Ambrosia Mold

 Bake Sale Lemon Bars

 Caramel Cream Sandwiches Cookies

 Cherry Pretzel Delight

 Cherry Ribbon Cheesecake

 Chess Cake

 Chess Pie

 Chocolate Marshmallow Squares

 Chocolate Peanut Butter Parfaits

 Cookies 'N Cream Cake

 Creamy Double Decker Fudge

 Dessert Pizza

 Five Flavor Cake

 Fruit Pizza

 Fudgy Cocoa Brownies

 Fun Cookies

 Haystacks

 Hot Fudge Sundae Cake

 Lemon Berry Pie

 Lemon Ice Box Pie

 Lemon Pudding Cake

 Lemon Truffle Pie

 Lemonade Pie

 Oreo Cream Cake

 Oreo Fudge Pie

 Peanut Butter Fudge

 Philly 3 Step Cherry Cheesecake

 Sand Cups

 Sunburst Lemon Bars
      

 Basic Powered Sugar Glaze

 Buttercream Frosting

 Chocolate Buttercream Frosting

 Cocoa Butter Frosting

 Five Flavor Glaze

 Lemon Buttercream Frosting

 Peanut Butter Frosting
  

 

Ambrosia Mold

Ingredients :
  • 1 (8 oz.) can crushed pineapple in juice, undrained
    		•
  • 2 cups boiling water
    		•
  • 1 (11 0z.) can of mandarin orange segments
    		•
  • 1 3/4 cup of cool whip whipped topping, thawed
    		•
  • 1 (8 oz.) pkg jell-o brand orange flavor gelatin
    		•
  • 1 1/2 cups of miniature marshmallows
    		•
  • 1/2 cup of bakers angel flake coconut (optional)
    		•

    • Directions :
    drain pineapple, reserving juice. add cold water to juice to measure 1 cup. stir boiling water into gelatin in large bowl, 2 min. or till completely dissolved. stir in measured liquid. refrigerate 1 1/4 hours or until slightly thickened. stir in whipped topping with wire wisk until smooth. refrigerate 10 min. or until mixture will mound. stir in pineapple, oranges, marshmallows and coconut. spoon into 6 cup mold. refrigerate 3 hours or until firm. unmold


    Bake Sale Lemon Bars

    Ingredients :
  • 1 1/2 cups of all purpose flour
    		•
  • 2/3 cup of confectioner's sugar
    		•
  • 3/4 cup of butter, softened
    		•
  • 3 eggs, lightly beatened
    		•
  • 1 1/2 cup of sugar
    		•
  • 3 tbsp of all purpose flour
    		•
  • 1/4 cup of lemon juice
    		•
  • additional confectioners sugar
    		•

    Directions :
    combine flour, sugar, and butter; pat into a greased 13 by 9 inch baking pan. bake at 350 degrees for 20 min. meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust. bake at 350 degrees for 20 to 25 min. or until light golden brown cool on wire rack. dust with confectioners' sugar. cut into squares.


    Caramel Cream Sandwiches Cookies

    Ingredients :
  • 3/4 cup firmly packed brown sugar
    		•
  • 1 cup butter, softened
    		•
  • 1 egg yolk
    		•
  • 2 cups all purposed flour
    		•
  • 2 tbsp butter
    		•
  • 1 1/4 cup powdered sugar
    		•
  • 1/2 tsp vanilla
    		•
  • 5 tsp milk
    		•

    Directions :
    in large bowl, beat brown sugar and 1 cup butter until light and fluffy, add egg yolk; blend well. stir in flour; mix well. cover with plastic wrap; refrigerate 15 min. for easier handling. heat oven to 325 degrees. shape dough into 1 inch balls. place 2 inches apart on ungreased cookie sheets. flatten to 1 1/2 inch circles with fork dipped in flour. bake at 325 for 10 to 14 min. or until light golden brown. immediately remove from cookie sheets. cool completely. heat 2 tbsp butter in medium saucepan over medium heat until light golden brown. remove from heat. stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. spread 1 tsp frosting between 2 cooled cookies. repeat with remaining frosting and cookies.


