Chocolate-Glazed Almond Bars

Chocolate-Glazed Almond Bars
PREP: 25 min. | BAKE: 20 min. + cooling

With a moist almond filling and a flaky golden crust, these bars are sure to be the perfect dessert for a garden get-together.

2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 cup cold butter
3 egg whites
1 cup sugar
1 can (12-1/2 ounces) almond filling
2 cups sliced almonds
4 squares (1 ounce each) bittersweet chocolate, melted

In a large bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in.x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly browned.

Meanwhile, in a large bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack.

Drizzle with chocolate. Cut into bars. Store in an airtight container in the refrigerator.

Yield: 40 bars.
From: Robin Hart
North Brunswick, New Jersey
Read more...

Slice ’n’ Bake Lemon Gems

Slice ’n’ Bake Lemon Gems
PREP: 25 min. + chilling | BAKE: 10 min./batch + cooling

Slice ’n’ Bake Lemon Gems Edged in sweet sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays.

3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils

LEMON ICING:
1 cup confectioners’ sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape into a 1-3/4-in.-diameter roll; roll in non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. In a small bowl, combine icing ingredients. Spread over cookies.

Yield: 28 cookies.
From: Delores Edgecomb
Atlanta, New York
Read more...

Lemon Chiffon Cake

Lemon Chiffon Cake
PREP: 25 min. BAKE: 50 min. + cooling

This moist, airy cake was my dad’s favorite. I revamped my mom’s recipe, which called for oranges. I’m not much of a baker, so I don’t make it very often. But it’s well worth the effort.

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners’ sugar
4-1/2 teaspoons grated lemon peel

Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.

Yield: 12-16 servings.
From: Trisha Kammers
Clarkston, Washington
Read more...

Strawberry Cream Cake

Strawberry Cream Cake
PREP: 45 min. | BAKE: 35 min. + cooling

“I can’t tell you how many times that I’ve made everyone ooh and aah when they see me bring out this beautiful cake. It is wonderful for any occasion.”

6 eggs, separated
1-1/2 cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries
2 cups whole fresh strawberries

Place egg whites in a large mixing bowl;let stand at room temperature for 30 minutes. In another mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.

Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on
high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.

In a large mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.

Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread
remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator.

Yield: 12 servings.
From: Agnes DeLeon
Melrose, Montana
Read more...