Lemon Squares

Funny: I was looking online for a lemon bar recipe, found one that claimed to be the "best ever," and it turned out to be almost identical to this one!

People have such different opinions when it comes to lemon-flavored treats, I don't think there can be one version of lemon bars that will please every palate. This one is more sweet than lemony, but you can definitely taste the lemon. I've made it a few times now, and started adding the zest of one lemon to give it an extra flavor boost.

For the bottom crust, the recipe I found online calls for the same ingredients, but says to blend it in a bowl using softened butter. It's simpler (requiring one less bowl) to melt the butter in the pan in the oven, but the first time I tried it, I left the pan in too long and scorched the butter a little. That could be a good thing, giving the crust the "nutty" taste of browned butter, if that appeals to you.

Two medium lemons produce approximately the 6 tablespoons of juice called for, but I've found that it doesn't have to be precisely that amount to turn out well. A bit more or less juice is fine. Plus, as I said, adding lemon zest gives it a nice kick, if you're looking for more lemon flavor. It isn't necessary, but I strained the pulp from the juice before stirring in the zest. I haven't tried bottled lemon juice, but I imagine it would suffice if that's all you have to work with.

Other than that, it's a good recipe that doesn't take much time to prepare. From the 9"x13" pan, I cut it into 12 squares.

I'd never made lemon bars before, but this recipe is going to be in my regular sweet-treat repertoire from now on!

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Lemon Squares

Crust
1 cup oleo [butter is best]
2 cups flour
½ cup powdered sugar, sifted
dash of salt

Filling
4 eggs
6 tbsp. [or ½ cup] lemon juice
[zest of 1 lemon]
2 cups sugar
4 tbsp flour
1 tsp baking powder
¼ tsp salt

Melt oleo [butter] in 9"x13" pan; mix flour, powdered sugar, and salt, and add to oleo. [Alternatively, using softened butter, beat ingredients in a bowl until blended.] Press down firmly in bottom of pan. Bake 20 min at 350° [until lightly browned].

Beat eggs and lemon juice - set aside. Sift sugar, flour, baking powder, and salt. [Add lemon zest.] Mix with eggs. Pour on top of crust while hot. Bake 25 minutes at 350° [until lightly browned].

Sprinkle powdered sugar on top while warm.
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Chocolate Scotcheroos (Mrs. Hora)

On a snowy Sunday in December, my daughter and four other teenagers were at our house working on a school project, and the Mrs. Cleaver in me felt compelled to provide them a sweet afternoon snack. I didn't have much spare time, and didn't want to worry about waiting for something to bake in the oven, so I picked out this recipe, clipped from the now-defunct Tulsa Tribune. I was short just one of the ingredients -- the butterscotch chips -- but I was pretty sure the dessert would taste just fine without them.

The process is very similar to preparing Rice Krispie Treats -- perhaps even simpler and less messy -- but the end result is more dense and chewy. The peanut butter and chocolate go well together, of course, but I would add vanilla to the sugar mixture; the flavor seemed to lack a little something, and vanilla seems the obvious fix (as with brittle). If I make these again, I will also look for butterscotch chips (Walmart didn't carry them last time I checked); I'm sure they would enhance the overall flavor that much more.

Since there were only five kids to serve, I made a half-batch:

The recipe says to "chill until top is firm," but after an hour or so in the fridge, the block was extremely difficult to cut into squares; I think I strained some muscles in my back. Instead, I might let it sit in a cool area of the kitchen for a few hours and see if it's easier to slice.

The important thing was that the plate was empty at the end of the afternoon, so the teenagers definitely approved!
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Chocolate Scotcheroos
by Mrs. Hora

1 cup sugar
1 cup light corn syrup
1 cup peanut butter, smooth or crunchy
[1 tsp vanilla]
6 cups Rice Krispies
1 cup butterscotch chips
1 cup chocolate chips

Bring sugar and syrup just to a boil. Remove from heat and add peanut butter [and vanilla]. Then blend in Rice Krispies. Press into a buttered 13-by-9-inch pan.

Melt chips in the top of a double boiler. Spread over top and chill until top is firm. Cut into 48 pieces.
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Jewish Coffee Cake (Ann Simpson)

Possibly, my search for a perfect coffee cake ends with this recipe.

Almost.

After the first attempt, I'm not ready to declare it better than Pattie Wheeler's Night Before Coffee Cake.