    Cherry Pretzel Delight

    Ingredients :
  • 1 1/2 cup crushed pretzels
    		•
  • 1/4 cup sugar
    		•
  • 1/2 cup butter, melted
    		•
  • 1 (12 oz.) can sweetened condensed milk
    		•
  • 1/2 cup water
    		•
  • 1 (3.4 oz.) pkg instant vanilla pudding and pie filling
    		•
  • 1 (4 oz.) container whipped topping
    		•
  • 1 (21 oz.) can of cherry fruit pie filling
    		•

    Directions :
    in large bowl, combine all crust ingredients; mix well. press in bottom of ungreased 13 x 9 inch pan. bake for 8 min. cool. in same large bowl, combine condensed milk and water; blend well. add pudding mix; beat 2 min. refrigerate for 5 min. fold in whipped topping. spread on cooled baked crust. refrigerate until topping is firm, about 1 hour. spoon topping over filling. cover, refrigerate until serving time. store in refrigerator.


    Cherry Ribbon Cheesecake

    Ingredients :
  • 1 chocolate wafer pie crust 9 inch
    		•
  • 2 cans cherry pie filling
    		•
  • 3 (8 oz.) pkgs of cream cheese, softened
    		•
  • 1/2 cup sugar
    		•
  • 2 tbsp all purpose flour
    		•
  • 1 tsp vanilla extract
    		•
  • 2 egg whites
    		•
  • 1 cup of whipping cream
    		•

    Directions :
    put 1 can of cherry pie filling into a blender and puree. set aside. in a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. add egg whites; beat on low just until blended. stir in cream. pour half into crust. top with cherry sauce. carefully spoon remaining filling over sauce. bake at 375 for 35 to 40 min. or until center is nearly set. remove from oven. immediately run knife around pan to loosen crust. cool on wire rack 1 hour. add the other can of cherry pie filling on top. enjoy.


    Chess Cake

    Ingredients :
  • 1 stick of butter
    		•
  • 1 box of yellow cake mix
    		•
  • 3 eggs
    		•
  • 1 (8 oz.) pkg of philadelphia cream cheese
    		•
  • 1 lb powdered sugar
    		•

    • Directions :
    melt one stick butter add yellow cake mix and one egg. mix well. batter will be stiff. pour into a 13 x 9 inch pan. spread evenly. beat 2 eggs until foamy, add 8 oz. cream cheese and 1 lb powdered sugar. mix well. pour over mixture in pan. bake at 325 for 30 min. crusty brown on top.


    Chess Pie

    Ingredients :
  • 1 cup light brown sugar
    		•
  • 1/2 cup white sugar
    		•
  • 1 tbsp flour
    		•
  • 1 tbsp meal
    		•
  • 2 eggs
    		•
  • 2 tbsp milk
    		•
  • 1/2 cup butter, melted
    		•
  • 1/2 tbsp vinegar
    		•
    		•  

    Directions :
    sift sugar together, add flour and meal add eggs, and milk. beat till sugar is dissolved. stir in butter flavoring with vinegar. pour in unbaked pie shell, bake at 325 degrees for 25 min.


    Chocolate Marshmallow Squares

    Ingredients :
  • 1 (12 oz.) pkg semisweet chocolate chips
    		•
  • 1 (6 oz.) pkg butterscotch chips
    		•
  • 1/2 cup peanut butter
    		•
  • 1 bag of miniature marshmallows
    		•
  • 1 cup of salted peanuts
    		•

    • Directions :
    in 3 qt. casserole dish combine chocolate chips, butterscotch chips, and peanut butter. microwave 3 1/2 to 4 1/2 min. or until chips are softened, stirring after half the time. stir until smooth and melted. mix in marshmallows and peanuts. spread in lightly greased 8 x 8 in. baking dish. cool completely before cutting.


