Sunburst Lemon Bars

Base

2 cups flour

1/2 cup powdered sugar

1 cup butter

Filling

4 eggs, slightly beaten

2 cups sugar

1/4 cup flour

1 tsp. baking powder

1/4 cup lemon juice

Glaze

1 cup powdered sugar

2-3 tablespoons lemon juice

Heat oven to 350 degrees. Combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9 pan. Bake at 350 for 20-30 minutes or until light golden brown.

Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice.

Remove pan from oven; pour filling over warm base. Return to oven; bake at 350 for an additional 25-30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled.

In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired glazing consistency; blend until smooth. Glaze cooled bars. Place pan in refrigerator until firm. Cut into bars.

Debbie Marcantano

Caramel Brownies

50 Caramels

1/2 cup canned milk

Combine and melt in double boiler

Mix by hand:

1 German Chocolate Cake Mix

1/2 cup melted butter

1/3 cup canned milk

3/4 cup chopped pecans (opt)

Place 1/2 mixture in greased 9x13 pan and bake 6 minutes at 350. Take out of oven and sprinkle one 6 oz package of semi-sweet chocolate chips on top.
Drizzle caramel over top of chocolate chips. Crumble last 1/2 of cake mixture over caramel with fingers.
Bake 20 minutes at 350. Cool and cut into squares

Shannon Blackerby

Gingersnap Cookies

1/2 c. butter

1/4 c. corn oil

1 c. sugar

1 egg

1/4 c. molasses

2 c. + 2 T. flour

1 t. ginger

2 t. soda

1 t. cinnamon

1/2 t. salt

Cream butter, oil and sugar. Add egg and molasses. Add dry ingredients. Roll in small balls and roll in sugar. Bake at 350 for 10 to 11 minutes or until just light brown. Makes 20 large cookies or 28 small cookies.

Camille Ebert