Raspberry Crumb Bars by ocurt Schrock Yummy yum yum! 48 servings 1 hour 15 minutes 30 mins prep 2 1/2 cups flour 2 1/2 cups quick-cooking oats 1 1/2 cups packed brown sugar 1/2 cup finely chopped hazelnuts 1/4 teaspoon baking soda 1 1/2 cups butter, mslted 1 (21 ounce) can raspberry pie filling 1 teaspoon ground cinnamon Heat oven to 350. In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender. Stir in butter until well mixed. In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15 x 10 x 1 inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown. Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling. Bake 20-25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Calories 125 Calories from Fat 62 (49%) Amount Per Serving %DV Total Fat 6.9g 10% Saturated Fat 3.8g 18% Polyunsat. Fat 0.5g Monounsat. Fat 2.2g Trans Fat 0.0g Cholesterol 15mg 5% Sodium 50mg 2% Potassium 57mg 1% Total Carbohydrate 14.8g 4% Dietary Fiber 0.8g 3% Sugars 6.8g Protein 1.6g 3% Vitamin A 177mcg 3% Vitamin B6 0.0mg 1% Vitamin B12 0.0mcg 0% Vitamin C 0mg 0% Vitamin E 0mcg 1% Calcium 12mg 1% Magnesium 12mg 3% Iron 0mg 3% Alcohol 0.0g Caffeine 0.0mg ---------------------------- Magnolia Cafe Dried Cherry Crumb Buns recipe by grandma 16 buns 30 minutes 10 mins prep BUNS 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/2 cup butter, softened 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 cup buttermilk 1 1/2 cups dried cherries TOPPING 2 1/4 cups all-purpose flour 1 1/2 cups light brown sugar, unpacked 1 cup butter, softened, cut in small pieces Preheat oven to 325*. Grease and flour 16 large muffin cups. To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition. Stir the dried cherries into the batter (or whatever fruit you are using). Spoon the batter into the muffin cups. To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove. Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean. Calories 416 Calories from Fat 165 (39%) Amount Per Serving %DV Total Fat 18.3g 28% Saturated Fat 11.3g 56% Polyunsat. Fat 0.9g Monounsat. Fat 4.8g Trans Fat 0.0g Cholesterol 72mg 24% Sodium 260mg 10% Potassium 144mg 4% Total Carbohydrate 59.0g 19% Dietary Fiber 0.9g 3% Sugars 33.3g Protein 4.9g 9% Vitamin A 566mcg 11% Vitamin B6 0.0mg 1% Vitamin B12 0.2mcg 2% Vitamin C 0mg 0% Vitamin E 0mcg 1% Calcium 112mg 11% Magnesium 16mg 4% Iron 1mg 5% Alcohol 0.1g Caffeine 0.0mg --------------------------------- Raspberry Lemon Bars recipe by MarieAlice These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them. 16-20 bars 1 hour 5 minutes 15 mins prep CRUST 1 cup unsalted butter, softened 2 cups all-purpose flour 1/2 cup icing sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon freshly grated lemon zest LEMON TOPPING 6 large eggs 2 cups sugar 1/2 cup fresh lemon juice 1/4 teaspoon lemon extract (optional) 3/4 teaspoon baking powder 4 teaspoons all-purpose flour 1/2 cup raspberry preserves (optional) Preheat the oven to 350F and spray a 9- inch square pan with nonstick cooking spray. Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms. Press evenly into the prepared pan. Chill for 10 minutes. Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes. Combine all the ingredients for the lemon topping in a bowl and whisk until blended. Spread the raspberry preserved evenly over the baked crust. Pour the lemon topping over the raspberry layer. Place in the preheated oven and bake for 20-25 minutes. Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 1 1/2 hours before cutting. Store at room temperature, or in the refrigerator if you prefer chilled squares. Nutrition Facts Calculated for 1 bars (96g) Recipe makes 16 bars Calories 301 Calories from Fat 121 (40%) Amount Per Serving %DV Total Fat 13.5g 20% Saturated Fat 7.9g 39% Polyunsat. Fat 0.8g Monounsat. Fat 3.7g Trans Fat 0.0g Cholesterol 109mg 36% Sodium 92mg 3% Potassium 56mg 1% Total Carbohydrate 42.0g 14% Dietary Fiber 0.5g 1% Sugars 29.0g Protein 4.2g 8% Vitamin A 447mcg 8% Vitamin B6 0.0mg 2% Vitamin B12 0.3mcg 4% Vitamin C 3mg 6% Vitamin E 0mcg 1% Calcium 43mg 4% Magnesium 6mg 1% Iron 0mg 3% Alcohol 0.0g Caffeine 0.0mg ----------------------------------- Lemon raspberry squares Yield: 1 Servings 1 c Flour ½ c Confectioner's sugar ½ c Melted butter 1 c Sugar ½ ts Baking powder 2 Slightly beaten eggs 4 tb Lemon juice 2 ts Grated lemon peel ½ c Flaked coconut ½ c Raspberry preserves or jam Combine flour, sugar add butter, press into 8x8 greased baking dish and bake for 15-20 min. Meanwhile combine rest of ingredients except preserves. When shell is done, spread jelly or preserves, then pur rest of ingredients over the top. bake 25 min. Chill. Sprinkle with confectioners' sugar ---------------------------- Lemon raspberry bars Yield: 1 Servings 1 ½ c Flour ½ c Icing sugar ¾ c Butter; cold ½ c Raspberry jam; (I preferred 3/4 cup) 1 ½ c Granulated sugar 3 tb Flour 1 ts Baking powder 4 Eggs ½ c Lemon juice ½ c Icing sugar 1 tb Melted butter 1 tb Lemon juice GLAZE Combine flour and icing sugar; cut in butter until crumbly. Press onto bottom of greased 13 x 9" pan. Bake at 350 F for 15 to 18 minutes. In saucepan, melt jam over low heat; spread on baked crust. In large bowl, combine granulated sugar, flour and baking powder. Add eggs, lemon juice; mix well. Carefully pour lemon mixture over raspberry layer. Bake 20 to 25 minutes or until golden brown. Cool. Spread with glaze and let set. Cut into bars. Makes 30 bars. ----------------- Magnolia Bakery Lemon Vanilla Bundt Cake recipe by Marie Another of Magnolia Bakery's wonderful recipes. The club soda makes for a very tender cake. 16 servings 1 hour 30 minutes 20 mins prep 1 1/2 cups unsalted butter, softened 3 cups sugar 5 large eggs, at room temperature 3 cups all-purpose flour 3/4 cup club soda (not seltzer) 2 tablespoons vanilla extract 1 1/2 tablespoons grated lemon zest Preheat oven to 350°. Grease and lightly flour a 10" Bundt pan. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth. Add the vanilla extract and the lemon zest and mix well. Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack. -

