Peach Crisp (Shiloh)

Peach Crisp
(based on the Fruit Crisp recipe found in "Better Homes and Gardens New
Cookbook", c. 1989, pg. 125)
2 cans of peaches, drained and cut into bite-size pieces
½ c. regular rolled oats
½ c. packed brown sugar
¼ c. all-purpose flour
¼ tsp. cinnamon
¼ c. margarine or butter

Put peaches in the bottom of a glass pie plate.  Mix remaining ingredients
(in a separate bowl) using a pastry blender until mixture resembles course
crumbs.  Spread mixture over peaches.  Bake at 375 degrees for 30 to

35 minutes or until topping is golden.

Notes:  I make this recipe all the time, and I don't bake it but I do
microwave it.  You can microwave it for 5 to 7 minutes.
Also, you can make this recipe before church and cover it with plastic wrap
and then refrigerate it.  When you get home from church, just take the
plastic wrap off and microwave it while you eat your dinner. It's quick and
easy.

Lemon Bars (Teresa H)

Lemon Bars

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

---Mix well then pat into a 10x15 inch sheet-cake pan.

---Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

---Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

and bake 20 minutes longer or until topping is set.

---Remove from oven, dust with powdered sugar. When cool, dust with powdered sugar again.

---Cool and cut into squares.

Lemon Bars from the Lion House cookbook (Robin B.)

1/2 cup butter or margarine, softened
1/4 cup plus a few Tbsp. powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.