lemon cheese bars

1 c AP flour
1/2 c walnuts, finely chopped
1/3 c packed brown sugar
6 tbsp butter/marg, soft
1 lemon
8 oz cream cheese, soft
1/4 c sugar
1 tbsp milk
1/2 tsp vanilla
1 egg

Knead together flour, walnuts, brown sugar & butter. Reserve 1/2 c mixture; pat remaining mix into greased 9x9" pan. Bake at 350F 12-15 min until lightly browned. Grate 1 tsp lemon rind & squeeze 1 tbsp juice. Beat together peel, juice, cream cheese & remaining ingredients until well blended, about 2 min. Pour onto baked layer in pan; sprinkle with remaining 1/2 c crumbs. Bake 25 min longer or until golden. Refrigerate at least 2 hrs. Cut into 24 bars. Cover pan with foil and refrigerate for up to 3 days.

marshmallow fudge squares

1/2 c butter/marg
2 oz unsweetened chocolate
1 c AP flour
1 c sugar
1 tsp salt
1 tsp vanilla
2 eggs
30 large marshmallows
1/2 c walnuts, chopped
1/2 c chocolate chips
2 tbsp milk

Heat butter and unsweetened chocolate until melted and smooth, stirring occasionally.. Remove from heat.

Mix at low speed flour, sugar, salt, vanilla and eggs until blended. With spoon, stir in nuts and chocolate mixture until blended. Spread in greased 9x13" pan. Bake at 350F for 15 minutes.

Heat together chocolate chips and milk until chocolate is melted and the mixture is smooth, stirring occasionally. Remove from heat. Remove baking pan from oven and arrange marshmallows in rows on top of baked layer. Bake 5 minutes longer or until marshmallows are soft and puffed.

Remove pan to wire rack. With metal spatula, flatten marshmallows and spread to make an even layer. Drizzle melted chocolate mixture over marshmallow layer. Cool on rack for 30 minutes. Cover and refrigerate until cold and top is firm, about 2 hours. Cut lengthwise into 6 strips, then cut each strip into 9 pieces. Store in tightly covered container in the refrigerator to use within 3 days. Makes 54

figaroons

1 3/4 c AP flour
1 c sugar
3/4 c butter/marg, soft
1/4 tsp salt
3/4 c walnuts, ground
2 tsp grated lemon rind
12 oz dried figs
3 tbsp apricot preserves
  1. Beat at low speed flour, sugar, butter, salt, 1/2 c ground nuts and 1 tsp rind until well mixed - mixture will be crumbly.
  2. Remove any stems from figs; with knife, finely chop figs. Stir preserves into figs along with remaining nuts and rind.
  3. Press all but 1 1/2 c crumb mix into a greased 9x9" pan. Spread fig mixture over this layer and top with reserved crumbs.
  4. Bake at 400F for 25 min. Cool in pan on rack, then cut into 36 squares and store in tightly covered container to be used within a week.

partridgeberry grumbles (squares)

 3 c fresh partridgeberries
1/2 c sugar
1 1/2 c rolled oats
1 1/2 c AP flour
1/4 tsp baking soda
1 c brown sugar, packed
3/4 c margarine

Prepare filling by adding sugar to the berries and cooking slowly for 10 min.

Mix together oats, flour, soda, brown sugar and margarine until crumbly. Place half the mixture into a 9x9" square pan which has been well greased. Spread filling and cover with the remaining crumbs. Bake at 350F for 30 min.

oatmeal currant squares

1/4 c butter
1 c firmly packed brown sugar
1 egg, beaten
1 tsp vanilla
1/2 c chopped walnuts
1/4 c sifted AP flour
1/4 tsp salt
1 tsp baking powder
3/4 c rolled oats
1 c dried currants
XXX sugar

Melt butter with brown sugar in saucepan over low heat. Stir until sugar is dissolved. Cool slightly. Stir butter mixture into egg. Add vanilla. Sift flour, salt and baking powder into egg mixture with oats, currants and walnuts. Turn into a greased 8x8" pan. Bake at 350F for 25 minutes. Cool on wire rack. While still slightly warm, cut into squares. Sprinkle with XXX sugar.

chocolate filled oat bars

1 - 14 oz can condensed milk
4 oz unsweetened chocolate
2 c walnuts, coarse chop
2 c AP flour
2 c quick oats
1/2 tsp baking soda
1/2 tsp salt
1 c butter or margarine, room temp
1 1/2 c dark brown sugar
2 tsp vanilla
XXX sugar for decoration

Line a 9x13" pan with foil. In the top of a double boiler heat milk and chocolate, stirring often until smooth. Remove from heat; stir in walnuts.

Mix flour, oats, soda and salt. Beat butter, sugar and vanilla with electric mixer until fluffy. Add flour mixture and beat just to blend. Mixture will be crumbly. Firmly press 2/3's in bottom of lined pan. Spread chocolate mixture evenly over top, then sprinkle with the remaining flour mixture.

Bake 25-30 minutes at 350F until lightly browned on top. Cool in pan or rack. Sprinkle top with XXX sugar. Lift foil by ends onto cutting board. Cut into 1x2" bars. Makes 48