::Strawberry Napoleons::

Strawberries
Slice and toss with a little Grand Marnier and sugar. Set aside.

Custard
3 egg yolks
1 cup heavy cream
1/2 vanilla bean, scraped
3 T sugar

Whisk all ingredients in a small saucepan over medium heat for ten minutes, until thickened. Pour into a glass jar and store in the fridge.

Puff Pastry
Roll out puff pastry into a square. Cut into 1" to 2" squares and bake at 400 degrees for 12-15 minutes.

Napoleons
Split the puff pastry into two or three and layer with berries and custard. Sprinkle with icing sugar and eat before they grow soggy.

::Rustic Apple Tart::

{Top Chef Recipe}

FLAKY PIE CRUST:

• 2 cups all purpose flour
• 2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
• 1/3 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

APPLE FILLING:

• 4 Granny Smith apples, peeled and dices
• 4 Fiji apples, peeled and diced
• 2 tablespoons butter
• Pinch salt
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 lemon
• 2 tablespoons crystallized ginger, chopped
• 2 tablespoons corn starch
• 1 teaspoon vanilla
• 1/4 cup water

APPLE CIDER REDUCTION:

• 1 quart apple cider
• 4 bags ginger peach tea (herbal)
• 2 inches ginger root, peeled and thinly sliced
• 2 tablespoons brown sugar

FLAKY PIE CRUST:

Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.

Separate dough into 4 discs. Wrap each with film and chill.

APPLE FILLING:

In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.

In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.

PIE:

Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.

APPLE CIDER REDUCTION:

Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or blue cheese.

::Tara's Peanut Butter Cups::

THESE ARE EVEN BETTER THAN REESES!
TO GIVE THESE AN EXTRA CRUNCH, TRY ADDING A LAYER OF RICE CRISPIES. OR MIX SOME PARTLY BROKEN PEANUTS INTO TO PEANUT BUTTER LAYER. I DID BOTH!

Peanut Butter Mixture:
1/2 cup peanut butter
4.5t butter {softened}
1/2 cup icing sugar
1/2 t salt

Chocolate Mixture:
1/2 cup peanut butter
2 cups chocolate chips
4 Jersey Milk bars

1. Mix peanut butter mixture in a small mixing bowl.
2. Melt chocolate mixture over low heat on the stove.
3. Arrange muffin papers in a muffin tray and, alternately, scoop in chocolate mixture, peanut butter mixture, chocolate mixture. Jiggle tray to smooth out the layers.
4. Place in fridge until set.

::Apple Cream Cheese Squares::

THIS TIME OF YEAR I AM ALWAYS ON THE HUNT FOR APPLE RECIPES. THESE SQUARES ARE EASY AND DELICIOUS. THEY HAVE A BUTTERY BASE AND A CREAMY LAYER ABOVE, WITH A BIT OF CRUNCH ON TOP. YES, THIS PICTURE SHOWS THE SQUARES MADE WITH BLUEBERRIES, BUT THAT JUST GOES TO SHOW HOW VERSATILE THEY CAN BE. I RECOMMEND TRYING THE APPLE VERSION FIRST, THEN FEEL FREE TO MIX IT UP A BIT!
{Recipe found via Harrowsmith Country Magazine}

Pastry Bottom:
1 1/2 cup flour
1/3 cup sugar
3/4 cup butter
1/2 t vanilla

Preheat oven to 400 degrees.
Whirl in a food processor until coarse crumbs form.
Press into a lightly greased 9" x 9" pan.
Bake for 10 minutes, or until golden around the edges.
Remove and let cool.

Cream Cheese Layer:
1 pkg cream cheese
1/4 cup sugar
1 egg
1/2 t vanilla

Place in food processor and whirl until smooth.
Pour over cooled crust.

Apple Layer:
4 large apples, {I used fresh Mac's}, peeled and sliced
1/3 cup sugar
1/2 t cinnamon
1/4 cup sliced almonds

Mix sugar, cinnamon and sprinkle over sliced apples.
Arrange apples over the cheese layer. Sprinkle with almonds.
Bake for 20 to 25 minutes.

BAKER'S NOTES: I serve these cold. Like lemon squares, I prefer the refreshing taste of the cols squares, along with the extra crunch the base develops.

