• Choose a category
• All
• Classic-Fiction

2 cups crushed creme-filled lemon sandwich cookies (about 24 cookies)

1/3 cup butter, melted

2 teaspoons unflavored gelatin

½ cup fresh lemon juice, divided use

1 (3-ounce) package cream cheese, softened

1 1/3 cups sour cream

1½ teaspoons freshly grated lemon zest

1 cup powdered sugar

Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.

Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.

Place ¼ cup of the lemon juice in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 5 minutes to soften. Add the remaining ¼ cup lemon juice to saucepan and turn heat to medium. Whisk until hot but not boiling and gelatin is completely dissolved. Let cool for 15 minutes.

Beat the cream cheese, sour cream, lemon zest, and powdered sugar in a large bowl with electric mixer on medium speed until creamy. Gradually add lemon mixture, beating until well blended. Pour and spread evenly over prepared crust. Refrigerate for 3 hours or until firm.

Use foil lining to remove uncut bars from pan to cutting board. Cut into bars.

Store, loosely covered with foil or plastic wrap, in refrigerator.

MAKES 16 BARS.

SPICED AND ICED PUMPKIN SNACK BARS

Mayonnaise is the secret ingredient in these tender, moist pumpkin bars. Be sure to use real mayonnaise (mostly eggs and oil) as opposed to salad dressing for optimal results.

1 (18.25-ounce) package spice cake mix

1 (15-ounce) can pumpkin purée

1 cup mayonnaise

3 large eggs

1½ teaspoons ground cinnamon, divided

1 cup dried cranberries (or raisins), optional

½ cup (1 stick) butter, softened

3 ½ cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, pumpkin, mayonnaise, eggs, and 1 teaspoon cinnamon in a large bowl. Blend for 2 minutes with an electric mixer set on medium speed until smooth. If desired, stir in dried cranberries. Pour and spread batter into prepared pan.

Bake for 18–20 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack and cool completely.

Beat the softened butter, powdered sugar, milk, vanilla extract, and remaining ½ teaspoon cinnamon in a medium bowl with electric mixer set on low speed for 2 minutes. Beat on high speed until light and fluffy. Spread over cooled bars. Cut into bars. Store leftover bars in refrigerator.

MAKES 36 LARGE OR 48 SMALL BARS.

SPICED APPLE BUTTER BARS WITH APPLE BUTTER-CREAM CHEESE FROSTING

After-school snacks have never been better than with this home-style bar. The Apple Butter-Cream Cheese Frosting adds a luxurious smoothness to these moist bars, which happen to keep extremely well.

1 (18.25-ounce) package spice cake mix

1 large egg

¼ cup vegetable oil

1 cup apple butter, divided

1 cup chopped walnuts

1 (8-ounce) package cream cheese, softened

¼ teaspoon ground cinnamon

3 ½ cups powdered sugar

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, egg, oil, and ½ cup of the apple butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Spread evenly into the prepared pan. Sprinkle with walnuts.

Bake for 30–35 minutes until lightly browned and firm to the touch. Transfer to wire rack and cool completely.

Beat softened cream cheese, remaining apple butter, and cinnamon in a medium bowl with mixer set on medium speed. Beat in powdered sugar until frosting is fluffy. Spread frosting over cooled bars. Cut into bars.