    Chocolate Peanut Butter Parfaits

    Ingredients :
  • 2 cups plus 2 tbsp milk, divided
    		•
  • 2 tbsp peanut butter
    		•
  • 1 cup cool whip whipped topping
    		•
  • 1 pkg (4 oz.) box of Jell-O chocolate flavor instant pudding and pie filling
    		•

    Directions :
    add 2 tbsp milk to peanut butter, stir until well blended. stir in whipped topping. pour the remaining 2 cups milk into medium mixing bowl, add pudding mix. beat with wire wisk until well blended, 1 to 2 min. spoon half of the pudding mixture into 6 parfait glasses; cover with whipped topping mixture. top with remaining pudding mixture. refrigerate until ready to serve.


    Cookies 'N Cream Cake

    Ingredients :
  • 1 (18.5 oz.) pkg pudding included white cake mix
    		•
  • 1 1/4 cups water
    		•
  • 1/3 cup oil
    		•
  • 3 egg whites
    		•
  • 1 cup coarsely crushed creme filled chocolate sandwich cookies
    		•
  • 3 cups powdered sugar
    		•
  • 3/4 cup shortening
    		•
  • 1/4 cup milk
    		•
  • 1 tsp vanilla
    		•   

    Directions :
    grease and flour a 13 x 9 inch pan. in a large bowl, combine all cake ingredients, except for crushed cookies, at low speed until moistened; beat 2 min. at high speed. by hand stir in cookies. pour batter into greased and floured pan. bake at 350 degrees for 30 to 40 min. or until toothpick inserted in center comes out clean. cool completely. in small bowl, combine all frosting ingredients; beat until smooth. top cake with frosting. cut a cookie in half and place on each piece cut for garnish.


    Creamy Double Decker Fudge

    Ingredients :
  • 1 cup of Reese's peanut butter chips
    		•
  • 1 (14 oz.) sweetened condensed milk, divided
    		•
  • 1 tsp vanilla extract, divided
    		•
  • 1 cup of hershey's semi sweet chocolate chips
    		•

    Directions :
    line a 8 inch square pan with foil. in small microwave safe bowl, place peanut butter chip and 2/3 cup sweetened condensed milk. microwave at high 1 to 1 1/2 min. stirring after 1 minute until chips are melted when stirred. stir in 1/2 tsp vanilla, spread evenly into prepared pan. in small microwave safe bowl place remaining sweetened condensed milk and chocolate chips. repeat above microwave procedure. stir in remaining 1/2 tsp vanilla, spread evenly over peanut butter layer. refrigerate until firm. cut into squares. store tightly covered in refrigerator.


    Dessert Pizza

    Ingredients :
  • 1 pkg refrigerated cookie dough, any flavor
    		•
  • 3 cups of thawed cool whip whipped topping
    		•
  • 2 cups of assorted fruit, such as sliced bananas, kiwi, fresh or thawed frozen strawberries slices, halved grapes, drained canned peach slices or crushed pineapple
    		•

    • Directions :
    heat oven to 350 degrees. press dough evenly into 12 inch pizza pan. bake 15 to 20 min. or until golden brown. cool in pan on wire rack. place cookie crust on serving plate. spread whipped topping on cookie crust. garnish with fruit. serve immediately or refrigerate until ready to serve. enjoy.


    Five Flavor Cake

    Ingredients :
  • 2 sticks of butter
    		•
  • 1/2 cup of vegetable shortening
    		•
  • 3 cups of sugar
    		•
  • 3 cups of all purpose flour
    		•
  • 1/2 tsp baking powder
    		•
  • 1 cup milk
    		•
  • 5 eggs
    		•
  • 1 tsp coconut flavoring
    		•
  • 1 tsp run extract
    		•
  • 1 tsp butter flavoring
    		•
  • 1 tsp lemon extract
    		•
  • 1 tsp vanilla extract
    		•

    Glaze :
  • 1 cup sugar
    		•
  • 1/2 cup of water
    		•
  • 1 tsp rum extract
    		•
  • 1 tsp almond extract
    		•
  • 1 tsp coconut extract
    		•
  • 1 tsp butter flavoring
    		•
  • 1 tsp lemon extract
    		•
  • 1 tsp vanilla extract
    		•

    Directions :

    cream butter, shortening, and sugar until light and fluffy. add eggs which have been beaten until lemon colored. combine flour and baking powder and add to creamed mixture alternately with milk. stir in flavorings. spoon mixture into prepared 10 inch tube pan ( the bunt pan must be 10 inches or hold 12 cups; angel food pan may also be used ) bake at 325 dgrees for 1 1/2 hours or until test shows done. add glaze if desired. cool in pan for about 10 min. before turning out.

