Peachy Ginger Bars

Another easy recipe and although they are good I couldn't taste the ginger. More of a molasses taste which does go well with the peaches. So it wasn't a total disappointment.

1 (21 oz.) can peach pie filling
1 pkg. yellow cake mix (pudding included)
1/2 tsp. ground ginger
2 tbsp. molasses
2 eggs
1/3 c. softened butter
1 3/4 c. powdered sugar

Grease a 15 x 10 inch jelly roll pan.
Pour pie filling into bowl and coarsely chop the fruit. Reserve 1/3 cup for frosting. Add cake mix, ginger, molasses and eggs to remaining pie filling. Stir until well blended.
Spread batter in prepared pan and bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Blend reserved filling, butter and powdered sugar until smooth. Spread frosting over bars.
Store in refrigerator. Makes 48 bars.

Sunburst Lemon Bars

This 3 step cookie bar recipe is simple. It has an almost cheesecake quality to it. It also tastes better the next day. Found it in an old Pillsbury cookie collection. I bought lemon juice from the store.

INGREDIENTS

Base

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup butter or margarine, softened

Filling

4 eggs

2 cups granulated sugar

1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 cup lemon juice

Glaze

1 cup powdered sugar

2 to 3 tablespoons lemon juice

DIRECTIONS

1. Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in 1/4 cup lemon juice.
3. Remove partially baked base from oven. Pour filling evenly over warm base.
4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars.

One lemon yields about three tablespoons of juice, so buy two lemons to squeeze for this recipe.

Reindeer Gingerbread Cookies

Fun cookies to make and eat!

1 package of Gingerbread cookie mix
72 small pretzel twists
72 candy coated milk chocolate pieces
36 small red gum drops

Follow directions on gingerbread cookie mix. Divide dough in 6 pieces.
On a lightly floured board roll out each dough portion in a 6 inch round diameter.
Using a knife cut into 6 wedges.
Place on ungreased cookie sheet.
Press a pretzel on each top corner for the antlers
Press chocolate pieces for the eyes and a gum drop for the nose.
Bake at 375 degrees for about 8 minutes til edges are firm. Try not to over bake.
Leave on pan for a minute and then cool on a rack.