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Lemon Curd Bars

Reviewed: Nov. 20, 2011
Discovered I did not have enough flour to make these delicate treats, so I only used half the butter. I'm still adjusting to a microwave without a soften cycle, so the butter melted, and my crust was more like dough. Used 2/3 as recommended in a smaller pan, added some powdered sugar to lemon curd, then added more powdered sugar and coconut only to the remaining mixture to get it crumblike for the top crust. My husband couldn't wait to sample them, then wanted more. He thought they were great. Final test will be sharing them with our church family this morning. I thought they were very good, but prefer my homemade lemon bar filling so will try the crust with that filling the next time. Thanks for sharing.
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Apple Butter Bars

Reviewed: Oct. 6, 2010
Couldn't wait to try this recipe. I tweaked it a bit, adding more apple butter, substituted pumpkin pie spice for the apple spice, added a tsp of cinnamon, and some craisins . Baked it in an 8X12 glass casserole dish, which I use for all my bar recipes for about 30 minutes at 335 degrees. Had to try one as soon as they had cooled somewhat. Yum. Packed some with no topping in the freezer to share with family, then made an icing of 1/2 cup heavy cream, whipped, to which I added sifted powdered sugar until it was the correct consistency. I had a partial package of butterscotch pudding on hand, so I whisked it with some skimmed milk, took about a tbsp of it and added to the whipped cream/conf. sugar mixture for flavor and reserved the remaining pudding for hubby's ice cream treat later on. The bars were great. Think next time, I might sprinkle some coconut on top the bars. A great Fall Treat with memories of apple butter, and jam always on the table at Grandma and Grandpa's house.
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