    Glaze

    combine ingredients in heavy sauce pan, bring to boil. stir until sugar is melted. pour on 1/2 of glaze while cake is in the pan. the rest when the cake is out of the pan.


    Fruit Pizza

    Ingredients :
  • 1 pkg sugar cookie mix
    		•
  • 1 (8 oz.) pkg of cream cheese
    		•
  • 1/3 cup sugar
    		•
  • 1 cup of orange juice
    		•
  • 1 tbsp cornstarch
    		•
  • 2 kiwi fruit
    		•
  • mandarin oranges, drained
    		•
  • seedless red grapes
    		•
  • cherries (marachino)
    		•
  • crushed pineapple, drained
    		•
  • 2 bananas
    		•   

    Directions :

    spread sugar cookie mix on pizza pan ( use as dough ) cook, let cool. combine 8 oz. softened cream cheese and 1/3 cup of sugar. spread over cooked dough. chop or slice fruit and arrange over dough. prepare glaze.

    glaze

    mix 1 cup of orange juice, 1/3 cup sugar and 1 tbsp of cornstarch. bring to boil. let thicken. stir continuous or use mixer. pour over fruit. serve warm or cold. refrigerate any leftovers.


    Fudgy Cocoa Brownies

    Ingredients :
  • 1/2 cup shortening or stick of butter
    		•
  • 1/3 cup baking cocoa
    		•
  • 1 cup sugar
    		•
  • 2 eggs
    		•
  • 1 tsp vanilla
    		•
  • 1/2 cup of all purpose flour
    		•
  • 1/4 tsp salt
    		•
  • 1/3 cup of butter
    		•
  • 1/3 cup of baking cocoa
    		•
  • 1 1/2 tsp vanilla
    		•
  • 2 cups confectioner's sugar
    		•
  • 2 tbsp milk
    		•

    Directions :

    grease an 8 x 8 x 2 inch pan. in a medium sauce pan melt shortening over low heat or melt in a one quart container in the microwave. remove the melted shortening from heat add cocoa, and stir until well blended. add sugar and mix well. add eggs one at a time and beat well. stir in vanilla, flour, and salt. do not over beat. spread in a prepared pan and bake 25 to 30 min. or until toothpick inserted in center comes out clean, frost with cocoa butter frosting.

    cocoa butter frosting

    in a medium sauce pan, melt butter over low heat, or melt butter in a one quart container in the microwave. remove melted butter from heat and add cocoa and stir until well blended. add vanilla, beat in confectioner sugar and milk until smooth and of spreading consistency. add milk if needed


    Fun Cookies

    Ingredients :
  • 2 cups of all purpose flour
    		•
  • 3/4 tsp baking soda
    		•
  • 3/4 tsp salt
    		•
  • 1 (8 oz.) cup butter, softened
    		•
  • 2/3 cup granulated sugar
    		•
  • 1/2 cup firmly packed light brown sugar
    		•
  • 1 egg
    		•
  • 1 tsp vanilla extract
    		•
  • 1 3/4 cup M&M's semi sweet chocolate candies
    		•   

    Directions :
    combine flour, baking soda, and salt. set aside. cream together butter and sugars until light and fluffy. beat in egg and vanilla. blend in flour mixture and slowly stir in m&m's semi-sweet chocolate candies. drop heaping teaspoonfuls onto an ungreased cookie sheet. bake 8 to 11 min. or until brown. cool 1 minute on cookie sheet. makes about 5 dozen 2 inch cookies.

     

     

    Haystacks

    Ingredients :
  • 1 (12 oz.) package butterscotch chips
    		•
  • 1 can chinese noodles
    		•

    Directions :
    melt the chips and mix with the other ingredients. drop spoonfuls of the mix on waxed paper. cool and eat.


    Hot Fudge Sundae Cake

    Ingredients :
  • 1 cup of gold medal flour
    		•
  • 3/4 cup granulated sugar
    		•
  • 2 tbsp cocoa
    		•
  • 2 tsp baking powder
    		•
  • 1/4 tsp salt
    		•
  • 1/2 cup milk
    		•
  • 2 tbsp salad oil
    		•
  • 1 tsp vanilla
    		•
  • 1 cup chopped nuts, if desired
    		•
  • 1 cup packed brown sugar
    		•
  • 1/4 cup of the hottest tap water
    		•
  • favorite ice cream
    		•

    Directions :
    Heat oven to 350 degrees. In ungreased square pan, 9 X 9 X 2 inches, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts, spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; spoon inot dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving. It makes its own sauce.


    Lemon Berry Pie

    Ingredients :
  • 1 (4 oz.) philadelphia brand cream cheese, softened
    		•
  • 1 ( 6 oz.) graham cracker pie crust
    		•
  • 1 tbsp milk
    		•
  • 1 tbsp sugar
    		•
  • 2 tsp grated lemon peel
    		•
  • 1 tbsp lemon juice
    		•
  • 1 (8 oz.) tub of whipped topping
    		•
  • 1 pint of strawberries, hulled and halved
    		•
  • 2 cups milk
    		•
  • 2 pkg 4 serving size of vanilla flavoring instant pudding and pie filling
    		•

    Directions :
    beat cream cheese, 1 tbsp milk and sugar in medium bowl with wire wisk until smooth. stir in lemon peel and juice. stir in1 1/2 cup of whipped topping. spread evenly in bottom of pie crust. press strawberry halves into cream cheese layer, reserving several for garnish if desired. pour 2 cups milk into large bowl. add pudding mix beat with wire wisk for 1 min. let stand 1 min. or until thickened. gently stir in 1 cup of the whipped topping. spoon over strawberries in crust. refrigerate 4 hours or until set. garnish with remaining whipped topping and reserved strawberry halves. store leftover pie in refrigerator.


    Lemon Ice Box Pie

    Ingredients :
  • 1 can eagle brand milk
    		•
  • 2 egg yolks
    		•
  • juice of 2 lemons
    		•
  • grated lemon rind
    		•
  • 1 pie crust
    		•

    • Directions :
    mix all ingredients together and pour into baked pie shell. make meringue for pie


    Lemon Pudding Cake

    Ingredients :
  • 3 eggs
    		•
  • 1/2 cup skim milk
    		•
  • 1/4 cup lemon juice
    		•
  • 1 tsp grated lemon peel
    		•
  • 1/2 cup sugar
    		•
  • 1/3 cup all purpose flour
    		•
  • 1/8 tsp salt
    		•

    • Directions :
    grease a 1 quart casserole. in a small bowl beat egg yolks; stir in milk, lemon juice and lemon peel. add sugar, flour and salt; beat until smooth. in another small bowl, beat egg whites until a stiff peak form. do not over blend. pour into greased casserole. place casserole in 13 x 9 inch pan. pour boiling water into pan around casserole to a depth of 1 inch. bake at 350 degrees for 25 to 35 min. or until light golden brown.


    Lemon Tuffle Pie

    Ingredients :
  • 1 cup of sugar
    		•
  • 2 tbsp cornstarch
    		•
  • 2 tbsp all purpose flour
    		•
  • 1 cup water
    		•
  • 2 eggs, beaten
    		•
  • 1 tbsp butter
    		•
  • 1/2 tsp grated lemon peel
    		•
  • 1/4 cup lemon juice
    		•
  • 1 cup of vanilla milk chips or 6 oz. pkg white baking bars, chopped
    		•
  • 1 ( 8 oz.) pkg light cream cheese, softened
    		•
  • 1/2 cup of whipping cream
    		•   