::Pumpkin Cheese Tartlets::

LAST FALL I ROASTED ONE WHOLE PUMPKIN, SCRAPED OUT IT'S FLESH AND FROZE BAGS OF IT. I HAVE BEEN MAKING DELICIOUS DESSERTS OUT OF IT ALL SUMMER LONG... THESE WERE DELICIOUS, EVEN THOUGH I FAILED MISERABLY TO PRODUCE A CRUMBLY PASTRY. A SKILL I HAVE YET TO MASTER.
{Recipe found via Food & Drink}

Pastry
1¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) cold butter
2 tbsp (25 mL) cold lard or vegetable shortening
½ tsp (2 mL) lemon juice
2 to 3 tbsp (25 to 45 mL) cold water

Butter Pecan Topping
½ cup (125 mL) pecans, finely chopped
1 tbsp (15 mL) butter, melted
2 tbsp (25 mL) granulated sugar

Filling
½ cup (125 mL) thick puréed pure pumpkin
2/3 cup (150 mL) ricotta cheese
1/3 cup (75 mL) granulated sugar
1 egg
½ tsp (2 mL) finely grated orange zest
1 tsp (5 mL) grated fresh ginger, or ½ tsp (2 mL) dried ground
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground mace or nutmeg
Pinch ground cloves or allspice

1. To make pastry, combine flour and salt in a medium bowl. Cut in butter and lard until pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water; stir into flour mixture. Start to press together to form a dough, adding remaining water as needed for increased moisture. Press dough into a flattened disc, wrap and chill for 30 minutes or up to half a day.

2. For topping, stir chopped pecans with melted butter until coated; stir in 2 tbsp (25 mL) sugar. Set aside. For pastry shells, use 2 nonstick mini-muffin pans with 12 cups each (if pans are not nonstick, coat cups with baking spray). Roll out pastry on floured pastry cloth until thinner than usual for pie crust, about 1/8-inch (3-mm) thick. Use a 2½-inch (6-cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups, forcing dough slightly above cup edge. Use scraps to fill in any breaks or thin parts. Freeze 10 minutes.

3. Arrange rack just below oven centre; preheat oven to 400ºF (200ºC).

4. To make filling, combine pumpkin, cheese, 1/3 cup (75 mL) sugar, egg, zest and spices in a blender or food processor. Whirl until smooth, stopping and scraping sides as needed. Divide filling among frozen pastry-lined cups, heaping slightly in the centre of each. Sprinkle with topping. Bake 15 minutes (dark pans) to 20 minutes (light pans) or until filling is raised and cooked. Cool in pans on a rack for 10 minutes; then remove tartlets from pan to finish cooling on the rack. Tartlets are best the day they are baked, and can also be covered and frozen (warm frozen tartlets briefly in a moderate oven before serving).

Makes 2 dozen

::Peach Custard Tarts::

A SUMMER TWIST ON THE APPLE CUSTARD TARTS I POSTED LAST FALL.

Ingredients:
12 frozen 3-inch tart shells
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 t vanilla
1 ripe peach, cut into thin wedges

1. Preheat oven to 350 degrees. Pre-bake shells for 8 minutes.
2. Mix all wet ingredients and add to cooked tart shells. Place one peach wedge on top of each filled tart shell. Cook filled tarts for 20 minutes. The filling will be set on the sides but loose in the middle.
3. Let tarts cool. Place tarts in the fridge to set fully for 1 hour to a day.

::Scottish Shortbread::

A CHRISTMAS CLASSIC GROWING UP, THESE TASTE LIKE THE REAL THING. SUBTLY SWEET. VERY BUTTERY. GREAT CRUNCH & CRUMBLE.

Ingredients:
1 cup butter
1/2 cup brown sugar
2 cups flour, sifted
1/4 t baking powder
1/4 t salt

1. Put ingredients together. Shape into thick squares or use a small cookie cutter, on a floured surface. Poke each cookie with a fork. Bake in a 350 degree oven for 15-17 minutes.

NOTES:
~This is a very dry dough. I use a pizza cutter the get my squares, making them about 1/2" thick.
~Let cookie cool completely before storing or they will lose their crunch.

::Banana Cream Yogourt::

THIS RECIPE IS ONE FROM MY CHILDHOOD. MY FIRST TASTE WAS AT THE GANZ FARMHOUSE. I LOVED IT THEN. I LOVE IT NOW. IT'S FRESH AND DELICIOUS. IT'S ALSO LIGHT AND RELATIVELY HEALTHY.

Instructions:
1 (750g) tub of plain yogourt. (2% or higher)
8 Tbs sugar
8 Tbs oats
Juice from 1 and a half oranges
Juice from half a lemon
2 mashed bananas
2 diced bananas
1 1/2 cups whipped cream

Instructions:
1. Mix sugar and oats into the yogourt. Set for 1 hour, so the oats can soften.
2. Add remaining ingredients and serve.

NOTES: Top with fresh berries if you want.

