makes about 2 cups

Ingredients

3 tbsp butter

2 tbsp honey

1/2 tsp coriander

2 apples, sliced

1/2 tsp cinnamon

1/4 cup raisins (optional)

1/4 cup chopped walnuts (optional)

Instructions

1. Melt the butter in a medium skillet over medium heat. Add the apple slices and cook a few minutes. Add the honey, cinnamon, coriander and, if desired, raisins and walnuts. Continue to cook, stirring gently until apples are tender, about 20 mins.

Prep Time: 20 mins | Bake: 1hr | Yield: 8 servings

Ingredients

1 cup all-purpose flour

3/4 cup rolled oats

1 cup packed brown sugar

1 tsp ground cinnamon

1/2 cup butter, softened

4 cups chopped peeled apples

1 cup sugar

2 tbsp cornstarch

1 cup water

1 tsp vanilla extract

Vanilla ice cream, optional

Instructions

1. Preheat oven to 350°F. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2 1/2 quart baking dish or a 9×9″ baking pan. Cover with apples.
2. In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil, cook and stir 2 mins or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.
3. Bake 60-65 mins or until apples are tender. Serve warm, with ice cream if desired.

Prep Time: 15 mins | Cook time: 25 mins | Total Time: 40 mins | Servings: 24

Ingredients

1 cup butter, melted and cooled

1 cup granulated white sugar

1 cup packed dark brown sugar

4 large eggs

1 tbsp pure vanilla extract

1 cup all-purpose flour

1 cup Dutch-processed or unsweetened cocoa powder

1 tsp espresso powder (optional)

1 tsp kosher salt

1 1/4 cups chopped chocolate, divided

Instructions

1. Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an over hang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
2. In a large mixing bowl, stir together melted butter, granulated sugar, brown sugar, eggs and vanilla extract until smooth and combined.
3. Stir in flour and cocoa. Add salt and espresso powder, if using, and stir until combined. Don’t overmix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup chopped dark chocolate on top of the brownies.
4. Bake for 25-30 mins on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.

Ingredients

6 apples, cored and sliced

3/4 cup sugar

3 tbsp flour

cinnamon

2 tbsp cornstarch

1 tbsp lemon juice

nutmeg

1 unbaked deep-dish pie shell

1 recipe streusel topping

Instructions

1. Preheat oven to 350°F.
2. Combine sugar, flour cinnamon, cornstarch, lemon juice and nutmeg. Add apples and cook on low for 20 minutes. Pour apple mixture into pie shell. Top with streusel. Bake on cookie sheet for 40-45 mins.