Still, this cake has a wonderful, rich flavor and is very moist, with a really nice cinnamon-nut swirl through the middle.

The directions say to bake this in a loaf pan, so I did, and it came out a little funny-looking. The bottom half is slightly darker than the top, and when the cake is sliced, the cinnamon-nut layer looks like a big smile. Next time, I will put ⅔ of the batter on the bottom instead of ½.

I can't decide how I feel about there not being any kind of topping. As a slice of a loaf, it doesn't really need it, but on the other hand, a light glaze of powdered sugar icing could be a nice final touch. I may also try it in a bundt pan sometime. I'll report back if I do.

In the meantime, I encourage you treat yourself to this lovely recipe soon!
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Jewish Coffee Cake
from Ann Simpson

Batter:
1 stick butter
1 cup sugar
2 well-beaten eggs
1½ cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 tsp soda
1 tsp vanilla

Nut Mixture:
¼ cup brown sugar
1 tsp cinnamon
3-4 tbsp chopped pecans

Cream sugar and butter, then add eggs. Add sour cream to which the soda has been added, and the flour to which the baking powder and salt have been added. Add vanilla. [I stirred vanilla into the sour cream.]

Pour or spread ½ [or ⅔] batter into well-greased [loaf] pan. Sprinkle nut mixture over top, then spread the rest of the batter on top.

Bake in 10"x5½" pan - moderate oven 350 - 30 minutes.
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Banana Cake (#2)

Well, hmmm....

I have really been looking forward to making this unique recipe. A dozen sliced bananas on the bottom of a cake! I've never heard of anything like that before.

Though I love that someone took the time to type it out on an index card, this is one of those recipes that leaves the baker to figure out a few things on her own, such as what size and shape a "baking form" should be, and what temperature constitutes a "hot oven" for baking the cake. Because the final instruction says to cut the cake into squares, I decided that a "baking form" is a common 9"x13" cake pan, and that I would bake it at 350° because it's a typical cake-baking temp.

I discovered that one pound of sugar equals two measuring cups, and since the cake batter requires only one cup of sugar, I deduced (brilliantly) that the remaining cup is for sprinkling over the bananas.

The recipe doesn't specify how to layer the bananas. I used medium-sized bananas and sliced them in half both lengthwise and crosswise, and they fit just right in two layers in my Pyrex pan. I laid the second layer more or less perpendicular to the first.

first layer:

 

second layer:

I also sprinkled a little cinnamon over each layer, not just in the bottom of the pan. I kind of think it's supposed to be that way, but got left out of the instructions, because dusting only the bottom of the pan with cinnamon would make it all but unnoticeable.

Once all the bananas were in and coated with sugar (a half-cup per layer plus a sprinkling of cinnamon), I squished them down with my hands. I didn't check that there was a full inch-and-a-half left in the pan for the dough, but it was probably close.

 

Eww....

Then I made the cake batter, spread it over the top, and baked it at 350°.

I neglected to note how long I baked the cake. It was somewhere between 45-60 minutes. When the top of the cake started to brown, the banana layer was just starting to bubble, and that's when I realized that the goal was to caramelize the bananas under the cake. I let it keep baking about 15 more minutes, until it looked like the top was as browned as it could get without being overdone.

The problem arose when the sugar on the bottom cooked itself into a syrup, and then the syrup started bubbling up and over the sides of the pan. The cake didn't quite look ready to come out, though, so I grabbed a sheet pan and positioned it on a rack underneath to catch the drips. The spilled syrup smoked up the kitchen a bit, but it wasn't horrible. I'm not sure what I'll do differently next time - try to press the bananas down more, or use a slightly bigger (9.5"x13.5") cake pan, or maybe even try a tube pan.

I let the cake cool an hour or so before cutting into it - I wanted to give the banana layer a chance to set up a little. A few friends were over, so I had everyone try a piece, and....

It was really delicious.

The caramelized bananas on the bottom remind me of... something I can't quite place. Maybe bananas foster, though there's no alcohol in this recipe. And the cake part was light and lovely with each bite. Someone suggested serving it upside down, with the bananas on top, and ice cream or whipped cream on top of that. I didn't have any available, but I think either of those additions would be the way to go to make this a really fantastic dessert (upside down or right-side up).

However...

