Posted by admin | Posted in fly fishing | Posted on 26-10-2010
Tags: brown barred butterflyfish, brown barred goby, brown barred grouper, brown barred rock, brown barred rock cod, civilzed, michaelsavage, music, nc-17, via:packrati.us
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Brown Barred
How to Make Delicious Bar Cookies: Buttery Almond Shortbread and Chewy Lemon Nut
Bar cookies are not only very tasty, they are easy to make. No baking in a couple of batches, watching that the edges don't brown too much, etc, but conveniently 1 pan and 1 oven time. When cooled they are easy to cut into bars, serve and/or store. Try these yummy recipes for easy treats. Buttery Almond Shortbread Bars are quick and easy to make. Give yourself a half hour to make, bake and set to cool. Shortbread makes great cookies for lunchboxes, etc as they are not messy. Almonds are healthy and should be eaten as part of a healthy diet. The chewy lemon nut bars have healthy oats and whole-wheat flour in the ingredients, two items to be considered in any healthy diet. These cookies are not only quick and easy, they also fit into the healthy cookie category!
BUTTERY ALMOND SHORTBREAD BARS
2/3 cup butter flavored shortening
2/3 cup sugar
1 egg, separated
2 tbsp milk
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp water
1/2 cup finely chopped almonds
Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch pan; set aside.
In a medium mixing bowl, cream together the shortening, sugar, egg yolk, milk, and almond extract. Add the flour to the mixture and blend together. Spread the mixture evenly into the prepared pan. Add the water to the egg white in a small mixing bowl. Beat the mixture until until foamy. Brush the egg white mixture over the surface of the dough. Sprinkle with the almonds, pressing them down gently with your fingertips. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. Cool for 10 minutes before cutting into bars.
CHEWY LEMON NUT BARS
1 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup butter
1 cup quick oats, uncooked
1/2 cup chopped pecans
1 pkg (8-oz) cream cheese, softened
1 egg
3 tbsp lemon juice
1 tbsp grated lemon peel
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.
Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.
Bake at 350 degrees for 25 minutes. Cool before cutting into bars.
Enjoy!
About the Author
You will find many more dessert recipes at my web blog http://ladybugssweettreats.blogspot.com For diabetic sweets visit my diabetic info blog at http://diabeticenjoyingfood.blogspot.com
Chris Brown Barred From Entering UK