lol shaun. those are last year's, so if there *were* any left, they'd be pretty inedible by now. granjan--I always buy tins after Christmas and store them away. Target has been really hit or miss--one year I hit a bonanza at a different store than my usual. The past 2 years, JoAnn's has had them piled to the ceiling for weeks after and I pick them up at 75%-90% off. I was in the other day, and doesn't seem like they got very many in this year, so we shall see if there are any left. Plus, my family and closest friends send them back for a re-fill!! LOL!! So I only "lose" about half every year. I use medium to large tins, because I use the paper cups, they are cushioned, and I can't fit all my varieties in the small tins. (I did 19 varieties last year) The tins that I store my cookies in were all my mom's and grandmother's. I think some are from the 30's or 40s!!

I don't patronize Starbucks so don't know what theirs were like. But a quick google search reveals quite a few recipes for lemon zucchini muffins. Here is a link that might be useful: lemon zucchini muffins

I love to add orange/orange-flavored products from King Arthur to muffins and other quick breads and yeast breads; and they could also be added to toppings. European Orange Zest and European Candied Orange Peel, and a WONDERFUL orange/vanilla flavoring - Fiori di Sicillia. I love these so much I created a sourdough bread that uses all of them. A Crumbcake-like topping (you could add 1 t. orange zest or orange flavoring): 1 c. all-purpose flour 1/3 c. butter or margarine, softened 1/3 c. firmly packed light-brown sugar 1/4 t. ground cinnamon Coffee Cake-style - 1/2 c. unsweetened ground coconut (fine shred - available at most health food stores) 1/3 c. brown sugar 1/2 c. chopped nuts (I use pecans.) 1 t. cinnamon 1 t. grated orange rind Place 2 T. batter in each muffin cup. Divide the topping mixture in half. Place half over the 2 T. layer, finish filling the muffin cups. Then sprinkle the other half on the top of the muffins. CITRUS HONEY GLAZE (I use this on orange poppy seed muffins.) 1 T. cornstarch 1/2 c. orange juice 1/4 c. honey (I use agave nectar.) 1/2 t. grated lemon or orange rind 1. Dissolve the cornstarch in the orange juice. 2. Combine the mixture with the honey and citrus rind in a small saucepan. 3. Heat until the mixture begins to boil. Reduce heat. 4. Cook until the glaze thickens and clears, stirring constantly. 5. Remove from heat. 6. After cooling muffins and removing from the tins, glaze the top of each muffin individually. -Grainlady