We tasted the cake again after it had completely cooled, and it wasn't nearly so good. I didn't care for the texture of the bananas cold. Plus, they started to take on a grayish color, and the syrup became watery on the plate, which was kind of gross. Reheating the cake made it taste good again, though it didn't reverse the discoloration or wateriness.

This is a reheated leftover piece. It doesn't look very appetizing, in my opinion, though it was yummy anyway (especially with my afternoon cup of tea in my trusty Northern Exposure mug):

It's good enough warm that I would probably put this cake on the menu if I had my own restaurant. I'd call it "Caramelized Banana Cake" or "Bananas Foster Cake" (in which case I'd likely drizzle it with a warm buttery rum sauce).

My final verdict: this Banana Cake would be a wonderful, unique dessert for a luncheon or dinner party, served freshly baked with whipped cream or vanilla ice cream.
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Banana Cake

1 dozen bananas
powdered cinnamon to taste
1 pound (2 cups) sugar (divided)
2 cups flour
1 cup milk
1 cup butter (softened)
2 eggs, separated
1 tbsp baking powder

Peel and slice bananas lengthwise (and crosswise).
Butter a baking form (at least a 9"x13" pan) and sprinkle with cinnamon.
Arrange bananas (in two layers) with a layer of (½ cup) sugar (and a sprinkle of cinnamon) between each layer of bananas.
Fill the form (pan) about halfway, pressing the banana layers together so no space is left. There should be a space of about 1½ inches from the top for the dough.

To make the dough, cream the butter and 1 cup sugar. Add in the egg yolks and continue beating. Add in the milk and flour. Beat very well, and lastly add in the egg whites, beaten (separately) and the baking powder. (Spread dough over the top of the bananas.)

(Place foil or a larger sheet pan on an oven rack below the cake to catch drips of boiling syrup.)

Bake in a hot (350°) oven (for 45-60 minutes) and when ready (cooled about an hour) cut into squares.

(Best served warm, with vanilla ice cream or whipped cream.)
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Honey-Wheat Bread (Sylvia Peck)

I'm 39 years old, and I never made a loaf of bread from scratch until now.

I have to say, for my first attempt, I couldn't be more pleased. This bread turned out wonderfully, both with and without the honey glaze.

Since it was my first attempt, I consulted the "about yeast bread" section of The Joy of Cooking, and learned that scoring the top before baking can prevent air pockets under the crust. Though this recipe didn't mention it, I scored the loaves to see how it would turn out. The one I scored lengthwise looks more like a loaf of packaged sandwich bread. The other I scored crosswise three times, and I prefer the look of it (with or without the glaze). Maybe it would have turned out fine without scoring, but I was curious.

I wasn't sure how to apply the glaze. I spread it over the top of one loaf (I left the other loaf plain for sandwiches), then put it back in the oven. After about three minutes, the glaze started to bubble up, so I took it back out and called it done. The glaze is a bit sticky, and flakes off easily, but it's still delicious. Next time, I'll try drizzling the glaze over the warm bread without putting it back in the oven. My husband, who doesn't have much of a sweet tooth but loves this bread, suggested glazing the sides, too, rather than just the top.

Side note: do not try to toast a slice of the honey-glazed bread; it can catch on fire! (Ask me how I know.)

I'm not sure what else to say about this bread - it tastes the way a hearty slice of homemade wheat bread should taste. Good flavor and texture, not too dense, slices easily, and holds together beautifully for spreading butter and jam or making a sandwich.

I can see why people like having a bread machine to do all the work, because it did require me to stay home most of the day between two risings and the baking, but otherwise I really enjoyed the process, as well as the outcome!

Final verdict: this recipe is very likely to become a staple in our home.
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Honey-Wheat Bread
from Sylvia Peck

3 cups whole wheat flour
½ cup honey
3 tsp salt
1 pkg active dry yeast
1 cup milk
2 tbsp shortening
1 cup warm water
3-3½ cups Pillsbury flour (or your choice)

In a large bowl, combine wheat flour, honey, salt, and yeast.
In a saucepan, heat milk and shortening until milk is warm (it does not need to melt).
[I heated the milk, water, and shortening together to about 115°.]
Add warm milk and water to flour mixture.
Blend at lowest speed until moistened, then beat 3 minutes at medium speed.
By hand, stir in all-purpose flour to form a stiff dough.
Knead until smooth and elastic, about 5 minutes.
Place in a greased bowl.
Cover and let rise in a warm place until light and doubled in size, 1-1½ hours.
Punch down dough, and divide in half.
Shape into 2 loaves and place in two well-greased 9x5" loaf pans.
Cover and let rise in a warm place until light and doubled in size, 1½-2 hours.
Bake at 350° for 50-60 minutes until golden brown.
Cool.

