Lemon Bars

This recipe is from Barefoot Contessa.  It has the perfect ratio of crispy crust to sweet lemon filling.

For the crust:

• 1/2 pound unsalted butter, at room temperature (2 sticks)
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Texas Sheet Cake

Texas Sheet Cake

Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing
6 tablespoons butter
1/3 cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted (optional)
2 teaspoons vanilla extract
 
Preheat oven to 375°.

Coat a 15 x 10-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans (optional). Cool completely on wire rack.

Peanut Butter Fingers

Peanut Butter Fingers

2/3 cup peanut butter (plus additional for spreading over cooked dessert)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups quick oats
1 tsp baking soda
1/2 tsp salt

Chocolate Frosting
6 Tbls. butter
1/3 cup milk
1/4 cup unsweetend cocoa
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350.  Cream peanut butter, butter, sugar, and brown sugar together.  Add eggs and vanilla and mix.  Add flour, oats, baking soda and salt and mix until incorporated.  Place cookie mixture on an ungreased cookie sheet and spread out evenly.  Bake at 350 for 15 minutes or until browned.  Let cool.  When cool, spread a thin layer of peanut butter on top.  Then top with chocolate icing.  To make icing, combine  tablespoons butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat.  Gradually stir in powdered sugar and 2 teaspoons vanilla. 
Spread on top of peanut butter.  Let set and then cut into squares. *Tip - If you cut them with a plastic knife you will get clean edges.