Maple Cookie Sandwiches with Lemon Butter Cream Filling

THESE ARE SOFT COOKIES THAT WOULD BE TASTY ALL ON THEIR OWN, BUT COMBINED WITH THE LEMON FILLING THEY TAKE ON A ZINGY FLAVOUR. GREAT WITH TEA.
{Heirloom Baking with the Brass Sisters}

Maple Cookies:
Ingredients:
2 cups flour
1/2 t salt
1/2 t baking soda
1 cup maple syrup
1/2 cup butter
1 egg
2 t maple extract (optional)

Instructions:
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together. Mix wet ingredients until smooth. Combine all.
3. Chill batter until easy to work with. Roll batter into small balls and place them onto a cookie sheet covered in parchment paper, allowing enough room on the cookie sheet for them to expand. Bake for 18 minutes.

{Makes 50 small cookies OR 25 cookie sandwiches}

Lemon Cream Filling
Ingredients:
2 cups confectioner's sugar
1/8 t salt
1/2 cup butter
3 t grated lemon zest
4 t lemon juice

Instructions:
1. Sift dry ingredients into a bowl. Add butter. Add zest and lemon juice until a cream forms.
2. Place 1 T of filling in between two cookies and enjoy.

NOTE: Fill the cookies just before serving and keep extra filling in the fridge.

Chunky Peanut Butter Cookies

THE THING THAT SEPARATES THESE FROM EVERY OTHER PEANUT BUTTER COOKIE IS THE CHUNKY FACTOR. WHOLE SALTED PEANUTS. BEING A BIG FAN OF A GOOD CRUNCH, THESE WERE A HIT WITH ME.

Ingredients:
1 1/4 cup flour
1/2 t baking soda
1/2 t baking powder
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup smooth peanut butter
1 egg
1/2 cup salted peanuts
1/2 cup chocolate chips

1. Mix dry ingredients together.
2. Cream butter, sugars and peanut butter. Add egg. Gradually add flour mixture. Stir in nuts and chocolate chips.
3. Refrigerate dough if it needs to be firmed up. Roll into balls and bake in a 350 degree oven for 12-14 minutes.

{24 BIG COOKIES or 42 SMALL ONES}
from Heirloom Baking with the Brass Sisters

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

I AM ALWAYS ON THE LOOKOUT FOR TWISTS ON THE CLASSICS. SO WHEN I SAW THIS FANCY VERSION OF A FAVOURITE THANKSGIVING SWEET. . .
From "The Cake Book"-Tish Boyle

Crust

1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/4 cup (40g) chopped crystallized ginger
1/3 cup (54g) pecans
1/2 cup (113g) unsalted butter, cold & cut into 1/2 inch cubes
1 tbsp cold water

Filling
1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 1/4 lbs (567g) cream cheese, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp cornstarch
4 large eggs, at room temp.

Candied Pumpkin Seeds:
1/2 cup hulled raw pumpkin seeds
1 large egg white
pinch of salt
2 T sugar
1/8 t ground cinnamon

To make the crust:
Position oven rack in the center and preheat oven to 350F. Grease the bottom and sides of a 9x3 inch springform pan. Wrap the outside of the pan with 2-3 layers of aluminum foil.

Place the flour, sugar, salt, ginger, and pecans in the bowl of a food processor. Process until the pecans are finely ground. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Add the cold water slowly until the dough just comes together. Press the dough into the bottom of your prepared pan. Bake for 25-30 minutes until the crust just starts to brown. Cool crust completely on a wire rack.

To make the filling:
Reduce oven temperature to 325F. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the still wrapped springform pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the springform pan. Bake for 70 to 80 minutes until the center is set but still a bit wobbly.

Remove cheesecake from water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours before serving.

To make Candied Pumpkin Seeds:
Position oven rack in the center of oven. Preheat oven to 325 degrees. Grease baking sheet.

Place pumpkin seeds in a bowl. In another bowl whisk egg white just until frothy. Add enough the egg white to the seeds to coat, then toss with salt, sugar and cinnamon.

Spread the seeds in a single layer on a baking sheet lined with parchment paper for 15-20 minutes, or until they begin to dry and turn brown.

Once cooled, separate the seeds with your fingers.

SERVE EACH SLICE OF CAKE WITH A DOLLOP OF WHIPPING CREAM AND A SPRINKLE OF SEEDS.

Fresh Fruit and Cream Tarts

NOTE: Before you try this recipe, read it through completely. There are many steps and many waiting times. To get your timing right, you must read it through completely first.

