P366.324 Lemon bars

Lemon Bars - sooo good.

1 cup soft butter or margarine
1/2 cup powdered sugar
2 cups flour
shake of salt
Combine and mix well.  Press into a 9 x 13 pan.  Bake at 350 degrees for 25 minutes.

2 cups sugar
4 eggs
1/4 cup flour
1/3 cup lemon juice
Combine flour and sugar. Mix in eggs one at a time then the lemon juice.

Pour into slightly cooled crust.
Bake at 350 degrees for 25 additional minutes.
Sprinkle lightly with powdered sugar and let stand.

Oh... if you've noticed I'm off on my p366 numbers somehow - today should be 324 (not 320).  Four days are mis numbered. 

Eat a Peach

As you may know from my previous posts - we did not get peaches from our tree this year largely because Lucy ate them all right off the tree.  Even if she hadn't been such a bad dog we wouldn't of had enough peaches to can or make jam. Mom's tree however produced hundreds of pounds of peaches and she was generous enough to share.

We picked a couple hundred peaches and then set to work.  I was able to can 21 quarts of peaches and made 10 batches of jam (roughly 40 jars).  YUM.  Even after all of that work I still had peaches to cook with and to freeze.

I hunted for some peach recipes and found this bread recipe. The original recipe is here and I also pasted it below.  It was good but perhaps too much cinnamon if you try it?


  • 3 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 2 cups diced canned peaches, drained
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
  3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Coconut Macaroons

I am in love with these cookies! I have always loved macaroons but these little guys have turned out to be my favorite. I was first introduced to this recipe from Amy at SU. She created this fun recipe card on her blog. And here is another link to the same Macaroons recipe on yummly. I made them today and they turned out just as expected... delicious. Enjoy.

Pumpkin cookies

We've been baking a ton. Too much probably. These pumpkin cookies have always been a favorite and this recipe makes a boatload.

1-1/2 c. margerine
3 c. pumpkin (or 1 large can)
3 c. sugar
6 eggs
3 t. vanilla
3 t. cinnamon
3 t. baking powder
3 t. baking soda
3/4 t. salt
6 c. flour
Chocolate chips

Mix together in order listed and then add chocolate chips (I usually add about 1-1/2 cups). Spoon onto greased cookie sheet.

Bake at 350 for 10-12 minutes.  The cookies should be a little spongy on top when done.

Mini donuts

I found a mini donut pan at the DI (thrift store) for 50 cents.  Thought we try our hand at making mini donuts. These are yummy, perfect afternoon treat.

Mini Cake donuts recipe here and pasted below.

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon shortening
  • 1 cup confectioners' sugar
  • 2 tablespoons hot water
  • 1/2 teaspoon almond extract


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
  2. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
  3. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
  4. To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.