If desired, frost [while warm from the oven] with Honey Glaze:

1 cup powdered sugar
¼ cup chopped pecans
1 tbsp honey
2-3 tbsp milk
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4-Layer Delight (Myrtie Nunn)

My 14-year-old daughter prepared this dessert for a dinner party she hosted for a couple of friends. She did a fantastic job - just look at this beauty!

My mom has been making this exact same recipe for years, simply calling it butterscotch pie... or chocolate pie, depending on which type of pudding she uses.

The recipe from the Yellow Box says to prepare the dessert in a 12" x 8" dish, but since my mom always serves it as a pie, my daughter wanted to do the same. She also wanted butterscotch instead of chocolate, so the photo above isn't quite what we would have ended up with by following the recipe card, but you get the idea. I'll prepare it properly (chocolate and rectangular) the next time we invite people over, and update with a new photo.

My daughter baked the crust in a 9.5" pie plate, only to discover that it wasn't big enough to hold all of the remaining layers. We put the surplus cream cheese and pudding fillings in a separate bowl and stuck it in the fridge to enjoy as a "2-Layer Delight" later. I asked my mom about the pie size, and she said a 10" plate works for her.

Instead of Cool Whip, I had my daughter use whipped cream (my mom does that, too). She beat ¼ cup of powdered sugar and 1 teaspoon of vanilla into 1 pint of whipping cream. It was just barely sweet - in a good way. Depending on one's taste, I think up to ½ cup of powdered sugar in the cream would be fine.

There were six of us at the dinner, and everyone raved about how delicious and not-too-sweet this dessert is. My husband especially loved it, and that's a big deal; he doesn't have much of a sweet tooth and usually skips dessert.

I'll make this again soon with chocolate - and I like the suggestion to make my own chocolate filling. I think I'll try that.

This is a perfect dessert for a spring patio party!
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Four-Layer Delight
from Myrtie Nunn

Layer 1
1 stick (8 oz.) oleo (butter), melted
1 cup flour
1 cup chopped nuts

Mix well and press into the bottom of a 12" x 8" Pyrex (glass) pan.
[OR use a 10" pie plate, pressing evenly over the bottom and sides.]
Bake at 350° for 15 minutes or until lightly browned.
Let cool.

Layer 2
1 large (8 oz.) pkg cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (or sweetened whipped cream)

Blend together and spread on crust.

Layer 3
2 small (3.4 oz.) pkgs instant chocolate pudding [or butterscotch]
3 cups milk

Mix together until thick and spread on crust.

Layer 4
1 large carton Cool Whip (less the 1 cup used for Layer 2)
[OR substitute with 1 pint (2 cups) cream whipped with 1 tsp vanilla and ¼ - ½ cup powdered sugar]

Top with remaining Cool Whip (or whipped cream).
Sprinkle nuts on top.
Cover with Saran (plastic) wrap and refrigerate. Keeps for a week.

You can make your own chocolate filling.
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Breakfast Casserole

I am thrilled that this recipe is in The Yellow Box, because it is identical to the breakfast casserole my mom has been making my entire life (a Christmas morning tradition that continues today), and it is the best breakfast casserole I've ever had.

(My apologies for the bad photo, but you get the idea.)

I think I'll just leave it at that.

Make this, and you will end up with some very happy tummies.
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Breakfast Casserole

8 eggs - slightly beaten*
6 slices white bread, cubed, with crust**
1 lb [breakfast] sausage, cooked and drained
2 cups milk
1 cup grated sharp cheese [a little more cheese isn't a bad idea]
1 tsp salt
1 tsp mustard [I use dry mustard; recommend Dijon if using prepared mustard]

Combine all ingredients in large bowl.
Pour into 9" x 13" greased baking dish.
Cover and refrigerate overnight or 12 hours before baking.
Bake uncovered at 350° for 35 minutes.

This is very good reheated.

*6 eggs and 4 oz. sliced mushrooms can be used instead of 8 eggs.
[However, my recipe doesn't omit any eggs if mushrooms are added. I prefer fresh sauteed mushrooms to canned.]

**[You can experiment with different kinds of bread.]
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