Pastry Cream {Chill time: 4 hours}
In a medium heavy saucepan combine:
1/2 cup sugar
4 tsp cornstarch
1/4 tsp salt
Gradually stir in 2 cups half and half cream or light cream. If desired, add one vanilla bean split lengthwise.
Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more.
Gradually stir half of the hot mixture into 4 beaten egg yolks.
Return all of egg yolk mixture to sauce pan and bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat.
Remove vanilla bean. strain into a bowl. if not using vanilla bean, stir in 1 Tbsp liquid vanilla.
Place bowl of pastry cream into a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill in refrigerator for at least four hours before serving. Do not stir.
Makes 2 cups.

Rich Tart Pastry {Chill time: 30 minutes}
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup cold butter
2 beaten egg yolks
1 T ice water

1. In a medium bowl, mix together flour and sugar. using a pastry blender, cut butter into flour until pieces are pea size. In a small bowl still together egg yolks and ice water. Gradually stir together egg yolk mixture into flour mixture. using your fingers, gently kneadthe dough just until a ball forms. Cover dough with plastic wrap and refrigerate for 30 - 60 minutes or until dough is easy to handle.
2. Preheat oven to 450 degrees. On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle 12 inches in diameter.
3. Transfer pastry into a 10 inch tart pan with a removable bottom without stretching it(we used a plain pie plate and it still turned out nicely). Press pastry into the sides and trim the edges. Prick the bottom and the sides of the pastry. Line pastry with a double layer of foil. bake for 8 minutes. remove the foil and bake for 5-6 minutes longer or until shell is golden. Cool shell(s) on wire rack.

Cream Pie:
Divide Pastry Cream evenly among the shells. arrange desired fresh fruit on top of each tart. To serve, remove sides of tart pans. Tarts can be assembled and chilled for up to 4 hours before serving.

Brownie Cookies

THESE ARE EXACTLY WHAT THE NAME IMPLIES: A PERFECT FUSION OF COOKIE AND BROWNIE. CAN'T LOSE IN THIS EQUATION.

INGREDIENTS:
2 c. chocolate chips
4 oz. unsweetened chocolate
1/4 c. butter
4 eggs
1 1/3 c. sugar
1 tsp. vanilla
1/2 c. flour
1/2 tsp. baking powder
2 c. chocolate chips

DIRECTIONS:
Set oven to 375 degrees
Melt 2 cups chocolate chips, 4 oz baker's chocolate and butter together in saucepan.
Mix eggs, sugar and vanilla until just combined. Stir together dry ingredients.
When chocolate is melted, stir in egg mixture.
Add dry ingredients.
Stir in last 2 cups chocolate chips. OR 1 cup chocolate chips with 1 cup pecans.
Scoop onto cookie sheets and bake for 10-15 minutes, depending on the size of your cookies. Timing is important here. This batter cannot really sit or you will not get the pretty crackly crust you see in the picture. If you only have one cookie sheet, you might want to halve the recipe so you can bake them all at the same time recipe. As for baking, do not overcook these. The edges should be set but they should be pretty soft in the middle when you take them out of the oven. They will set quite a bit upon cooling and you definitely do not want to miss out on biting into the perfect mix of crisp edge and squishy middle with melted chips.

{This recipe was found via Welcome to my Pantry}

NOTE: The batter is alarmingly runny. Just glob it onto the cookie sheet and it will be fine. However, I dumped an extra 1/4 cup of flour into my batter, along with a bunch of nuts, to make myself feel better and the cookies turned out beautifully anyways. It's up to you.

Hootycreeks

No, I have NO idea why they are called Hootycreeks. But it rolls off the tongue a bit better than "White Chocolate Chip Cookies with Pecans and dried Cranberries."

Ingredients:
2 1/3 cup flour
1 cup rolled oats
1 t baking soda
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup butter
2t vanilla
1 cup pecans
1 cup dried cranberries
1 cup white chocolate chips

1.Mix the wet. Mix the dry. Combine!
2. Form into balls. Don't bother flattening them. Bake in a 350 degree oven for 15 minutes.

BAKER'S NOTES:
This is a dry recipe. The cookies stay nice and rounded that way. If you need more wetness, just melt a bit more butter and add it in. Also, these are great right out of the freezer. Refreshing, even. I just put them into a big Ziploc once they are cool, and we eat them one by one out of the bag.

Mom's Double Chocolate Brownies

ANOTHER CLASSIC THAT RICH IN CALORIES & GOODNESS.