    Directions :
    in medium saucepan, combine sugar, conrstarch and flour; mix well. gradually stir in water until smooth. cook over medium heat until mixture thickens and boils, stirring constantly. reduce heat cook 2 min., stirring constantly. remove from heat. blend about 1/4 cup of hot mixture into eggs. gradually stir mixture into hot mixture in saucepan. cook over low heat until mixture comes to a boil, stirring constantly. cook 2 min. stirring constantly. remove. from heat; stir in butter, lemon peel and lemon juice. place 1/3 cup of hot lemon mixture in small saucepan; cool remaining mixture 15 min. add vanilla milk chips to hot lemon mixture in small saucepan. stir over low heat just until chips are melted. in small bowl, beat cream cheese until fluffy. add vanilla milk chip mixture; beat until well blended. spread over bottom of pie shell. spoon remaining lemon mixture over cream cheese layer. refrigerate 2 to 3 hours or until set. in small bowl beat whipping cream until stiff peaks form. pipe or spoon over pie. store in refrigerator.


    Lemonade Pie

    Ingredients :
  • 1 graham cracker pie crust, 9 inch
    		•
  • 1 small can of frozen lemonade
    		•
  • 1 can of eagle brand milk
    		•
  • 1 (8 oz.) container of cool whip
    		•

    Directions :
    mix all ingredients, beat thoroughly, chill over night.


    Oreo Cream Cake

    Ingredients :
  • 1 large pkg oreo cookies
    		•
  • 1 (12 oz.) container of cool whip
    		•
  • 1 (8 oz.) pkg cream cheese, softened
    		•
  • 1 cup powdered sugar
    		•
  • 1 tsp of vanilla
    		•
  • 1 stick of margarine, softened
    		•
  • 2 cups of milk
    		•
  • 3 oz vanilla flavor instant pudding
    		•

    Directions :
    crush oreos and place half in bottom of container use a mixer to blend cool whip cream cheese, powdered sugar and margarine. in bowl combine pudding, milk, vanilla. beat until its consistency of pudding. combine with cool whip mixture pour over cookies sprinkle remaining oreos on top. refrigerate


    Oreo Fudge Pie

    Ingredients :
  • 1 quart of vanilla ice cream
    		•
  • 1 oreo pie crust
    		•
  • 1/2 cup chocolate fudge sauce
    		•
  • prepared whipped topping
    		•
  • 1 package of mini oreo bite size chocolate sandwich cookies
    		•

    • Directions :
    let ice cream softened, spread ice cream in crust, top with fudge sauce, freeze until firm. about 6 hours. to serve garnish pie with whipped topping and cookies.


    Peanut Butter Fudge

    Ingredients :
  • 2 cups of peanut butter chips
    		•
  • 1 cup of chocolate chips
    		•
  • 1/3 cup of chopped peanuts
    		•
  • 1/4 cup of butter
    		•
  • 1 (14 oz.) can of condensed milk
    		•

    • Directions :
    place all ingredients in 2 qt. mixing bowl. microwave 3 to 4 min. or until chips are melted, stirring once. stir to blend. pour into 8 x 8 in baking dish. chill until set, cut into squares


    Philly 3 Step Cherry Cheesecake

    Ingredients :
  • 2 ( 8 oz.) pkgs of philly cream cheese
    		•
  • 1/2 cup of sugar
    		•
  • 2 eggs
    		•
  • 1 graham cracker pie crust, 9 inch
    		•
  • 1 (21 oz.) can of cherry pie filling
    		•

    • Directions :
    mix all above ingredients, except for pie filling. pour into the gram cracker pie shell, bake at 350 degrees for about 40 min. or until center is almost set. cool, refrigerate at least 3 hours. spread with cherry pie filling.


    Sand Cups

    Ingredients :
  • 2 cups of cold milk
    		•
  • 1 pkg of vanilla flavor instant pudding
    		•
  • 1 (8 oz.) tub of whipped topping
    		•
  • 1 (12 oz.) pkg of vanilla wafers, crushed
    		•

    Directions :
    pour milk in bowl and add pudding, blend till mixed. let stand for 5 minutes. stir in whipped topping and half of crushed cookies. refrigerate 1 hour.


    Sunburst Lemon Bars

    Ingredients :
  • 2 cups of all purpose flour
    		•
  • 1/2 cup of powdered sugar
    		•
  • 1 cup margarine
    		•
  • 4 eggs
    		•
  • 2 cups of sugar
    		•
  • 1/4 cup of all purpose flour
    		•
  • 1 tsp of baking powder
    		•
  • 1/4 cup of lemon juice
    		•
  • 1 cup of powdered sugar
    		•
  • 2 tbsp lemon juice
    		•

    Directions :
    In large bowl, combine all crust ingredients at low speed until crumbly. Press mixture evenly in bottom of ungreased 13 x 9 inch pan. Bake at 350 degrees for 20 to 30 minutes or until light golden brown. Meanwhile in a large bowl combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup of lemon juice. Pour mixture over warm crust. Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown. Cool completely. In small bowl combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Spread over cooled bars. Cut into bars.

     

     

    Basic Powered Sugar Glaze

    Ingredients :
  • 2 cups of powdered sugar
    		•
  • 2 tbsp of butter, softened
    		•
  • 1 tsp of vanilla flavoring
    		•
  • 3 or 4 tbsp of milk, depends on desired consistency
    		•

    Directions :
    in medium bowl, combine all ingredients, adding enough milk for desired glaze consistency.


    Buttercream Frosting

    Ingredients :
  • 2/3 cup of butter, softened
    		•
  • 4 cups of sugar
    		•
  • 1 tsp of vanilla flavoring
    		•
  • 2 tbsp of milk, can use 4 tbsp
    		•

    Directions :
    in large bowl, beat butter until light and fluffy. gradually add powdered sugar, beating well. beat in vanilla and half and half, adding enough half and half for desired spreading consistency.


    Chocolate Buttercream frosting

    Ingredients :
  • 2/3 cup of butter, softened
    		•
  • 4 cups of powdered sugar
    		•
  • 1 tsp of vanilla flavoring
    		•
  • 2 tbsp of milk, can use 4 tbsp
    		•
  • 1/3 cup of unsweetened cocoa
    		•

    • Directions :
    in large bowl beat butter until light and fluffy. blend into butter unsweetened cocoa. gradually add powdered sugar beating well. beat in vanilla and half and half, add enough half and half for desired spreading consistency.


    Cocoa Butter Frosting

    Ingredients :
  • 1/3 cup of butter
    		•
  • 1/3 cup of baking cocoa
    		•
  • 1 1/2 tsp vanilla
    		•
  • 2 cups of confectioner's sugar
    		•
  • 2 tbsp of milk
    		•

    • Directions :
    in a medium sauce pan, melt butter over low heat or melt butter in a one quart container in a microwave. remove melted butter from heat. add cocoa, and stir until well blended. add vanilla, beat in confectioner sugar and milk until smooth and of spreading consistency. add additional milk if needed.


    Five Flavor Glaze

    Ingredients :
  • 1 cup of sugar
    		•
  • 1/2 cup of water
    		•
  • 1 tsp of rum extract
    		•
  • 1 tsp of almond extract
    		•
  • 1 tsp of coconut extract
    		•
  • 1 tsp of butter flavoring
    		•
  • 1 tsp of lemon extract
    		•
  • 1 tsp of vanilla extract
    		•
    		•  

    Directions :
    combine all ingredients in heavy sauce pan. bring to boil, stir until sugar is melted. use for cakes, donuts, etc.


    Lemon Buttercream Frosting

    Ingredients :
  • 2/3 cup of butter, softened
    		•
  • 4 cups of powdered sugar
    		•
  • 1 tsp of grated lemon peel
    		•
  • 2 tbsp of lemon juice, can use 4 tbsp
    		•

    Directions :
    in large bowl beat butter until light and fluffy. gradually add powdered sugar, beating well. beat in grated lemon peel and lemon juice.


    Peanut Butter Frosting

    Ingredients :
  • 2/3 cup of butter, softened
    		•
  • 4 cups of powdered sugar
    		•
  • 1 tsp of vanilla extract
    		•
  • 2 tbsp of milk, can use 4 tbsp
    		•
  • 3 tbsp of peanut butter
    		•

    • Directions :
    in large bowl, beat butter until light and fluffy beat in peanut butter. gradually add powdered sugar, beating well. beat in vanilla and half and half adding enough half and half for desired spreading consistency.