What a perfectly beautiful weekend it has been here in KCMO. After our really COLD winter, the low 80s feel like Heaven. Last week was cool with our highs only in the 50s maybe 60s and even two nights in the upper 30s. BUT the weatherman says he thinks that is the last of our cool weather. Surely hope so.
Last night our NNL Dinner Club gathered for another delicious meal. My friends are really good cooks! I will be sharing some of the recipes with you soon so you can be looking out for them.
But first things first. To today's recipe.....
These unusual, tart, lemony bars were inspired by dream bars. Easy to prepare and exceptionally good. So described by Ann Pillsbury in this 1953 NEW Cook Book from Pillsbury's 4th Grand National 100 Prize Winning Recipes. The recipe was a Senior Winner for Mrs. Margaret Belitz from Chicago, IL. The cook book(let) originally cost 25 cents. And that is what I paid for it at the estate sale. (Nice to know there are still some good deals out there.)
I made it for Friend Fran who was hosting April's NNL Farkle gathering. Several said they were surprised by the lemon taste. (I didn't tell everyone what the recipe was called.) All agreed that they really liked it. Several were interested in how the top was crunchy.
Remember if you want to print the recipe using the print friendly button at the bottom of the post, you can remove the images. You must be on this individual post though or the print button isn't there. Just click on the title Lemon Dream Dessert at the top of this post and you will be taken to just this post.
1/2 cup butter or margarine
1 cup sifted flour
2 eggs
1/2 cup packed light brown sugar
3/4 cup coconut, chopped (unsweetened)
1/2 cup nuts, chopped (pecans)
1/8 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Lemon Frosting
2 teaspoons grated lemon rind (lemon peel)
2 tablespoons lemon juice
1 cup sifted confectioners' sugar
Preheat oven to 350 degrees F.
Sift some flour
and then measure 1 cup.
Slice the stick of butter/margarine into narrow slices. (This helps cut the margarine in easier with a fork.)
Cut butter into flour using a fork until mixture resembles coarse meal.
(I always finish up using my fingers.)
Press the mixture firmly into ungreased 11 x 7 , 9 x 9, or 8 x 8 - inch pan. (I used the 11 x 7)
Bake for 15 to 20 minutes until set but not brown. (I baked mine for 15 minutes.)
Set aside.
Beat the eggs in a large mixing bowl with a whisk.
Add the brown sugar, coconut, nuts, baking powder, salt, and vanilla.
Mix well.
Spread the mixture evenly over partially baked crust. (It will be a thin layer.)
Bake for 20 to 25 minutes. (I took mine out after 20 minutes.)
While the dessert is baking, prepare the frosting:
Sift some confectioners' sugar and then measure 1 cup. In a medium bowl, combine the sugar, lemon peel, and lemon juice.
Mix til smooth. Set aside.
Remove dessert from oven and frost immediately by spreading the lemon frosting evenly over top with a tablespoon making sure you cover it all.
Cool 15 minutes
and then cut into bars or squares.
Serve. (The frosting makes a nice crunchy top for the bar.)
Last night our NNL Dinner Club gathered for another delicious meal. My friends are really good cooks! I will be sharing some of the recipes with you soon so you can be looking out for them.
But first things first. To today's recipe.....
These unusual, tart, lemony bars were inspired by dream bars. Easy to prepare and exceptionally good. So described by Ann Pillsbury in this 1953 NEW Cook Book from Pillsbury's 4th Grand National 100 Prize Winning Recipes. The recipe was a Senior Winner for Mrs. Margaret Belitz from Chicago, IL. The cook book(let) originally cost 25 cents. And that is what I paid for it at the estate sale. (Nice to know there are still some good deals out there.)
I made it for Friend Fran who was hosting April's NNL Farkle gathering. Several said they were surprised by the lemon taste. (I didn't tell everyone what the recipe was called.) All agreed that they really liked it. Several were interested in how the top was crunchy.
Remember if you want to print the recipe using the print friendly button at the bottom of the post, you can remove the images. You must be on this individual post though or the print button isn't there. Just click on the title Lemon Dream Dessert at the top of this post and you will be taken to just this post.
LEMON DREAM DESSERT
1/2 cup butter or margarine
1 cup sifted flour
2 eggs
1/2 cup packed light brown sugar
3/4 cup coconut, chopped (unsweetened)
1/2 cup nuts, chopped (pecans)
1/8 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Lemon Frosting
2 teaspoons grated lemon rind (lemon peel)
2 tablespoons lemon juice
1 cup sifted confectioners' sugar
Preheat oven to 350 degrees F.
Sift some flour
Slice the stick of butter/margarine into narrow slices. (This helps cut the margarine in easier with a fork.)
Cut butter into flour using a fork until mixture resembles coarse meal.
(I always finish up using my fingers.)
Press the mixture firmly into ungreased 11 x 7 , 9 x 9, or 8 x 8 - inch pan. (I used the 11 x 7)
Bake for 15 to 20 minutes until set but not brown. (I baked mine for 15 minutes.)
Set aside.
Beat the eggs in a large mixing bowl with a whisk.
Add the brown sugar, coconut, nuts, baking powder, salt, and vanilla.
Mix well.
Spread the mixture evenly over partially baked crust. (It will be a thin layer.)
Bake for 20 to 25 minutes. (I took mine out after 20 minutes.)
While the dessert is baking, prepare the frosting:
Sift some confectioners' sugar and then measure 1 cup. In a medium bowl, combine the sugar, lemon peel, and lemon juice.
Mix til smooth. Set aside.
Remove dessert from oven and frost immediately by spreading the lemon frosting evenly over top with a tablespoon making sure you cover it all.
Cool 15 minutes
No comments:
Post a Comment