Ingredients:
1 cup butter, melted
4 oz unsweetened chocolate
4 eggs
2 cups sugar
2 t vanilla
1 1/2 cups flour
1 t baking soda
6 oz chocolate chips

1.Preheat oven to 350 degrees.
2. Melt butter over low heat along with the chocolate. Remove from heat and let cool a bit.
3. In a bowl beat eggs. Add the sugar and vanilla. Add chocolate mixture once cooled.
4. In a separate bowl, mix flour and baking powder. Add to wet ingredients.
5. Stir in chocolate chips.
6. Pour into a greased 9"x13" pan. Bake for 35 minutes or until a tester comes out clean.

Cinnamon Bun Cake

Dough:
1 cup milk
1 egg
4 T butter, melted
3 1/3 cup flour
3 T sugar
1/2 t salt
1 1/2 t breadmaker yeast

Place all ingredients, in order into a breadmaker, creating a well for the yeast.
Select "dough" setting.
The dough should take roughly 1 hour and 40 minutes in the maker.
When ready, knead for 1 minutes. Let rest for 15 minutes.
Roll dough into a thin rectangle.

Filling:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup white sugar
2 t cinnamon
1/2 t nutmeg (optional)
pecans
dried cranberries

Mix all, and spread over dough.
Roll the dough into a spiraled tube and cut into even coins with, either a sharp knife, or a piece of dental floss.

Cake:

Butter a bundt cake pan.
Place the coins into the bottom of the pan, spiral upwards, stuffing them tightly together.
Cover pan with a dry dish cloth and leave to rise for 45 minutes in a warm place.
Preheat oven to 375 degrees and bake for 25 minutes.

Icing:

4 T butter, melted
1 t vanilla
1 1/2 cup icing sugar
1 t milk

"Buttery Yellow Citrus Cake"~BH&G

I PLAN TO TACKLE THIS BEAUTY THIS SATURDAY TO SERVE AT MY SONS SECOND BIRTHDAY PARTY. I LOVE LEMON. AND I AM PREGNANT, SO I WILL INDULGE IN WHAT I LOVE.

Ingredients:
3/4 cup butter
6 egg yolks or 3 whole eggs
2 2/3 cups flour
2 t baking powder
1/2 t salt
1/4 t baking soda
1 2/3 cups white sugar
1 cup milk
2 t lemon or lime zest
1 t orange zest
2 T lemon or lime juice
2 T orange juice
1 batch of "Lemony Whipped Cream"*

Preparation:
1. Let butter and eggs stand at room temperature for about 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9 x 2-inch round baking pans.
2. In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
3. In separate bowl beat butter, adding sugar gradually until creamed. Add yolks one at a time. Add flour mixture and milk alternately. Stir in peels and juices. Spread batter into pans.
4. Bake 20-25 minutes. Cool 10 minutes.
5. Spread Whipped Cream between both layers and all over the outside of the cake.
Serve immediately or keep refrigerated.

*Lemony Whipped Cream
In a large chilled bowl beat 2 cups whipping cream, 2 T powdered sugar, and 1 T instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 T lemon zest. If made ahead, chill 24 hours; stir before spreading. Makes 3 1/2 cups.

Lemon Coconut Squares

CLASSIC TANGY GOODNESS

Base:
1 cup melted butter
2 cup flour
1/2 cup sugar

Combine all and press into a 9" x 13" pan. Bake at 350 degrees for 20 minutes

Lemon Topping:
4 eggs
2/3 cup lemon juice
1 1/2 cups sugar
1/4 cup flour
1 t baking powder
1 1/2 cups toasted coconut

Combine all and pour over cooked base. Bake fore a further 25 minutes.
Cool completely before cutting.

BAKER'S NOTES: The recipe calls for 2 cups of sugar and no coconut in the topping, but I reduced the sugar and added toasted coconut pieces. Do as you please.
Also, I prefer these squares chilled in the fridge. Very refreshing.

Mom's Mocha Cake

Almond Torte

2 T flour
2 1/2 t baking powder
4 eggs
3/4 c sugar
3/4 c ground almonds

Mix flour and b. powder. Beat eggs and sugar on high speed until
smooth and light. Add nuts, mix well. Add the flour mixture. Mix well
on low, but not for long. Pour into two wax paper-lined 8 " layer
cake pans and bake at 350 F for 20 minutes. Turn out onto wire racks
and remove the paper. Let cool completely. Prepare the mocha whipped
cream, which will be spread between the layers and over the top. May
be garnished with grated almonds or chocolate curls.

Mocha Whipped Cream

1/2 c sugar
1/4 c cocoa
1 T instant coffee powder
1/4 t salt
2 t vanilla
1 1/2 c whipping cream

Combine sugar cocoa, coffee powder, vanilla and whipped cream. Beat
on high until thick.

Blueberry & Lemon Coffee Cake

INGREDIENTS:

INSTRUCTIONS: