Turtle Bars

When I went to college I had one roommate from Bear Lake. We had so much fun being happy and giddy together. Oh, those days at Utah State University are never to be forgotten. As roommates we shared a wide variety of things like late night talks, library tables, friends, contact lenses (not intentional), and these yummy Turtle Bars her mom used to make and bring when she came to visit. Our favorite way to eat them now is al a mode with a scoop of vanilla ice cream and caramel drizzled on top, but they are also good enough to stand alone.

Recipe from T. Arnell

Ingredients:

48 caramels or 2 11 ounce bags of caramel bits

7 1/2 tablespoons evaporated milk

1 1/2 cups flour

1 1/2 cups quick oats

1/3 teaspoon salt

2/3 teaspoon baking soda

1 1/8 cup brown sugar

1 1/8 cup butter, melted

1 8 ounce package chocolate chips

Directions:

Preheat oven to 350 degrees. Melt caramels with milk in double boiler or microwave. Stir until smooth; set aside. Combine flour, oatmeal, salt, soda, brown sugar, and butter. Press half of mixture in a 9 x 13 greased baking pan. Bake for 10 minutes. Remove from oven and sprinkle top with chocolate chips. Wait for them to melt and spread to cover crust. Pour on caramel mixture and spread. Sprinkle remaining oatmeal mixture on top. Return to oven and bake for an additional 15 minutes.

Lemon Bars

I remember Mom making lemon bars and taking them to Aunt Blodwyn's house when we were little. I must have breathed in while taking a bite, because I got a nose full of powdered sugar. Have you ever done that? I'm sure I nearly died on that occasion, because I can't eat a lemon bar without thinking about it. Anyway, I've been saving this post for Spring. Lemon bars seem like something to make when it's nice and warm outside when we're all gearing up for lemonade stands and lemonade ice cream pie. But it has been in the 80s this week here in Texas. It feels like Spring to me. I love the shortbread crust to lemony goodness ratio in these lemon bars. I cut them a couple hours after making them, so they were still a little gooey. I'd let them set up for at least six hours. They were actually perfect the second day.

Recipe from Ina Garten

Ingredients:

For the crust:

1/2 pound unsalted butter (2 cubes), at room temperature

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

Confectioner's sugar, for dusting

Directions:

Preheat oven to 350 degrees.

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 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 pan, building up a 1/2 inch edge on all sides. Chill.

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 and dust with confectioner's sugar.