Tag Archives: Bake

Country Baking–Lemon Chess Bars

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Lemon anything has always been a favorite of mine!  Aunt Ernie made a wonderful Lemon Water Pie with meringue.  She brought it to church dinners, and people would fight over who got a piece of her pie.  Mother made a delicious lemon cream pie which couldn’t be topped.  The following recipe I got from a friend when I lived in Throckmorton, Texas.  I remember visiting her, and she had just made these dreamy, from-scratch, lemon bars.  I barely knew Caryl, and I didn’t want to embarrass myself, but I wanted to eat half the plate or the whole plate of her Lemon Chess Bars.  These bars are easy and will make everyone come back for seconds.  Lemon lovers will want this recipe!

Lemon Chess Bars

2 cups flour

1/2 cup sifted confectioner’s sugar (white-powdered)

1 cup butter or margarine

Lemon Filling

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First, sift together the flour and confectioner’s sugar.  Cut the butter or margarine into that mixture.  Knead and press into a pan about 16″X11″X2″.

Bake in a 350 degree oven for about 20 minutes.

While the crust is baking, prepare the lemon filling.

Lemon Filling:

4 beaten eggs

2 cups granulated sugar

1/3 cup lemon juice

1/4 cup flour

1/2 teaspoon baking powder

Combine beaten eggs, sugar, and lemon juice; beat well.  Mix together the flour and baking powder and add to the egg mixture.

Pour lemon filling over the hot pastry and continue baking for 25 more minutes.

DEEEEELICIOUS!!!!!!!

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“Apricot Bars”

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As promised, here is the recipe for the delicious “Apricot Bars” which will earn you many compliments, especially from the guys!

“Apricot Bars”

1 & 1/2 cups sifted flour

1 teaspoon baking powder

1 cup brown sugar

1 & 1/2 cups quick rolled oats

3/4 cup of butter

1 cup apricot jam or cooked, dried apricots (mashed)

Mix flour, baking powder, brown sugar, and oats.  Cut in butter till crumbly.  Pat 2/3 of the mixture into a 13X9 1/2 X 2″ baking dish.  Spread with jam.  Cover with remaining crumb mixture.  Bake in moderate oven (350 degrees) for about 35 minutes.  Cool and cut into bars.  Makes about 2 dozen.

You won’t be disappointed in this recipe!

I didn’t rise at my usual 5 to 5:30 a.m. because we have a teacher work day today at our little rural school.  I am so glad for this day to get re-organized although I can’t help but wish we had 2 or 3 “work” days before the students come back.  I have so much to do!  Our little school is such a treasure.  We have about 115 students in grades K through 12.  One man serves as the principal for grades K -12, and the same man serves as the superintendent!  I teach English to grades 8-12 as well as speech and theatre arts.  I also direct the One Act Play for competition.  All of the adults have schedules that just wear us out, but the children are real treasures.  They are like sponges and just waiting to soak up all that one can offer them.  For the most part, they are co-operative and want to learn and very few of them are interested in cheating.  These children live in this rural, poverty-stricken area, and they don’t have much in the term of finances, but I’ve enjoyed working with them more than any group I’ve ever taught, and I’ve been teaching for a long, long time!

What a beautiful day and sunrise it is here in San Saba County, Texas!  The air is crisp, but there is no wind and beautiful light is shining on the Liveoak trees and reddish-brown rocks and the prickly pear cactus as I sit here writing on my laptop in my living room area.