1.

LEMON BARS
Ingredients
2 cups all-purpose flour
1/3 cup powdered sugar, plus more for dusting
1/3 cup packed light-brown sugar
1/2 tsp salt
3/4 cup butter, partially soft and diced into 3/4-inch cubes*
2 cups granulated sugar
6 Tbsp all-purpose flour
1/8 tsp salt
1 1/2 Tbsp lemon zest
3/4 cup fresh lemon juice
1/4 cup fresh navel orange juice
4 large eggs
3 large egg yolks
3 1/2 Tbsp heavy cream
Directions
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish, set aside. In a food processor
(you can also just use a bowl and a whisk then a fork or your fingertips to cut in butter), pulse
together flour, powdered sugar, brown sugar and 1/2 tsp salt. Add diced butter and pulse until
mixture begins to come together in crumbles. Press mixture into an even layer on bottom and 1/2-
inch up the sides of the prepared baking dish (be sure to press together any cracks). Bake in
preheated oven until lightly golden, about 20 minutes (zest lemons then juice lemons and oranges
while crust is baking and begin to prepare filling because you want to pour filling over a hot crust).
Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt. Several
minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add
eggs, egg yolks and heavy cream and whisk vigorously to blend well. Pour mixture over hot crust,
then reduce oven temperature to 325 and return to oven and bake until filling is just set, about 20 -
25 minutes. Allow to cool at room temperature 1 hour, then cover and chill in refrigerator about 1
1/2 - 2 hours or overnight (if resting overnight I'd recommend letting them rest at room temperature
a bit before serving). Cut into squares and dust tops with powdered sugar just before serving. Store
in an airtight container in refrigerator.
*Let rest at room temperature about 30 minutes unless you are in a warmer environment, then I'd let
rest about 20 minutes. It should be slightly firm

2. LEMON CREAM PIE
BARS
Ingredients
1 1/2 cups finely crushed graham cracker crumbs (from 11 1/2 full sheets)
7 Tbsp butter, melted (I used salted)
2 1/2 Tbsp granulated sugar
1 1/2 cups sweetened condensed milk
1/4 cup + 2 Tbsp heavy cream
5 large egg yolks
1 pinch salt
1 tsp lemon zest
2/3 cup fresh lemon juice
1 cup heavy cream
2 - 3 Tbsp granulated sugar, to taste
Directions
Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together
graham cracker crumbs, melted butter and granulated sugar until mixture is evenly moistened.
Press mixture into an even layer in prepared baking dish. Bake 11 minutes in preheated oven.
Remove from oven and cool completely (about 30 minutes).
(Once crust has cooled) To a large mixing bowl add, sweetened condensed milk, 1/4 cup + 2 Tbsp
heavy cream, egg yolks, salt, lemon zest and lemon juice and whisk mixture until well blended. Pour
into cooled crust and bake (still in preheated 350 degree oven), 28 - 30 minutes, or until edges
appear set and middle still slightly jiggles. Cool at room temperature 1 hour, then cover with plastic
wrap and chill 3 - 4 hours, until set. Cut into bars and top with whipped cream just before serving.
Store in an airtight container in refrigerator.
For the topping:
In a mixing bowl, using an electric hand mixer (or using stand mixer), whip heavy cream on high
speed until soft peaks form. Add sugar and continue to whip until stiff peaks form. Store in
refrigerator, use within several hours of preparing






3. RASPBERRY CRUMB
BARS
Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup rolled oats (old fashioned)
1/2 cup packed light-brown sugar
1/2 cup unsalted butter, softened
3/4 cup raspberry jam, seedless if preferred
Directions
Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch
overhang of foil on two sides. Grease foil.
In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and
use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips,
work butter into mixture until evenly moistened.
Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread
raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top
evenly with remaining oat mixture, then slightly press into jam layer.
Bake in preheated oven until golden brown, about 34 - 38 minutes. Remove from oven and allow to
cool completely before cutting into squares. Store in an airtight container.

4. APPLE CINNAMON
ROLL MUFFINS
Ingredients
1/2 cup milk (I used 1%), warmed to 110 degrees
1 3/4 tsp active dry yeast
1/2 cup sour cream
1/3 cup granulated sugar
1 tsp salt
1 large egg
1 tsp vanilla extract
2 Tbsp vegetable oil
2 Tbsp butter, melted
3 - 3 1/4 cups all-purpose flour
Filling
2 cups (slightly packed) peeled and grated Granny Smith apples (from about 3 medium)
2 tsp lemon juice
3/4 cup packed light-brown sugar
1 Tbsp cinnamon
1/4 tsp nutmeg
1/4 cup butter, halfway melted
Topping
2 Tbsp butter, melted
2 cups powdered sugar
3 - 5 Tbsp reserved apple juice
1/2 tsp vanilla extract
Directions
Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 5 - 10 minutes.
Meanwhile, add sour cream, granulated sugar, salt, egg, vanilla extract, vegetable oil and melted
butter to bowl of electric stand mixer. Add milk mixture. Set stand mixer with whisk attachment and
blend mixture to combine. Add in 1 1/2 cups flour and blend until combined, then switch to hook
attachment and slowly add in remaining 1 1/2 cups flour. Knead mixture until smooth an elastic,
about 5 minutes, adding in additional flour as needed to create a soft dough (it should pull away
from sides of the bowl and may slightly stick to the bottom). Transfer to a lightly oiled bowl, cover
with plastic wrap and allow to rise in a warm place until double in size (I like to place it in the oven
with the light on), about 1 1/2 - 2 hours.p
During the last few minutes of rising, grate apple and place in a bowl then toss with lemon juice and
set aside. In a separate small mixing bowl, whisk together brown sugar, cinnamon and nutmeg, set
aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 19 x 13
inch rectangle. Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and
spread into an even layer. Squeeze 6 Tbsp of the excess liquid from apples into mixing bowl by
lifting and pressing grated apples against sides of bowl (or just squeeze in your hands) and reserve