Today I am featuring a bar that will make your taste buds dance. They have a blueberry topping on a wonderfully buttery cake. And believe me, they are the perfect addition to any breakfast or brunch. This dessert was sitting on my counter for a few days and they passed the breakfast test, the afternoon snack, and dessert test too. Each bite is bursting with fruit flavor. You really need to try these, because you absolutely will not be disappointed. And if you like this blueberry version, you will love my Cherry Bar version that was their inspiration. (more…)
Today I’m featuring a delightful Lemon Bar recipe that my mom has made since I was a little girl. It’s one of the many classic bar recipes from my mom’s kitchen like her Chocolate Chip Bars, Banana Bars, Pumpkin Bars with Buttercream Frosting, and Cherry Bars. Like her other bars, this timeless treat is perfect for any occasion, and the lemon flavor is a nice change of pace. I have always loved its oh-so-crumbly cookie crust and vibrant yellow custard-like topping that is bursting with fresh lemon juice. So if you’re ready to make this wonderful bar, grab your fresh lemons and start cooking.
In a mixer blend together 1 cup of flour and 1/4 cup of powdered sugar. And then cut in 1/2 cup of softened butter.
Press this mixture firmly in the bottom of a 8″x 8″ baking dish.
Bake this crust 15 minutes in a 350 degree oven. While the crust is baking you can mix the lemon topping. Beat 2 eggs in a bowl.
Then mix in 2 tablespoons of flour and 1/2 teaspoon of baking powder.
Then add 1 cup of sugar.
Now you can add the 3 tablespoons of freshly squeezed lemon juice.
Now pour this mixture over the baked crust. Bake 25 minutes in a 350 degree oven. It will be golden brown when you take it out of the oven.
Now let the bars cool completely and then sprinkle them with powdered sugar.
Now the bars are finished, but you will want to wait to cut then for a few hours to let them set up.
And now you have another timeless recipe from my mom’s kitchen.
Looking for a dessert to serve this 4th of July? Look no further. This fantastic “summer time” dessert is a delicious creation made with butter brickle ice cream and Cool Whip. Whether you are looking to amaze your family or make a great impression at a summer party, this is a great dessert idea that is definitely a crowd pleaser!
First make sure you have thawed your Cool Whip in the refrigerator for at least four hours before you start this dessert; Cool Whip needs to be thawed out. Then set out the butter brickle ice cream on the counter so that it will be soft enough to mix in the ice cream layer.
Now mix the graham cracker crust together. Mix 2 cups of graham cracker crumbs with 1 cup of sugar and then add 1/3 cup of melted butter.
Then press it into the bottom of a 9″x13″ cake pan.
Now put the crust in the freezer for an hour to let it set up. While it is setting up, you can mix the next layer. Mix two packages of vanilla pudding with 1 1/2 cups of milk.
Then mix in the 1 quart of softened butter brickle ice cream. The ice cream comes in a 1.75 quart package so you will need to scoop out a little over half of the package.
Now pour this mixture over the graham cracker crust.
Now put the pan back in the freezer and let this layer set up for at least one hour. Then take it out and top it off with a Cool Whip layer.
Then put the dessert back in the freezer. When you are ready to serve the dessert, you can garnish it with a grated chocolate bar.
Now you are ready to serve this delicious dessert for your 4th of July party.
1 Hershey Chocolate bar grated (to garnish the top)
Instructions
First make sure you have thawed your Cool Whip in the refrigerator for at least four hours before you start this dessert; Cool Whip needs to be thawed out. Then set out the butter brickle ice cream on the counter so that it will be soft enough to mix in the ice cream layer.
Now mix the graham cracker crust together. Mix 2 cups of graham cracker crumbs with 1 cup of sugar and then add 1/3 cup of melted butter.
Then press it into the bottom of a 9"x13" cake pan.
Now put the crust in the freezer for an hour to let it set up. While it is setting up, you can mix the next layer. Mix two packages of vanilla pudding with 1 1/2 cups of milk.
Then mix in the 1 quart of softened butter brickle ice cream. The ice cream comes in a 1.75 quart package so you will need to scoop out a little over half of the package.
Now pour this mixture over the graham cracker crust.
Now put the pan back in the freezer and let this layer set up for at least one hour. Then take it out and top it off with a Cool Whip layer.
Then put the dessert back in the freezer. When you are ready to serve the dessert, you can garnish it with a grated chocolate bar.
Today I am featuring a bar that will make your taste buds dance. They have a blueberry topping on a wonderfully buttery cake. And believe me, they are the perfect addition to any breakfast or brunch. This dessert was sitting on my counter for a few days and they passed the breakfast test, the afternoon snack, and dessert test too. Each bite is bursting with fruit flavor. You really need to try these, because you absolutely will not be disappointed. And if you like this blueberry version, you will love my Cherry Bar version that was their inspiration. (more…)
